Abstract
Snakehead fish (Channa striata) extract in the form of dispersion is one of the innovations in the development of snakehead fish products. Snakehead fish extract dispersion is a product in the form of a mixture of syrup (dispersion) made from snakehead fish extract raw materials, honey, and other additives. However, the syrup/dispersion products produced in previous studies have not been completely stable. This is indicated by the presence of precipitation during dispersion storage. Therefore, it is necessary to choose the right type of stabilizer to overcome this. The aims of this study were to obtain the best stabilizer for producing a stable snakehead fish extract dispersion. The method in this study was to make a dispersion of snakehead fish extract with three different stabilizers, namely xanthan gum (0.3%), carrageenan (0.1%), and carboxymethyl cellulose (CMC) (0.6%). Then we analyzed the viscosity, phase separation ratio, and redispersibility. The results showed that xanthan gum has a better level of stability than carrageenan and CMC, with a viscosity value after storage of 1, 3, 5, and 7 days, respectively 53.97 mPa.s, 51.67 mPa.s, 51.50 mPa.s, and 51.17 mPa.s. While the viscosity value of carrageenan during storage is 1, 3, 5, 7 days, respectively 5.27 mPa.s, 5.20 mPa.s, 4.90 mPa.s, and 4.50 mPa.s, and storage of CMC 1, 3, 5, and 7 days, respectively 642.67 mPa.s, 505.33 mPa.s, 452.00 mPa.s, and 297.33 mPa.s. The results of the phase separation ratio analysis showed that the stabilizers xanthan gum and CMC did not experience phase separation during storage for 1, 3, 5, and 7 days. Meanwhile, the carrageenan stabilizer at storage 1, 3, 5, and 7 days has a successive phase separation ratio of 43.81%, 40.34%, 39.47%, and 39.47%. The results of the redispersibility analysis showed that the CMC stabilizer and xanthan gum were not redispersible during storage 1, 3, 5, and 7 days. While the carrageenan stabilizer has the same redispersibility value during storage 1, 3, 5, and 7 days is one time shuffling.
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