The Proximate Analysis of Cakwe with Addition of Nilem Fish Protein Concentrate

Main Article Content

. Junianto
Tahira Alifah
Iis Rostini
Rusky Intan Pratama

Abstract

Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to obtain the composition of proximate cakwe with the addition of nilem fish protein concentrate. Proximate parameters observed were water content, protein content, fat content, and ash content using the Association of Official Analytical Chemists (AOAC) method. This research was conducted from March 2019 to January 2020 at the Laboratory of Fishery Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University and Laboratory of Chemistry Research, PPBS, Padjadjaran University. The method used is an experimental method with the treatment of 5% nilem fish protein concentrate. The proximate test results showed that cakwe with the addition of nilem fish protein concentrate contained 27.72% water content, 10.42% protein content, 5.36% fat content, and 4.38% ash content.

Keywords:
Cakwe, fish protein concentrate, nilem, proximate.

Article Details

How to Cite
Junianto, ., Alifah, T., Rostini, I., & Pratama, R. I. (2020). The Proximate Analysis of Cakwe with Addition of Nilem Fish Protein Concentrate. Asian Journal of Fisheries and Aquatic Research, 9(4), 20-26. https://doi.org/10.9734/ajfar/2020/v9i430167
Section
Original Research Article

References

Syamsuri AI, Alfian MW, Muharta VP, Mukti AT, Kismiyati, Satyantini WH. Nilem Fish (Osteochilus hasselti) Enlargement Technique at the Center for Development and Support of Gouramy and Nilem Stocks (BPPSIGN) in Tasikmalaya, West Java. Journal of Aquaculture and Fish Health. 2017;7(2):57-62. Indonesia.

Fitria S, Sistina Y, Sulistyo I. Polyploidization of Patchouli Fish (Osteochilus hasselti Valenciennes, 1842) with Cold Shock of 4°C. National Seminar X Biology Education FKIP UNS, 6 July 2013, Surakarta, Central Java. 2013;2. Indonesia.

Andriani Y, Herawati T, Yustiati A. Relation of Length and Weight of Several Tilapia (Osteochilus vittatus) Fish Strains in West Java. In: Rahardjo MF, Zahid A, Hadiaty RK, Manangkalangi E, Hadie W, Haryono, Supriyono E (Ed.), Proceedings of the 8th National Fish Seminar, 3-4 June 2014, Bogor. 2014;429. Indonesia.

Mohamed GF, Sulieman AM, Soliman NG, Bassiuny SS. Fortification of Biscuits with Fish Protein Concentrate. World Journal of Dairy & Food Sciences. 2014;9(2):242-249.

Hardiwinata T, Leksono, Sumarto. The Effect of Addition of Catfish (Pangaseus suchi) Protein Concentrate on the Quality of Seaweed-Flavored Wet Noodles (Eucheuma cottonii). Pekanbaru: Riau University; 2018.

Irmadona R. Bread & Pastry. Jakarta: PT Gramedia Pustaka Utama; 2017.

Aventi. Research on Fruit Water Content Measurement. National Scholarship Seminar, Jakarta. 2015;12-27. Indonesia.

Winarno FG. Food Chemistry and Nutrition. Bogor: Mbrio Press; 2008.

Swandani NPP, Putu ASW, Putu TI. The Effect of Comparison of Wheat and Lindur Fruit (Bruguiera gymnorrhiza L.) on the Characteristics of Donuts. Denpasar: Udayana University; 2016.

Dewita, Syahrul. Fortification of Siamese Patin Fish Protein Concentrate on Amplang Snack Products and Instant Sago Noodles as Prime Products of the Riau Region. Journal of Indonesian Fisheries Product Processing. 2014;17(2):156-164. Indonesia.

Yenni. The Effect of Addition of Catfish (Pangasius hypothalmus) Protein Concentrate on the Quality of Instant Sago Noodles during Storage at Room Temperature. Pekanbaru: Riau University; 2013.

Primasoni N. Benefits of Protein to Support Sports Activities, Growth and Early Childhood development. Padang Polytechnic Academic Journal. 2010;3. Indonesia.

Defira R, Desmelati, Dahlia. Effect of Fortification of Tilapia (Oreochromis niloticus) Protein Concentrate on Sweet Bread. Journal of Halal Agroindustry. 2019;5(2):122-131. Indonesia.

Azmi RF, Desmelati, Sari NI. The Effect of Addition of Cork Fish Protein Concentrate (Channa striata) on Donuts on Consumer Acceptance. Pekanbaru: Riau University; 2017.

Herviandri M. Hardness Level and Protein Level of Donuts Substituted with Jackfruit Seed Flour. Surakarta: Muhammadiyah University; 2018.

Susanty A, Yustini PE, Nurlina S. Effect of frying method and concentration of white oyster mushrooms (Pleurotus streatus) on chemical and microbiological characteristics of shredded shrimp (Panaeus indicus). Journal of Industrial Technology Research. 2019;13(1):80-87.

Nando RP, Suparmi, Dewita. Biscuit Making Study with the Addition of Cork Fish (Channa striata) Protein Concentrate. JOM. 2015;1-10. Indonesia.

Andarwulan N, Kusnandar F, Herawati D. Food Analysis. Bandung: ITB; 2011.

Dewita, Syahrul, Isnaini. Utilization of Catfish Protein Concentrate (Pangasius hypopthalmus) for Making Biscuits and Snacks. Journal of Indonesian Fisheries Product Processing. 2011;XIV(1):30-34. Indonesia.