TECHNOLOGY FOR UTILIZING BY-PRODUCTS OF PROCESSED STRIPED CATFISH (Pangasianodon hypophthalmus) AS FOOD RAW MATERIALS
DOI:
https://doi.org/10.31258/ajoas.7.3.470-476Keywords:
Food Raw Materials, By-Products, Technology UtilizationAbstract
Striped catfish (Pangasianodon hypopthalmus) is well known in Asia, specifically in Southeast Asia, such as Vietnam, Thailand, Indonesia, Malaysia, Cambodia, Burma, and Brunei Darussalam. Currently, catfish have been exported to almost all countries in the world. This study aims to analyze the chemical composition of processed catfish by-products and find alternatives for their economic utilization. The research method used is the experimental method, namely conducting experiments on using processed by-products of catfish as food raw materials. Furthermore, quality analysis was performed on processed by-products and raw food materials, namely proximate analysis and amino acid profile. Proximate analysis of processed catfish by-products (meat attached to bones, belly fat, fish bones, and offal) includes protein, fat, water content, carbohydrates, and amino acids. These by-products are still classified as functional. Therefore, this research utilizes these by-products in food raw materials. The chemical analysis (proximate) results of the products produced showed numbers that meet SNI quality standards as food products. By-products of catfish processing (fillets and smoked catfish) can be utilized as food raw materials in the form of fish concentrate flour, fish bone meal, and fish oil
Downloads
References
1. Artar, E., Olgunoglu, M.P., Olgunoglu, I.A. Mineral Contents and Fatty Acids Compositions of Fillets of Female and Male Pangas (Pangasıus hypophthalmus, Sauvage 1878) Cultured in Turkey. Progress in Nutrition, 2022; 24(3).
2. Nguyen, T.A.T., Nguyen, Q.T.T., Tran, T.C., Nguyen, K.A.T., Jolly, C.M. Balancing the Aquatic Export Supply Chain Strategy- A Case Study of the Vietnamese Pangasius Industry. Aquaculture, 2023; 566, 739139.
3. Minh, N.P., Mai, P.X., Trang, N.T.T. Effect of Edible Film Glazing to Physico-Chemical, Microbial and Sensory Attributes of Frozen Pangasius Fillet. Journal of Global Pharma Technology, 2019; 11(4), 63-72.
4. Mustika, R. Production Management and Feasibility of Patin (Pangasius sp.) Cultivation in Banjar Regency, South Kalimantan Province, Indonesia. Journal of Economics, Finance And Management Studies, 2021; 04(05).
5. Sadi, N.H., Yoga, G.P. Skin Characteristics of Pangasius Catfish in Indonesia. IOP Conf. Series: Earth and Environmental Science, 2021; 789 (2021) 012026.
6. Sugata, M., Wiriadi, P.F., Lucy, J., Jan, T.T. Total Lipid and Omega-3 Content in Pangasius Catfish (Pangasius pangasius) and Milkfish (Chanos chanos) from Indonesia. Malaysian Journal of Nutrition, 2019; 25(1): 163-170.
7. Igansi, A.V., da Silva, P.P., Engelmann, J.I., de Almeida, P.L.A., Paes, R.L., Junior, T.R.S.C. Techno-Economic Analysis of Producing Oil Rich in ɷ-3 from Catfish Processing Wastes. Waste and Biomass Valorization, 2022; 13(1): 707-717.
8. Dewita, D., Syahrul, S., Irasari, I., Sumarto, S. Characteristics of Oil Mixed Red Palm Oil with Catfish Oil (Pangasius hypothalmus). IOP Conference Series: Earth and Environmental Science 2021, 695.
9. Hadfi, N.H., Sarbon, N.M. Physicochemical Properties of Silver Catfish (Pangasius sp.) Skin Collagen as Influenced by Acetic Acid Concentration. Food Research, 2019; 3(6): 783-790.
10. Febrianto, R., Sudarno, S. Fish Oil Production Process from Waste Catfish (Pangasius pangasius) in Balai Besar Pengujian Penerapan Hasil Perikanan (BBP2HP) East Jakarta. Journal of Marine and Coastal Science, 2020; 9(2): 65.
