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Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.) Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda
Abstract
Catfish is a widely cultivated freshwater fish because of its quick and easy farming and stable market price. Catfish is consumed by frying, grilling, or processing into meatballs, nuggets, shredded meat, and fish sticks. This study aimed to assess the best treatment for different parts of catfish used to make fish sticks based on their calcium and phosphorus content. A Completely Randomized Design (CRD) was employed with three treatments: minced catfish (MC), HFC (head and fishbone catfish (HFC), and WGGC (whole gilled and gutted catfish (WGGC). The data obtained were analyzed using Analysis of Variance (ANOVA) and least significant difference (LSD) tests using SPSS 27. The tests showed significantly different results (p<0.05) in terms of moisture, ash, fat, carbohydrate, calcium, and phosphorus content of the three treatments. Meanwhile, the protein content of fish sticks in this study was not significantly different, namely 10.67-10.92%. Fish sticks made from gilled and gutted whole fish (meat and bones) had a calcium content of 0.68±0.02% and a phosphorus content of 0.083±0.00%, thus having the potential to be an alternative processed product with minimal waste (zero-waste).
References
Abdel- Mobdy, H. E., Abdel-Aal, H. A., Souzan, S. L., & Nassar, A. G. (2021). Nutritional value of African Catfish (Clarias gariepinus) meat. Asian Journal of Applied Chemistry Research, 8(2), 31–39. https://doi.org/10.9734/ajacr/2021/v8i230190
Andayani, R.P., & Ausrianti R. (2021). Diversification of processed catfish products as an alternative business to increase people's income during the Covid-19 pandemic. Jurnal Abdimas Kesehatan Perintis, 2(2), 1-6.
Amir, N., Syahrul, Djamaluddin, N., & Andriani, I. (2022). The preference and chemical characteristics of stick products fortification of suckermouth catfish flour (Pterygoplichthys pardalis). IPTEKS PSP Journal, 9(2), 76–86. https://doi.org/https://doi.org/10.20956/jipsp.v9i2.23773
Association of Analytical Chemists. (1995). Official methods of analysis of the association of official analytical of chemist. The Association of Official Analytical Chemyst. Inc.
Apriyantono, A., Fardiaz, D., Puspitasari, N.L., Sedarwati, budiyanto, S. (1989). Food Analysis. Pusat Antar Universitas Pangan dan Gizi, IPB.
Badan Standardisasi Nasional. (2015). Makanan ringan ekstrudat. SNI 01-2886-2015.
Baryczka, M. J., Chwastowska-Siwiecka, I., & Kondratowicz, J. (2019). Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets. Czech Journal of Food Sciences, 37(3), 186–191. https://doi.org/10.17221/330/2018-CJFS
Bimantara, A. (2018). Proximate test of catfish meat cultivated with differences in water and feed quality management. Jurnal Ilmiah Perikanan dan Kelautan, 10(1), 55-62
Casallas, N. E. C., Casallas, P. E. C., & Mahecha, H. S. (2012). Characterization of the nutritional quality of the meat in some species of catfish: A review. Revista Facultad Nacional de Agronomía Medellín, 65(2), 6799–6809.
Dewi, E. N., Purnamayati, L., & Kurniasih, R. A. (2019). Quality characteristics of milkfish (Chanos chanos forsk.) with various processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 41–49. https://doi.org/https://journal.ipb.ac.id/index.php/jphpi/article/view/25875
Fera, F., Asnani, & Asyik, N. (2019). Chemical and organoleptic characteristics of stick products with substitution of snakehead fish meat (Channa striata). Jurnal Fish Protech, 2(2), 148-156.
Fitri, A., Anandito, R.B.K., & Siswanti. (2016). The use of flesh and bones of milkfish (Chanos chanos) on fish sticks as a snack with high calcium and protein. Jurnal Teknologi Hasil Pertanian, 9(2), 65-77.
Gumilar, I., Widjaja, S. A., Pratama, R., & Nurhayati, A. (2021). Analysis of value added of catfish meatballs in Bandung Regency, West Java, Indonesia. Asian Journal of Fisheries and Aquatic Research, 18–25. https://doi.org/10.9734/ajfar/2021/v15i330330
Hamad, A. M. A. (2021). Changes in chemical composition, fatty acids, and sensory quality of fried catfish fillets (Clariars gariepinus). GSC Biological and Pharmaceutical Sciences, 15(3), 110–115. https://doi.org/10.30574/gscbps.2021.15.3.0152
Handayani, D. I. W., & Kartikawati, D. (2015). Catfish sticks are a diversified alternative to processed catfish (Clarias sp.) without high calcium waste. Serat Acitya, 4(1), 109-117. http://dx.doi.org/10.56444/sa.v4i1.148
Herawati, E. R. N., Susanto, A., Nurhikmat, A., & Kurniadi, M. (2020). Business feasibility and chemical and microbiological characteristics of canned catfish. Jurnal Riset Teknologi Industri, 14(2), 156. https://doi.org/10.26578/jrti.v14i2.5896
Imran, Herpandi, & Lestari, S. (2016). Characteristics of African catfish sausage (clarias gariepinus) with the addition of rosella flower powder (Hibiscus sabdariffa). FishtecH – Jurnal Teknologi Hasil Perikanan, 5(2), 157–166.
