Oat Fish Ready-to-Eat Product Enriched with Fish Protein Concentrate to Improve Nutritional Value

Endah Rochmatika; Mira  Dian Naufalina; Raden Hilman  Wirayudha; Wildan Zahrul Faqih; Usman Nugroho

doi:10.18343/jipi.31.4.631

Authors

Endah Rochmatika Department of Bio-Entrepreneurship, Faculty of Economics and Business, Muhammadiyah Institute of Health Business and Technology, Tulungagung 66229, Indonesia https://orcid.org/0000-0001-8827-090X
Mira Dian Naufalina Department of Nutrition, Faculty of Agriculture, Universitas Tidar, Magelang 56114, Indonesia
Raden Hilman Wirayudha Department of Nutrition, Faculty of Health Sciences, Muhammadiyah Institute of Health Business and Technology, Tulungagung 66229, Indonesia
Wildan Zahrul Faqih Department of Nutrition, Faculty of Health Sciences, Muhammadiyah Institute of Health Business and Technology, Tulungagung 66229, Indonesia
Usman Nugroho Department of Bio-Entrepreneurship, Faculty of Economics and Business, Muhammadiyah Institute of Health Business and Technology, Tulungagung 66229, Indonesia

DOI:

https://doi.org/10.18343/jipi.31.4.631

Keywords:

nutrition, oat, protein, ribbon fish, snack

Abstract

The development of high-fiber oat-based products can be innovated by adding fish protein concentrate (FPC) to create healthy snacks. The application of ribbon fish FPC remains underexplored. This study aims to evaluate the use of ribbon fish FPC combined with oats to create food products. The optimal product formulation for nutritional characteristics was determined through a hedonic test to measure consumer preference. The research method used a Completely Randomized Design in the manufacture of FPC and oat fish products. The best FPC extraction results from the extraction frequencies (one, two, three times) were selected as fortification ingredients. Variations in the treatment of adding FPC to products with concentrations of 0%, 10%, 20%, and 30%. Nutritional composition testing uses the AOAC method for food analysis, including ash content using dry ashing, protein using the Kjeldahl method, fat using Soxhlet extraction, and carbohydrate content calculated based on the difference. The results of the study showed that the best ribbon fish FPC contained high protein (82.40%) with low fat content (1.15%) with a frequency of three extractions. The hedonic test on the product showed that 20% FPC (P2) obtained the highest score for the analysis of nutritional value in 100 grams, which has the potential to provide an efficient low-calorie satiety effect (321.24 kcal), high protein (22.75 g), sufficient dietary fiber (5.64 g), and low sugar (1.39 g). The use of local fishery resources is a potential raw material for food product diversification.

Keywords: nutrition, oat, protein, ribbon fish, snack

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