Physicochemical Characteristic of Snakehead Fish (Channa Striata)

Protein Dispersion Syrup as Food Supplement

Irwan

, Gabriella Sherly Rombe

, Meta Mahendradatta

, Suryani Tawali

, Muhammad Asfar

Andi Rahmayanti Ramli

and Abu Bakar Tawali

Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia

Department of Community Medicine, Faculty of Medecine Hasanuddin University, Makassar, Indonesia

Keywords: Snakehead Fish, Albumin, Dispersion, Syrup.

Abstract: This study aimed to determine the physicochemical characteristics of the syrup dispersion product. This

research was devided into two stages. The first stage was the process of making snakehead fish protein

concentrate and dispersion syrup. The second stage was analysis of physicochemical characteristics. The

results of proximate analysis showed that the syrup dispersion contained 63.69% of moisture, 0.31% of

protein, 0.06% of fat, 10.97% of carbohydrates, 0.01% of ash. In this study, 16 free amino were detected and

glisin showed significantly the highest content (406.9 4± 3.62 mg/kg). Six minerals were quantified in syrup

dispersion (Na, K, Ca, Mg, Mn and P). The albumin content in snakehead fish dispersion syrup was 1054.53

µg /g. The result of physical analysis showed that the particle size was 665.3 nm.

1 INTRODUCTION

Snakehead fish is a type of freshwater fish that

contains high enough macro and micronutrient

components so that it is very beneficial for nutrition

and public health (Bonga, 2006). Asikin (2018)

reported that the protein content of snakehead fish

weighing above 900 g has a protein content of

63.59% and an albumin content of 17.85%.

Snakehead fish has a high albumin content and has

various functions for health. Albumin is a globular

protein that is soluble in water, salt and acid solvents

(Asikin, 2018). Albumin plays a role in boosting

immunity, as an antioxidant, and accelerates wound

healing. Prastari et al. (2017) reported that snakehead

fish protein hydrolyzate had antihyperglycemic

potential.

Besides containing protein, snakehead fish also

contains collagen. The collagen content of snakehead

fish is lower than that of livestock, which is around 3-

5 percent of the total protein (Rosmawati et al., 2018).

Low collagen causes snakehead fish meat to be easier

to digest. Snakehead fish are found in various parts of

Indonesia. Some potential areas for snakehead fish

production are Tempe Lake in South Sulawesi, Barito

River in Kalimantan and Lake Sentani in Jayapura.

Although snakehead fish has great potential and high

protein content, snakehead fish is rarely consumed by

the public, because it smells fishy and has a snake-

like head (Widodo et al., 2015). The abundance of

snakehead fish production is an opportunity for the

development of various kinds of snakehead fish

processed products such as craker (Setiawan et al.,

2013), soy sauce (Prasetyo et al.,2012), cookies

(Tawali et al., 2018) and Abon (Sulthoniyah et al.,

2012).

The development of science and technology

encourages the use of snakehead fish to be more

advanced. Apart from being processed food,

snakehead fish is also included in functional food and

can also be used as a supplement for nutritional

fulfillment. Several studies have been developed such

as processing into supplements (Rahmaniar et al.,

2020) and processed health food products based on

snakehead fish protein concentrate (Asfar et al.,

2014).

Snakehead fish protein syrup is intended to

correct nutritional deficiencies and maintain adequate

nutritional intake. This research utilized snakehead

fish which was processed into snakehead fish protein

concentrate flour and added honey. The final product

in this study is a liquid or syrup dispersion form. The

purpose of this study was to determine the proximate

composition, albumin content, amino acid profile,

mineral content, and particle size of the product.

Irwan, ., Rombe, G., Mahendradatta, M., Tawali, S., Asfar, M., Ramli, A. and Tawali, A.

Physicochemical Characteristic of Snakehead Fish (Channa Striata) Protein Dispersion Syrup as Food Supplement.

DOI: 10.5220/0010541600003108

In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 97-101

ISBN: 978-989-758-540-1

2 MATERIALS AND METHOD

2.1 Materials

Snakehead fish were purchased from the fish local

market in Antang, makassar, Indonesia. The fish was

kept on ice at fish:ice ratio of 1:1 (w/w) and

transported within 1 h to the Laboratory Department

of Food Science and Technology, Hasanuddin

University. Honey were purchased from Giant

Supermarket. CMC (carboxymethyl cellulose),

benzoate, glycerin, tutty frutty flavor, and water were

purchased from CV.Sentana (Makassar, Indonesia).

