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The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips

Torani Journal of Fisheries and Marine Science · Vol. 7 No. 1 (2023) · hlm. 66–85

DOI
10.35911/torani.v7i1.26554
ISSN
2615-6601, 2621-5322
Terbit
2023-12-15
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

Catfish is a popular freshwater fish and is in great demand as a consumption fish because catfish meat has a delicious taste and is quite high in calories and protein. Catfish skin as a by-product of fillet production can be used as raw material for processing chips. This research aims to determine the effect of soaking ingredients on the physical and chemical characteristics of catfish skin chips. This research was carried out by making catfish skin chips through the process of first washing, first soaking with soaking materials, second washing, second soaking in spices, drying, cutting, frying, and packed. The treatment in this research is the soaking material (in the first soaking) used. There were 4 treatments with different soaking ingredients, including: P0 (control), P1 (lime), P2 (acetic acid/vinegar), and P3 (palm vinegar). After the skin chips with the 4 treatments have been produced, quality testing is carried out on the product. Tests were carried out on yield, consumer acceptability through hedonic testing, physical characteristics of skin chips through analysis of crispness, efflorescence and oil absorption, chemical characteristics through proximate analysis, and microbial contamination through ALT analysis. Treatment P1 is known to have the highest yield, crispness, oil absorption capacity, and efflorescence ability among other treatments. Next, the products tested for chemical content are selected based on the treatment that obtains the highest level of consumer acceptance. Based on hedonic testing, it is known that P1 is the treatment most sought after by consumers. From the results of the chemical analysis that has been carried out, the ash content and protein content of fish skin chips in P1 is higher than P0, but has a lower water content than P0. The Total Plate Number (ALT) value for each catfish skin chips parameter exceeds the standard limit of SNI 7388:2009, namely 5x105 CFU/g.

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  • IPB University
  • Politeknik Teknologi Nuklir Indonesia
  • Politeknik Pelayaran Surabaya
  • Universitas Borneo Tarakan
  • Sultan Agung Islamic University
  • State University of Semarang
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Arpan Nasri SiregarAfiliasi tidak diketahui4
Arpan Nasri SiregarPoliteknik Pelayaran Surabaya4
Deden Yusman MaulidIPB University3
Kusuma ArumsariAfiliasi tidak diketahui3
Sugili PutraPoliteknik Teknologi Nuklir Indonesia2
Novi LuthfiyanaUniversitas Borneo Tarakan2
Cahya Mirawati PutriAfiliasi tidak diketahui2
Kamilia Dwi UtamiAfiliasi tidak diketahui2
Taufik MuhammadAfiliasi tidak diketahui2
Kamilia Dwi UtamiSultan Agung Islamic University2
Deden Yusman MaulidAfiliasi tidak diketahui2
Kusuma ArumsariAfiliasi tidak diketahui2
Thia Jenika RhamadaniAfiliasi tidak diketahui2
Tri Rahayu AndayaniAfiliasi tidak diketahui2
Nusaibah NusaibahAfiliasi tidak diketahui2
Thia Jenika RhamadaniAfiliasi tidak diketahui2
Tri Rahayu AndayaniAfiliasi tidak diketahui2
Satriya AbrianAfiliasi tidak diketahui1
Farakh Fadila WindiartiAfiliasi tidak diketahui1
Vipi HerawatiAfiliasi tidak diketahui1
Ros Mala SariAfiliasi tidak diketahui1
David Indra WidiantoAfiliasi tidak diketahui1
Nirmala Efri HasibuanAfiliasi tidak diketahui1
Sumartini SumartiniState University of Semarang1
Meilya Suzan TriyastutiAfiliasi tidak diketahui1
Putri Wening RatriniaIPB University1
Aulia AzkaAfiliasi tidak diketahui1
Meilya Suzan TriyastutiAfiliasi tidak diketahui1
Aulia AzkaIPB University1
Sumartini SumartiniAfiliasi tidak diketahui1
Nusaibah NusaibahAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/torani/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips</dc:title>
	<dc:creator xml:lang="en">Pangestika, Widya</dc:creator>
	<dc:creator xml:lang="en">Nusaibah, Nusaibah</dc:creator>
	<dc:creator xml:lang="en">Sa'diyah, Jihan Halimatus</dc:creator>
	<dc:subject xml:lang="en">Skin chips</dc:subject>
	<dc:subject xml:lang="en">pangas catfish</dc:subject>
	<dc:subject xml:lang="en">soaking materials</dc:subject>
	<dc:description xml:lang="en">Catfish is a popular freshwater fish and is in great demand as a consumption fish because catfish meat has a delicious taste and is quite high in calories and protein. Catfish skin as a by-product of fillet production can be used as raw material for processing chips. This research aims to determine the effect of soaking ingredients on the physical and chemical characteristics of catfish skin chips. This research was carried out by making catfish skin chips through the process of first washing, first soaking with soaking materials, second washing, second soaking in spices, drying, cutting, frying, and packed. The treatment in this research is the soaking material (in the first soaking) used. There were 4 treatments with different soaking ingredients, including: P0 (control), P1 (lime), P2 (acetic acid/vinegar), and P3 (palm vinegar). After the skin chips with the 4 treatments have been produced, quality testing is carried out on the product. Tests were carried out on yield, consumer acceptability through hedonic testing, physical characteristics of skin chips through analysis of crispness, efflorescence and oil absorption, chemical characteristics through proximate analysis, and microbial contamination through ALT analysis. Treatment P1 is known to have the highest yield, crispness, oil absorption capacity, and efflorescence ability among other treatments. Next, the products tested for chemical content are selected based on the treatment that obtains the highest level of consumer acceptance. Based on hedonic testing, it is known that P1 is the treatment most sought after by consumers. From the results of the chemical analysis that has been carried out, the ash content and protein content of fish skin chips in P1 is higher than P0, but has a lower water content than P0. The Total Plate Number (ALT) value for each catfish skin chips parameter exceeds the standard limit of SNI 7388:2009, namely 5x105 CFU/g.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2023-12-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/torani/article/view/26554</dc:identifier>
	<dc:identifier>10.35911/torani.v7i1.26554</dc:identifier>
	<dc:source xml:lang="en">Torani Journal of Fisheries and Marine Science; Vol. 7 No. 1 (2023): VOLUME 7 NOMOR 1, DECEMBER 2023; 66-85</dc:source>
	<dc:source>2615-6601</dc:source>
	<dc:source>2621-5322</dc:source>
	<dc:source>10.35911/torani.v7i1</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/torani/article/view/26554/11125</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Torani Journal of Fisheries and Marine Science</dc:rights>
</oai_dc:dc>