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IJSTR >> Volume 3- Issue 4, April 2014 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Extraction Of Albumin Of Snakehead Fish (Channa Striatus) In Producing The Fish Protein Concentrate (FPC)

[Full Text]

 

AUTHOR(S)

Muhammad Asfar, Abu Bakar Tawali, Nurlailah Abdullah, Meta Mahendradatta

 

KEYWORDS

Key words: Albumin, Extraction, Fish protein concentrate, Snakehead fish.

 

ABSTRACT

Abstract: This study aimed to investigate the optimal extraction method in extracting the albumin of snakehead fish and to know the nutrient content of fish protein concentrate so it can be consumed as functional food. The extraction of snakehead fish albumin was conducted by using water, HCl 0,1M, and ethanol 50% solvent with and without heating at temperature of 50-60oC for 10 minutes. The drying was conducted by mechanic dryer at temperature of 60-70oC. The parameters of this research were albumin, fat, total protein, yield, and dry basis water concentration. The result showed that the fish protein concentrate of snakehead fish with highest albumin (20,80%) and lowest fat (1.78%) was produced by the treatment of HCl 0,1M solvent by heating at temperature of 50-60oC for 10 minutes. Whereas the fish protein concentrate of snakehead fish with highest yield (6.41%) and total protein content (76,13%) was produced by the treatment of water solvent without heating. The optimal extraction method in extracting the fish protein concentrate of snakehead fish was the extraction by using HCl 0,1M solvent with heating at temperature of 50-60oC for 10 minutes.

 

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