“Yummy” Snakehead Sausage: Analysis of Nutrient Content and Acceptability of Fish Sausage in Lake Sentani Jayapura
top of page
Asian Institute of Research, Journal Publication, Journal Academics, Education Journal, Asian Institute
Asian Institute of Research, Journal Publication, Journal Academics, Education Journal, Asian Institute

Journal of Health and Medical Sciences

ISSN 2622-7258

Screen Shot 2018-08-12 at 1.24.09 AM.png
Screen Shot 2018-08-12 at 1.24.02 AM.png
Screen Shot 2018-08-12 at 1.23.57 AM.png
Screen Shot 2018-08-12 at 1.23.52 AM.png
crossref
doi
open access

Published: 20 December 2023

“Yummy” Snakehead Sausage: Analysis of Nutrient Content and Acceptability of Fish Sausage in Lake Sentani Jayapura

Sri Iriyanti, Budi Kristanto, Nia Budhi Astuti

Poltekkes Kemenkes Jayapura

journal of social and political sciences
pdf download

Download Full-Text Pdf

doi

10.31014/aior.1994.06.04.295

Pages: 220-228

Keywords: Fish Sausage, Nutrition Content, Organoleptic, Acceptability

Abstract

Sausages are processed meals with two changes based on the composition and the formulation. The trend of consuming sausage increases annually both at national and international levels. The most common ingredients of sausages are beef and chicken. On the other hand, fish and snails could also become the ingredients as found in Japanese practices. This research determined the influence of the fish type on the nutrition contents, such as the water, ash, protein, fat, and carbohydrate; and the acceptability of fish sausage. The researchers carried out the research at the Food Laboratory of the Nutritional Department, the Integrated Laboratory of Polytechnic of Health Ministry of Jayapura, and the Mathematics and Science Laboratory of Universitas Cenderawasih. This complete random research design applied some factors to investigate, such as the formulation of the fish. The applied formulations were: F1 with 90% fish meat and 10% flour; F2 with 80% fish meat and 20% flour; and F3 with 70% fish meat and 30% flour. The researchers used some meats from Nile tilapia, snakehead, and flower horn cichlid fish. The researchers analyzed the nutrition content and found differences among the carbohydrate, water, and ash contents from all the fish. On the other hand, the protein and fat content of each fish were not significantly different. The organoleptic test found that the F3 category was the most preferable fish meat. The acceptability test found that 95.6% of respondents consumed all given samples. The researchers concluded that the fish sausage from snakehead fish, with a ratio of 70% fish meat and 30% flour, had the best organoleptic feature, excellent acceptability, and all the nutrition requirements suggested by Indonesia's National Standard of Fish Sausage.

References

  1. Arifin, A., & Setyaningrum, D. (2022). Analisis pengaruh labelisasi halal, harga, promosi, cita rasa, dan citra merek terhadap keputusan pembelian sosis kanzler oleh generasi milenial (studi pada konsumen swalayan indomaret sragen) [Analysis of the influence of halal labeling, price, promotion, taste and brand image on purchasing decisions for Kanzler sausages by the millennial generation (study of Indomaret Sragen supermarket consumers)]. Eqien - Jurnal Ekonomi Dan Bisnis, 10(1), 428 - 437. https://doi.org/10.34308/eqien.v10i1.557

  2. Badan Standar Nasional Indonesia. SNI Sosis ikan [Indonesian National Standar of fish sausage] ]Internet]. Jakarta: BSN; 2013. 11 p. Available from: https://kupdf.net/download/1434sni-7755-2013_59b69d3a08bbc5887e934730_pdf

  3. Chaerunnimah, C., Amir, A., Lestari, R., & Adam, A. (2021). Analisis Zat Gizi dan Organoleptik Olahan Sosis Ikan Gabus sebagai Pangan Alternatif Mencegah Stunting [Nutritional and Organoleptic Analysis of Processed Snakehead Fish Sausage as an Alternative Food to Prevent Stunting]. Jurnal Kesehatan Manarang, 7(2). doi:10.33490/jkm.v7i2.552

  4. Charoen Pokphand Indonesia (2023) Laporan Keuangan tahunan 2022 [2022 annual financial report]. Avaliable from: https://cp.co.id/wp-content/uploads/2023/05/Annual-Report-CPIN-2022.pdf

  5. Gobel, C., Tahir, M., & Liputo, S. A. (2022). Karakteristik Fisikokimia Dan Organoleptik sosis Analog Berbasis Ikan Gabus (Channa striata) Dan Tepung Beras Ketan Hitam (Oryza Sativa Glutinosa)[ Physicochemical and Organoleptic Characteristics of Analogous Sausages Based on Snakehead Fish (Channa striata) and Black Glutinous Rice Flour (Oryza Sativa Glutinosa)]. Jambura Journal of Food Technology, 4(1), 22-33.

