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Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya
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Journal : Journal of Applied Agricultural Science and Technology

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Comparative Study of Thermal Effects on Protein-Enriched Cassava Starch with Snakehead Fish and Mackerel Proteins Supriadi, Agus; Rachmawati, Siti Hanggita; Ridhowati, Sherly; Nugroho, Gama Dian; Saputra, Daniel
Journal of Applied Agricultural Science and Technology Vol. 9 No. 4 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i4.356

Abstract

Cassava-starch composites enriched with fish proteins offer a means to tailor texture and moisture management during thermal processing. We evaluated ten formulations (P1–P10) with varying proportions of snakehead fish and mackerel proteins and measured expansion, water absorption, color (ΔE*), and density. Expansion peaked at low protein ratios and subsequently declined: mackerel P2 reached 4.38 ± 0.96%, snakehead P1 reached 4.08 ± 1.40%, and both decreasing to 0.8% at P10. Water absorption also decreased with increasing protein, from 14.04 ± 0.93% (mackerel P1) and 11.67 ± 1.36% (snakehead P1) to 5.54 ± 2.16% and 4.10 ± 0.41% at P10, respectively. The water-absorption-expansion relationship was non-linear and best described by second-order polynomials (Snakehead: y = 0.0764x² − 0.8101x + 2.9686; R² = 0.978 and Mackerel: y = 0.0975x² − 1.4896x + 6.1685; R² = 0.960), indicating diminishing expansion gains at higher absorption. Apparent (saturated) density increased during soaking and plateaued at ~150 min; lower-protein formulations exhibited higher saturated density due to greater water uptake. Collectively, these results show that choosing the protein type and ratio enables targeted control of expansion, hydration, and density—mackerel favoring higher expansion at lower absorption, and snakehead providing a more gradual, controllable response—offering practical levers for designing fish-protein–starch products with desired textures.
Co-Authors Ace Baehaki Ade Dwi Sasanti Ade Dwi Sasanti Agusandi Agusandi Agusandi Agusandi Aminah Asngad Andini, Jesicha Angga Riansyah Angga Riansyah Anton Fuadi Awal Habibah, G . W. I . ayu Kalista Bonita Hirza Budi Purwanto Budi Purwanto Clarry Sada Cucu Sumartini, Lilis Daniel Saputra Darwis, Muhajir Daud, Abdulhalim Desvitasari, Tria Dewi Shinta Diaz Liansyah Pratama Dwi Inda Sari, Dwi Inda Dwi Indasari Embun Baining , Mellya Erta Afriza Andriyani Febriana, Dyah Febriyati, Vivi Ferdiana, Navila Firna Bimantara Gama Dian Nugroho Gatot Sutapa Hali Murdani Hariyanto Sakti hartanto hartanto Herpandi . Heru, Heru Husain, Al Idaul Hasanah, Idaul Indah Widiastuti Indah Widiastuti Indah Widiastuti Jasin, Hamida Jusnita, Naniek Khairani, Neneng Kiki Yuliati Kusumawati, Nyimas Inda Lukmanul Hakim Luvi Antari, Luvi Marjunus, Roniyus Moh Nur Hakim Muhamad Iqbal Muhammad Arif Zuhri Muhtadin, Wildan Muslimin Muslimin Ningsih, Ike Warti Nisaa, Istiqoomatun Nugroho, Gama Dian Nurachma Pujiastuti Nurmalina Nurmalina, Nurmalina Pramesti, Ardhea Pratamasari, Feramulya Purwanto, Budi Puspa Ayu Pitayati Rachmawati, Siti Hanggita Radyanti Darsi Radyanti Darsi REFI ELFIRA YULIANI, REFI ELFIRA Reza Hekta Saputra Ria Kusumaningrum Ria Kusumaningrum Ridhowati, Sherly Rieno Septra Nery Rinto . Rinto Rinto Rinto Rinto Rizal, M. Syahrul Rizki Purnaini Rodiana Nopianti Rofiki, Sahari Rusdial Marta Rusdy A Siroj Shanti Dwita Lestari Shanti Dwita Lestari Shanti Dwita Lestari Siti Hanggita Rachmawati J Siti Nuraisah, Siti Soni Zakaria Suka, Ediman Ginting Susi Lestari SUSI LESTARI Susi Lestari Taslim, Risnawati Tendri, Muslimin Toni Octavianus Triastuti Rahayu Wahyu Purwo Raharjo Warasman Marbun Wulandari Wulandari Wulandari Wulandari Yaya Ernaini Yaya Ernaini Yunindyawati Yunindyawati Yunita Cucikodana Zain, Muhammad Zidan Zainona Ratnasari