The Production and Characterization of Dispersion Protein Concentrate of Snakehead Fish (Channa striata) Using Chocolate Flavor Addition
Septhree (a*), Abu Bakar Tawali (b), Andi Dirpan (b)

a) Student of Food Science Technology, Hasanuddin University, Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia
* septhree.m[at]gmail.com
b) Lecturer of Food Science Technology, Hasanuddin University, Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia

Abstract

Snakehead fish was a high albumin content with a cheaper so that it can be used as a substitute for Human Serum Albumin (HSA). One of the innovations to increase consumer acceptance of snakehead fish concentrate products is the manufacture of food supplements in liquid form (syrup) with added fructose and flavor. One type of flavor that was quite popular with many people is chocolate. Chocolate is widely liked by children to adults, because of its delicious taste with a distinctive aroma. The objective of this research was to produce a dispersion protein concentrate product of snakehead fish that is preferred by consumers. The stages of this study consisted of two steps, namely determining the formulation of snakehead fish protein concentrate dispersion and characterizing the optimal formula for the dispersion of snakehead fish protein concentrate. Analysis of the chemical properties of the best formulation of snakehead fish dispersion protein concentrate showed the content of water, ash, crude protein, dissolved protein, and fat as follows- 85.14%, 0.32%, 5.26%, 87.59%, 0.27%, respectively. The pH value ranged from 5.18 to 6.07. The analysis of the physical properties of the snakehead fish dispersion protein concentrate, as follows viscosity, phase separation ratio, re-dispersibility and particle size, were 4.20 - 6.70 mPa^s, 0.14 - 0.17 cm, 7- 11.3 and 3491 nm, respectively. The best formulation for snakehead fish dispersion protein concentrate based on the level of preference of the panelists was the addition of 15% fructose syrup concentration and 3% chocolate flavor with the data obtained on aroma parameters, namely 3.67 (like)- color 4.18 (like), flavor 3.56 (like), viscosity 3.56 (like) and overall appearance 3.89 (like) from the scale 1 (very dislike) to 5 (very much like)

Keywords: Albumin, chocolate flavor, snakehead fish dispersion protein concentrate

Topic: Food Processing and Packaging