Introducing Eel Nugget as a Potential Alternative of High-protein

Processed Food

Nenni Dwi Aprianti Lubis

, Muhammad Ichwan

and Irina Keumala Nasution

Department of Nutrition; Faculty of Medicine, Universitas Sumatera Utara, Medan, Indonesia

Department of Pharmacology and Therapeutic; Faculty of Medicine, Universitas Sumatera Utara, Medan, Indonesia

Department of Neurology; Faculty of Medicine, Universitas Sumatera Utara, Medan, Indonesia

Keywords: Eel, Nugget, Protein

Abstract: Consumption of healthy and nutritious food is necessary to fulfill one’s need of energy and nutrition. Eel is

a potential source of protein and other nutrients, however, its appearance does not look appealing for some

consumers. Therefore, processing eel meat into a favourable processed food such as nugget is suggested to

increase the utilization of eel as an alternative nutritious food. Nugget is one of the favourite processed food

of all ages due to the savoury and palatable taste. Organoleptic test on eel nugget to a panel of respondents

(using scale 1 to 5) showed the average score of 4.32, 4.28, 4.53, 4.37 and 4.42 for the color, smell, taste,

texture and overall acceptability, respectively. Protein content estimation in eel nugget based on nutrients

analysis and chemical analysis was 14,48% and 18.34%, indicating that the product fulfills Indonesian

National Standard (SNI) requirement for minimal protein content in nugget (12%). We conclude that the eel

nugget is a potential nutritious processed food to increase the consumption of eel meat as a source of protein

in the community.

1 INTRODUCTION

Healthy and nutritious food consumption is essential

to ensure adequate supply of energy and nutrients.

Imbalance nutrients intake, especially in children,

leads to suboptimal growth and development that

will affect intelligence, immunity and overall health

status (Almatsier, 2004). Protein is an essential part

in daily food that can be obtained either from animal

origin including meat, egg, fish and their processed

forms or from plant origin such as soybeans and the

processed form such as tofu, tempeh and soy milk.

Generally, protein from animal origin is better from

the plant origin due to the complete and rich content

of amino acids and better digestibility (Muchtadi,

2010). Intake of protein is still relatively low in

Indonesia i.e 4 %, compared to 15 % that was

recommended by the Food and Agriculture

Organization Regional Office for Asia and the

Pacific (FAO/RAPA) (Hardinsyah, 2012).

Freshwater eel (Monophterus albus) is captured

from the rice fields or cultivated to be sold as food

source. It has tasty flavor and high protein content.

Each 100 gram of gel contains 14,6-gram protein

(PAGI, 2009). Moreover, eel aquaculture is easier,

cheaper and not land-consuming, therefore it also

potential for increasing income of the farmers than

other fish culture (Anonimus). Due to its high

nutrients value and availability, the freshwater eel

was promoted as nutrients source in the 3

Asian

Congress of Nutrition in Jakarta in 1980 (Sarwono,

2003). However, its snake-like appearance does not

so appealing for some people. Processing the eel

meat into favourite processed food such as nugget

can be a solution to increase the acceptance and

consumption of this food source in the community.

In the future, it is expected that this product can be

developed as commercial processed food that can

give positive economic impact for home industries

and farmers. Moreover, the community is enriched

with another alternative of healthy food from local

source (Anonimus).

818

Lubis, N., Ichwan, M. and Nasution, I.

Introducing Eel Nugget as a Potential Alternative of High-protein Processed Food.

DOI: 10.5220/0010092008180820

In Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramiﬁcation Researches (ICOSTEERR 2018) - Research in Industry 4.0, pages

818-820

ISBN: 978-989-758-449-7

2 METHODS

Nugget was prepared following the home recipe that

was adjusted following the formulation described by

Bintoro (2008). The main ingredient in this recipe

was the boneless-fillet of fresh-water eel that was

bought in the local market. The fillet was crushed

using food processor and then mixed with flour,

onions, garlic, eggs, pepper, salt and sugar. The

dough was then manually shaped and then steamed

for 20 minutes. The steamed nugget was chilled in

the fridge before being soaked in the egg white and

covered with breadcrumbs. The nugget can be

stored in the freezer or directly deep fried in palm oil

until the color change to light brown.

