Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel
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Accepted
27 March 2023
Published
28 July 2023
Keywords:
-
amino acid, hardness, protein digestibility
Abstract
ns high protein content. Processed food products must possess good nutritional and functional properties. This study aimed to determine the functional properties of dry choux pastry substituted with snakehead FPC's, namely the hardness test, amino acid composition, and protein digestibility in vitro. This was an experimental study with laboratory analysis consisting of two treatment groups, namely the control group and dry choux pastry with 15% snakehead FPC. Hardness tests were performed using an LLYOD texture analyzer. Amino acid composition was measured by the UPLC method, cystine and methionine by LC-MS/MS, and tryptophan by HPLC. In vitro protein digestibility was tested using an enzymatic technique. The results showed that the hardness of dry choux pastry with 15% snakehead FPC was higher (35.42 N) than that of the control (24.48 N). The amino acid content of dry choux pastry substituted with 15% snakehead FPC’s was higher than that of the control product, with the highest essential amino acids were leucine (1.65%) and lysine (1.30%), and the highest non-essential amino acids were glutamic acid (4.23%), and aspartic acid (1.87%). The chemical score, amino acid score, and essential amino acid index of dry choux pastry with 15% snakehead FPC’s was higher (12.98; 17.58; 16.83) than the control (9.55; 14.10; 11.93). The in vitro protein digestibility of dry choux pastry substituted with 15% snakehead FPC’s was lower (38.22%) than that of the control (47.96%).
References
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Afriani, R. ., Kurniawati, N., & Rostini, I. (2016). Penambahan Konsentrat Protein Ikan Nila terhadap Karakteristik Kimia dan Organoleptik Biskuit. Jurnal Perikanan Kelautan, 7(1). http://jurnal.unpad.ac.id/jpk/article/view/13929/6668
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Asih, E. R., & Arsil, Y. (2019). Laporan Akhir Penelitian Dosen Pemula Formulasi Choux Pastry Kering Dengan Substitusi Tepung Ikan Gabus Terhadap Tingkat Kesukaan, Analisis Proksimat dan Kandungan Kalsium.
Asih, E. R., & Arsil, Y. (2020). Tingkat Kesukaan Choux Pastry Kering dengan Substitusi Tepung Ikan Gabus. GIZIDO, 12(1), 36–44. https://doi.org/https://doi.org/10.47718/gizi.v12i1.911
Chauhan, A., Saxena, D., Singh, S., & Yildiz, F. (2016). Physical, Textural, and Sensory Characteristics of Wheat and Amaranth Flour Blend Cookies. Cogent Food & Agriculture, 2(1), 1125773. https://doi.org/10.1080/23311932.2015.1125773
Dahl-Lassen, R., Van Hecke, J., & Jorgensen, H. et al. (2018). High-Throughput Analysis of Amino Acids in Plants Materials by Single Quadrupole Mass Spectrometry. Plant Methods, 14(8).
Dewi, R. S., Huda, N., Ahmad, R., & Abdullah, W. N. W. (2010). Mutu Protein Dendeng Ikan Hiu yang Diolah dengan Cara Pengeringan Berbeda. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 5(1), 87–92. doi: http://dx.doi.org/10.15578/jpbkp.v5i1.429
Dewita, B., & Syahrul. (2010). Laporan Hibah Kompetensi Kajian Diversifikasi Ikan Patin Pangasius sp) dalam Bentuk Konsentrat Protein Ikan dan Aplikasinya pada Produk Makanan Jajanan Untuk Menanggulangi Gizi Buruk pada Anak Balita Di Kabupaten Kampar Riau.
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FAO/WHO. (1973). Energy and Protein Requirements. Report of a Joint FAO?WHO?UNU ad hoc Expert Commitee. Technical Report Series No. 522. Genewa.
Fitriyani, E., Nuraenah, N., & Deviarni, I. M. (2020). Perbandingan komposisi kimia, asam lemak, asam amino ikan toman (Channa micropeltes) dan ikan gabus (Channa striata) dari Perairan Kalimantan Barat. Manfish Journal, 1(2), 71–82. https://ejurnal.polnep.ac.id/index.php/manfish/article/view/121
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Ibrahim, M. (2009). Evaluation of Production and Quality of Salt-Biscuits Supplemented with Fish Protein Concentrate. World Journal Dairy Food Science, 4(1), 28–31.
