Abstract
Payangka fish (Ophieleotris aporos (Bleeker)) is one of the most common fish species in Lake Tondano, North Sulawesi. Due to the availability of this fish throughout the year, it is one of the types of fish consumed by many people. However, the economic value tends to be below. This study diversified payangka fish into nuggets with clove spice (Syzygium aromaticum) and brown seaweed (Sargassum sp) supplementation. The research conducted aims to obtain a proximate profile and fatty acid content of payangka nugget. The research method used is an experimental laboratory method. The study consisted of preparing payangka fish, making payangka nuggets supplemented with clove and seaweed extracts, proximate analysis by gravimetric method and analysis of fatty acid content by gas chromatography method. The results showed that the supplemented payangka nugget had 67% water content, 0.80% ash content, 0.05% total fat, and 10.50% crude fiber. Omega 3 content is 4.75%, while Omega 6 content is 34.16%. Payangka fish nuggets that were supplemented had a higher nutritional content than those without supplementation. Payangka fish nuggets supplemented with clove extract and brown seaweed contain good dietary content.
Highlights
Ikan payangka (Ophieleotris aporos (Bleeker)) merupakan jenis ikan yang paling banyak hidup di perairan danau Tondano, Minahasa Sulawesi Utara
The results showed that the supplemented payangka nugget had 67% water content, 0.80% ash content, 0.05% total fat, and 10.50% crude fiber
Dengan demikian nuget ikan payangka yang disuplementasi cengkih dan alga coklat potensial dikembangkan sebagai sumber makanan bergizi tinggi
Summary
Ikan payangka (Ophieleotris aporos (Bleeker)) merupakan jenis ikan yang paling banyak hidup di perairan danau Tondano, Minahasa Sulawesi Utara. Pada penelitian ini daging olahan ikan payangka menjadi nuget disuplementasi dengan ekstrak cengkih (Syzygium aromaticum) dan rumput laut coklat (Sargassum sp.). Ekstrak tumbuhan dapat memberikan efek antioksidasi pada nuget ikan (Ali et al 2019; Sumarni, 2020) Sampai saat ini belum pernah dilaporkan kandungan gizi ikan payangka yang disuplementasi dengan ekstrak cengkih dan eksrak Sargassum sp. Bagian kedua yaitu olahan nugget yang disuplementasi dengan cengkih dan rumput laut coklat.
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