Karakteristik kimia dan sifat fungsional konsentrat protein ikan (KPI) dan tepung tulang dari ikan lele Chemical characteristics and functional properties of fish protein concentrate (FPC) and catfish bone meal
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Accepted
15 May 2024
Published
4 June 2024
Keywords:
-
alcohol, calcium, extraction, protein, solvent
Abstract
In Indonesia, the catfish, a type of freshwater fish, experiences annual growth in production. An effective method to enhance the value added to catfish is by producing fish protein concentrate (FPC) and bone meal, which can serve as alternate sources of protein and calcium. The objective of this study was to identify the optimal technique for producing FPC type A, adhering to FAO criteria, using catfish bone meal with calcium concentrations exceeding 119 mg/g. The FPC analysis was conducted using the Swedish technique, including two different solvent treatments (isopropyl alcohol and ethanol) and multiple extractions (1, 2, and 3 times). Fish bone meal is produced through two processes: the pressure cooker method and acid-base extraction. The characteristics examined encompassed the proximate calcium content, amino acid profile, whiteness, water absorption capacity, and oil absorption capacity. The research findings indicated that the optimal approach for producing FPC in the extraction process involved utilizing isopropyl alcohol and doing three extractions. The type A FPC that is produced fulfills the moisture content guidelines set by FAO, which is 5.34±0.27%. Additionally, it also meets the protein content level of 83.10±0.92% and the fat content standard of 0.20±0.04%. The optimal treatment's KPI whiteness degree was measured to be 85.10±0.08%. Additionally, the water absorption capacity was found to be 6.48±0.04 g/mL, while the oil absorption capacity was determined to be 6.05±0.09 g/mL. The amino acids found in the highest quantities are leucine and glutamic acid. The most effective technique for producing catfish bone meal involves using acid-base extraction. The resulting product has a calcium content of 323.81±0.33 mg/g, a whiteness of 94.65±1.96%, a water absorption capacity of 8.36±0.14 g/mL, an oil absorption capacity of 6.47±0.31 g/mL, a moisture content of 4.17±0.35%, an ash content of 85.88±0.72%, a protein content of 1.48±0.18%, and a fat content of 1.27±0.38%. KPI and catfish bone meal are viable sources of protein and calcium.
References
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Anugrahati, N. A., Santoso, J., & Pratama, I. (2012). Pemanfaatan konsentrat protein ikan (KPI) patin dalam pembuatan biskuit. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(1), 45-51. https://doi.org/10.17844/jphpi.v15i1.5332
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Dewita., Syahrul., & Febriansyah, R. (2012). Pola penerimaan siswa sekolah dasar terhadap produk makanan jajanan berbahan baku konsentrat protein ikan baung (Hemibagrus nemurus) di Kabupaten Kampar, Riau. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3), 216-222. https://doi.org/10.17844/jphpi.v15i3.21419
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Kementerian Kelautan dan Perikanan. (2022). Statistik KKP (Satu Data).
Kumoro, A. C., Wardhani D. H., Kusworo, T. D., Djeni, M., Ping, T. C., & Azis, Y. M. F., (2022). Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications. Annals of Agricultural Sciences, 67(1), 42–59. https://doi.org/10.1016/j.aoas.2022.04.003
Kusumaningrum, I., & Asikin, A. N. (2016). Karakteristik kerupuk ikan fortifikasi kalsium dari tulang ikan belida. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 233-240. https://doi.org/10.17844/jphpi.2016.19.3.233
Kusumaningrum, I., Sutono, D., Pamungkas, B. F. (2016). Pemanfaatan Tulang Ikan Belida Sebagai Tepung Sumber Kalsium Dengan Metode Alkali. Jurnal Pengolahan Hasil Perikanan Indonesia. 19(2): 148-155. https://doi.org/10.17844/jphpi.2016.19.2.148
Matthews, D. E. (2020). Review of lysine metabolism with a focus on humans. The Journal of Nutrition, 150(1), 2548-2555.
Murniyati, Dewi, F. R., Peranginangin, R., & Suryaningrum, D. (2014). Teknik Pengolahan Tepung Kalsium dari Tulang Ikan Nila. PT Penerbit Penebar Swadaya.