Istinganah, M., Rauf, R., & Widyaningsih, E. N. (2017). Tingkat Kekerasan dan Daya Terima Biskuit dari Campuran Tepung Jagung dan Tepung Terigu dengan Volume Air yang Proporsional. Jurnal Kesehatan, 10(2), 83–93. https://doi.org/10.23917/jk.v10i2.5537
Kanetro, B. (2009). Kajian profil asam amino kecambah kedelai: hubungannya dengan jumlah insulin pancreatic islet tikus normal dan diabetes [disertasi]. Universitas Gadjah Mada.
Mardiah, A., Huda, N., & Ahmad, R. (2012). ProteinQuality of Stingray (Himantura gerrardi) Fish Flakes. Journal of Fisheries and Aquatic Science, 7(6), 485–493. doi:10.3923/jfas.2012.485.493
Mervina, C. M., Kusharto, & Marliyati, S. A. (2012). Formulasi Biskuit Dengan Substitusi Tepung Ikan Lele Dumbo (Clarias Gariepinus) Dan Isolat Protein Kedelai (Glycine Max) Sebagai Makanan Potensial Untuk Anak Balita Gizi Kurang. J. Teknol. Dan Industri Pangan, 23(1), 9–16. https://journal.ipb.ac.id/index.php/jtip/article/view/5287/4229
Muchtadi, D. (2008). Nutrifikasi Pangan. In: Nutrifikasi Protein (Bagian 1). Universitas Terbuka.
Muchtadi, D. (2010). Teknik Evaluasi Nilai Gizi Protein [disertasi]. Institut Peranian Bogor.
Murueta, J., Toro, M., & Carreno, F. (2007). Concentrates of Fish Protein from by Catch Spesies Produced by Various Drying Processes. Food Chemistry, 100(2), 705–711. http://www.bashanfoundation.org/contributions/Garcia-F/carrenobycatch.pdf
Ningrum, A. D., Suhartatik, N., & Kurniawati, L. (2016). Karakteristik Biskuit Dengan Substitusi Tepung Ikan Patin (Pangasius sp) dan Penambahan Ekstrak Jahe Gajah (Zingiber officinale var. Roscoe). Jurnal Teknologi Dan Industri Pangan, 2(1), 53–60. doi: https://doi.org/10.33061/jitipari.v2i1.1536
Nurhikma, N. T., & Purwaningsih, S. (2017). Kandungan Asam Amino, Asam Lemak, dan Mineral Cacing Laut dari Sulawesi Tenggara. Urnal Pengolahan Hasil Perikanan Indonesia, 20(1), 36–44. https://journal.ipb.ac.id/index.php/jphpi/article/download/16396/12041
Oladapa, A., Akin, M., & Olusegun, L. (1984). Quality Changes of Nigerian Traditionally Processed Freshwater Fish Species. Journal of Food Technology, 19, 341–348.
Prasetya, B. O., Diniyah, N., & Fauziah, R. R. (2020). Karakteristik Biskuit dari tepung Koro Kratok (Phaseolus lunatus L.) Termodifikasi Dan Mocaf (Modified Cassava Flour). Jurnal Pangan Dan Agroindustri, 8(1), 36–46. https://jpa.ub.ac.id/index.php/jpa/article/view/682/504
Pratama, I., Rostini, I., & Liviawaty. (2014). Karakteristik Biskuit dengan Penambahan Tepung Tulang Ikan Jangilus. Jurnal Akuatika, 5(1), 30–39. https://jurnal.unpad.ac.id/akuatika/article/view/3702/2425
Puwaningsih, S., & Riviani, E. S. (2013). Perubahan Komposisi Kimia, Asam Amino, Dan Kandungan Taurin Ikan Glodok (Periopthalmodon schlosseri). JPHPI, 16(1), 12–21. https://doi.org/10.17844/jphpi.v16i1.8109
Rieuwpassa, F. J. (2014). Karakterisasi Sifat Fungsional Dan Nilai Gizi Konsentrat Protein Telur Ikan Cakalang (Katsuwonus pelamis) serta Aplikasinya dalam Formulasi Makanan Bayi Pendamping ASI. Sekolah Pascasarjana Institut Pertanian Bogor Tesis.
