Fish Flour Research Articles

Utilization of Fermented Conch Mas (Pomacea cannaliculata) Flour with Eco Enzymes on Egg Production and Quail Egg Weight

Feed is one of the determining factors for the success of livestock production because it takes up 70-80% of production costs. High-protein feed ingredients are one of the high-priced feed ingredients, so it is necessary to use non- conventional feeds. The golden snail is a pest that interferes with rice growth in agricultural areas. The golden snail has a high protein content so it is very efficient to be used as a protein source feed ingredient. In this study, fermented golden snails in the form of flour were used as a substitute for fish meal in the rations of laying quail. The design used was a completely randomized design (CRD) using 4 treatments and 5 replications, namely P0 = 8% fish flour, P1 = 4% fermented golden snail flour, P2
 = 8% fermented golden snail flour, P3 = 12% fermented golden snail flour . The research parameters were feed consumption, egg production, egg weight, feed conversion. The results showed that the utilization of fermented golden snail flour up to 12% had a very significant effect (P<0.01) on feed consumption, egg production and feed conversion with an average of 108.573g/e/week, 33.476%, and 1 ,77. However, it gave an insignificant impact on egg weight with an average value of 10.15 g/grain. The highest ration consumption was at P0 of 114,488g/e/week, the highest egg production was at P3 of 40.667% and the best feed conversion was at P3 of 1.06. The results showed that the use of fermented golden snail flour using 12% Eko enzymes was suitable to be used as a substitute for fish meal

Potential feed substitute of Cirripedia sp. flour on body weight gain, feed conversion ratio, feed consumption of buck

The aim of this study was to determine the effect of Cirripedia sp. flour as a fish flour substitution on body weight gain, feed conversion ratio and feed consumption of the rabbit. The experimental design used was 4 treatments and 5 replication each. This research were 100 Rex buck aged 4 months. The feed treatments used were P0 (complete feed 100% with 15% fish flour), P1(complete feed 100% with 12.5% fish flour and 2.5% Cirripedia sp. flour), P2 (complete feed 100% with 10% fish flour and 5% Cirripedia sp. flour), P3 (complete feed 100% with 7.5% fish flour and 7.5% Cirripedia sp. flour). The data were recorded at the fourth week after observation based on feed consumption, body weight gain, and feed conversion ratio. Data were analyzed with ANOVA (Analysis of Variance). Average feed consumption of P0 to P3 were 114,54, 112,09, 114,04, 112,71 g. Average of body weight gain of P0 to P3 were 20,01, 20,87, 20,72 and 20,75g. Average of feed conversion ratio of P0 to P3 were 5,79, 5,41, 5,62 and 5,48. The result showed with no significant difference (p>0.05) among the treatment in feed consumption, body weight gain, and feed conversion ratio in the rabbit.

ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS

Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%. Keywords: Fishball, Lohan fish, Organoleptic test

Proximate and Essential Macrominerals Analysis of Tembakul (Mudskipper) Fish Flour as a Food Source for Stunting Prevention

The main cause of stunting is due to inadequate food intake according to the needs for growth and development of children, or insufficient nutrition of pregnant women. The low nutritional intake of pregnant and lactating mothers as well as children under five years old who are still growing and developing is generally caused by the wrong diet. One of the efforts to prevent stunting from an early age is to search for several sources of animal source food containing protein, fat and macro essential minerals according to nutritional standards. The purpose of this study was to determine the proximate content including protein and fat nutrition, water content and ash content, as well as mineral content including calcium, iron and phosphorus, from Tembakul (mudskipper) fish flour as the main needs in the growth of children, during pregnancy and lactation. Protein analysis was carried out using the Kjeldahl method, and fat analysis by extraction using a non-polar solvent, while the determination of essential macro minerals calcium and iron was carried out using an Atomic Absorption Spectrophotometer, and phosphorus analysis using ultraviolet spectrophotometry. The proximate content of Tembakul (mudskipper) fish flour from the Mempawah mangrove ecosystem is fat content (1.80%), protein content (50.67%), water content (24.58%), and ash content (20.20%). Mudskipper fish flour contains 3 essential minerals, namely Calcium (2.15%), Phosphorus (2.50%) and Iron (270.26 ppm).