  6. Iqbal M, Supriadi A, Nopianti R (2015). Karakterisrik fisiko-kimia dan sensoris sosis ikan gabus dengan kombinasi jamur tiram (Pleorotus SP.). FishrecH - J Teknol Has Perikan. 4(2):170–8.

  7. Issains, F. B., Trinanda, A. F., Basyir, A. M., Benaya, A., Yuwono, A. H., & Ramahdita, G. (2019, December). Extraction of collagen Type-I from snakehead fish skin (Channa striata) and synthesis of biopolymer for wound dressing. In AIP Conference Proceedings (Vol. 2193, No. 1). AIP Publishing.

  8. Kazemzadeh, S., Abed‐Elmdoust, A., Mirvaghefi, A., Hosseni, S., & Abdollahikhameneh, H. (2022). Physicochemical evaluations of chitosan/nisin nanocapsulation and its synergistic effects in quality preservation in tilapia fish sausage. Journal of Food Processing and Preservation, 46(3), n/a. https://doi.org/10.1111/jfpp.16355

  9. Lestari, S. D., & Nanisa, S. K. (2014). Effects of different physical states of chitosan on the quality of chilled minced snakehead fish (Channa striata). International Journal of Advances in Agricultural & Environmental Engineering, 1(1), 139-143.

  10. Marlinda, Y. (2020). Mutu Organoleptik dan Kadar Protein Sosis Ampas Ikan Gabus (Channa Striata) [Organoleptic Quality and Protein Content of Snakehead Fish (Channa Striata) Dregs Sausage].

  11. Megan Pellegrini (2022). 2021 sausage report: ready to sizzle. Available from: https://www.provisioneronline.com/articles/111195-2021-sausage-report-ready-to-sizzle

  12. National Hot Dog and Sausage Council (2023). In 2022 Americans spent more than $8,3 billion on hot dogs and sausages in US Supermarkets.

  13. Normilawati, Fadlilaturrahmah, Hadi S, Normaidah (2019). Penetapan Kadar Air dan Kadar Abu pada Biskuit Yang Beredar Di Pasar Banjarbaru [Determination of water content and ash content in biscuits circulating in the Banjarbaru market]. J Ilmu Farm [Internet]. 10(2):51–5. Available from: https://ejournal.stikesmukla.ac.id/index.php/cerata/article/view/77

  14. Oliveira, A. C. M., Himelbloom, B. H., Montazeri, N., Davenport, M., Biceroglu, H., Brenner, K. A., Thomas, S. R., & Crapo, C. A. (2014). Development and characterization of fish sausages supplemented with salmon oil. Journal of Food Processing and Preservation, 38(4), 1641-1652. https://doi.org/10.1111/jfpp.12126

  15. Pranisa Chuapoehuk , Nońgnuch Raksakulthai & Wanchai Worawattanamateekul (2001). Process development of fish sausage. International Journal of Food Properties, 4:3, 523-529, DOI: 10.1081/JFP-100108653

  16. PUTRI, W. N. (2022). Daya terima sosis ikan gabus (Channa striata) dengan variasi penambahan tepung daun kelor (Moringa oleifera) [Acceptability of snakehead sausage (Channa striata) with variations in the addition of moringa leaf flour (Moringa oleifera).

  17. Rosmawati, Abu, B. T., Muhammad, I. S., Sari, S. F., Lely, O. A., Iin, N. N., . . . Huda, N. (2023). Characteristics of the beef cheek meat-based sausage added with snakehead (channa striata) gelatin. International Journal of Food Science,  doi:https://doi.org/10.1155/2023/6877904

  18. Shafri, M., & Abdul Manan, M. J. (2012). Therapeutic potential of the haruan (Channa striatus): from food to medicinal uses. Malaysian Journal of Nutrition, 18(1).

  19. Statistika (2023) US Population: Consumption of sausages from 2011 to 2024. Available from: https://www.statista.com/statistics/282454/us-households-consumption-of-sausages-trend/

  20. Tanikawa, E. (1963). Fish sausage and ham industry in Japan. Advances in food research, 12, 367-424.

  21. Truc, T. T. (2017). Improving the physicochemical properties of snakehead fish (channastriata) sausage by protease from its viscera. Vietnam Journal of Science and Technology, 55(5A), 83.

  22. Zakaria, N. A., & Sarbon, N. M. (2018). Physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead (Channa striata) protein hydrolysate. Lwt, 94, 13-19. https://doi.org/10.1016/j.lwt.2018.04.026

bottom of page