11. Nguyen, L.A.D., Huynh, T.K.D., Nguyen, T.N.H., Nguyen, Q.T., Tran, M.P. Effect of Rosemary (Rosmarinus officinalis) Extract on the Protection of the Fishballs from Knife Fish (Chitala chitala) and Striped Catfish by-product (Pangasianodon hypophthalmus) against Spoilage during Frozen Storage. Food Research, 2023, 7(2): 85-95.
12. Maghfira, A.N., Patmawati, P., Pujiastuti, D.Y., Sahidu, A.M., Tjahjaningsih, W., Saputra, E. Characteristics of Catfish (Pangasius pangasius) Viscera Oil Purified with Bentonite. Journal of Food Technology, 2023; 16(2).
13. Syahrul, S., Dewita, D., Isyandi, B., Suwondo, S. Healthy Environmental Management Strategy in the Industrial Processing of Patin Fish. International Journal of Oceans and Oceanography, 2019; 13(1), 73-80.
14. Rossi, E., Efendi, R., Rahmayuni, R., Besinulingga, M.S., Yoenissa, R. Utilization of Waste Mixed Pangasius Fish Fillet and Pineapple Core to Produce Peptone for Lactic Acid Bacteria Growth Media. International Journal of Veterinary Science, 2022; 11(3): 272-279.
15. Buchari, D. (2014). Fish Protein Concentrate Fortification of Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau. Journal of Indonesian Fishery Products Processing, 17(2).
16. Ayu, D., & Pi, S. (2015). Quality Parameters and Fatty Acid Composition of Fish Oil Extracted from Tuna By-Products (Thunnus albacares) Using Various Extraction Methods. Universitas Andalas``
17. Nazir, N., Diana, A., & Sayuti, K. (2017). Physicochemical and fatty acid profile of fish `oil from head of tuna (Thunnus albacares) extracted from various extraction methods. International Journal on Advanced Science, Engineering and Information Technology, 7(2): 709-715
18. Sokamte, T.A., Mbougueng, P.D., Mohammadou, B.A., Tatsadjieu, N.L., Sachindra, N.M. Proximal Composition and Fatty Acid Profile of Fresh and Smoked Fillets of Pangasius hypophthalmus, Scientific African, 2014; 9; 2020, e00534.
19. Kumoro, A.C., Wardhani, D.H., Kusworo, T.D., Djaeni, M., Ping, T.C., Azis, Y.M.F. Fish Protein Concentrate for Human Consumption: A Review of its Preparation by Solvent Extraction Methods and Potential for Food Applications. Annals of Agricultural Sciences. Faculty of Agriculture, Ain-Shams University, 2022; 67(1):42-59.
20. Yaqin, M.A., Agustono, A., Lokapimasari, W. The Effect of Essential Amino Acid (Lysine) in Commercial Feed of Patin Catfish (Pangasius sp.). World’s Veterinary Journal, 2021; 11(2): 263–266.
21. Endo, Y. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials and Advanced Methods. Journal of Oleo Science, 2018. Japan Oil Chemists Society.
22. Syahrul, S., Dewita, D., Effendi, I., Suwondo, S. The Use of Striped Catfish (Pangasianodon hypophthalmus) Abdominal Fat as a Raw Material for Highly Nutritional Fish Oil. AACL Bioflux, 2023; 16(2):979-988.
23. Indah, I., Rohman, A., Lestari, L.A. Physicochemical Characterization Patin Fish Oil (Pangasius micronema) is Refined Using Bentonite and Activated Carbon. Journal of Food and Pharmaceutical Sciences, 2022; 626–633.
24. Nurilmala, M., Nurhayati, T., Roskananda, R. Waste of Patin Filleting Industry for Protein Hydrolysate. Jurnal Pengolahan Hasil Perikanan Indonesia, 2018; 21(2): 287-294.
25. Amri, U., Diharmi, A., Sukmiwati, M. Characteristics of Catfish Oil, Red Palm Oil and Shark Liver Oil as Functional Foods. Depik, 2021; 10(2): 151–160.
26. Oktaviani, R.I., Uthia, R., Jannah, F., Yandra, A. Extraction of Catfish Bone Waste (Pangasius hypophtalmus) by Utilizing an Organic Liquid of Pineapple Peel Waste (Ananas comosus) into Gelatin. IOP Conference Series: Earth and Environmental Science, 2022; 1041.