Rieuwpassa, F. J., Santoso, J., & Trilaksani, W. (2019). Aplikasi konsentrat protein telur ikan cakalang dalam formulasi makanan bayi pendamping ASI. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 100–110. https://journal.ipb.ac.id/index.php/jphpi/article/download/25883/16860/
Riviani, R., Wisudyanti, D., & Husni, I. A. (2020). Profil Asam Amino Ekstrak Mukus Ikan Glodok (Boleophthalmus boddarti) dari Kawasan Mangrove Cilacap, Jawa Tengah. Jurnal FishtecH, 9(2), 78–84. https://doi.org/10.36706/fishtech.v9i2.12874
Safitri, T. S. (2013). Pembuatan Sus Kering Dengan Subtitusi Tepung Ikan Tuna. Universitas Negeri Malang.
Salamah, E., Nurhayati, T., & Widadi, I. R. (2012). Pembuatan dan Karakterisasi Hidrolisat Protein dari Ikan Lele Dumbo (Clarias gariepinus) Menggunakan Enzim Papain. JPHPI, 15(1), 9–16. https://doi.org/10.17844/jphpi.v15i1.5328
Sari, D. K., Marliyati, S. A., Kustiyah, L., Khomsan, A., & Gantohe, T. M. (2014). Uji Organoleptik Formulasi Biskuit fungsional Berbasis Tepung ikan Gabus (Ophiocephalus striatus). Agritech, 34(2), 120–125. https://doi.org/10.22146/agritech.9501
Saunders, R. ., Connor, M. ., Booth, A. ., Bickoff, E. ., & Kholer, G. O. (1973). Measurement of Digestibility of Alfafa Protein Concentrates by in vivo and in vitro Methods. Journal of Nutrition, 103, 530–535.
Siahaya, R. A. (2020). Profil Asam Amino dan Asam Lemak Ikan Julung (Hemiramphus Sp.) Kering di Desa Keffing Kabupaten Seram Bagian Timur. Journal of Science and Technology, 1(1), 75–93. doi: https://doi.org/10.51135/justevol1issue1page75-93
Waters. (2012). Acquity UPLC H-Class and H-Class Bio Amino Acid Analysis System Guide.
Winarno. (1991). Kimia Pangan dan Gizi. Gramedia.
Wisaniyasa, N. W., & Suter, I. K. (2016). Kajian Sifat Fungsional dan Kimia Tepung Kecambah Kacang Merah (Phaseolus vulgaris l.). Media Ilmiah Teknologi Pangan, 3(1), 26–34.
Acton, C., & Rudd, C. (1986). Protein Quality Methods for Seafoods. Proceedings of An International Symposium On Seafood Quality Determination, coordinated by The University of Alaska Sea Grant College Program at 10-14 November 1986. Anchorage, Alaska, USA, 453–472.
Afriani, R. ., Kurniawati, N., & Rostini, I. (2016). Penambahan Konsentrat Protein Ikan Nila terhadap Karakteristik Kimia dan Organoleptik Biskuit. Jurnal Perikanan Kelautan, 7(1). http://jurnal.unpad.ac.id/jpk/article/view/13929/6668
AOAC 988.15. (1988). Tryptophan in Foods and Food and Feed Ingredients - Ion Exchange Chromatographic Method (p. 2).
Asih, E. R., & Arsil, Y. (2019). Laporan Akhir Penelitian Dosen Pemula Formulasi Choux Pastry Kering Dengan Substitusi Tepung Ikan Gabus Terhadap Tingkat Kesukaan, Analisis Proksimat dan Kandungan Kalsium.
Asih, E. R., & Arsil, Y. (2020). Tingkat Kesukaan Choux Pastry Kering dengan Substitusi Tepung Ikan Gabus. GIZIDO, 12(1), 36–44. https://doi.org/https://doi.org/10.47718/gizi.v12i1.911
Chauhan, A., Saxena, D., Singh, S., & Yildiz, F. (2016). Physical, Textural, and Sensory Characteristics of Wheat and Amaranth Flour Blend Cookies. Cogent Food & Agriculture, 2(1), 1125773. https://doi.org/10.1080/23311932.2015.1125773
Dahl-Lassen, R., Van Hecke, J., & Jorgensen, H. et al. (2018). High-Throughput Analysis of Amino Acids in Plants Materials by Single Quadrupole Mass Spectrometry. Plant Methods, 14(8).