Kaimudin, M., Sumarsana, S., Radiena, M. S. Y., & Noto, S. H. (2021). Functional food characteristics of nuggets and sticks from red-tailed swallowtail (Decapterus kuroides) meal and tofu dregs. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 370–380. https://doi.org/10.17844/jphpi.v24i3.36967
Kusumaningrum, I., Sutono, D., & Pamungkas, B. F. (2016). Utilization of belida fish bones as a source of calcium flour using the alkaline method. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 148–155. https://doi.org/10.17844/jphpi.2016.19.2.148
Mestagensi, H., Maherawati, Fadly D. 2021. Physicochemical and sensory characteristics of ikan bilis stick cake (Stolephorus hamiltonii). Jurnal Gizi Prima, 6(2). 105-109.
Mubarokah, U., Kriswantriyono, A., Horiq, H. & Syarif, R. (2021). Innovation in processing catfish bones and heads as an effort to empower the community in managing catfish waste on a zero-waste basis. Jurnal CARE, 6(1), 49-62.
Mutiara, Lestari, S., Wulandari, Herpandi, & Sari, D.I. (2022). Nutritional content of lundu fish (Macrones gulio) as raw material for product diversification. Jurnal Fishtech, 11(1), 21-29.
Pamungkas, Y. S. (2019). Catfish bone meal protein as a growth medium for Serratia Marcescens bacteria. [Tugas Akhir]. Poltekkes Kemenkes Semarang.
Primawestri, M. Sumardianto, & Kurniasih R. A. (2023). Characteristics of catfish sticks (Clarias gariepinus) with different meat-to-bone ratios. Jurnal Ilmu dan Teknologi Perikanan, 5(1), 44-51.
Poernomo, D., Suptijah, P., & Nantami, N. (2011). Characteristics of chicken flavored sausage from African catfish surimi (Clarias gariepinus) with the addition of 106 soy protein isolates. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(2), 106-114. https://doi.org/10.17844/jphpi.v14i2.5319
Ramadhani, I., Darwis, & Arief, H. (2021). Analysis of catfish (Clarias sp.) cultivation business in cultivation groups in Buana Bakti Village, Kerinci Kanan District, Siak Regency. Jurnal Sosial Ekonomi Pesisi, 2, 17–25.
Siswanti, Agnesia, P. Y., & A, R. B. K. (2017). Utilization of meat and bones of mackerel (Rastrelliger kanagurta) in making stick snacks. Jurnal Teknologi Hasil Pertanian, 10(1), 41–49. https://doi.org/https://doi.org/10.20961/jthp.v10i1.17492
Sulistiawati, S., Rusdin, I., & Kusumaningrum, I. 2022. The effect of the comparative formula for catfish (Clarias Sp.) and yellow pumpkin (Curcubita Sp.) on the sensory characteristics of fish snacks. Journal of Tropical Agrifood, 4(2), 77-82.
Suryaningrum, T. D., Ikasari, D., Supriyadi, S., Mulya, I., & Purnomo, A. H. (2016). Characteristics of baked catfish crackers (Clarias gariepinus) from several comparisons of fish meat and tapioca flour. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 11(1), 25-40. https://doi.org/10.15578/jpbkp.v11i1.234
Suwandi, R., Nurjanah, & Winem, M. (2014). Proportions of body parts and proximate levels of snakehead fish at various sizes. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 22-28.
Tumion, F.F. & Hastuti, N.D. (2017). Making catfish nuggets (Clarias sp.) with variations in the addition of wheat flour. Jurnal Agromix, 8(1), 25-35.
