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All Journal Jurnal Pendidikan Perikanan Kelautan (Journal of Fisheries and Maritime Studies)
Hanifah, Rania Nisrina
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FORMULASI ABON IKAN LELE DUMBO (Clarias gariepinus) RENDAH KALORI SEBAGAI MAKANAN PENDUKUNG PROGRAM PENURUN BERAT BADAN Hanifah, Rania Nisrina; Prasetiyo, Hirmawan; Tarigan, Daniel Julianto
Jurnal Pendidikan Perikanan Kelautan (Journal of Fisheries and Maritime Studies) Vol 3, No 1 (2023): Juni 2023
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jppk.v3i1.90815

Abstract

Catfish (Clarias gariepinus) and seaweed (Eucheuma cottonii) are low-calorie food sources, making them suitable for developing low-calorie fish floss as a supportive food for weight loss programs. This study aimed to formulate low-calorie catfish floss and evaluate its potential as a functional food to support weight management, as well as to compare consumer preferences between low-calorie fish floss and commercial products. The research employed an experimental quantitative design with three formulations: F1 (100% catfish, 0% seaweed), F2 (75% catfish, 25% seaweed), and F3 (50% catfish, 50% seaweed). Parameters analyzed included moisture, protein, fat, carbohydrate, ash, fiber, caloric value, and organoleptic characteristics. Proximate analysis showed that F1 contained 18.05% moisture, 58.84% protein, 14.24% fat, and 375 kcal/100 g; F2 contained 13.48% moisture, 53.56% protein, 10.38% fat, and 352 kcal/100 g; while F3 contained 10.61% moisture, 39.41% protein, 8.67% fat, and 362 kcal/100 g. The addition of seaweed increased fiber and carbohydrate content while reducing protein, fat, and calorie levels. Organoleptic tests revealed significant differences in taste, color, and texture, while aroma showed no significant variation. Overall, the incorporation of seaweed improved the nutritional profile of catfish floss, making it a promising low-calorie formulation, although conventional catfish floss was more preferred by panelists compared to the low-calorie formulations.
Co-Authors Prasetiyo, Hirmawan Tarigan, Daniel Julianto