The use of white lupine in complete feed for trout

The article presents the material on the most up-to-date, the global problem of protein deficiency in complete feedback for fish. One of the ways to solve this problem may be the use of white lupine (Lupinus Albus) in the structures of feed recipes. An important condition for the successful development of fish farming and the implementation of planned products for the production of products, to ensure food safety, occupy feeding issues. The decision of this issue puts a number of tasks to ensure feedback, rational methods of production, on the basis of advanced scientific achievements that contribute to the technological, economic development of the industry. Therefore, in experienced formulations of complete feed, the main task was to replace the white most expensive protein component into Lupine, that is, fish flour. In the first experienced recipe, the amount of lupine natives was 10%, which made it possible to reduce the fisherous flour content by 7%. The second experimental recipe in its structure contained lupine white without a shell in an amount of 22%, this made it possible to reduce the content of fish flour by 14%. The third experienced rechart contained Lupine without a shell of 25%, which made it possible to reduce the content of fish flour by 19%. Consequently, the use of white lupine in the formulations of complete feed, makes it possible to improve their nutritional value. And the use of lupine without a shell makes it possible to replace high-fingered animal feed in greater volume.

Pemberian makanan tambahan subtitusi tepung ikan gabus (PMT-tibus) dalam meningkatkan status gizi anak balita

Stunting is caused by inadequate nutrient intake in children and low parental knowledge, so it is necessary to provide additional food and nutrition education for parents. This study aims to determine the effect of providing supplementary food of snakehead fish flour substitution (called PMT-Tibus) on the nutritional status of children under five stunted. The study design used a randomized pretest-posttest control design. The study was conducted in Makassar City in 2019, using a sample of 24 people in each group. Group-1 was given PMT-Tibus with online nutrition education, while group-2 was only given online nutrition education. PMT-Tibus is given every day while the mother’s nutrition education is conducted periodically for one month. Nutritional status data was collected using anthropometric methods—processing and analyzing data using SPSS. WAZ of group-1 was increased by 0,11 ± 0,28. Otherwise, the WAZ of group-2 was decreased by -0,11 ± 0,42. HAZ of group-1 and group-2 increased (0,22 ± 0,31 vs 0,24 ± 0,31). WHZ of group-1 increased by 0,4 ± 0,04 and group-2 was decreased by -0,37 ± 0,68. There was a significant difference in WAZ and WHZ scores between the two groups, respectively, whit all p values < 0,05. Snakehead fish flour-based supplementary feeding (PMT-Tibus) and online nutrition education can improve the nutritional status of WAZ and WHZ in stunted toddlers.

Analysis of nutritional value, acceptability and organoleptic quality of mackerel fish waffle with additional Kelulut honey as an additional food alternative for stunting children

One of the factors in the incidence of stunting in children under five years old is the lack of nutrition intake that help for growth and development, such as protein and calcium. Mackerel is a food that contains high protein and calcium. The use of mackerel fish flour as a substitute material in making waffle is one of the efforts done to increase the nutritional value of protein and calcium and reduce the use of wheat flour. The disadvantage of fish flour products is the fishy smell, so the researchers used Kelulut honey as an additional ingredient in this study. This study is pure experimental using a completely randomized design with one factor, namely the substitution of mackerel fish flour with the addition of Kelulut honey. There were 7 treatments in this study, namely the substitution of mackerel fish flour with a percentage of 0%, 5%, 10%, 15%, 20%, 25%, to 30%. Meanwhile, the addition of Kelulut honey ranged from 1 to 6 tablespoons.

Fish Food Production Using Agro-Industrial Waste Enhanced with Spirulina sp.