2.2 Formulation and Production of

Snakehead Fish Syrup

The syrup preparation procedure was performed

according to the method of Rahmaniar et al., (2020).

First the snakehead fish are washed and weeded.

Weeding is done by moving the entrails, gills and fins

of the fish. The snakehead fish that has been cleaned

are then put into the steamer pan and then cook with

the steaming process. The steaming process was

carried out for 30 minutes. Fish that has been

steamed, then separated between the bones and skin

from the meat. The meat separation process was done

manually. The fish meat was dried using a blower

oven (OVL-12, Agrowindo, Indonesia) at 60

C for 10

hours, until the moisture content was below 10%.

Fish meat that has been dried was ground using a dics

mill (AGC-21, Agrowindo, Indonesia) equipped with

a 100 mesh sieve. The result of this process will be

obtained snakehead fish protein concentrate flour.

Table 1: Snakehead fish syrup dispersion formulation.

Ingredient Content

Snakehead fish flour 2.5%

CMC 0.6%

Glycerin 5%

Honey 23.75%

Flavor tutty frutty 0.62%

Benzoate 0.06%

Water Ad 100%

The process of making snakehead fish protein

syrup dispersion begins by preparing the ingredients

that will be used in the formulation process. The

formulations of the ingredients used are presented in

Table 1. The process of mixing the ingredients is

carried out in several stages. The first stage is mixing

CMC, glycerin, and honey until homogeneous using

a hand blender (Oxone-292, Indonesia). The second

stage is mixing the snakehead fish protein concentrate

flour and benzoate. The last step is adding water.

Furthermore, the whole material is homogenized.

2.3 Physicochemical Analysis

The proximate composition was determined according

to AOAC (2005) methods. Moisture content was

determined using the air oven method and protein

content was determined using the Kjedahl method. Fat

content was measured with the Soxhlet method and ash

content was determined using the dry ashing method.

Carbohydrate content was calculated by difference.

Albumin content was analyzed according to the

method of Romadhoni et al (2016). Amino acid

profile analysis using Ultra Performance Liquid

Chromatography (UPLC), analysis of mineral

composition using Inductively Coupled Plasma

Optical Emission Spectroscopy (ICP OES), and

particle size using PSA.

2.4 Statistical Analysis

All experiments were performed in duplicate and the

results are expressed as the means ± standard

deviation (SD). The data were analyzed using the

Statistical Package for Social Sciences (IBM®

SPSS® Statistics for Windows version 26).

3 RESULT DISCUSSION

3.1 Proximate and Albumin

Composition

The results of the proximate composition are presented

in Table 2. Moisture content is the highest in proximate

composition, followed by carbohydrates and protein.

Ash value was low compared to other contents. The

albumin content detected in the results was 1054,52

µg/g

. The albumin content was obtained from the

protein extract in snakehead fish. Albumin has the

potential to improve the health of hypoalbumin

patients as human serum albumin (. Mustafa et al.

(2012) reported albumin in snakehead fish extraction

can significantly increase albumin levels in hypo

patients and accelerate the wound healing process of

patients after surgery. Albumin plays the role as

binding and transport substance, osmotic pressure

regulation, inhibition of platelet formation and anti-

thrombosis, increasing cell permeability, and as

antioxidants (Mustafa et al., 2012).

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

Table 2: Proximate and albumin composition of snakehead

fish syrup dispersion.

Component Content

Moisture

(

)

63.69 ± 0.49

Protein (%) 0.31 ± 0.02

Ash

(

)

0.01 ± 0.01

Lipi

(%) 0.06 ± 0.01

Carboh

drate

(

)

10.97 ± 0.54

Albumin (µg/g) 1054,52 ± 6.30

3.2 Amino Acids

Amino acid profile of snakehead fish protein syrup

dispersion is presented in Table 3. In this study, 8

essential amino acids (Gly,Ser,Glu,Ala,Arg,Asp,Tyr,

and Pro) and 8 non-essential amino acid were

detected. Total amount of essential amino acids and

non essential amino acids were 1766,16 ± 38.04

mg/kg and 962,90 ± 14.77 mg/kg. Considering the

total free amino acid content, glycine showed

significantly the highest amount(406.94±3.62mg/kg),

followed by glutamate and alanin. The amino acid

composition in each food protein plays a role in

various physiological activities of the human body

and is influential in maintaining good health. Amino

acids play a role in the synthesis of a wide variety of

proteins with important functions including oxygen

carriers, vitamins, CO2, enzymes, and structural

proteins (Santos et al., 2011).

