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Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 20 No. 1 (2017) · pp. 1–9

DOI
10.17844/jphpi.v20i1.16391
ISSN
2354-886X, 2303-2111
Published
2017-05-10
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
eng

Abstract

Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii) and used shrimp head meal. A Fish with a weight of 208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves, 45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p<0.05). Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact, elastic and color of fillet fish white.

Keywords

Collaboration network of the authors

40 authors · 111 co-authorship links · 4 across different organisations · showing the 40 most connected

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  • IPB University
  • Khairun University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
DEDI JUSADIAffiliation unknown7
Munti YuhanaIPB University3
Widanarni WidanarniIPB University3
Alimuddin AlimuddinAffiliation unknown3
TOSHIO TAKEUCHIAffiliation unknown2
KATSUYUKI HAMASAKIAffiliation unknown2
Dewi YuniatiAffiliation unknown2
Darsiani DarsianiAffiliation unknown2
Asda LainingAffiliation unknown2
Endah Setyo RiniAffiliation unknown2
Ichsan Ahmad FauziAffiliation unknown2
AlimuddinAffiliation unknown2
Waode MunaeniKhairun University1
Aris Tri WahyudiIPB University1
Reni Agustina LubisAffiliation unknown1
MUHAMMAD ZAIRIN Jr.Affiliation unknown1
Rasidi RasidiAffiliation unknown1
Ketut SugamaAffiliation unknown1
DARMAWAN SETIA BUDIAffiliation unknown1
JULIE EKASARIAffiliation unknown1
Muhamad Agus SuprayudiAffiliation unknown1
Fatma HajialiAffiliation unknown1
Ichsan FauziAffiliation unknown1
Sri NuryatiAffiliation unknown1
GORO YOSHIZAKIAffiliation unknown1
. KurdiantoAffiliation unknown1
Nurly FaridahAffiliation unknown1
Arief BoedionoAffiliation unknown1
LATIFAH KOSIM DARUSMANAffiliation unknown1
Nuril FarizahAffiliation unknown1
Muhammad Zairin JRAffiliation unknown1
Tulas ApriliaAffiliation unknown1
Deddy YanihartoAffiliation unknown1
Agus Oman SudrajatAffiliation unknown1
Benny HeltonikaAffiliation unknown1
Muhammad Junior ZairinAffiliation 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) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 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">Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality</dc:title>
	<dc:creator xml:lang="en">Setiawati, Mia</dc:creator>
	<dc:creator xml:lang="en">Dairun, Suclyadi</dc:creator>
	<dc:creator xml:lang="en">Suprayudi, Muhammad Agus</dc:creator>
	<dc:creator xml:lang="en">Utomo, Nur Bambang Priyo</dc:creator>
	<dc:subject xml:lang="en">Cinnamomum burmannii</dc:subject>
	<dc:subject xml:lang="en">fillet</dc:subject>
	<dc:subject xml:lang="en">shrimp head meal</dc:subject>
	<dc:subject xml:lang="en">feed formulated</dc:subject>
	<dc:subject xml:lang="en">Pangasianodon hypophthalmus</dc:subject>
	<dc:description xml:lang="en">Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer  meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii)  and used shrimp head meal. A Fish with a weight of  208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves,  45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p&amp;lt;0.05). Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact,  elastic and color of fillet fish white.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2017-05-10</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/16391</dc:identifier>
	<dc:identifier>10.17844/jphpi.v20i1.16391</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 1-9</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 1-9</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/16391/12037</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>