The supply of animal feed is one of the main concerns of producers in the aquaculture industry, including aspects such as the cost of fish flour and its nutritional balance. The aim of this study was the preparation of a pellet-type fish food using powdered Spirulina sp. cultivated as a protein source supplemented with agro-industrial waste, and its evaluation to comply with the necessary parameters for the elaboration of extruded pellets. Spirulina sp. was cultivated in a photobioreactor at a volume of 50 L, separated by decantation and dried. The proximal characterization was 6.79% ± 0.05 moisture, 6.93% ± 0.01 ash, 66.88% ± 0.33 protein, and 5.50% ± 0.26 fat. Subsequently, flours were prepared using cassava leaves, gliricidia leaves, and rice husks. The results for the cohesion showed that the flours obtained to comply with the necessary parameters for the elaboration of extruded food. The fish feed was prepared in pellet form using the formulation for fattening Tilapia: Spirulina sp. (20%), cassava leaf flour (50%), gliricidia leaf flour (20%) and flour of rice husk (10%). Floatation analysis showed that 60% of the pellets floated for more than 40 min, and 80% retained their shape for 4 h. The results show that the obtained product can be used as fish feed, due to the lowest disintegration, together with its great capacity for water absorption and especially, its greater flotage due to the expansion effect, are physic characteristic determinants so that the fish has more time to consume extruded diets and avoid losses.

The Concentration of Heavy Metals Cd, Hg, Pb in Processed Food Products Based Pterygoplichthys pardalis (Castelnau, 1855) from Ciliwung River Jakarta Region

Backgrounds: Heavy metal that pollutes the river area affects living organisms which reside in it. Contamination of heavy metal in Ciliwung River leads to the presence of heavy metal elements (Cd, Hg, and Pb) inside the body of the plecos (Pterygoplichtys Pardalis) which inhabits that area. Hence, the utilization of plecos flesh and bones as a raw material in processed food products (e.g. shredded fish, shumai, and fish flour) might be harmful for human. Accumulated load of heavy metal in human's body would likely trigger health problems. Insufficient data on heavy metal concentration in Ciliwung River plecos-based food products underlies this research, with the aim to calculate the concentration of heavy metal Cd, Hg, and Pb on the previously mentioned plecos-based shredded fish, shumai, and flour. Methods: Heavy metal Cd, Hg, and Pb concentration analysis using X-Ray Fluoresence (XRF) methods conducted on PAIR Batan. Results: Value of Cd on shredded fish <0.5 mg/kg, shumai 0,7 mg/kg, head+tailbone and body skeleton flour <0.3 mg/kg. Value of Hg on shredded fish and shumai <0.7 mg/kg, head+tailbone flour 0.3 mg/kg, body skeleton flour 0.4 mg/kg. Value of Pb on shredded fish 1.3 mg/kg, shumai 0.8 mg/kg, head+tailbone flour 2.3 mg/kg, body skeleton flour 1.6 mg/kg. Conclusions: Heavy metal concentration on Ciliwung River plecos-based processed food products (shredded fish, shumai, and flour) has exceed maximum limit of Cd, Hg, and Pb determined by SNI, BPOM, and FAO.

FORTIFIKASI ENBAL DENGAN TEPUNG IKAN LAYANG SEBAGAI PANGAN FUNGSIONAL KHAS KEPULAUAN KEI, MALUKU TENGGARA

Southeast Molucca, a regency in Kei Island, is rich in natural resource including nutritious marine foods. These resources are potential for further development as functional ingredient. Enbal, a traditional food in the region, is made from cassava; it contains a large amount of carbohydrate, but limited amount of other nutrients. To enhance nutritional value, fortification using mackerel scad (Decapterus sp) flour into enbal can be a promising option.Naturally, cassava contains active compound skopoletin, while the fish flour is a source of iron (Fe) as a functional ingredient. Functional food represents a type of food containing bioactive compounds enabling to provide beneficial physiological effects on health.

