Abstract
Snakehead fish (Channa striata) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery process. The extraction of snakehead fish for functional food produces solid by-product that can be utilized into Fish Protein Concentrate (FPC) powder. The FPC powder can be applied into various food products, including cookies. Study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product. Study showed that addition of 5 and 10% FPC powder into cookies formulation increased fat and protein contents, improves texture as well as appearance of cookies. FPC powder with concentration of 10% resulted in cookies with higher protein content (11,41%), texture and appearance. However, further study is suggested to eliminate the fishy odor and taste produced by FPC.
Highlights
Snakehead fish is one of freshwater fish endemically found in almost all Indonesian waters
Study showed that the fish possess 25.5% of protein, 1.7% of fat, as well as 0.9 mg of zinc, 62 mg calcium, 176 mg of phosphor and 150 mg of vitamin A per 100 g fish flesh, The utilization of snakehead fish is generally in the form of crude extract resulted from extraction process which is conducted at temperature of 85 oC for 30 minutes using water evaporation and filter press principal [2, 10]
Addition of Fish Protein Concentrate (FPC) produced from snakehead fish by-product into cookie formulation can be potential alternative for food industry application since it utilizes natural resources, contains high protein content as well as help to reduce pollution caused by fish waste
Summary
Snakehead fish is one of freshwater fish endemically found in almost all Indonesian waters. The fish is known to have benefits as a functional food that helps in boosting the recovery process during post medical operation This is because Snakehead fish contains albumin and several minerals such as Fe, Cu and Zn, which play roles in human body metabolisms process [1]. The extraction process produces about 68% by-product as a waste [2] This by-product is known to have high protein content, and is potentially utilized as Fish Protein Concentrate (FPC). Previous study showed that the yield of FPC produced from snakehead fish extraction byproduct was ranging from 20.9 to 23.6% which contains 88.65-92.63% of protein and 0.981.61% of fat [5]. Addition of FPC produced from snakehead fish by-product into cookie formulation can be potential alternative for food industry application since it utilizes natural resources, contains high protein content as well as help to reduce pollution caused by fish waste. The study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product
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