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The Preferency and Chemical Characteristics of Stick Products Fortification of Suckermouth Catfish Flour (Pterygoplichthys pardalis)

Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan · Vol. 9 No. 2 (2023) · pp. 76–86

DOI
10.20956/jipsp.v9i2.23773
ISSN
2614-5014, 2355-729X
Published
2023-02-16
Publisher
Hasanuddin University
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

Suckermouth catfish (Pterygoplichthys pardalis) are found in Lake Tempe, Wajo Regency, but their existence has not been utilized so far and is even considered the cause of the loss of several endemic fish species in the lake. This study aims to determine the chemical characteristics and the preference level of sticks fortified with Suckermouth catfish (Pterygoplichthys pardalis) meal as an effort to utilize these fish. The research method used was experimental with treatment of SK (control without adding Suckermouth catfish flour), S1 (addition of 10 g of Suckermouth catfish flour), S2 (addition of 20 g of Suckermouth catfish flour), and S3 (addition of 30 g of Suckermouth catfish flour). The parameters observed were moisture, protein, fat, carbohydrate, and ash content, and the level of preference (hedonic test). The results showed that the panelists tended to say they really like the appearance and flavour of the stick S1 product, and very much like the taste and texture of the stick S3 product. The highest protein and water content was in S3 treatment, the highest ash and carbohydrate content was in SK treatment, and the highest fat content was in S1 treatment

Keywords

Collaboration network of the authors

40 authors · 116 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Metusalach MetusalachAffiliation unknown5
. SyahrulAffiliation unknown3
Fahrul fahrulAffiliation unknown3
Nur HafifahAffiliation unknown2
Hardoko HardokoAffiliation unknown2
Eddy SuprayitnoAffiliation unknown2
Happy NursyamAffiliation unknown2
Natalis RansiUniversitas Halu Oleo1
Muhammad ArfanAffiliation unknown1
Kadir .Affiliation unknown1
Asyhabul QaffiAffiliation unknown1
Wahdanial FitriAffiliation unknown1
Mufti Hatur Rahmi TahirAffiliation unknown1
Elmi N. ZainuddinAffiliation unknown1
Syahrul SyahrulAffiliation unknown1
Kasmiati KasmiatiAffiliation unknown1
Ophirtus SumuleAffiliation unknown1
Mufti Hatur RahmiAffiliation unknown1
Ryan Ma’rup RamadhanAffiliation unknown1
Alisha Shafa AzzahraAffiliation unknown1
INA SUNDARIAffiliation unknown1
Jecly PaembonanAffiliation unknown1
Nur Fauzi ZaahirahAffiliation unknown1
Muh Naufal BissawabAffiliation unknown1
Kevin Putra SenawiAffiliation unknown1
Syeli Novita Putri EmbutatobaAffiliation unknown1
Nur Resky FebriantiAffiliation unknown1
Hasna Fauziyah RodliyanaAffiliation unknown1
Andi Nur Faiziah PallaAffiliation unknown1
MetusalachAffiliation unknown1
KasmiatiAffiliation unknown1
Selviani SelvianiAffiliation unknown1
Eddy SoekendarsiAffiliation unknown1
Andi Aliah HidayaniAffiliation unknown1
Edison SaadeAffiliation unknown1
Zohra HasyimAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/iptekspsp/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (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 Preferency and Chemical Characteristics of Stick Products Fortification of Suckermouth Catfish Flour (Pterygoplichthys pardalis)</dc:title>
	<dc:creator xml:lang="en">Amir, Nursinah</dc:creator>
	<dc:creator xml:lang="en">Sahrul</dc:creator>
	<dc:creator xml:lang="en">Djamaluddin, Nursyamsi </dc:creator>
	<dc:creator xml:lang="en">Andriani, Irma </dc:creator>
	<dc:subject xml:lang="en">Fish Meal</dc:subject>
	<dc:subject xml:lang="en">Fortification</dc:subject>
	<dc:subject xml:lang="en">Sticks</dc:subject>
	<dc:subject xml:lang="en">Suckermouth Catfish</dc:subject>
	<dc:description xml:lang="en">Suckermouth catfish (Pterygoplichthys pardalis) are found in Lake Tempe, Wajo Regency, but their existence has not been utilized so far and is even considered the cause of the loss of several endemic fish species in the lake. This study aims to determine the chemical characteristics and the preference level of sticks fortified with Suckermouth catfish (Pterygoplichthys pardalis) meal as an effort to utilize these fish. The research method used was experimental with treatment of SK (control without adding Suckermouth catfish flour), S1 (addition of 10 g of Suckermouth catfish flour), S2 (addition of 20 g of Suckermouth catfish flour), and S3 (addition of 30 g of Suckermouth catfish flour). The parameters observed were moisture, protein, fat, carbohydrate, and ash content, and the level of preference (hedonic test). The results showed that the panelists tended to say they really like the appearance and flavour of the stick S1 product, and very much like the taste and texture of the stick S3 product. The highest protein and water content was in S3 treatment, the highest ash and carbohydrate content was in SK treatment, and the highest fat content was in S1 treatment</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2023-02-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Research article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/iptekspsp/article/view/23773</dc:identifier>
	<dc:identifier>10.20956/jipsp.v9i2.23773</dc:identifier>
	<dc:source xml:lang="en">Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan; Vol. 9 No. 2 (2022); 76 - 86</dc:source>
	<dc:source>2614-5014</dc:source>
	<dc:source>2355-729X</dc:source>
	<dc:source>10.20956/jipsp.v9i2</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/iptekspsp/article/view/23773/9325</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>