2.1 Procedure of Food Acceptance Test

Palatability test was conducted to assess the

consumers’ acceptance to the product. Fifty-seven

adult respondents were explained about the test and

the parameters.The respondents were asked to

determine their preference to the color, aroma, taste,

texture and appearance of the eel nugget product

into 5 level of preference ie. : dislike, quite dislike,

neutral, quite like and like (Soekarto, 1985).

2.2 Nutrients Analysis and Chemical

Properties

Nutrients analysis was performed based on the

ingredients used in the formulation, by utilizing the

program Nutrisurvey 2007 for Indonesian. Chemical

analysis was performed by measuring the amount of

crude protein by using Kjeldahl method.

2.3 Data Analysis

Data from palatability test, nutrients analysis and

chemical analysis was analysed descriptively using

simple tabultaion

3 RESULTS AND DISCUSSION

The result of palatability test about eel nugget

product is shown in Table 1. Majority of respondents

(>50%) gave highest score (score 5) indicating that

the product is acceptable by the consumers. The

nutrients value in 25-gram eel nugget is depicted in

table 2 below.

Nugget is a processed meat product that has

palatable taste and is accepted by the consumers of

all ages (Badan Standarisasi Nasional, 2002). The

commercially available nugget in the market are

usually use chicken or saltwater fish as the main

ingredients. Eel meat is a potential source of protein

and other nutrients. Its calcium content is relatively

higher than another fish species. Therefore the

consumption of eel can support the growth of

children and prevent osteoporosis in elderly

(Almatsier, 2004; PAGI, 2009). It is usually sold as

smoked or dried eel. Even though the delicious taste

and high nutrients content, many people are

reluctant to consume eel because of its creepy look.

Developing an acceptable processed food with eel as

the main ingredient can increase the utilization of

this material to optimize the nutrition intake in the

society.

Table 1: Palatability test of eel nugget product

Parameter Skor 5 Mean Std 95% Confidence interval for Mean

N % Lower bound Upper bound

Color 33 57.89 4.32 1.003 4.05 4.58

Aroma 32 56.14 4.28 0.940 4.03 4.53

Taste 38 66.67 4.53 0.804 4.31 4.74

Texture 29 50.88 4.37 0.837 4.15 4.59

Overall Acceptance 29 50.88 4.42 0.778 4.21 4.63

Introducing Eel Nugget as a Potential Alternative of High-protein Processed Food

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Table 2: Nutrients value and chemical analysis.

Nutrients Value % of Energy Chemical

Analysis

Energy 257.78 Kcal

Protein 9.33 g 14.48 18.34%

Fat 11.75 g

Carbohydrate 28.79 g

Fiber 1.33 g

Vitamine A 604 µg

Vitamine B1 0.06 mg

Vitamine C 1.36

Sodium 222.16 mg

Calcium 30.96 mg

Magnesium 33.64 mg

Phosphor 109.36 mg

Iron 0.93 mg

Zinc 0.45 mg

According to Indonesian National Standard (SNI),

nugget product should contain minimal 12% protein.

We have developed and tested the eel nugget

product that contain higher protein content than

standard (14.48%). Furthermore, the palatability test

indicated that this product has good acceptability to

the consumers. Hence this product can be marketed

as an alternative high protein food to increase the

animal origin protein consumption in Indoensia

(Siagian). Moreover, this can also open new

business sector for home industry to produce eel

processed food and to give extra income to the

farmers by doing aquaculture of freshwater eel.

4 CONCLUSIONS

Eel nugget is a potential high protein food product

that can increase the protein intake to prevent

nutrition problem in the society. Nugget is an

acceptable form of processed food for all ages. The

development of this product and its marketing bring

up a potency for increasing economy sector in the

society.

ACKNOWLEDGEMENTS

This work is funded by Non-PNBP and BPPTN

USU 2018 grant, Community Service Council,

Universitas Sumatera Utara (Ref. No.

330/UN5.2.3.2.1/PPM/2018)

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