RJOAS January 2025
by Adawyah Rabiatul, Aisyah Siti, Purnomo, Alfitri Misla, Rahman Siti Hardiyanti, Rahmawati Hafni, Khatimah Iin Khusnul, Redha El, Adriani Muhammad, Afdal Muh, Riani Maria Ulfah, Suhanda Juhana (Study Program of Fishery Product Technology, Department of Fishery Product Processing, Faculty of Fisheries and Marine Affairs, University of Lambung Mangkurat, Banjarbaru, Indonesia)
Toman fish (Channa micropeltes) is a fish native to Kalimantan that inhabits rivers and swamps. Toman fish contains high albumin of 2.35 g/dL and fatty acids, especially omega-6. The source of albumin in Toman fish is easy to process, and the omega-6 fatty acids in Toman fish extract are arachidonic acid (AA) derivatives which play a role in the inflammatory phase, besides that, Toman fish has white and thick flesh. Toman fish is a type of fish that can be cultivated, so it is always available throughout the year and the price is cheaper than snakehead fish. Toman fish meat is less popular because the texture of the meat is a bit tough and less tasty. Overcoming this problem, toman fish meat can be processed into serondeng.The aim of this research was to determine the effect of adding toman fish meat (Channa micropeltes) on chemical tests for ash, fat and protein content in serundeng processing. Completely Randomized Design, with 4 treatments and 3 repetitions, namely Toman Fish contains high albumin of 2.35 g/dL and fatty acids, especially omega-6. The source of albumin in Toman fish is easy to process, and the omega-6 fatty acids in Toman fish extract are arachidonic acid (AA) derivatives which play a role in the inflammatory phase.The treatments given were Treatment O (Serundeng with a ratio of grated coconut and fish meat 1:0), Treatment A (fish 1:1), Treatment B (Serundeng with a ratio of grated coconut and fish meat 1:2), (and fish meat 1:3) . The parameters observed include tests for ash content, protein content and fat content. The best chemical test results on the toman fish serundeng product in treatment A were with a ratio of grated coconut and fish meat of 1:1 because it provided optimal quality with a yield content of 5.93% ash content, 18.96% protein, 17.63% fat and The most fatty acids found in serondeng toman fish (Channamicropeltes) are palmitic acid, oleic acid and linoleic acid. The results of chemical tests for each treatment showed that the addition of toman fish meat had a significant effect on the characteristics of serundeng.
Serundeng is a typical Indonesian food, especially for Malay people, which is often used as an accompaniment to side dishes eaten with rice. Serundeng is made from grated coconut with added spices and beef. The addition of beef to serundeng processing is not only expensive, not everyone can consume beef. The alternative given as a substitute for beef in serundeng processing is to try replacing it with toman fish meat.
Toman fish contains high albumin of 2.35 g/dL and fatty acids, especially omega-6. The source of albumin in Toman fish is easy to process, and the omega-6 fatty acids in Toman fish extract are arachidonic acid (AA) derivatives which play a role in the inflammatory phase, besides that, Toman fish has white and thick flesh (Fitriyani E., Nuraenah N. and Deviarni I.M Fitriyani E., Nuraenah N. and Deviarni I.M Fitriyani E., Nuraenah N. and Deviarni I.M, 2020). Toman fish is a type of fish that can be cultivated, so it is always available throughout the year and the price is cheaper than snakehead fish. Data on the production of Toman fish in public waters in South Kalimantan. Hulu Sungai Tengah Regency shows that Toman fish production levels in 2012-2014 increased from 272.3 tonnes to 296.9 tonnes (DKP, 2015 in (Alfitri, et al., 2015). Several studies have found that consuming Toman fish is good for maintaining the health of the human body, especially for people who need protein, especially albumin. Consuming Toman fish can speed up the healing process, such as healing dermal wounds, reducing post-operative wound pain (Jail, et al,. 1994 in Pratama et al., 2020). The aim of this research is to get the right comparison between grated coconut meat and toman fish meat in the toman fish serundeng product based on testing the ash content, protein content and fat content.
The ingredients used in processing fish serundeng are toman fish meat, grated coconut, shallots, garlic, coriander, turmeric, galangal, ginger, galangal, salt, sugar, lemongrass stalks, bay leaves and kaffir lime leaves. The material used in chemical testing, namely the ash content test, was a sample of toman fish serundeng. The materials needed for the fat and protein test are samples of toman fish serundeng, fat and protein reagents.