Dewi, R. S., Huda, N., Ahmad, R., & Abdullah, W. N. W. (2010). Mutu Protein Dendeng Ikan Hiu yang Diolah dengan Cara Pengeringan Berbeda. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 5(1), 87–92. doi: http://dx.doi.org/10.15578/jpbkp.v5i1.429
Dewita, B., & Syahrul. (2010). Laporan Hibah Kompetensi Kajian Diversifikasi Ikan Patin Pangasius sp) dalam Bentuk Konsentrat Protein Ikan dan Aplikasinya pada Produk Makanan Jajanan Untuk Menanggulangi Gizi Buruk pada Anak Balita Di Kabupaten Kampar Riau.
FAO/WHO/UNU. (1985). Energi and Protein Requirements Report of Joint FAO/WHO expert Commitee.
FAO/WHO. (1973). Energy and Protein Requirements. Report of a Joint FAO?WHO?UNU ad hoc Expert Commitee. Technical Report Series No. 522. Genewa.
Fitriyani, E., Nuraenah, N., & Deviarni, I. M. (2020). Perbandingan komposisi kimia, asam lemak, asam amino ikan toman (Channa micropeltes) dan ikan gabus (Channa striata) dari Perairan Kalimantan Barat. Manfish Journal, 1(2), 71–82. https://ejurnal.polnep.ac.id/index.php/manfish/article/view/121
Ibrahim, H. M. I. (2015). Chemical Composition, Minerals Content,Amino Acids Bioavailability and Sensory Properties of Meat and Fish Balls Containing Fish Protein Isolate. International Journal of Current Microbiology and Applied Sciences, 4(4), 917–933. https://www.ijcmas.com/vol-4-4/Hayam M. I Ibrahim.pdf
Ibrahim, M. (2009). Evaluation of Production and Quality of Salt-Biscuits Supplemented with Fish Protein Concentrate. World Journal Dairy Food Science, 4(1), 28–31.
Istinganah, M., Rauf, R., & Widyaningsih, E. N. (2017). Tingkat Kekerasan dan Daya Terima Biskuit dari Campuran Tepung Jagung dan Tepung Terigu dengan Volume Air yang Proporsional. Jurnal Kesehatan, 10(2), 83–93. https://doi.org/10.23917/jk.v10i2.5537
Kanetro, B. (2009). Kajian profil asam amino kecambah kedelai: hubungannya dengan jumlah insulin pancreatic islet tikus normal dan diabetes [disertasi]. Universitas Gadjah Mada.
Mardiah, A., Huda, N., & Ahmad, R. (2012). ProteinQuality of Stingray (Himantura gerrardi) Fish Flakes. Journal of Fisheries and Aquatic Science, 7(6), 485–493. doi:10.3923/jfas.2012.485.493
Mervina, C. M., Kusharto, & Marliyati, S. A. (2012). Formulasi Biskuit Dengan Substitusi Tepung Ikan Lele Dumbo (Clarias Gariepinus) Dan Isolat Protein Kedelai (Glycine Max) Sebagai Makanan Potensial Untuk Anak Balita Gizi Kurang. J. Teknol. Dan Industri Pangan, 23(1), 9–16. https://journal.ipb.ac.id/index.php/jtip/article/view/5287/4229
Muchtadi, D. (2008). Nutrifikasi Pangan. In: Nutrifikasi Protein (Bagian 1). Universitas Terbuka.
Muchtadi, D. (2010). Teknik Evaluasi Nilai Gizi Protein [disertasi]. Institut Peranian Bogor.
Murueta, J., Toro, M., & Carreno, F. (2007). Concentrates of Fish Protein from by Catch Spesies Produced by Various Drying Processes. Food Chemistry, 100(2), 705–711. http://www.bashanfoundation.org/contributions/Garcia-F/carrenobycatch.pdf
Ningrum, A. D., Suhartatik, N., & Kurniawati, L. (2016). Karakteristik Biskuit Dengan Substitusi Tepung Ikan Patin (Pangasius sp) dan Penambahan Ekstrak Jahe Gajah (Zingiber officinale var. Roscoe). Jurnal Teknologi Dan Industri Pangan, 2(1), 53–60. doi: https://doi.org/10.33061/jitipari.v2i1.1536
Nurhikma, N. T., & Purwaningsih, S. (2017). Kandungan Asam Amino, Asam Lemak, dan Mineral Cacing Laut dari Sulawesi Tenggara. Urnal Pengolahan Hasil Perikanan Indonesia, 20(1), 36–44. https://journal.ipb.ac.id/index.php/jphpi/article/download/16396/12041
Oladapa, A., Akin, M., & Olusegun, L. (1984). Quality Changes of Nigerian Traditionally Processed Freshwater Fish Species. Journal of Food Technology, 19, 341–348.
