Abstract
The variation in the use of snakehead fish flour as food supplement continues to increase. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996). The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis.
Highlights
The morbidity and mortality of children due to tuberculosis increased significantly during the Covid-19 pandemic [1]
The results showed that the snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%
Of the three types of snakehead fish flour, the results showed that the original snakehead fish flour and snakehead fish flour with turmeric extract had no carbohydrate content (0%)
Summary
The morbidity and mortality of children due to tuberculosis increased significantly during the Covid-19 pandemic [1]. Tuberculosis is caused by the bacillus Mycobacterium tuberculosis and can worsen the health condition by Covid-19 of children with tuberculosis [3][4]. There are two types of tuberculosis, namely latent tuberculosis and active tuberculosis. Latent tuberculosis occurs when people are infected with Mycobacterium tuberculosis, but Nutritional and Microbiological Characteristics of Snakehead Fish Flour (Channa Striata) and Its. Modification as Weight Enhancing Supplements for Children with Tuberculosis their immune system can protect them. The potential occurrence from latent tuberculosis to active tuberculosis later is about 5% to 10% in a healthy population and increases to about 50% in people with severe immune system damage such as infected Covid-19 or human immunodeficiency virus (HIV) infection [5]. One of the global strategic actions which develop to reduce the health worse effect of children with tuberculosis is to improve malnutrition accomplishing other factors such as HIV, poverty, and sanitation and hygiene [1][6][7][8]
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