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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi Mikro Indonesia Jurnal Teknologi Pertanian agriTECH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Biofoodtech : Journal of Bioenergy and Food Technology Journal of Fisheries & Marine
Siti Ari Budhiyanti
Department Of Fisheries, Faculty Of Agriculture, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Environmental Science Health Professions Immunology & microbiology

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Nutritional Composition, Amino Acid Profiles, and Protein Digestibility of Indonesian Smoked Eel, Shirayaki, and Kabayaki Budhiyanti, Siti Ari; Puspita, Indun Dewi; Ekantari, Nurfitri
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.1044

Abstract

Eel (Anguilla sp.) is a catadromous fish with high nutritional value, originating in freshwater and migrating to spawn, producing glass eel larvae. In Indonesia, processed eel products such as kabayaki, shirayaki, and smoked eel, which are popular in Japan, have not been widely developed. Comprehensive data on the nutritional composition and protein quality of these products are essential for product development and nutritional improvement. This study aims to determine the nutritional composition, amino acid profiles, and in vitro protein digestibility of Indonesian smoked eel, shirayaki, and kabayaki. Analyses included nutritional composition, amino acid profiles using high-performance liquid chromatography (HPLC), and in vitro protein digestibility for processed eel products. The results indicated that the processing method affected the nutritional value, albumin, minerals, and amino acids. Fresh eel had the highest protein content, followed by smoked eel, while there was no significant difference between shirayaki and kabayaki. The protein digestibility was highest in smoked (67.59%), but there was no significant difference among the others (63.30-64.44%). Calcium (Ca), magnesium (Mg), and potassium (K) contents were highest in smoked eel compared to fresh eel and decreased significantly in shirayaki and kabayaki, but for zinc (Zn), shirayaki and kabayaki tend to be higher than smoked eel. An analysis of essential amino acids showed no significant difference between the processing methods. Leucine had the highest concentration, followed by valine, threonine, and isoleucine, with concentrations ranging from 4.02% to 7.83%. The research found that the best processing method was smoked, and there was no significant difference between kabayaki and shirayaki.
Co-Authors . Suadi Alim Isnansetyo Almira Islamei Pratiwi Alvika Hayyu Chandra Permana, Alvika Hayyu Chandra Amir Husni Anastasya Khalif Wiyani Antarif Kusuma Brata Aprianti Natia Sary Atika Anif Prameswari Bambang Retno Aji Bayu Kumayanjati Bianda Aulia Dewi Ariani Erista Adisetya Ervika Rahayu Novita Herwati I Gede Suweda Anggana Putera Indun Dewi Puspita Iqlimah Rahmadina Duwila Khusnul Alfionita Khusnul Alfionita Kun Cahyaningrum Laras Rianingsih Latif Sahubawa Latif Sahubawa Meida Rositasari Nurfitri Ekantari Nurfitri Ekantari Nurfitri Ekantari Pebriyanti, Puspa Pingkan Mayestika Afgatiani Prihati Sih Nugraheni, Prihati Sih Punky Kusuma Damayanti Puspita, Indun Dewi Rahadyana Muslichah Ruth Y. Situmorang Sheila Rosmala Putri Suadi Suadi Tira Aristasari Toto Sudargo Yusuf Kalingga Murda