This research used a completely randomized design (CRD), with 4 treatments and 3 repetitions. The treatments given were Treatment O (Serundeng with a ratio of grated coconut and fish meat 1:0), Treatment A (Serundeng with a ratio of grated coconut and fish meat 1:0).:1), Treatment B (Serundeng with a ratio of grated coconut and fish meat of 1:2), Treatment C (Serundeng with a ratio of grated coconut and fish meat of 1:3). Next, the data was analyzed for variance by ANOVA. serundeng test characteristics include tests for ash content, protein content and fat content.
The results of the average ash content in each treatment show that the more toman fish meat added to the serundeng preparation, the lower the percentage of ash content. The highest ash content was in treatment O with a ratio of coconut and meat of 1:0, namely 7.28%, namely without the addition of fish meat, followed by treatment A with a ratio of coconut and meat of 1:1, namely 5.93%, and treatment B with a ratio of coconut and meat. 1:2, namely 4.17%, while the lowest water content was in treatment C with the addition of fish meat 1:3, namely 3.53%. The results of the analysis of variance showed that the addition of fish meat to serundeng had a real influence on each treatment; this can be seen from the results of the anova calculation of the ash content in each treatment.
The ash content decreases with each addition of fish meat in serundeng processing, this is inversely proportional to the percentage of water content which becomes higher with each addition of fish meat. The water content gets higher with each addition of fish meat to the processed serundeng in accordance with research by Pajriansyah (2019) which states that the highest water content is in treatment C with a ratio of coconut and meat of 1:3, namely 31.73%, followed by treatment B with a ratio of coconut and meat of 1:2, namely 24. 91%, and treatment A with a 1:1 ratio of coconut and meat, namely 18.44%, while the lowest water content was in treatment O as a control, namely serundeng without the addition of fish meat 1:0, namely 4.62%. High water content causes ash content to decrease. This is in accordance with the statement of Andarwulan et al., (2011), the high content of food ash produced indicates the high mineral content and low water content of the material. Based on research by Pajriansyah (2015), the more toman fish meat added to the serundeng preparation, the higher the water content. According to Restu (2012), the water content of fresh toman fish is 74.1%, while the ash content is 0.94%. Determining the ash content is also closely related to the mineral content contained in a material, the purity and cleanliness of a material (Soediaoetama, 1996).
SNI 01-3707-1995 requirements for shredded quality for the ash content contained are a maximum of 7%. Meanwhile, the average value between treatments A (1:1), B (1:2), and C (1:3) is considered good because it meets the value below the maximum SNI, while treatment O (1:0) exceeds below the maximum SNI, namely 7.28%
The decrease in ash content was influenced by the increasing amount of fish meat used between treatments, so that the higher the addition of toman fish meat, the lower the ash content value would be. However, the existing standards for ash content cannot be equated with the ash content in processed serundeng. The SNI used for shredded meat is only used as a comparison for processed serundeng.
The results of the average protein content in each treatment show that the more toman fish meat is added, the higher the protein content in the processed serundeng. The highest protein content was in treatment C with a ratio of coconut and meat of 1:3, namely 28.86%, followed by treatment B with a ratio of coconut and meat of 1:2, namely 27.5%, and treatment A with a ratio of coconut and meat of 1:1, namely 18 .96%, while the lowest protein content in treatment O as a control was serundeng without the addition of fish meat 1:0, namely 6.98%.
The results of the analysis of variance show that the addition of fish meat to serundeng has a real influence on each treatment. This can be seen from the results of the ANOVA calculation of protein levels in each treatment. In treatments A, B, and C, the higher the addition of toman fish meat to the processed serundeng, the higher the protein content contained because fresh toman fish meat contains 18.92% protein (Restu, 2012).
SNI 01-3707-1995 requirements for shredded quality for the protein content contained are a minimum of 15%. Meanwhile, the average value between treatments A (1:1), B (1:2), and C (1:3) is considered good because it meets the value above the minimum SNI because it has increased. The increase in high protein content is influenced by the increasing amount of fish meat used between treatments, so that the higher the addition of toman fish meat will produce a high protein content value. This is in accordance with the statement from the Ministry of Industry (1995), that the protein content of shredded meat can be used as an indication of the amount of meat used.
