Catfish Flour Research Articles

Kualitas dan Masa Simpan Brownies Satin Berbasis Tepung Mocaf danTepung Ikan Patin

Background : Anemia is one of the main problems experienced by many young women. The prevalence of anemia in adolescent girls (15-24 years) in 2018 is 32%. Efforts that can be made are by increasing the intake of iron sources especially animal food sources. Brownies become a distraction that is widely favored by the wider community. Utilization of mocaf flour and catfish flour as the main ingredient in the manufacture of brownie products will increase the nutritional value especially the iron content of the product. The purpose : of this study was to determine the quality and shelf life of satin brownies as a high-fer snack for young girls. Methods : Design of experimental research based on mocaf flour and catfish flour. A hedonic test was carried out by 30 panelists at the Nutrition Test Laboratory for the Department of Nutrition of the Poltekkes Ministry of Health, Bandung and the estimated shelf life using the Extend Storage Studies (ESS) method. The results : Organoleptic test results showed the highest level of panelist preference was at F2. Based on statistical tests found that there is an effect of the formulation on the aroma of F1 and F3 with a value of p = 0.015 and texture of F1 and F3 with a value of p = 0.016. The results of the calculation of the nutritional value of satin brownies compared with 10% of the AKG of female teenage snacks obtained 101% energy, 113% protein, 140% fat, 72% carbohydrate and 149% Fe. Shelf life of satin brownies at room temperature for 3 days. Suggestion : Based on the results of research it is necessary to do further research in the laboratory regarding the iron content contained in satin brownies

APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER

African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consisted of making catfish flour and pempek from premix flour. The treatments were catfish flours of 15%, 20%, and 25% and a comparison of tapioca and wheat flours of 1:1, 2:1, and 3:1, respectively. Analysis on catfish flour was yield and proximate characteristics, as well as analysis on pempek lenjer, were texture profiles of hardness, springiness, and stickiness, and hedonic profiles of color, aroma, taste, and springiness texture. A complete two-factor random design and Duncan’s post hoc analysis were used in the research. The results showed that catfish flour has a yield of 20%, moisture of 6,6%, ash of 1,54%, protein of 50,94%, fat of 16,75%, and carbohydrate of 24,17%. In addition, the more the catfish flour and the less the tapioca used led to the lower the hardness and the higher the springiness of pempek lenjer. However, it did not significantly affect the stickiness. The hedonic analysis showed that this pempek has a high preference value on all parameters. The texture profiles and hedonic test produced a combination of catfish flour of 20% and a comparison of tapioca and wheat flour of 2:1 as the chosen product in this research.

Penambahan Tepung Ikan Lele Dan Tepung Kedelai Pada Biskuit Modified Cassava Flour Untuk Lansia

Elderly need adequate intake to prevent health problems. One of the intake can be obtained from snack such as biscuit. This study aims to improve nutritional quality in terms of fiber and protein by the addition of local food sources such as mocaf, catfish flour and soy flour as a source of protein. This research used catfish flour and soy flour with concentration about 11%: 6%, 14%: 3%, and 17%: 0%. Biscuit was hedonic testing by the elderly as untrained panelists, chemically consist proximate, crude fiber, total energy content and analyzed physically namely texture analysis (hardness). The results showed that the addition of 17% catfish flour and 0% soy flour was the most preferred biscuits from the parameters of color, aroma, texture, and taste. Nutrient content of were 3.69% water content, 3.12% ash content, 12.19% protein content, 29.23% fat content, 51.77% carbohydrate content, 1.37% crude fiber content, and a total energy 519 Kcal/100 grams with a hardness value of 987.00 gf (gramforce).Keywords : biscuit, mocaf, catfish flour, soybean flour

The Utilization of Catfish Bone Waste as Microcalcium by Different Preparation Methods

In order to improve the quality of catfish bone flour, the sol-gel method was used to extract calcium. The purpose of the research was to compare calcium characterization, specifically chemical and physical quality based on discrepancy extraction methods. Completely Random Design was used as a factor with different calcium extraction, which were sol-gel method with agitation, a sol-gel treatment without agitation and the conventional way. Each treatment replicated in three folds. The results showed that the sol-gel process with agitation increased catfish bone flour quality (p<0.05), namely calcium (16.02%) and phosphor (5.13). Compared to the conventional method, the sol-gel way with and without agitation reduced particle size from from micro to sub-micro size by 174.67 µm to 3.82 and 5.12 µm respectively. The highest whiteness index (84.18) made micro calcium prepared by sol-gel method with agitation process as prospective for food fortification. Based on microscopic observation, catfish bone flour has calcite shape and stable structure which prospective used to substitute calcium loss in the bone.

