Ikan manyung (Arius sp.) merupakan salah satu ikan demersal yang hidup di Perairan laut dan estuari. Di Kota Tarakan, Kalimantan Utara, daging ikan manyung banyak dikonsumsi oleh masyarakat, tetapi bagian hati tidak termanfaatkan. Salah satu upaya untuk memanfaatkan hati ikan manyung agar tidak menjadi limbah, maka dibuatlah produk minyak ikan. Tujuan penelitian ini adalah mengetahui rendemen minyak ikan manyung (Arius sp.), serta mengkaji karakteristik kimianya, berupa nilai asam lemak bebas/free fatty acid (FFA), nilai peroksida/peroxide value (PV), dan profil asam lemak. Metode yang digunakan dalam pembuatan minyak ikan manyung (Arius sp.) yaitu ekstraksi secara dry rendering dan wet rendering pada suhu 80°C selama 2 jam. Data yang diperoleh dari hasil penelitian, selanjutnya diolah secara deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa rendemen minyak ikan manyung (Arius sp.) pada perlakuan dry rendering yaitu 14,25%, sedangkan pada perlakuan wet rendering sebesar 87,01%. Nilai kadar lemak hati ikan manyung sebesar 3,60%. Nilai asam lemak bebas/free faty acid (FFA) pada perlakuan wet rendering dan dry rendering secara berturut-turut yaitu 2,85%, dan 14,60%. Nilai peroksida pada perlakuan wet rendering sebesar 3,46 mEq/kg, sedangkan perlakuan dry rendering yaitu 7,73 mEq/kg. Profil asam lemak minyak ikan manyung (Arius sp.) pada ekstraksi wet rendering tidak terdeteksi, sedangkan pada dry rendering diperoleh kandungan SFA sebesar 0,0344%, MUFA sebesar 0,0220%, dan PUFA sebesar 0,1838%. Kesimpulan dari penelitian ini adalah hati ikan manyung dapat diproduksi menjadi minyak ikan.
Kata Kunci: Asam Lema Bebas, Ekstraksi, Minyak Hati Ikan, Peroksida, Rendemen

Manyung fish (Arius sp.) is one of the demersal fish that lives in sea waters and estuaries. In Tarakan City, North Kalimantan, manyung fish meat is consumed by the community, but the liver part is discarded. One way to make sure that the liver Of manyung fish is utilised and not wasted is by making fish oil products. The purpose of this research was to find out the yield of liver oil of manyung fish (Arius SP-), and to study its chemical characteristics, in the form of free fatty acid (FFA), peroxide value (PV), and fatty acid profile. The method used in the production of fish liver oil (Arius sp.Jwas extraction by dry rendering and wet rendering at a temperature of 80”C for 2 hours. The data obtained from the research results were then processed descriptively and guantitatively. The results of the research showed that the liver oil yield of manyung fish (Arius Sp.) in the dry rendering treatment was 14.2596, while in the wet rendering was 87.019. The fat content of manyung fish liver was 3.6096. The value of free fatty acid (FFA) in the treatment of wet rendering and dry rendering was 2.85Y6, and 146096, respectively. The value of peroxide in the wet rendering treatment was 3.46 mEg/kg, while the dry rendering was 7.73 mEg/kg. The fatty acid profile of manyung fish liver oil in wet rendering Extraction was not detected, while in dry rendering it was found that SFA content was 0.0344”6, MUFA was 0.0220”6, and PUFA was 0.183896. The conclusion of this research is that manyung fish liver can be produced into fish oil. Keywords: extraction, free fatty acids, fish liver oil, peroxide, yield