Table 3: Amino acid profile of snakehead fish syrup

dispersion.

Amino Acid Content (mg/kg)

Glycine 406.94 ± 3.62

Serine 148.24 ± 1.02

Glutamate 324.28 ± 16.0

Alanine 263.32 ± 1.83

Arginine 116.06 ± 2.66

Aspartate 260.45 ± 11.01

Tyrosine 38.17 ± 0.70

Proline 208.68 ± 3.11

Total (Essential) 1766,16 ± 38.04

Phenylalanine 139.92 ± 2.58

Isoleucine 89.53 ± 1.4

Valine 111.92 ± 2.03

Lysine 211.01 ± 1.99

Leucine 162.81 ± 2.73

Threonin 144.26 ± 2.02

Histidine 78.79 ± 1.99

Methionie 24.65 ± 0.07

Total (non-essential) 962,90 ± 14.77

3.3 Minerals

Minerals composition of snakehead fish protein syrup

dispersion is summarized in Table 4. As shown in

Table 4, six minerals were quantified in syrup

dispersion, including five macro minerals (Ca, Mg, P,

K and Na) and one trace mineral (Mn). P (208.63 ±

2.90 mg/kg) was the major mineral present in

snakehead fish protein syrup dispersion, followed by

Ca (96.05 ± 1.97 mg/100g) and Na (70.67±0.66

mg/100g).

Minerals play an important role in maintaining the

body's acid-base balance (Duran et al., 2010).

Minerals are also an important element in the skeleton

of bone and tooth structure and maintain osmotic

pressure (Mendil et al., 2010). Minerals are not only

a role for nutritional needs, but also contribute to the

taste of food and play a role in catalytic reactions and

metabolic reactions in foodstuffs, and can affect the

texture of food (Ersoy et al., 2010). According to

AKG (2019) in a regulation of the Ministry of Health

in Indonesia, mineral contents (Ca, K, Na) of

snakehead fish protein syrup dispersion is much

smaller than recommended daily allowance (RDA)

for children and adult (18–29 years old male and

female). Thus, this result showed that snakehead fish

protein syrup dispersion cannot be used as a mineral

source of Ca, K, and Na in the diet.

Table 4: Mineral composition of snakehead fish syrup

dispersion.

Mineral Content

Ca (mg/100g) 96.05 ± 1.97

Mg (mg/kg) 6.53 ± 0.12

Mn (mg/kg) 0.93 ± 0.90

P (mg/kg) 208.63 ± 2.90

K (mg/100g) 43.81 ± 0.47

Na (mg/100g) 70.67 ± 0.66

3.4 Particle Size

The particle size distribution in a sample can be

determined using the principle of laser diffraction,

which is a particle size analyzer (PSA) instrument.

This tool generates and transmits laser light which

passes through the sample solution in the cuvette.

Light will be scattered and absorbed, depending on

the size, refractive index and number of particles in

the sample (Edén et al. 2016, Oort et al. 2016). The

results are presented as size distribution curves.

Based on the test results with the PSA (Particle

Size Analyzer), the mean particle size was 665.3 nm.

The results obtained from this study are nanoparticle

Physicochemical Characteristic of Snakehead Fish (Channa Striata) Protein Dispersion Syrup as Food Supplement

size because the size is still below 1000 nm.

Nanoparticles are particles measuring 10-1000 nm

(Mohanraj and Chen, 2006). The particle size data

obtained are the distribution of intensity, number and

volume, it can be assumed to describe the overall

condition of the sample. Particle size distribution using

Particle Size Analyzer based on volume, number, and

intensity can be seen in Figures 1, 2, and 3.

Figure 1: Size distribution by volume.

Figure 2: Size distribution by number.

Figure 3: Size distribution by intensity.

4 CONCLUSIONS

The results showed that the amino acid glycine

showed the highest amount significantly among the

others (406.94 ± 3.62mg / kg). There are six minerals

identified in the dispersion syrup (Ca, Mg, Mn, P, K

and Na) and the most abundant mineral was P (208.63

± 2.90 mg/kg). The result of physical analysis showed

that the particle size was 665.3 nm.

ACKNOWLEDGEMENTS

The authors gratefully acknowledge support from

Directorate of Research and Community Service,

Ministry of Research and Technology / National

Research and Innovation Agency in the form of

research grants in Research Basic PTN BH 2020

program. The authors also wish to thanks all who took

part in or supported research activities (field and

laboratory) as well as the preparation and publication

of this manuscript.

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