PRODUCTION OF DISPERSION FROM SNAKEHEAD FISH (Channa striata) CONCENTRATED WITH THE ADDITION OF CURCUMINOID EXTRACT FROM TEMULAWAK (Curcuma xanthorrhiza) AS A FOOD SUPPLEMENT
Lisa Angriani (a*), Abu Bakar Tawali (a), Adiansyah Syarifuddin (a)

UNHAS

Abstract

Abstract.Utilization of temulawak in food diversification has a good role for health but has a lack in its sensory properties. The content of curcuminoid compounds in temulawak can be developed into food supplement products in the form of dispersions to increase the main function as nutritional intake, sensory satisfaction, and improve physiological functions that can be obtained through extraction. The aim of this study was to determine the characteristics of curcuminoid extract from temulawak as an additional ingredient in the manufacture of snakehead fish protein dispersion, to obtain an optimal formulation of food supplements through local food sources based on snakehead fish with the addition of curcuminoid extract from temulawak, and to obtain physical and chemical characteristics of snakehead fish concentrate dispersion with the addition of curcuminoid extract of temulawak in the best formulation. This research was conducted in 2 stages the first stage was extracting curcuminoids from temulawak and determining the best quality and characteristics of the extract. Finally, the second stage was making the snakehead fish protein dispersion with the addition of curcuminoid extract to determine the level of acceptance and the best formulation profile. The characteristics of curcuminoid extract were obtained in the first stage, namely the physical analysis of brownish-orange color, thick extract shape, somewhat distinctive aroma of temulawak, and chemical characteristics such as a yield of 6.82%. curcumin levels were 7.80%, antioxidant activity (IC50) was 35.171 ppm, and total phenol levels were 82.70 (mg GAE / g). The characteristics of curcuminoid extract obtained had good potential as a functional ingredient in the manufacture of food supplements. The optimal concentration of curcuminoid extract in the manufacture of snakehead fish protein dispersion was as much as 0,003% which can produce a favorable quality.

Keywords: Dispersion- food supplemen- curcuminoid- snakehead fish- temulawak

Topic: Food Processing and Packaging