Ubadillah, A., & Hersoelistyorini, W. (2010). Protein content and organoleptic properties of crab nuggets with catfish substitution (Clarias gariepinus). Jurnal Pangan Dan Gizi, 1(02), 45–54. https://doi.org/https://doi.org/10.26714/jpg.1.2.2010.3%25p
Wijayanti, I., Surti, T., Winarni, T., & Darmanto, Y. S. (2014). Changes in catfish surimi amino acids with different washing frequencies. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 29-41. https://doi.org/10.17844/jphpi.v17i1.8135
Yakhin, L. A., Wijaya, K. M., & Santoso, J. (2013). Improving the quality of catfish sausage gel by adding flour Gracillaria gigas. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 177-182. https://doi.org/10.17844/jphpi.v16i2.8052
Yanar, Y. (2007). Quality changes of hot smoked catfish (Clarias gariepinus) during refrigerated storage. Journal of Muscle Foods, 18(4), 391–400. https://doi.org/10.1111/j.1745-4573.2007.00094.x
Yusuf, N., & Musali, F. (2021). Hedonic and chemical quality characteristics of African catfish (Clarias gariepinus) nuggets using durian seed flour (Durio Zibethinus murr). Jambura Fish Processing Journal, 3(1), 38–45. https://doi.org/10.37905/jfpj.v3i1.9758
Andayani, R.P., & Ausrianti R. (2021). Diversification of processed catfish products as an alternative business to increase people's income during the Covid-19 pandemic. Jurnal Abdimas Kesehatan Perintis, 2(2), 1-6.
Amir, N., Syahrul, Djamaluddin, N., & Andriani, I. (2022). The preference and chemical characteristics of stick products fortification of suckermouth catfish flour (Pterygoplichthys pardalis). IPTEKS PSP Journal, 9(2), 76–86. https://doi.org/https://doi.org/10.20956/jipsp.v9i2.23773
Association of Analytical Chemists. (1995). Official methods of analysis of the association of official analytical of chemist. The Association of Official Analytical Chemyst. Inc.
Apriyantono, A., Fardiaz, D., Puspitasari, N.L., Sedarwati, budiyanto, S. (1989). Food Analysis. Pusat Antar Universitas Pangan dan Gizi, IPB.
Badan Standardisasi Nasional. (2015). Makanan ringan ekstrudat. SNI 01-2886-2015.
Baryczka, M. J., Chwastowska-Siwiecka, I., & Kondratowicz, J. (2019). Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets. Czech Journal of Food Sciences, 37(3), 186–191. https://doi.org/10.17221/330/2018-CJFS
Bimantara, A. (2018). Proximate test of catfish meat cultivated with differences in water and feed quality management. Jurnal Ilmiah Perikanan dan Kelautan, 10(1), 55-62
Casallas, N. E. C., Casallas, P. E. C., & Mahecha, H. S. (2012). Characterization of the nutritional quality of the meat in some species of catfish: A review. Revista Facultad Nacional de Agronomía Medellín, 65(2), 6799–6809.
Dewi, E. N., Purnamayati, L., & Kurniasih, R. A. (2019). Quality characteristics of milkfish (Chanos chanos forsk.) with various processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 41–49. https://doi.org/https://journal.ipb.ac.id/index.php/jphpi/article/view/25875
Fera, F., Asnani, & Asyik, N. (2019). Chemical and organoleptic characteristics of stick products with substitution of snakehead fish meat (Channa striata). Jurnal Fish Protech, 2(2), 148-156.
Fitri, A., Anandito, R.B.K., & Siswanti. (2016). The use of flesh and bones of milkfish (Chanos chanos) on fish sticks as a snack with high calcium and protein. Jurnal Teknologi Hasil Pertanian, 9(2), 65-77.
Gumilar, I., Widjaja, S. A., Pratama, R., & Nurhayati, A. (2021). Analysis of value added of catfish meatballs in Bandung Regency, West Java, Indonesia. Asian Journal of Fisheries and Aquatic Research, 18–25. https://doi.org/10.9734/ajfar/2021/v15i330330
Hamad, A. M. A. (2021). Changes in chemical composition, fatty acids, and sensory quality of fried catfish fillets (Clariars gariepinus). GSC Biological and Pharmaceutical Sciences, 15(3), 110–115. https://doi.org/10.30574/gscbps.2021.15.3.0152
Handayani, D. I. W., & Kartikawati, D. (2015). Catfish sticks are a diversified alternative to processed catfish (Clarias sp.) without high calcium waste. Serat Acitya, 4(1), 109-117. http://dx.doi.org/10.56444/sa.v4i1.148
Herawati, E. R. N., Susanto, A., Nurhikmat, A., & Kurniadi, M. (2020). Business feasibility and chemical and microbiological characteristics of canned catfish. Jurnal Riset Teknologi Industri, 14(2), 156. https://doi.org/10.26578/jrti.v14i2.5896
Imran, Herpandi, & Lestari, S. (2016). Characteristics of African catfish sausage (clarias gariepinus) with the addition of rosella flower powder (Hibiscus sabdariffa). FishtecH – Jurnal Teknologi Hasil Perikanan, 5(2), 157–166.