Proximate composition and sensory evaluation of extruded snacks enriched with fish flour and shrimp head exudate during storage conditions

An experiment was conducted to utilize the fish powder made from low-value fish and shrimp exudate to enhance the protein content and flavor of the extruded product. The nutritious extruded ready-to-eat (RTE) snack was developed using fish powder (0%, 2.5%, 5%, and 7.5%), shrimp head exudate (0.25%, 0.5%, 0.75%, and 1%) and cereal flour such as cornflour and rice flour. The fish powder, shrimp head exudate, and cereal mixture were extruded using the extrusion cooking method to a moisture content of 10% with screw speed 350 rpm, sectional barrel temperature of 60 and 120°C and 2 mm diameter of the die. A total of 8 extruded products were analyzed to optimize the incorporation rate for extruded products. The resulting extruded product was analyzed for nutritional and organoleptic characteristics. Among the extruded products, extruded products incorporated with 2.5% fish protein and 0.75% shrimp head exudate had physical characteristics and sensory scores individually. Hence, these concentrations individually can be used for the preparation of extruded snacks with increased protein content and flavor. Among the optimization of incorporation rates, these concentrations were used for the preparation of extruded snacks in combination as treatments for storage studies. (T1-FP0%, T2-FP2.5% T3-FP2.5% + 0.75% SHE). Novelty impact statement Fish powder prepared from the low-value fish was used for protein enhancement in the extruded snack product. Shrimp head exudate, made from shrimp head waste, was used to enhance the flavor. Optimization of the incorporation rate of fish powder and shrimp head exudate into the extruded product. Analysis of the proximate composition, and sensory parameters of the extruded product.

Pengembangan inovasi teknologi pengolahan produk fungsional Makaroni Ikan Gabus (Channa striata) di Kelurahan Pangkalan Kerinci Kota Kabupaten Pelalawan

This activity aims to develop technological innovations for processing functional products on snakehead fish macaroni as a new variant of the business during the COVID-19 pandemic in the "Bunda Nabila" Pelalawan Regency. The method of activity is carried out through counseling and direct training in the processing of macaroni products with the addition of 1% fish flour. The results of the service activities obtained that snakehead fish macaroni can provide a new variant with a neat, intact, bright yellowish color appearance. The taste of the macaroni becomes more savory with fish. The aroma has a slight savory aroma of fish, with the texture of the macaroni being crunchy and crumbly when eat. The results of consumer assessments of functional macaroni with the addition of 1% snakehead fish flour have the highest consumer acceptance reaching 98% with the "like and very like" category. The sensory factors of taste and crunch determine the success of the new variant in the production of functional macaroni with the fortification of snakehead fish flour with a distinctive, savory, and delicious taste. The nutritional content of snakehead fish flour is 6.92% water content, 85.35% protein, 2.78% fat, 2.92% ash, and 2.03% carbohydrates. The characteristics of snakehead fish macaroni are as follows: moisture of 7.32%, protein 19.63%, fat 6.19%, ash 3.38%, and carbohydrates 63.48%. The achievements of service activities meet the 100% target, including training activities, and the products produced have good sensory and nutritional characteristics.

Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria.

The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain Leuconostoc mesenteroides PIM5 presented the best activity in all media. L. mesenteroides CAL14 completely inhibited L. monocytogenes and strongly inhibited Bacillus cereus (91.1%). The strain L. mesenteroides PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78% and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins.

PROVIDING SUPPLEMENTARY FOOD TO NUTRITIONAL CHILDREN AND APPLICATION OF FOOD PROCESSING PROCESS TECHNOLOGY AND ECONOMIC EMPOWERMENT