Nurhayati, T., Nurjanah, & Sanapi, C. H. (2013). Karakterisasi hidrolisat protein ikan lele dumbo (Clarias gariepinus). Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 207-214. https://doi.org/10.17844/jphpi.v16i3.8058
Oluwaniyi, O. O., Dosumu, O. O., & Awolola, G. V. (2017). Effect of cooking method on the proximate, amino acid, and fatty acid compositions of Clarias gariepinus and Oreochromis niloticus. Journal of The Turkish Chemical Society, 4(1), 115–132. https://doi.org/10.18596/jotcsa.53143
Phadtare, M. C., Ranveer, R. C., Rathod, N. B., Sharangdhar, S. T., Swami, S. B., Vartak, V. R., Koli, J. M., & Pujari, K. H. (2021). Extraction, characterization and utilization of fish protein concentrate. Aquatic Food Studies, 1(2), 1-10. AFS47. https://doi.org/10.4194/AFS47
Pradipta, R. W. (2016). Isolasi mikro kalsium dari tepung tulang lele dumbo dengan metode presipitasi NaOH. [Skripsi]. Universitas Gadjah Mada.
Rieuwpassa, F. J. (2014). Karakterisasi sifat fungsional dan nilai gizi konsentrat protein telur ikan cakalang (Katsuwonus pelamis) serta aplikasinya dalam formulasi makanan bayi pendamping ASI. [Tesis]. Institut Pertanian Bogor.
Rieuwpassa, F. J., Karimela, E. J., & Karaeng, M. C. (2020). Analisis fisiko kimia konsentrat protein ikan nila (Oreochromis niloticus) yang diekstrak menggunakan pelarut etanol. Jurnal Teknologi Perikanan dan Kelautan, 11(1), 45-52.
Rieuwpassa, F. J., Karimela, E. J., & Lasaru, D. C. (2018). Karakterisasi sifat fungsional konsentrat protein ikan sunglir (Elagatis bipinnulatus). Jurnal Teknologi Perikanan dan Kelautan, 9(2), 177-183.
Rieuwpassa, F. J., Karimela, E. J., Cahyono, E., Tomasoa, A. M., Ansar, N. M. S., Tanod, W. A., Nadia, L. M. H., Ramadhan, W., Ilhamdy, A. F., & Rieuwpassa, F. (2022). Extraction and characterization of fish protein concentrate from Tilapia (Oreochromis niloticus). Journal Food Research, 6(4), 92-99.
Rohmah, N., Kurniasih., Ayu, R., & Sumardianto. (2022). Pengaruh perbedaan metode ekstraksi terhadap karakteristik tepung tulang sotong (Sepia sp.). Jurnal Ilmu dan Teknologi Perikanan, 4(1), 1-8. https://doi.org/10.14710/jitpi.2022.13097
Rozi, A., & Ukhti, N. (2021). Karakteristik tepung tulang ikan tuna sirip kuning (Thunnus albacares) sebagai sumber kalsium dengan perlakuan suhu pengeringan yang berbeda. Jurnal Fishtech, 10(1), 25-34. https://doi.org/10.36706/fishtech.v10i1.13154
Shaviklo, A. R. (2015). Development of fish protein powder as an ingredient for food applications: a review. Journal of Food Science and Technology, 52(2), 648–661. https://doi.org/10.1007/s13197-013-1042-7
Suprayitno, E., Sulistiyani., & Titik, D. (2017). Metabolisme Protein. Tim UB Press.
Widiyawati, L. (2011). Pemanfaatan konsentrat protein dan tepung tulang ikan lele Dumbo (Clarias gariepenus) dalam makanan bayi pendamping ASI. [Tesis]. Institut Pertanian Bogor.
Wijayanti, I., Surti, T., Agustini, T. W., & Darmanto, Y. S. (2014). Perubahan asam amino surimi ikan lele dengan frekuensi pencucian yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 29-41. https://doi.org/10.17844/jphpi.v17i1.8135
Yakhin, L. A., Wijaya, K., & Santoso, J. (2013). Peningkatan kualitas gel sosis ikan lele dengan penambahan tepung Gracillaria gigas. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 177-182. https://doi.org/10.17844/jphpi.v16i2.8052
Akhade, A. R., Koli, J. M., & Sadawarte, R. K. (2016). Functional properties of fish protein concentrate extracted from ribbon fish, Lepturacanthus savala by different methods. International Journal of Processing and Post Harvest Technology, 7(2), 274–283. https://doi.org/10.15740/has/ijppht/7.2/274-283
Anggraeni, N., & Handayani, H.T. (2022). Penerimaan konsumen dan nilai gizi cendol ikan lele (Clarias batrachus) dengan penambahan serbuk kopi. Agromix, 13(1), 1-8.
