Nutritional and physicochemical characterization of fish protein concentrate from cultured striped catfish (Pangasianodon hypophthalmus) Karakterisasi nutrisi dan fisikokimia konsentrat protein ikan dari ikan patin (<i>Pangasianodon hypophthalmus</i>) hasil budi daya
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amino acids, docosahexaenoic acid, fatty acid, L-Glutamic, L-Leucine
Abstract
High-quality protein is essential for human nutrition, and there is a growing demand for nutrient-dense protein ingredients derived from underutilized aquatic resources. Fish protein concentrate (FPC) represents a promising approach for valorizing fishery products into stable, protein-rich ingredients with favorable nutritional profiles. The striped catfish, Pangasianodon hypophthalmus, is a widely cultivated freshwater fish in Indonesia with significant potential as a protein source. This study aimed to produce and characterize a chemical-free FPC from cultured striped catfish based on its proximate, amino acid, and fatty acid compositions. The FPC was produced using a simple thermal-mechanical method involving mincing, pressing, steaming, and drying. The final product was analyzed for its nutritional and physicochemical properties. The resulting FPC exhibited a high crude protein content of 86.61%, with relatively low moisture and lipid contents, indicating good potential for stability. Amino acid analysis revealed a complete profile of essential and non-essential amino acids, with L-leucine and L-glutamic acid identified as the most abundant amino acids. Fatty acid analysis showed that the concentrate retained essential polyunsaturated fatty acids, including docosahexaenoic acid (DHA). Based on these results, the FPC produced from cultured P. hypophthalmus has a favorable nutritional profile and represents a potential protein-rich ingredient for further development in food applications. Further studies are needed to evaluate the functional properties, digestibility, sensory characteristics, and performance of these products in food applications.
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