Kaimudin, M., Sumarsana, S., Radiena, M. S. Y., & Noto, S. H. (2021). Functional food characteristics of nuggets and sticks from red-tailed swallowtail (Decapterus kuroides) meal and tofu dregs. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 370–380. https://doi.org/10.17844/jphpi.v24i3.36967
Kusumaningrum, I., Sutono, D., & Pamungkas, B. F. (2016). Utilization of belida fish bones as a source of calcium flour using the alkaline method. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 148–155. https://doi.org/10.17844/jphpi.2016.19.2.148
Mestagensi, H., Maherawati, Fadly D. 2021. Physicochemical and sensory characteristics of ikan bilis stick cake (Stolephorus hamiltonii). Jurnal Gizi Prima, 6(2). 105-109.
Mubarokah, U., Kriswantriyono, A., Horiq, H. & Syarif, R. (2021). Innovation in processing catfish bones and heads as an effort to empower the community in managing catfish waste on a zero-waste basis. Jurnal CARE, 6(1), 49-62.
Mutiara, Lestari, S., Wulandari, Herpandi, & Sari, D.I. (2022). Nutritional content of lundu fish (Macrones gulio) as raw material for product diversification. Jurnal Fishtech, 11(1), 21-29.
Pamungkas, Y. S. (2019). Catfish bone meal protein as a growth medium for Serratia Marcescens bacteria. [Tugas Akhir]. Poltekkes Kemenkes Semarang.
Primawestri, M. Sumardianto, & Kurniasih R. A. (2023). Characteristics of catfish sticks (Clarias gariepinus) with different meat-to-bone ratios. Jurnal Ilmu dan Teknologi Perikanan, 5(1), 44-51.
Poernomo, D., Suptijah, P., & Nantami, N. (2011). Characteristics of chicken flavored sausage from African catfish surimi (Clarias gariepinus) with the addition of 106 soy protein isolates. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(2), 106-114. https://doi.org/10.17844/jphpi.v14i2.5319
Ramadhani, I., Darwis, & Arief, H. (2021). Analysis of catfish (Clarias sp.) cultivation business in cultivation groups in Buana Bakti Village, Kerinci Kanan District, Siak Regency. Jurnal Sosial Ekonomi Pesisi, 2, 17–25.
Siswanti, Agnesia, P. Y., & A, R. B. K. (2017). Utilization of meat and bones of mackerel (Rastrelliger kanagurta) in making stick snacks. Jurnal Teknologi Hasil Pertanian, 10(1), 41–49. https://doi.org/https://doi.org/10.20961/jthp.v10i1.17492
Sulistiawati, S., Rusdin, I., & Kusumaningrum, I. 2022. The effect of the comparative formula for catfish (Clarias Sp.) and yellow pumpkin (Curcubita Sp.) on the sensory characteristics of fish snacks. Journal of Tropical Agrifood, 4(2), 77-82.
Suryaningrum, T. D., Ikasari, D., Supriyadi, S., Mulya, I., & Purnomo, A. H. (2016). Characteristics of baked catfish crackers (Clarias gariepinus) from several comparisons of fish meat and tapioca flour. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 11(1), 25-40. https://doi.org/10.15578/jpbkp.v11i1.234
Suwandi, R., Nurjanah, & Winem, M. (2014). Proportions of body parts and proximate levels of snakehead fish at various sizes. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 22-28.
Tumion, F.F. & Hastuti, N.D. (2017). Making catfish nuggets (Clarias sp.) with variations in the addition of wheat flour. Jurnal Agromix, 8(1), 25-35.
Ubadillah, A., & Hersoelistyorini, W. (2010). Protein content and organoleptic properties of crab nuggets with catfish substitution (Clarias gariepinus). Jurnal Pangan Dan Gizi, 1(02), 45–54. https://doi.org/https://doi.org/10.26714/jpg.1.2.2010.3%25p
Wijayanti, I., Surti, T., Winarni, T., & Darmanto, Y. S. (2014). Changes in catfish surimi amino acids with different washing frequencies. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 29-41. https://doi.org/10.17844/jphpi.v17i1.8135
Yakhin, L. A., Wijaya, K. M., & Santoso, J. (2013). Improving the quality of catfish sausage gel by adding flour Gracillaria gigas. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 177-182. https://doi.org/10.17844/jphpi.v16i2.8052
Yanar, Y. (2007). Quality changes of hot smoked catfish (Clarias gariepinus) during refrigerated storage. Journal of Muscle Foods, 18(4), 391–400. https://doi.org/10.1111/j.1745-4573.2007.00094.x
Yusuf, N., & Musali, F. (2021). Hedonic and chemical quality characteristics of African catfish (Clarias gariepinus) nuggets using durian seed flour (Durio Zibethinus murr). Jambura Fish Processing Journal, 3(1), 38–45. https://doi.org/10.37905/jfpj.v3i1.9758
Authors
Kusumaningrum I., & Sulistyawati S. (2024). Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.): Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(7). https://doi.org/10.17844/jphpi.v27i7.52274
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