Anugrahati, N. A., Santoso, J., & Pratama, I. (2012). Pemanfaatan konsentrat protein ikan (KPI) patin dalam pembuatan biskuit. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(1), 45-51. https://doi.org/10.17844/jphpi.v15i1.5332
Arsil, Y., & Asih, E. R. (2023). Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 260-270. https://doi.org/10.17844/jphpi.v26i2.43088
Asih, E. R., & Arsil, Y. (2022). Pengaruh kemasan terhadap mutu choux pastry kering yang disubstitusi konsentrat protein ikan gabus. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 107-117. https://doi.org/10.17844/jphpi.v25i1.37970
Asriani, A., Santoso, J., & Listyarini, S. (2018). Nilai gizi konsentrat protein ikan lele dumbo (Clarias gariepenus) ukuran jumbo. Jurnal Kelautan dan Perikanan Terapan (JKPT), 1(2), 77-86. https://doi.org/10.15578/jkpt.v1i2.7257
Badan Standardisasi Nasional. (2006). SNI 01-2354.4:2006. Cara uji kimia - Bagian 4: Penentuan kadar protein dengan metode total nitrogen pada produk perikanan. 1–16.
Badan Standardisasi Nasional. (2010). SNI 2354.1.2010. Cara Uji Kimia - Bagian 1: penentuan kadar abu dan abu tak larut dalam asam pada produk perikanan.
Badan Standardisasi Nasional. (2015). SNI 01-2346:2015. Pedoman pengujian sensori pada produk perikanan.
Badan Standardisasi Nasional. (2015). SNI 2354.2-2015. Cara uji kimia-Bagian 2: Penentuan kadar air pada produk perikanan.
Badan Standardisasi Nasional. (2017). SNI 2354-3:2017. Cara Uji Kimia - Bagian 3: Penentuan kadar lemak total pada produk perikanan.
Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry, 25(2), 258–261. https://doi.org/10.1021/jf60210a044
Chan, S.S., Roth, B., Jessen, F., Jakobsen, A.N., Lerfall, J. (2021). Water holding properties of Atlantic salmon. Comprehensive Review in Food Science and Food Safety. 21, 477–498.
Dewita., Syahrul., & Febriansyah, R. (2012). Pola penerimaan siswa sekolah dasar terhadap produk makanan jajanan berbahan baku konsentrat protein ikan baung (Hemibagrus nemurus) di Kabupaten Kampar, Riau. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3), 216-222. https://doi.org/10.17844/jphpi.v15i3.21419
Dewita., Syahrul., & Isnaini. (2011). Pemanfaatan konsentrat protein ikan patin (Pangasius hypopthalmus) untuk pembuatan biskuit dan snack. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(1), 30-34. https://doi.org/10.17844/jphpi.v14i1.3426
Firlianty., Elita., Krismonita, Y., Rario., Bugar, N., & Najamuddin, A. (2021). Potensi tulang ikan patin (Pangasius sp.) sebagai sumber kolagen sabun mandi padat. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(1), 107-112. https://doi.org/10.17844/jphpi.v24i1.33235
Food and Agriculture Organization. (1986). Fish protein concentrate. https://www.fao.org/3/X6899e/X6899E04.htm#3.4 Fish Protein Concentrates (FPC)
Ilminingtyas, D., Handayani, W., & Kartikawati, D. (2014). Stik lele alternatif diversifikasi olahan lele (Clarias sp.) tanpa limbah berkalsium tinggi. Jurnal Ilmiah Serat Acitya, 4(1), 109–117.
Kementerian Kelautan dan Perikanan. (2022). Statistik KKP (Satu Data).
Kumoro, A. C., Wardhani D. H., Kusworo, T. D., Djeni, M., Ping, T. C., & Azis, Y. M. F., (2022). Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications. Annals of Agricultural Sciences, 67(1), 42–59. https://doi.org/10.1016/j.aoas.2022.04.003
Kusumaningrum, I., & Asikin, A. N. (2016). Karakteristik kerupuk ikan fortifikasi kalsium dari tulang ikan belida. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 233-240. https://doi.org/10.17844/jphpi.2016.19.3.233
Kusumaningrum, I., Sutono, D., Pamungkas, B. F. (2016). Pemanfaatan Tulang Ikan Belida Sebagai Tepung Sumber Kalsium Dengan Metode Alkali. Jurnal Pengolahan Hasil Perikanan Indonesia. 19(2): 148-155. https://doi.org/10.17844/jphpi.2016.19.2.148
Matthews, D. E. (2020). Review of lysine metabolism with a focus on humans. The Journal of Nutrition, 150(1), 2548-2555.
Murniyati, Dewi, F. R., Peranginangin, R., & Suryaningrum, D. (2014). Teknik Pengolahan Tepung Kalsium dari Tulang Ikan Nila. PT Penerbit Penebar Swadaya.
