Ikan gabus (Channa striata) merupakan ikan air tawar yang sering dijumpai di perairan sungai Indonesia. Ikan gabus merupakan salah satu jenis ikan yang termasuk sebagai ikan karnivora Penelitian ini bertujuan untuk menganalisis karakteristik mutu kimia dan kandungan albumin pada nugget ikan gabus (Channa striata). Penelitian ini menggunakan metode kuantitatif berbentuk eksperimen dengan Rancangan Acak Lengkap (RAL). Penelitian ini menggunakan empat formula perbandingan daging ikan gabus dan tepung terigu: F0 (kontrol, hanya tepung terigu), F1 (1:1), F2 (1:2), dan F3 (1:3) . Analisis proksimat dilakukan untuk mengukur kadar air, abu, serat, lemak, protein, dan albumin pada ikan gabus mentah dan nugget yang dihasilkan . Uji organoleptik (hedonic test) dilakukan oleh 30 panelis tidak terlatih untuk mengevaluasi tekstur, warna, dan rasa nugget . Data dianalisis menggunakan ANOVA dan uji lanjutan Tukey's serta Duncan. Karakteristik mutu kimia ikan gabus sebagai bahan baku nugget adalah kadar air 65,52%, kadar abu 9,18%, kadar serat 24,84%, kadar lemak 31,10%, kadar protein 17,26%, dan kadar albumin 6,15% . Perlakuan komposisi tepung terigu dan daging ikan gabus pada nugget (Channa striata) menghasilkan perbedaan mutu. Semakin besar persentase daging ikan gabus, semakin tinggi kadar protein, albumin, serat, air, dan abu. Nilai tertinggi berturut-turut adalah albumin 3,32%, protein 8,58%, serat 27,66%, air 55,99%, dan abu 14,32%. Ikan gabus dipilih karena kandungan gizinya yang tinggi, terutama protein dan albumin, yang bermanfaat untuk kesehatan seperti mempercepat penyembuhan luka dan meningkatkan daya tahan tubuh.


Deskripsi Lain

Snakehead fish (Channa striata) is a freshwater fish that is often found in Indonesian river waters. Snakehead fish is one type of fish that is included a carnivorous fish. This study aims to analyze the characteristics of chemical quality and albumin content in snakehead fish nuggets (Channa striata). This study used a quantitative method in the form of an experiment with a Completely Randomized Design (CRD). This study used four formulas for comparing snakehead fish meat and wheat flour: F0 (control, only wheat flour), F1 (1:1), F2 (1:2), and F3 (1:3). Proximate analysis was carried out to measure the water, ash, fiber, fat, protein, and albumin content in raw snakehead fish and the resulting nuggets. Organoleptic tests (hedonic tests) were carried out by 30 untrained panelists to evaluate the texture, color, and taste of the nuggets. Data were analyzed using ANOVA and Tukey's and Duncan's advanced tests. The chemical quality characteristics of snakehead fish a raw material for nuggets are water content of 65.52%, ash content of 9.18%, fiber content of 24.84%, fat content of 31.10%, protein content of 17.26%, and albumin content of 6.15%. The treatment of the composition of wheat flour and snakehead fish meat in nuggets (Channa striata) resulted in differences in quality. The higher the percentage of snakehead fish meat, the higher the levels of protein, albumin, fiber, water, and ash. The highest values in succession were albumin 3.32%, protein 8.58%, fiber 27.66%, water 55.99%, and ash 14.32%. Snakehead fish was chosen because of its high nutritional content, especially protein and albumin, which are beneficial for health such accelerating wound healing and increasing endurance.