Abstract— Fish has good potential to overcome malnutrition problems such as lack of energy and protein (PEM), lack of vitamin A, disorders due to lack of iodine, and nutritional anemia, while tempeh-based formulas can shorten the duration of acute diarrhea and accelerate weight gain after suffering from one illness. episodes of acute diarrhea. Tempe and fish are easier to digest because of their high content of free fatty acids, peptides, and amino acids. The objectives of this IbM activity are (1) the design of more spin machines, (2) the production of forte cookies and fish meal cookies, (3) the production of various processed fish, packaging, and nutritional status. Specific targets to be achieved; There are variations of PMT Toddlers to improve the nutritional status of toddlers, production of processed fish through the application of food processing technology, packaging, and economic empowerment of fishing communities. The approach method used is the method of education, production training, business management training, design, and assistance. The results of this IbM program activity are more spin machines with a drying capacity of 10 kg/30 minutes, additional food products (PMT) for toddlers in the form of forte cookies, fish flour cookies, and various processed fish products. Conclusion: Organoleptic tests for taste, aroma, texture, and color, showed positive responses from IbM partners and participants, as well as responses from local people who tasted the product. The nutritional knowledge of the cadres is good (87.3%), making forte and fish meal (91%), making various kinds of processed fish (91.6%). The nutritional status of children under five is still under the category of malnutrition (36%). Selling processed fish products is still (28%). The production of a variety of processed fish products will be an opportunity for new entrepreneurs for posyandu cadres and fishing communities to increase the income of fishing communities.

Karakteristik Fisikokimia Dan Organoleptik sosis Analog Berbasis Ikan Gabus (Channa striata) Dan Tepung Beras Ketan Hitam (Oryza Sativa Glutinosa)

Snakehead fish is known to contain high protein, especially albumin and black glutinous rice flour which functions as a binder containing antioxidants, so it is good to be developed into processed products such as sausages. This study aims to determine the physicochemical characteristics and acceptability of panelists to analog sausages based on snakehead fish and black glutinous rice flour. The data were analyzed by statistical analysis of variance (ANOVA) at the level of = 5% using the SPSS (Statistical Product and Service Solutions) type 16.0 program, if there was a significant difference between treatments, then continued with Duncan's Multiple Range Test (DMRT). The results showed that from the four analogue sausage treatments of snakehead fish and black glutinous rice flour, the best preferred treatment was the A4 treatment which the results included water content of 59.91%, protein content of 12.04%, fat content of 6.17%, ash content 0.62%, carbohydrates 21.27%, and antioxidant activity 13.84% as well as the organoleptic test for color 5.07%, aroma 5.00%, texture 6.07%, and taste 5.27%.

The Physicochemical Characteristics of Smart Food Bars Enriched with Moringa Leaf Extract And Chitosan as An Emergency Food in Disaster Times

Emergency food products are processed food specifically designed to meet human daily needs of at least 2500 Kcal/day. One of the emergency food products, namely food bars, is a high-calorie food product, enriched with other nutrients and produced in solid form. The packaging of food bars designed in a small size makes their distribution relatively easy. The purpose of this study was to characterize the emergency food products of smart food bars by utilizing local food ingredients, including flour, mackerel fish flour, moringa leaf extract, and coconut crab chitosan at various concentrations. Furthermore, it delved into the formulation and physicochemical characterization of the best smart food bars as an emergency food by substituting cassava flour and skipjack tuna flour enriched with moringa leaf extract and coconut crab chitosan. This research used a completely randomized factorial design by combining treatments with cassava flour and skipjack fish flour as well as a combination of treatment with moringa leaf extract and the addition of coconut crab chitosan (0%, 5%, 10%, 15% 20%). The results showed that the N3 treatment (15% moringa leaf extract and chitosan) with a texture value of 2,768 N/m, color values (L*, a*, b*) were 63.35, 5.30, and 11.91, respectively. The findings also highlighted 13.29% protein, 17.80% fat, 6.55% water, 0.96% ash, 60.76% carbohydrates, 7.41% antioxidants, and total calories of 230.57 kcal. The study has concluded that the use of moringa leaf extract and coconut crab chitosan can enhance the characteristics of smart food bars as emergency food during disasters.