Nurhayati, T., Nurjanah, & Sanapi, C. H. (2013). Karakterisasi hidrolisat protein ikan lele dumbo (Clarias gariepinus). Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 207-214. https://doi.org/10.17844/jphpi.v16i3.8058
Oluwaniyi, O. O., Dosumu, O. O., & Awolola, G. V. (2017). Effect of cooking method on the proximate, amino acid, and fatty acid compositions of Clarias gariepinus and Oreochromis niloticus. Journal of The Turkish Chemical Society, 4(1), 115–132. https://doi.org/10.18596/jotcsa.53143
Phadtare, M. C., Ranveer, R. C., Rathod, N. B., Sharangdhar, S. T., Swami, S. B., Vartak, V. R., Koli, J. M., & Pujari, K. H. (2021). Extraction, characterization and utilization of fish protein concentrate. Aquatic Food Studies, 1(2), 1-10. AFS47. https://doi.org/10.4194/AFS47
Pradipta, R. W. (2016). Isolasi mikro kalsium dari tepung tulang lele dumbo dengan metode presipitasi NaOH. [Skripsi]. Universitas Gadjah Mada.
Rieuwpassa, F. J. (2014). Karakterisasi sifat fungsional dan nilai gizi konsentrat protein telur ikan cakalang (Katsuwonus pelamis) serta aplikasinya dalam formulasi makanan bayi pendamping ASI. [Tesis]. Institut Pertanian Bogor.
Rieuwpassa, F. J., Karimela, E. J., & Karaeng, M. C. (2020). Analisis fisiko kimia konsentrat protein ikan nila (Oreochromis niloticus) yang diekstrak menggunakan pelarut etanol. Jurnal Teknologi Perikanan dan Kelautan, 11(1), 45-52.
Rieuwpassa, F. J., Karimela, E. J., & Lasaru, D. C. (2018). Karakterisasi sifat fungsional konsentrat protein ikan sunglir (Elagatis bipinnulatus). Jurnal Teknologi Perikanan dan Kelautan, 9(2), 177-183.
Rieuwpassa, F. J., Karimela, E. J., Cahyono, E., Tomasoa, A. M., Ansar, N. M. S., Tanod, W. A., Nadia, L. M. H., Ramadhan, W., Ilhamdy, A. F., & Rieuwpassa, F. (2022). Extraction and characterization of fish protein concentrate from Tilapia (Oreochromis niloticus). Journal Food Research, 6(4), 92-99.
Rohmah, N., Kurniasih., Ayu, R., & Sumardianto. (2022). Pengaruh perbedaan metode ekstraksi terhadap karakteristik tepung tulang sotong (Sepia sp.). Jurnal Ilmu dan Teknologi Perikanan, 4(1), 1-8. https://doi.org/10.14710/jitpi.2022.13097
Rozi, A., & Ukhti, N. (2021). Karakteristik tepung tulang ikan tuna sirip kuning (Thunnus albacares) sebagai sumber kalsium dengan perlakuan suhu pengeringan yang berbeda. Jurnal Fishtech, 10(1), 25-34. https://doi.org/10.36706/fishtech.v10i1.13154
Shaviklo, A. R. (2015). Development of fish protein powder as an ingredient for food applications: a review. Journal of Food Science and Technology, 52(2), 648–661. https://doi.org/10.1007/s13197-013-1042-7
Suprayitno, E., Sulistiyani., & Titik, D. (2017). Metabolisme Protein. Tim UB Press.
Widiyawati, L. (2011). Pemanfaatan konsentrat protein dan tepung tulang ikan lele Dumbo (Clarias gariepenus) dalam makanan bayi pendamping ASI. [Tesis]. Institut Pertanian Bogor.
Wijayanti, I., Surti, T., Agustini, T. W., & Darmanto, Y. S. (2014). Perubahan asam amino surimi ikan lele dengan frekuensi pencucian yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 29-41. https://doi.org/10.17844/jphpi.v17i1.8135
Yakhin, L. A., Wijaya, K., & Santoso, J. (2013). Peningkatan kualitas gel sosis ikan lele dengan penambahan tepung Gracillaria gigas. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 177-182. https://doi.org/10.17844/jphpi.v16i2.8052
Authors
Setyarini Soemadi D., Bustami B., & Santoso J. (2024). Karakteristik kimia dan sifat fungsional konsentrat protein ikan (KPI) dan tepung tulang dari ikan lele: Chemical characteristics and functional properties of fish protein concentrate (FPC) and catfish bone meal. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(6), 459-473. https://doi.org/10.17844/jphpi.v27i6.50064
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