Share
Export Citation
Comparison of snakehead fish (Channa striata) extract dispersion and concentrate from solid fraction extracted from snakehead fish (Channa striata) meat as a food supplement
Kadir N.A.
Aip Conference Proceedings
Abstract
Snakehead fish, a freshwater species, are high in protein. The protein content of snakehead fish is 16.2%, and the albumin content is 2.17 g. Snakehead fish can make various food products, including supplements and extracts. The purpose of this study was to determine which food supplement panelists preferred by comparing the physical and chemical properties of two different food supplements: a concentrate of solid fraction snakehead fish and dispersion of snakehead fish extract. This research began with the production of concentrated solid fraction snakehead fish and snakehead fish extract, followed by dispersion formulation experiments using concentrated solid fraction snakehead fish and snakehead fish extract. Each dispersion's physical and albumin properties were determined after characterizing the concentrate from solid fraction snakehead fish dispersion and snakehead fish extract. The albumin and pH of the snakehead fish extract dispersion were 63% and 4.48, respectively, whereas the albumin and solid fraction of the snakehead fish extract dispersion were 60.72 and 4.64, respectively. The viscosity, particle size, phase separation ratio, and redispersibility of the snakehead fish extract dispersion were determined. Physical parameters of the concentrate from solid portion snakehead fish dispersion included pressure of 72.6 mPas, a particle size of 1,856 nm, a phase separation ratio of 0.116, and a redispersibility of 32 times shaking. The albumin and pH values obtained from the dispersion of snakehead fish extract were 63% and 4.48, respectively. In comparison, the albumin and pH of concentrate from solid fraction snakehead fish dispersion were 60.72 and 4.64. The physical properties of the snakehead fish extract dispersion were determined to be 93.2 mPas viscosity, 1,514 nm particle size, 0.016 phase separation ratio, and 1-time shaking redispersibility. The physical properties of the concentrate from solid fraction snakehead fish dispersion to viscosity analysis were 72.6 mPas, 1,856 nm particle size, 0.116 phase separation ratio, and 32 times shaking redispersibility. The study concluded that using snakehead fish extract and concentrate from solid fraction snakehead fish in the manufacture of the dispersion has an effect on the dispersion's physical and chemical properties, including organoleptic testing, phase separation ratio, redispersibility, particle size, viscosity, pH, and albumin. Consumers prefer the dispersion containing snakehead fish extract based on the average value of the organoleptic test results for the parameters.