#ARE SNAKEHEAD FISH EDIBLE FREE#

Single-factor experiment (seaweed, Eucheuma cottonii, substitution) arranged in a Completely Randomized Design with four replications was applied in this study. The purpose of this study was to determine the maximum levels of seaweed substitution in the processing of snakehead fish nuggets based on sensory properties. This research was conducted to design fiber-rich fish nuggets.

Besides that, the use of seaweed as a source of food fiber is also widely reported. Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Semakin besar penambahan KKH juga meningkatkan kelembutan tekstur NIG, serta meningkatkan kadar Abu Air, Lemak dan Protein, tetapi menurunkan kadar Karbohidrat dan total kalori NIG. Semakin tinggi penambahan konsentrasi KKH menyebabkan respons organoleptik mutu hedonik untuk aroma dan rasa ikan gabus menurun, sebaliknya respons organoleptik mutu hedonik untuk aroma dan rasa KKH menjadi meningkat. NIG yang dihasilkan berwarna kuning keemasan hingga kuning kecokelatan. NIG dengan penambahan KKH sampai dengan 10% mendapat respons disukai untuk atribut aroma, rasa, dan tekstur, sedangkan warna disukai hingga penambahan kecambah kacang hijau sebanyak 25%. Hasil penelitian menunjukkan bahwa fortifikasi KKH sampai dengan 25% memberikan pengaruh nyata terhadap karakteristik organoleptik dan gizi NIG (p<0,05). Data kandungan gizi dan total kalori dianalisis menggunakan Analysis of Variance dilanjutkan dengan uji beda nyata terkecil pada taraf α 5%, sedangkan data organoleptik dianalisis secara deskriptif berdasarkan frekuensi terbanyak (modus). KKH yang ditambahkan adalah 0, 5, 10, 15, 20, dan 25% dari jumlah daging ikan gabus. Penelitian ini merupakan penelitian faktor tunggal dalam rancangan acak lengkap, dengan enam perlakuan dan setiap perlakuan diulang sebanyak 3 kali. Tujuan penelitian ini adalah untuk menganalisis profil organoleptik, kandungan gizi, dan total kalori Naget Ikan Gabus (NIG) dengan fortifikasi Kecambah Kacang Hijau (KKH). The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis.

#ARE SNAKEHEAD FISH EDIBLE FREE#

The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996). The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. The variation in the use of snakehead fish flour as food supplement continues to increase.

Are snakehead fish edible