Prasetya, B. O., Diniyah, N., & Fauziah, R. R. (2020). Karakteristik Biskuit dari tepung Koro Kratok (Phaseolus lunatus L.) Termodifikasi Dan Mocaf (Modified Cassava Flour). Jurnal Pangan Dan Agroindustri, 8(1), 36–46. https://jpa.ub.ac.id/index.php/jpa/article/view/682/504
Pratama, I., Rostini, I., & Liviawaty. (2014). Karakteristik Biskuit dengan Penambahan Tepung Tulang Ikan Jangilus. Jurnal Akuatika, 5(1), 30–39. https://jurnal.unpad.ac.id/akuatika/article/view/3702/2425
Puwaningsih, S., & Riviani, E. S. (2013). Perubahan Komposisi Kimia, Asam Amino, Dan Kandungan Taurin Ikan Glodok (Periopthalmodon schlosseri). JPHPI, 16(1), 12–21. https://doi.org/10.17844/jphpi.v16i1.8109
Rieuwpassa, F. J. (2014). Karakterisasi Sifat Fungsional Dan Nilai Gizi Konsentrat Protein Telur Ikan Cakalang (Katsuwonus pelamis) serta Aplikasinya dalam Formulasi Makanan Bayi Pendamping ASI. Sekolah Pascasarjana Institut Pertanian Bogor Tesis.
Rieuwpassa, F. J., Santoso, J., & Trilaksani, W. (2019). Aplikasi konsentrat protein telur ikan cakalang dalam formulasi makanan bayi pendamping ASI. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 100–110. https://journal.ipb.ac.id/index.php/jphpi/article/download/25883/16860/
Riviani, R., Wisudyanti, D., & Husni, I. A. (2020). Profil Asam Amino Ekstrak Mukus Ikan Glodok (Boleophthalmus boddarti) dari Kawasan Mangrove Cilacap, Jawa Tengah. Jurnal FishtecH, 9(2), 78–84. https://doi.org/10.36706/fishtech.v9i2.12874
Safitri, T. S. (2013). Pembuatan Sus Kering Dengan Subtitusi Tepung Ikan Tuna. Universitas Negeri Malang.
Salamah, E., Nurhayati, T., & Widadi, I. R. (2012). Pembuatan dan Karakterisasi Hidrolisat Protein dari Ikan Lele Dumbo (Clarias gariepinus) Menggunakan Enzim Papain. JPHPI, 15(1), 9–16. https://doi.org/10.17844/jphpi.v15i1.5328
Sari, D. K., Marliyati, S. A., Kustiyah, L., Khomsan, A., & Gantohe, T. M. (2014). Uji Organoleptik Formulasi Biskuit fungsional Berbasis Tepung ikan Gabus (Ophiocephalus striatus). Agritech, 34(2), 120–125. https://doi.org/10.22146/agritech.9501
Saunders, R. ., Connor, M. ., Booth, A. ., Bickoff, E. ., & Kholer, G. O. (1973). Measurement of Digestibility of Alfafa Protein Concentrates by in vivo and in vitro Methods. Journal of Nutrition, 103, 530–535.
Siahaya, R. A. (2020). Profil Asam Amino dan Asam Lemak Ikan Julung (Hemiramphus Sp.) Kering di Desa Keffing Kabupaten Seram Bagian Timur. Journal of Science and Technology, 1(1), 75–93. doi: https://doi.org/10.51135/justevol1issue1page75-93
Waters. (2012). Acquity UPLC H-Class and H-Class Bio Amino Acid Analysis System Guide.
Winarno. (1991). Kimia Pangan dan Gizi. Gramedia.
Wisaniyasa, N. W., & Suter, I. K. (2016). Kajian Sifat Fungsional dan Kimia Tepung Kecambah Kacang Merah (Phaseolus vulgaris l.). Media Ilmiah Teknologi Pangan, 3(1), 26–34.
Authors
ArsilY., & AsihE. R. (2023). Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus: Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 260-270. https://doi.org/10.17844/jphpi.v26i2.43088
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