Treatment O has low fish serundeng protein content, namely below 15% because it only uses coconut and without the addition of toman fish meat. However, the standards for existing protein levels cannot be equated with the protein content in processed serundeng. The SNI used for shredded meat is only used as a comparison for processed serundeng.
The results of the average fat content in each treatment show that the more toman fish meat added to the serundeng preparation, the lower the percentage of fat content. The highest fat content was in treatment O with a ratio of coconut and meat of 1:0, namely 23.96%, namely without the addition of fish meat, followed by treatment A with a ratio of coconut and meat of 1:1, namely 17.63%, and treatment B with a ratio of coconut and meat. 1:2, namely 14.88%, while the lowest fat content was in treatment C with the addition of fish meat 1:3, namely 13.1%.
The results of the analysis of variance show that the addition of fish meat to serundeng has a real influence on each treatment. This can be seen from the results of the ANOVA calculation of fat content in each treatment. The fat content decreases with each addition of fish meat in serundeng processing. This is inversely proportional to the percentage of water content which gets higher with each addition of fish meat. According to research conducted by Stastny et al. (2014) regarding fat content in processed products shows that higher water content in products tends to contribute to lower fat content in products and according to Muchtadi et al. (2010) water content is inversely proportional to fat content.
This is supported by previous research by Pajriansyah (2019) which stated that the water content was higher with every addition of fish meat to processed serundeng.
SNI 01-3707-2995 requirements for the quality of shredded fat content are a maximum of 30%. Treatments O (1:0), A (1:1), B (1:2), and C (1:3) in accordance with applicable requirements have met the SNI Abon standard, namely containing no more than 30% fat content.
The tendency of decreasing fat content in serundeng is due to the addition of toman fish meat which results in the more meat added, the lower the concentration of grated coconut fat in processed serundeng. According to Restu (2012) fresh toman fish contains 5.23% fat, which is a fish with a high fat content, according to Adawiyah (2006) states that fish based on their fat content is divided into three, namely fish with low fat content (<0.5%), fish with medium fat content (0.5-2%), and fish with high fat content (>2%). The coconut used is a type of semi-old coconut with a much higher fat content than toman fish, the fat content in the flesh of a semi-old coconut is 15% (Directorate of Nutrition, 1981).
From the graph presented in Figure 4, it can be seen that the most fatty acids found in Toman fish (Channamicropeltes) are palmitic acid, oleic acid and linoleic acid. Palmitic acid is included in saturated fatty acids (SFA). Palmitic acid has several advantages and benefits. Palmitic acid is usually contained in palm oil with a relatively high concentration. This content is similar to what is found in breast milk (ASI). Even according to Karouw (2014), it states that palmitic acid is the main fatty acid in the sn-2 composition of ASI,
Oleic acid itself is included in the MUFA category because in its hydrocarbon chain there is one double bond with 18 carbon atoms. Oleic acid or commonly referred to as omega 9 and linoleic acid (omega 6) also have several advantages and benefits of each. Oleic acid functions as an antioxidant that inhibits cancer, a source of energy and can lower cholesterol levels. When the body lacks oleic acid, the body will experience disorders such as impaired brain cell growth in fetuses and infants, impaired vision and decreased memory (Al-Saghir et al. 2004).
Linoleate is also useful in increasing the intelligence of toddlers, anti-inflammatory in body cells, maintaining immune function, cell membranes such as the formation of brain cell membranes and also has an important role in fat transport and metabolism (Diana, 2013).
The best chemical test results on the toman fish serundeng product were in treatment A with a ratio of grated coconut and fish meat of 1:1 because it provided optimal quality with nutritional content, namely ash content of 5.93%, protein 18.96% and fat 17.63%. In accordance with the SNI 1995 nutritional content of shredded meat, namely a maximum ash content of 7%, minimum protein of 15% and maximum fat of 30%. In the SNI shredded shreds are not absolutely used in serundeng processing and are only used as a comparison, because the two products are different in that the processed serundeng product is wetter than shredded shreds. So the ash, protein and fat content of serundeng will definitely be different in shredded meat. The results of chemical tests for each treatment showed that the addition of toman fish meat had a significant effect on the characteristics of serundeng.
Original paper, i.e. Figures, Tables, References, and Authors' Contacts available at http://rjoas.com/issue-2025-01/article_15.pdf