Pemberdayan Ekonomi Petani Lele Dalam Menuju Ikon Desa Lele (Kasus Desa Senggowar, Kec. Gondang) Kabupaten Nganjuk

Senggowar Village is a part of Gondang sub-district, Nganjuk district, a village that wishes to become a village with a “catfish” icon. Economic problems cause many parents to work outside the home, so that their children are less attention and get along with the environment that is not true. Some people work in agriculture as agricultural laborers, especially primary products with inadequate income. Village officials and community leaders look for solutions in various opportunities by introducing villages with the icon "Lele Village". Because Catfish is now an animal necessity at a price that is quite affordable by the wider community. The Village Government formed 2 Farmer Groups namely: Mina Tirta 1 and Mina Tirta 2. The activities of these farmer groups are still limited to exhibition activities held by the Nganjuk District Government related to village potential. Sustainability activities have not been carried out optimally, due to the limited knowledge and technology of the community about catfish cultivation and diversification of food made from raw catfish. For this reason, a program of activities for the "Lele Village" was considered.
 The solution offered by making artificial ponds with tarpaulins that can be done in a narrow yard. Post-harvest handling of processed products from catfish include: Abon Catfish, Catfish Meatballs, Catfish Chips, Catfish Flour, Catfish Dumplings. Marketing with an online model, accounting books, and empowerment of farmer group cooperatives.

ANALISIS NILAI TAMBAH PRODUKSI ABON DAN TEPUNG IKAN LELE DENGAN PRINSIP ZERO WASTE ATAU NIR LIMBAH

<p><em>The main purpose of this research is to analyze the economic value added of shredded and catfish flour production based on zero waste principle in Sekarwangi village, Sukabumi. The data used in this study are primary data where data is obtained directly from responden that is collected through interviews. This research was conducted for approximately two months. The process of changing from catfish to other products in the form of shredded and catfish flour gives added value both economically and to the benefit of environmental sustainability. The results of data processing show that processing raw material for unproductive catfish into shredded and catfish flour can provide economic value added Rp 19,500 for shredded from every 3 kg of catfish and 30,000 for catfish flour� from every 5 kg of catfish bones. The application of zero waste technology in the production of shredded and catfish flour is to utilize all parts of catfish without any waste. The principle of zero waste is an environmentally friendly activity.</em></p>

Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles

This study aimed to determine the best formula and chemical dan sensory properties of noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The factorial randomized trial was used in this experiment. The treatment factors consisted of the types of supplementary flour i.e. catfish flour (T1) and egg white flour (T2). These supplementary flour was applied to the mocaf and wheat flour of 70:30 as follows 5, 10, 15, and 20% (w/w) and assigned as P1, P2, P3, and P4. Chemical properties (water content, total fat, total protein, carbohydrate, and ash contents) and sensory properties were then analyzed. Hedonic test was performed to determine the consumer’s acceptance level of 15 semi-trained panelists. Result showed that the interaction between the two treatments (TxP) had no significant effect on the five chemical variables, while combination of the two treatments (TxP) only had a significant effect on the texture of mocaf-wheat noodles and had no significant effect on other variables. Noodle with the treatment of egg white flour supplementation had higher protein content compared to those of catfish flour. As more flour was supplemented, the higher protein content. As conclusion, the mocaf-wheat noodle product was able to be developed to produce high protein content of noodle.

Formulation and Shelf Life Prediction of Cookies From Modified Cassava Flour (Mocaf) In Flexible Packaging

The product development from modified cassava flour (mocaf) cookies has not been done much. This research was done to find out the best formulation on the cookies from mocaf and to predict its shelf life on flexible packaging. Formula cookies using mocaf flour, egg - tempe flour, green bean flour and catfish flour, each with a ratio: F1 (63%: 5%:12%: 15%); F2 (63%: 5%:12%: 20%); F3 (58%: 5%:12%: 25%). Shelf life prediction using Accelerated Self Life Time (ASLT) method based on critical moisture content. The packaging that used is polyethylene, aluminum foil and metalizing. The results of this research showed the best formula was F2 containing protein 12.06 %, and energy 511.56 kcal / 100 g. The critical water content of cookies 6.89 %. Permeability of polyethylene, metalizing and aluminum foil were 0.05 gH2O / day.m2.mmHg, 0.006 gH2O / day.m2.mmHg and 0.006 gH2O / day.m2.mmHg respectively. That packaging was able to maintain the cookies quality for 1.5 months (polyethylene).12 months (metalizing), and 19 months (aluminum foil).

PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER <br><i>[Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]</i>

Children with Autism Spectrum Disorder (ASD) have digestive disorders, therefore their diet should be gluten-free and casein-free. Gluten-free and casein-free foods tend to be low in protein. ASD children who apply a gluten-free diet and casein have a lower calcium intake and low in bone density. Catfish flour with high protein and calcium content were expected to increase the nutritional value (protein and calcium) of cookies which gluten-free and casein-free. This study was aimed to determine the effect of catfish flour substitution towards acceptance and nutritional value of gluten and casein free cookies as an alternative snack for ASD children. This study was experimental research with Completely Randomized Design. Panelists of this study were children with ASD (4-6 years) and their parents as many as 40 people. There were 4 formulas in this study, F0 was control, and 3 substitution formulas. Percentage of Flour substitution were, F2 (2%: 2%); F3 (4%: 4%); and F5 (6%: 4%). Kruskal Wallis test showed no significant difference in the level on acceptance level in taste and aroma between F0, F3, and F5. The acceptability and nutritional value's ranking showed the best formula was F5. 100 grams of F5 cookies (protein: 6.75 g; calcium: 247.51 mg) can fulfill 19% of the protein and 24.8% calcium of children RDA (4-6 years). Gluten-free and casein-free cookies with catfish (Formula 5) with enough protein and high calcium can be an alternative snack for ASD children.

PENGARUH SUBSTITUSI TEPUNG IKAN DENGAN TEPUNG KEPALA IKAN PATIN (Pangasius sp) TERHADAP PERTUMBUHAN IKAN LELE SANGKURIANG (Clarias sp)

ABSTRACTThe research was conducted at the Aquaculture Laboratory, University of Lampung in May to July, 2018. The aim of this study is to determine the effect of substitution of fish meal with catfish head flour on the growth of catfish, and head flour dosage the best for catfish growth. The study used a Completely Randomized Design with 3 treatments and 3 replications A (100% fish meal), B (70% fish meal and 30% catfish flour), and C (40% fish meal and 60% catfish flour). Parameters observed included absolute growth, daily growth rate, protein retention, feed convertion ratio (FCR), survival rate (SR), and supporting parameters that is feed cost and water quality. The data obtained were analyzed by variance and continued with smallest real difference test with a 95% confidence level. The results showed that the proportion of catfish head flour in artificial feed had an effect on absolute weight growth and daily growth rate (P, 0.001). The proportion of the use of 30% starch in the feed of catfish has a real influence on absolute growth (40.25 ± 5.67 g), and daily growth rate (0.67 ± 0.09 g/day).Keywords : Catfish, catfish head waste, substitution, feed, growth

CHARACTERISTICS OF FISH CRACKERS BASED ON TYPES OF FISH AND DIFFERENT TYPES OF STARCH

The purpose of this research is to produce fish crackers from different types of fish, namely catfish and patin fish as well as different types of starch and know the characteristics of a good fish crackers. The benefit that can be expected from this research was to utilize catfish and patin fish abundant potency and add economic value. The method of this research was divided into two stages, namely the first stage is the stage which determines the range of the comparison with the fish flour, determine the type of fish and determine the type of flour used by using the hedonik method of organoleptic parameters. On the second stage has a purpose and that is to analyze chemical and physical fish crackers by comparison. The data were analyzed using the method of experiment results simple linear variable (x) increase in comparison of fish and flour (part). The free variable (y) consists of the response of the color, flavor, aroma, texture, volume and the development levels of crispness. The type of fish and the type of starch correlated against all response organoleptic, except the catfish and tapioca flour was not correlated against sense, catfish and cornmeal were not correlated against the texture of the fish, and catfish and sago flour not correlated against scent. The highest correlation is indicated by the sample composition of the cornmeal and catfish fish total value index by 17 of the total value of the correlation coefficient in classification. The sample was selected based on organoleptic level consumer favorite is with the composition of samples catfish and tapioca flour with a 1:1 comparison (111). Based on the results of the chemical analysis of protein obtained 24,38%, fat content of 1.6%, levels of starch of 44.69% and water content of 5.5%. Physical analysis of the parameter and the mobilising of the volume development of IE of 146.43% and the level of crispness that is of 0.56 mm/s/50gram.
 

PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuit and meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starch and catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtained was analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. The result showed the different combination of sago starch and catfish flour gave significant effect on the moisture content, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptive test. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment of this research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ash content 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973- 1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted of catfish.

