Comparison of Dispersion from Snakehead Fish (Channa striata) Extract and Concentrate from Solid Fraction Extracted from Snakehead Fish (Channa striata) Meat as Food Supplement
Abu Bakar Tawali (a), Nurriqqa Aulia Kadir (a), Andi Rahmayanti Ramli (a*)

a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia.

Abstract

Snakehead fish (Channa striata) is a type of freshwater fish that is high in its protein content. Snakehead fish has a protein content of 16.2% and an albumin of 2.17 g. Snakehead fish can be usedas a number of food products such as food supplements in the form of concentrates or extracts. The aim of the study was to compare the physical and chemical characteristics between concentrate from solid fraction snakehead fish and extract from snakehead fish in the form of dispersion as a food supplement and to determine the preference of panelists of the food supplements produced. This research was started with the manufacturing of concentrate from solid fraction snakehead fish and snakehead fish extract, then formulation trials of dispersion from concentrate from solid fraction snakehead fish and snakehead fish extract. The concentrate from solid fraction snakehead fish dispersion and snakehead fish extract were then characterized their the physical and chemical properties of each dispersion. The results obtained in the analysis of the chemical properties of the snakehead fish extract dispersion was 89.84% water content, 0.16% fat content, 4.57% protein content, 63% albumin content and a pH was 4.48. Whereas the analysis of chemical properties of concentrate from solid fraction snakehead fish dispersion to water content was 89.27%, fat content was 0.16%, protein content was 3.97%, albumin content was 60.72% and pH was 4.64. The analysis of the physical properties of the snakehead fish extract dispersion to a viscosity was 93.2 mPas, a particle size was 1.514 nm, phase separation ratio was 0.016 and 1 time shaking redispersibility. The results of the analysis of physical properties of concentrate from solid fraction snakehead fish dispersion to viscosity was 72.6 mPas, particle size was 1.856 nm, phase separation ratio was 0.116 and redispersibility was 32 times shaking.

Keywords: Albumin- dispersion- snake-head fish extract- food supplement- snake-head fish concentrate

Topic: Food Processing and Packaging