Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality

Mia Setiawati (Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor)
Suclyadi Dairun (Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor)
Muhammad Agus Suprayudi (Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor)
Nur Bambang Priyo Utomo (Departemen Budidaya Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor)

Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia

Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer  meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii)  and used shrimp head meal. A Fish with a weight of  208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves,  45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p<0.05). Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact,  elastic and color of fillet fish white.