PENGARUH SUBSTITUSI TEPUNG KEDELAI (glycine max (l.) Merill) TERHADAP MUTU ORGANOLEPTIK DAN KADAR ZAT GIZI MAKRO BROWNIES KUKUS SEBAGAI ALTERNATIF SNACK BAGI ANAK PENDERITA KEP

To overcome health problems need to be done improve peoples eating habits that is by diversification and substitution of food with food that is easily available and rich in nutrients. Soybean flour is a good food to be used as an additional ingredient in the manufacture of brownies rich in protein. The pupose of this study was to determine the effect of soybean meal substitution on organoleptic quality and macro brownies nutritional content as an alternative snack for children who KEP. This research is an experimental research using a complate randomized design consisting of four treatments and one repeatation. The analysis of variance to see the diference of treatment groups. If the result are significantly different then proceed with duncan test new multiple range test. This study was conducted from january to may 2018 and the observations made were subjectively subjected to organoleptic quality test with a panelist of approximately 25 children from the age of 3-10 years. The results showed that brownies (substitution of 10g soy flour) were the most preferrred brownies with a panelist of energy 409,42 kkal, carbohydrate 48,01%, protein 3,45%, fat 22,62%, and 25,92% moisture content. It is suggested to further researchers to observe the shelf life of the biscuits with the substitution of sweet purple potato flour and catfish flour so good for consumption by children who KEP

PENGEMBANGAN CRACKERS SUMBER PROTEIN DAN MINERAL DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG BADAN-KEPALA IKAN LELE DUMBO (Clarias gariepinus)

<p class="Default"><em>Kelor is one of the vegetables with high nutrients contents but haven’t been widely utilized. Adding kelor leaves flour to the crackers made with catfish flour to increase protein and minerals is one way to maximize the potential of its nutrient content. This research purposed to develop the formulation of crackers by adding kelor leaves flour and catfish dumbo flour as a food source of protein and minerals. Kelor leaves flour obtained from this research contains protein, calcium, iron, and zinc respectively for 23.25%, 640.5 mg/100g, 30.6 mg/100g, and 6.65 mg/100g. The best formula chosen from organoleptic was is crackers with the addition 10% catfish dumbo flour and 2.5 g kelor leaves flour. The crackers contain 11.50% protein, 30.73 mg/100g calcium, 8.56 mg/100g iron, and 609.70 mg/100g zinc respectively. Selected crackers contain more than 20% protein and more than 15% of iron and zinc standart for 2-5 years old children group based on nutrition label reference (ALG, for Indonesian), so it can be claimed as a food source of protein, iron and zinc.</em><strong><em></em></strong></p><p><strong><em> </em></strong></p><em><br /></em><strong><em></em></strong>

The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition

Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this program were acceptability and willingness of pregnant women to process the raw materials. This study aims to address the problems of providing supplementary food for pregnant women who suffer from chronic energy malnutrition and anemia by making the formulation of high protein biscuits and Fe using soybean flour substitution catfish eggs and flour as a source of protein and Fe. Biscuits produced is expected to be one of the snacks and nutritions for women who suffer from chronic energy deficeincy. The ingredients were flour, fish powder, soy flour, eggs, milk powder, sugar, and maize flour. The method used was pure experimental approach completely randomized design with three times repetition. The formulation of the biscuits proportion between fish and soy flour as much as 2:1, 1:1, and 1:2. Proximate test shows that the proportion of fish and soy flour 1:2 has the highest energy value (496.81 kcal) with a value of 17.74% protein. Organoleptic test indicates that the most favorable taste and tekstur was the formulation with the proportion of fish flour and soy flour 1:2. The formulation of high protein and Fe biscuits for women with chronic energy malnutrition and anemia in Boyolali favoured by third trisemester pregnant women is the one with the proportion of 1:2.

FORMULASI FLAKES PATI GARUT DAN TEPUNG IKAN LELE DUMBO (Clarias gariepinus) SEBAGAI PANGAN KAYA ENERGI PROTEIN DAN MINERAL UNTUK LANSIA

<p>The objective of this study was to produce arrowroot starch flakes with dumbo catfish (Clarias gariepinus) flour, as a rich energy, protein, and mineral food for elderly. Design of this study was complete randomized design with four formulas and each combination was replicated two times. A selected formula was determined based on semi trained panelists preference. Acceptance of selected flakes formula was examined by elderly using hedonic test. Flakes by addition of 33.00% of dumbo catfish flour was the selected formula. The chemical properties for selected flakes were as follows 4.00% of water, 4.84% ash, 16.90% protein, 5.21% fat, 69.06% carbohydrate, 14.48% calcium, and 8.61% phosphor. The selected flakes contain 391 kcals energy per 100 g. The selected flakes had contributed more than 20.00% of energy, protein, calcium, and phosphor for elderly people so it can be claimed as a food product rich in energy, protein and minerals.<br /><br /></p>