Effect of body size on the physicochemical characteristics of protein-rich powders from striped snakehead (Channa striata) meat, bone, and scale Pengaruh ukuran tubuh terhadap karakteristik fisikokimia tepung kaya protein dari daging, tulang, dan sisik ikan haruan (<i>Channa striata</i>)
Abstract
Striped snakehead (Channa striata), commonly known as snakehead fish, are an abundant, high-protein freshwater species in East Kalimantan, and their properties vary with body size. To support complete fish utilization, this study aimed to determine the effect of body size on the physicochemical characteristics (morphology and proximate composition) of powders derived from the meat, bone, and scales of small (500-600 g) and large (1,400-1,500 g) fish. Fish morphometrics were measured, body fractions (meat, bone, and scale) were separated, dried into powders, and analyzed for yields and proximate composition. Comparisons of morphometric characteristics and chemical compositions between the two size groups were statistically analyzed using an independent-samples t-test via the Toolpak in Microsoft Excel. The results showed that the large group exhibited superior morphological traits and higher percentages of edible and non-edible portions. Based on the determination of growth type, both groups exhibited positive allometric growth (where the slope [b]>3), with b-values of 9.5645 (W=160.18L9.5645) for smaller fish and 9.7814 (W=1004.4L9.7814) for larger fish. Proximate analysis revealed significant differences, with the large group consistently yielding higher nutritional values. Comparing the large and small groups across the highest component fractions, protein content reached 87.68% vs. 85.49% in the meat, fat content reached 21.14% vs. 17.30% in the bone, and ash content reached 55.41% vs. 53.55% in the scale, while moisture content remained below 10% for all powders. These findings demonstrate that larger haruan fish yield powders with superior physicochemical qualities, providing a vital guide for sustainable zero-waste processing.
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