Abstract
To enhance fish consumption in the community especially children, fortification on processed fish product is conducted. The processed fish products are developed to fill the requirements as the fish based food products that own characterizations such as ready to eat, easy to carry, and less time to cook. Amplang snacks and instant sagoo noodles are defined as the products that fills the requirements. The research was aimed to process catfish into fish protein concentrate to become amplang snack and instant sagoo noodles. These products were designed as the effort to develop the local priority products in Riau by using diversification and fortification methods. Experimental method with fortification treatments on Fish Protein Concentrate (FPC) extract from Catfish that generate products of amplang snacks and instant sagoo noodles and fish tofu were carried out. The fortified products were examined by organoleptics test that involved panelists. The results showed that the proximate analysis on fortified Catfish Protein Concentrate products were presented as following :1). water contents of 3,13 %, ash of 2,85 %, protein content of 16,13 % and fat content of 18, 66 % for ampang snacks; and 2). water contents of 11,77 %, ash of 1,30 %, protein content of 12,35 % and fat content of 1,86 % for instant sagoo nodles. All fortified FPC products filled the Indonesian Nasional Standard (SNI).<br />Keywords: Fortification, Catfish, and Fish Protein Concentrate
Highlights
PENDAHULUAN Provinsi Riau dikenal sebagai Provinsi yang kaya akan sumberdaya alam, antara lain: minyak bumi, hasil hutan, perikanan dlan hasil laut lainnya
The results showed that the proximate analysis on fortified Catfish Protein Concentrate products were presented as following :1). water contents of 3,13 %, ash of 2,85 %, protein content of 16,13 % and fat content of 18, 66 % for ampang snacks; and 2). water contents of 11,77 %, ash of 1,30 %, protein content of 12,35 % and fat content of 1,86 % for instant sagoo nodles
Report of the FAO/BPP Teknologi Consultation, Jakarta. 16-21
Summary
Bahan baku utama yang digunakan dalam penelitian antara lain adalah Ikan patin (Pangasius hypophthalmus), dan bahan pendukung seperti garam, larutan Isoprophil alkohol 70% (food grade), dan NaHCO3. Metode Penelitian Metode penelitian yang digunakan adalah metode eksprimen, yakni melakukan percobaan fortifikasi konsentrat protein ikan patin pada produk makanan jajanan (amplang, dan mi sagu instan). Penelitian ini dilakukan dengan tahapan sebagai berikut : 1) Pada tahap pertama melakukan Pengolahan Konsentrat Protein Ikan patin, dan 2) Pada tahap kedua mempelajari pembuatan produk makanan jajanan (amplang dan mi sagu instan) yang difortifikasi KPI patin. Ikan difillet dan dibuang kulitnya kemudian dipotong-potong kecil dan digiling halus dengan mesin penggiling daging (food processor) dengan penambahan 0,5% garam. Ekstraksi dilakukan dengan menggunakan pelarut isopropil alkohol (1 : 3) dan dilanjutkan dengan ekstraksi selama 10 jam sehingga terbentuk endapan atau residu. Kemudian dikeringkan pada suhu 40oC selama 15 jam dalam alat pengering (cabinet dyer)
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