Physical and chemical characteristics of fish flour made from albumin extraction by products of Channa genus fish Karakteristik fisik dan kimia tepung ikan berbahan hasil samping ekstraksi albumin ikan genus <i>Channa</i>
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Channa micropeltes, Channa striata, extraction waste, giant snakehead, snakehead
Abstract
The albumin extraction process from the Channa genus, namely giant snakehead (C. micropeltes) and snakehead fish (C. striata), produces by-products in the form of residual fish meat that still contains protein and various other important nutrients. This study aimed to determine the physical and chemical characteristics and amino acid profiles of fish meal produced from the albumin extraction by-products of snakehead fish and snakehead fish. The research method was experimental with two treatments: snakehead fish meal and snakehead fish meal made from albumin extraction by-products. Data were analyzed using an independent t-test. The highest yield was obtained using a 63 µm sieve. Giant snakehead and snakehead flours had yields of 40.45% and 37.56%, respectively. Giant snakehead and snakehead flours showed L* values of 76.83 and 72.68, hue values of 83.60 and 80.89, chroma values of 24.60 and 23.18, solubility values of 21% and 22%, and swelling power values of 1.09% and 0.85%, respectively. Their chemical compositions were 76.97% and 77.96% protein, 10.37% and 13.53% moisture, 3.36% and 3.49% ash, 7.12% and 1.74% fat, and 2.15% and 0.27% carbohydrate, respectively. The total amino acid content was lower in giant snakehead flour than in snakehead flour, with values of 72.32% and 87.23%, respectively. These findings indicate that snakehead flour produced from albumin extraction by-products has more favorable nutritional characteristics than giant snakehead flour. Snakehead flour also has a higher total amino acid content, supporting its potential use as a protein-rich ingredient derived from fish-processing by-products.
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