Production, Determination of Proximate and Essential Minerals of Tembakul Fish Flour (Boleophthalmus Sp.) with Variations of Processing Methods

The Tembakul fish (Mudskipper) is one of the unique fauna resembling amphibian fish that can adapt to two different natural conditions. Boleopthalmus sp is one of three types of Mudskipper that inhabit the mangrove ecosystem in Mempawah. The purpose of this study was to produce fishmeal from Mudskipper Boleopthalmus sp and determine the nutritional content in the form of proximate and essential minerals based on variations in drying treatment before the flouring process. The study was carried out in November-February 2021. Samples were obtained by collecting randomly the Mempawah mangrove area and processed with five different treatments or preparations for flour processing, namely drying with salt, drying without salt, frying with oil, frying without oil, and drying with oven. Nutrient content in the form of proximate in fresh Boleopthalmus sp is fat (0.1 %), protein (20.67 %), water (81.02 %) and ash (1.69%), with phosphorus mineral content (2.06 %), calcium (1.20 %) and iron (259.16 ppm). From these five preparations for processing the fishmeal, it showed that fishmeal was processed by drying without salt before being floured with the flour yield (20 %), fat content (2.18 %), protein content (68.7%), moisture content (15.27 %), and ash content (9.17 %).

Meat Quality Parameters at Domestic Turkeys Fed Various Dietary Rations

In relation to other poultry species, turkeys belong to the largest poultry and the best producers of high-quality poultry meat, because it contains a high percentage of protein, especially essential amino acids and low fat content. Turkeys used for this study were originated from the domestic breed of turkey (white and black). A total of 30 turkeys were grown under the so-called indoor keeping system in Pelagonia region, North Macedonia. The aim of the research was to determine the differences in the body weight in the period of 10 - 90 days and the slaughtering characteristics of turkeys fed with two different rations in relation to the origin of feed proteins (group R - fed with fish flour and group S - fed with whey powder). An analysis of the chemical composition of the large breast muscle (Musculus pectoralis superficialis -MPS) was also performed on samples of the two groups of turkeys. Statistics (ANOVA) on turkey growth (10-90 days) show significant differences in body mass between the two groups of S and R for different feeding intervals. The results of the examinations of the chemical composition of the MPS showed higher values for protein and fat in the meat of turkeys fed with whey powder and were (protein 25% and fat 8.67%) compared to the values of turkeys fed with fish flour and were 23.27 and 6.5% respectively. At the same time, protein and fat values were significantly different among the groups.

Development of an extruded snack product containing fish flour and shrimp head exudate by ingredient optimization and its quality analysis

Development of an extruded snack product containing fish flour and shrimp head exudate by ingredient optimization and its quality analysis

Formula “ke-kame-tu” high protein and zink as basic ingredients for under five years old supplementary feeding

The aim of the research was to create a “ke-kame-tu” formula high in protein and zinc. Making the formula "ke-kame-tu" using a randomized block design, taste data obtained by organoleptic test followed by ANOVA analysis. Protein analysis using the micro-kjeldahl method, and zinc analysis using the spectrophotometric method. The “ke-kame-tu” formula consists of a mixture of moringa leaf flour, red bean flour and tuna fish flour with the following ratio (gram) that is F1 (15-70-15); F2 (15-60-25); F3 (15-50-35); F4 (15-40-45); F5 (15-30-55); F6 (15-20-65). The nutritional content of the "ke-kame-tu" formula is as follows: a) Zinc content between 17.28% (F6) to 23.87% (F1), b) Protein content between 16.49% (F6) to 26.97% (F2), and c) Fat content is between 4.20% (F1) to 5.93% (F5). The ke-kame-tu formula contains complete essential amino acids, namely the amino acids histidine, threonine, arginine, methionine, valine, phenylalanine, iso leusie, leucine and lysine and as the limiting amino acid is methionine. Supplementary feeding (PMT) N1 protein content 10.138 g; N2 9.683 g; N3 9.097 g; N4 9.243 g; N5 10,473g and N6 10,197g. The best PMT based on the acceptability test by the panelists is the nugget product added with the F2 formula (15-60-25).