Characteristic of Protein Hydrolyzate Starch of Snakehead Fish (Channa Striata) Head

Authors(4) :-Sri Udayana Tartar, M Mahendradatta, Mursalim, Adiansyah

The making of protein hydrolyzate of snakehead fish head by using spray drying method and it is encapsulated with maltodextrin in which a final product in the form of starch is expected to ease the process of storage and extend the shelf-life of the product. This research was aimed to determine the quality of protein hydrolyzate starch of snakehead fish head with inlet temperature treatment of spray drying 1200C and outlet temperature of 800C and the addition of maltodextrin. The design used is independent t-test. It was conducted to compare the average value of sample composition. Experimental data were processed using Statistical Package for Social Science (SPSS) 21.0 for Windows. The best treatment from the research is a comparison of snakehead fish starch and maltodextrin 95%:5%. The characteristic of physicochemical of snakehead fish starch as produced in the form of white starch with a yield of 21.35%, white degree L 97.73, water content 4.52%, ash 7.92%, protein 75.25%, fat 0.60%. Based on this, the protein hydrolyzate of snakehead fish head has the potential to be applied as a flavoring or flavor enhancer and it can be developed as a source of essential amino acids in food products because they contain almost complete essential amino acids.

Authors and Affiliations

Sri Udayana Tartar
Post-Graduate Student, Hasanuddin University, Makassar, South Sulawesi, Indonesia and Department of Fishery Product Processing Technology, Pangkep State Polytechnic of Agricultural, Pangkep, South Sulawesi, Indonesia
M Mahendradatta
Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia
Mursalim
Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia
Adiansyah
Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia

Amino Acids, Snakehead Fish Head, Maltodextrin, Spray Drying

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Publication Details

Published in : Volume 6 | Issue 5 | September-October 2019
Date of Publication : 2019-10-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 171-180
Manuscript Number : IJSRST196519
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Sri Udayana Tartar, M Mahendradatta, Mursalim, Adiansyah, " Characteristic of Protein Hydrolyzate Starch of Snakehead Fish (Channa Striata) Head", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 6, Issue 5, pp.171-180, September-October-2019. Available at doi : https://doi.org/10.32628/IJSRST196519    
Journal URL : https://ijsrst.com/IJSRST196519
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  • Steel RGD, Torrie JH. 1993. Statistics Principles and Procedures, A Biometric Approach. 2nd ed. Jakarta: Gramedia Main Library
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  • Hutching JB. 1999. Food Color and Appearance.Chapman and Hall Food Science Book.Gaithersburg Maryland (USA): AspenPublishers Inc.
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  • Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. 2005. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteses.J Food Engineering 70: 571-578.
  • Pilar T, Reyes P. 2007. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem. 100(1):264–272.
  • Purbasari, D. 2008. Production and Characterization of Protein Hydrolyzate From Ngur Mas Shells (Atactodea striata). [Thesis]. Fisheries Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Bogor Institute of Agriculture, Bogor.
  • Riansyah, A, A. Supriadi, and R. Nopianti. 2013. The Effect of Temperature and Drying Time Differences on the Characteristics of Trichogast erpectoralis Salted Fish Using Oven. Fishtech, 2 (1): 53-68.
  • Roslan, J.K.F. M. Yunos, N. Abdullah, S. Mazlina, dan M.Kamal. 2014. Characterization of Fish Protein Hydrolysate From Tilapia (Oreochromis niloticus) By-Product. Agriculture and Agricultural Procedia, 2: 312-319.
  • Vaclavik VA, Christian EW. 2008. Essential of Food Science. Ed ke-3. New York: Springer
  • Widadi, I.R. 2011. Preparation and Characterization of Protein Hydrolyzate from Dumbo Catfish (Clarias gariepinus) Using Papain Enzyme [Thesis]. IPB's Faculty of Fisheries and Marine Sciences.
  • Winarno FG. 2008. Food Chemistry and Nutrition. Bogor: M-Brio Press.
  • " target="_blank">RIS | http://www. fao.org/. [14 November 2016].
  • Meiyani ,D. N.A.T. , Putut H. R dan Apri D. 2014. Utilization of White Shrimp Head Decoction (Penaeus merguiensis) as Flavor in Powder Form with the addition of Maltodextrin. Journal of Processing and Biotechnology of Fisheries Products Volume 3, Number 2, Tahun 2014, Halaman 67-74 Online di : http:// www ejournal -s1.undip .a c.id/index.php/j pbhp
  • Suharso (2006), Suharso, T. 2006. Enzymatic Making of Flavored Prawn Head Powder (Penaeus monodon) as an Instant Seasoning for Cuisine. [Thesis]. The Institute of Agriculture Bogor. Bogor
  • Salamah dkk, 2012 Salamah, E., Nurhayati,T., Widadi, I. R. 2012. Manufacture and bacterial hydrolysis of protein from catfish (Clariasgariepinus) using the papain enzyme. JPHPI, Volume 15 Number 1
  • Steel RGD, Torrie JH. 1993. Statistics Principles and Procedures, A Biometric Approach. 2nd ed. Jakarta: Gramedia Main Library
  • Salamah, E., Nurhayati, T., Widadi, I. R. 2012. Preparation and Aracterization of Protein Hydrolyzate from Dumbo Catfish (Clariasgariepinus) Using the Papain Enzyme. JPHPI, Volume 15 Number 1.
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  • Sanapi, C. H. 2013. Characteristics of Functional Hydrolyzate Protein Catfish (Clarias gariepinus). [Thesis]. Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor.
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  • Hutching JB. 1999. Food Color and Appearance.Chapman and Hall Food Science Book.Gaithersburg Maryland (USA): AspenPublishers Inc.
  • International Quality Ingredients. 2005. Product specification: fish protein hydrolysate. http://www.IQI.com [16 Juni
  • Liu,H., Chunyan,L., Lu,Y.,  Jiang , Chenxiao, E.,  Gaofeng,Y., and  Xubo, F. 2015 . Application Method of Hydrolysate after Squid Tentacles Peeled through Enzymic Method and Seafood-Flavor Seasoning Prepared through Method. Paten CN104719993.
  • Nurhayati et al. (2007) Nurhayati T, Salamah E, Hidayat T. 2007. Characteristics of the protein hydrolyzed cellar (Caranx leptolepis) which are enzymatically processed.Bul Aquatic Product Technology 10 (1): 23-34
  • Nurhayati, et al. (2014, E. Salamah, Cholifah, and R. Nugraha. 2014. Optimization of the Process of Hydrolysis of White Snapper Offal. JPHPI, 17 (1): 42-52.
  • Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. 2005. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteses.J Food Engineering 70: 571-578.
  • Pilar T, Reyes P. 2007. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem. 100(1):264–272.
  • Purbasari, D. 2008. Production and Characterization of Protein Hydrolyzate From Ngur Mas Shells (Atactodea striata). [Thesis]. Fisheries Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Bogor Institute of Agriculture, Bogor.
  • Riansyah, A, A. Supriadi, and R. Nopianti. 2013. The Effect of Temperature and Drying Time Differences on the Characteristics of Trichogast erpectoralis Salted Fish Using Oven. Fishtech, 2 (1): 53-68.
  • Roslan, J.K.F. M. Yunos, N. Abdullah, S. Mazlina, dan M.Kamal. 2014. Characterization of Fish Protein Hydrolysate From Tilapia (Oreochromis niloticus) By-Product. Agriculture and Agricultural Procedia, 2: 312-319.
  • Vaclavik VA, Christian EW. 2008. Essential of Food Science. Ed ke-3. New York: Springer
  • Widadi, I.R. 2011. Preparation and Characterization of Protein Hydrolyzate from Dumbo Catfish (Clarias gariepinus) Using Papain Enzyme [Thesis]. IPB's Faculty of Fisheries and Marine Sciences.
  • Winarno FG. 2008. Food Chemistry and Nutrition. Bogor: M-Brio Press.
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