Aquatic Functional Products

Sopiatul Gadis Witri, N Ira Sari, Santhy Wisuda Sidauruk

Snakehead fish has a high protein content, research has shown that snakehead fish meat contains up to 25.10% protein, 6.22% of which is albumin and can be prepared into Bekasam. Generally, the local Kampar community combines fish, roasted rice, and acid in making Bekasam. The addition of acid produced a product with a very sour flavor and odor, so another alternative combination is needed. Saka sugar, which is used in the production of traditional foods, contains sucrose, dextrose, and mannose, along with molasses, which can serve as a source of carbohydrates in the fermentation process and can be an alternative in the preparation of bekasm. The objective of this study was to determine the quality characteristics of snakehead fish (Channa striata) Bekasam with the addition of saka sugar. The method used was an experiment with a Randomized Block Design (RBD). The treatments were the addition of saka sugar at concentrations of 0, 3, 5, and 7%, with fermentation periods of 2, 4, 6, and 8 days. The assessments included organoleptic properties, pH, Aw, total acidity, LAB, and TVB-N. The results indicated that the optimal treatment was 7% sugar (21 g) with a fermentation period of 6 days. The resulting Bekasam had the best quality values (color 7.78; flavor 8.00; odor 7.67; and texture 7.59), followed by a pH value of 5.79; Aw value of 0.75; total acidity of 0.96%; LAB of 6.74 Log CFU/g; and TVB-N of 40.49 mg N/100 g.

Aquatic Functional Products

Nethania Eka Christiani, Muntikah Muntikah

Iron deficiency anemia remains a critical global health challenge, disproportionately affecting up to 32% of adolescent girls in developing regions due to inadequate micronutrient intake. Traditional processed fish products, such as otak-otak, offer a familiar vehicle for nutrient fortification, yet their potential to deliver therapeutic levels of heme iron remains largely underutilized. This study demonstrates a novel fortification strategy by substituting Pangasius sp. fish meat with dried rebon shrimp (Mysis relicta) to optimize iron density and sensory appeal. Using a completely randomized design across three substitution levels (10 g, 15 g, and 20 g), we systematically evaluated organoleptic profiles and nutritional compositions. We find that the 15% substitution formula (T2) achieves a superior balance between nutritional efficacy and consumer acceptance, and is projected to contain a significant iron content of 3.8 mg per 100 g serving—representing approximately 25% of the daily iron requirement for adolescent girls—while maintaining a desirable savory flavor and "rather chewy" texture. These results indicate that M. relicta serves as a natural fortificant that increases the iron content and functional value of indigenous food products. Our findings provide a scalable, food-based intervention to mitigate iron deficiency, suggesting that bio-fortified traditional snacks can contribute to public health nutrition strategies for vulnerable populations.

Aquatic Functional Products

Novika Sari, Denas Symond, Risti Kurnia Dewi

To address the high prevalence of stunting among toddlers in the Lima Puluh Kota district, this study aimed to formulate and characterize catfish (Pangasius sp.) nuggets enriched with soybean flour (Glycine max) as a sustainable, nutrient-dense supplementary food. Using a completely randomized design (CRD), four levels of soybean flour incorporation were evaluated: F0 (0%), F1 (15%), F2 (20%), and F3 (25%). Nutritional quality was assessed through proximate analysis and Atomic Absorption Spectrophotometry (AAS) for minerals, while sensory attributes (color, aroma, taste, and texture) were evaluated by 25 semi-trained panelists using a hedonic scale, followed by Kruskal-Wallis and Mann-Whitney tests. Results indicated that formula F3 (25% soybean flour) was the most preferred formulation, achieving the highest median acceptance score of 24 out of 28, with significant differences observed in aroma, taste, and texture (p < 0.05). Chemical analysis of F3 revealed a composition of 11.26% protein, 24.50 mg/100 g iron, and 2.46 mg/100 g zinc, fulfilling the regional regulatory criteria for "high iron" claims. These findings demonstrate that integrating 25% soybean flour into catfish nuggets successfully enhances micronutrient density while maintaining organoleptic acceptability. Consequently, this formulation holds strong potential as an intervention food for stunting prevention; however, future longitudinal clinical trials are warranted to evaluate its actual bioefficacy on the anthropometric indices of stunted children.

Aquatic Functional Products

Azhariyah Syarif, Andi Abriana

Brown algae resources in Indonesia are abundant but remain underutilized for functional food applications, particularly in convenient beverage products. Although Sargassum crassifolium contains minerals and potentially beneficial bioactive compounds, its direct use is limited by bitter taste and marine odor. This study aimed to evaluate the effect of different ratios of S. crassifolium powder and Stevia rebaudiana powder on the physicochemical and sensory characteristics of a powdered beverage. A completely randomized design with four treatments and three replications was applied: K0 (100% algae:0% stevia), K1 (75%:25%), K2 (50%:50%), and K3 (25%:75%). Parameters analyzed included moisture content, ash content, reducing sugar content, and sensory attributes (texture, color, aroma, and taste). The formulation significantly affected all evaluated characteristics (p < 0.05). Moisture content ranged from 2.08% to 2.73%, ash content from 26.21% to 33.65%, and reducing sugar content from 5.92% to 15.82%. Treatment K3 showed the highest overall sensory acceptance, with aroma, texture, color, and taste scores of 3.23, 3.59, 3.43, and 3.53, respectively, while maintaining acceptable moisture content (2.73%). These findings indicate that stevia effectively improves the palatability of seaweed-based beverages and supports the utilization of underused S. crassifolium as a promising raw material for innovative powdered functional drinks.

Aquatic Functional Products

Rahmdanis Rahmdanis, Abdul Halik, Fatmawati Fatmawati

Catfish (Clarias sp.) is a widely consumed freshwater fish in Indonesia and serves as an important source of dietary protein. However, fish meatball products commonly contain high proportions of tapioca flour, which may reduce protein concentration and affect product quality. This study aimed to evaluate the effect of Eucheuma cottonii addition on the protein content and sensory characteristics of catfish meatballs and to determine the optimal formulation. A Completely Randomized Design (CRD) with five treatments and three independent replications was applied: P1 (75% catfish, 25% tapioca, 0% E. cottonii), P2 (65% catfish, 25% tapioca, 10% E. cottonii), P3 (55% catfish, 25% tapioca, 20% E. cottonii), P4 (45% catfish, 25% tapioca, 30% E. cottonii), and P5 (35% catfish, 25% tapioca, 40% E. cottonii). Protein content was analyzed using the Kjeldahl method, while sensory evaluation was conducted using a five-point hedonic scale involving 25 semi-trained panelists. The results showed that protein content decreased with increasing E. cottonii substitution, ranging from 20.67% in P1 to 13.02% in P5. Sensory evaluation indicated that treatment P2 achieved the highest overall acceptance, with scores of 3.9 for color, 3.8 for aroma, 3.9 for texture, and 4.1 for taste. Moderate incorporation of E. cottonii maintained acceptable protein levels while improving sensory acceptance. This study evaluated protein content and sensory characteristics only; mineral composition and iron bioavailability were not assessed

Aquatic Functional Products