Pemanfaatan Ikan Belut Sawah (Monopterus albus) Sebagai Sediaan Bahan Pangan Konsentrat Protein Ikan
Keywords:
ikan belut sawah, ekstraksi, konsentrat protein ikanAbstract
Konsentrat protein ikan adalah sediaan bahan protein kering yang diekstrak dengan cara menghilangkan lemak dan air. Tujuan penelitian mengetahui potensi belut sawah sebagai sediaan bahan pangan sumber protein hewani berbentuk konsentrat protein ikan. Ekstraksi dilakukan menggunakan etanol dengan perbandingan 3:1 antara pelarut dan daging ikan. Selanjutnya tepung konsentrat protein ikan belut dianalisis sifat fisika kimia. Sifat fisika konsentrat protein ikan belut sawah seperti daya serap air 1,21 g/ml, daya serap minyak 1,58 g/g, dan densitas kamba 0,47 g/ml, serta sifat kimia yaitu kadar lemak 6,0%, kadar protein 76,0%, kadar air 3,6%, dan kadar abu 2,22%. Dari hasil analisis sifat fisika kimia, menunjukkan bahwa konsentrat protein ikan belut sawah masuk golongan konsentrat protein ikan tipe A dan berpotensi sebagai sediaan bahan pangan berprotein yang dapat dimanfaatkan sebagai bahan substitusi, fortifikasi dan penambahan pada produk-produk olahan pangan rendah protein. Konsentrat protein ikan adalah sediaan bahan protein kering yang diekstrak dengan cara menghilangkan lemak dan air. Tujuan penelitian mengetahui potensi belut sawah sebagai sediaan bahan pangan sumber protein hewani berbentuk konsentrat protein ikan. Ekstraksi dilakukan menggunakan etanol dengan perbandingan 3:1 antara pelarut dan daging ikan. Selanjutnya tepung konsentrat protein ikan belut dianalisis sifat fisika kimia. Sifat fisika konsentrat protein ikan belut sawah seperti daya serap air 1,21 g/ml, daya serap minyak 1,58 g/g, dan densitas kamba 0,47 g/ml, serta sifat kimia yaitu kadar lemak 6,0%, kadar protein 76,0%, kadar air 3,6%, dan kadar abu 2,22%. Dari hasil analisis sifat fisika kimia, menunjukkan bahwa konsentrat protein ikan belut sawah masuk golongan konsentrat protein ikan tipe A dan berpotensi sebagai sediaan bahan pangan berprotein yang dapat dimanfaatkan sebagai bahan substitusi, fortifikasi dan penambahan pada produk-produk olahan pangan rendah protein.References
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