Karakteristik kimia dan sifat fungsional konsentrat protein ikan (KPI) dan tepung tulang dari ikan lele: Chemical characteristics and functional properties of fish protein concentrate (FPC) and catfish bone meal

Abstrak

Bahasa Indonesia

Ikan lele merupakan ikan air tawar yang produksinya mengalami peningkatan setiap tahun di Indonesia. Peningkatan nilai tambah ikan lele salah satunya melalui pembuatan konsentrat protein ikan (KPI) dan tepung tulang sebagai salah satu alternatif sumber protein dan kalsium. Tujuan dari penelitian ini adalah untuk menentukan metode terbaik pembuatan KPI tipe A berdasarkan standar FAO dan tepung tulang ikan lele dengan kriteria kadar kalsium >119 mg/g. KPI dibuat menggunakan metode Swedia dengan 2 perlakuan jenis pelarut (isopropil alkohol dan etanol) dan ekstraksi (1, 2, dan 3 kali). Tepung tulang ikan dibuat menggunakan 2 perlakuan, yaitu metode pressure cooker dan ekstraksi asam basa. Parameter yang dianalisis meliputi proksimat, kadar kalsium, profil asam amino, derajat putih, daya serap air, dan daya serap minyak. Hasil penelitian menunjukkan bahwa metode terbaik pembuatan KPI pada perlakuan ekstraksi menggunakan isopropil alkohol dan ekstraksi sebanyak 3 kali. KPI tipe A yang dihasilkan telah memenuhi standar FAO untuk kadar air 5,34±0,27%, protein 83,10±0,92%, dan lemak 0,20±0,04%. Derajat putih KPI perlakuan terbaik 85,10±0,08%, daya serap air 6,48±0,04 g/mL, dan daya serap minyak 6,05±0,09 g/mL. Asam amino tertinggi leusina dan asam glutamat. Metode terbaik pembuatan tepung tulang ikan lele, yaitu ekstraksi asam basa dengan kadar kalsium 323,81±0,33 mg/g, derajat putih 94,65±1,96%, daya serap air 8,36±0,14 g/mL, daya serap minyak 6,47±0,31 g/mL, kadar air 4,17±0,35%, abu 85,88±0,72%, protein 1,48±0,18%, dan lemak 1,27±0,38%. KPI dan tepung tulang ikan lele berpotensi sebagai sumber protein dan kalsium.

Inggris

In Indonesia, the catfish, a type of freshwater fish, experiences annual growth in production. An effective method to enhance the value added to catfish is by producing fish protein concentrate (FPC) and bone meal, which can serve as alternate sources of protein and calcium. The objective of this study was to identify the optimal technique for producing FPC type A, adhering to FAO criteria, using catfish bone meal with calcium concentrations exceeding 119 mg/g. The FPC analysis was conducted using the Swedish technique, including two different solvent treatments (isopropyl alcohol and ethanol) and multiple extractions (1, 2, and 3 times). Fish bone meal is produced through two processes: the pressure cooker method and acid-base extraction. The characteristics examined encompassed the proximate calcium content, amino acid profile, whiteness, water absorption capacity, and oil absorption capacity. The research findings indicated that the optimal approach for producing FPC in the extraction process involved utilizing isopropyl alcohol and doing three extractions. The type A FPC that is produced fulfills the moisture content guidelines set by FAO, which is 5.34±0.27%. Additionally, it also meets the protein content level of 83.10±0.92% and the fat content standard of 0.20±0.04%. The optimal treatment's KPI whiteness degree was measured to be 85.10±0.08%. Additionally, the water absorption capacity was found to be 6.48±0.04 g/mL, while the oil absorption capacity was determined to be 6.05±0.09 g/mL. The amino acids found in the highest quantities are leucine and glutamic acid. The most effective technique for producing catfish bone meal involves using acid-base extraction. The resulting product has a calcium content of 323.81±0.33 mg/g, a whiteness of 94.65±1.96%, a water absorption capacity of 8.36±0.14 g/mL, an oil absorption capacity of 6.47±0.31 g/mL, a moisture content of 4.17±0.35%, an ash content of 85.88±0.72%, a protein content of 1.48±0.18%, and a fat content of 1.27±0.38%. KPI and catfish bone meal are viable sources of protein and calcium.

Kata kunci

• alcohol
• calcium
• extraction
• protein
• solvent
• alkohol
• ekstraksi
• kalsium
• pelarut