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2024: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2024)

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Fisheries Product Technology

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Meda Canti
Study Program of Food Technology, Faculty of Technobiology, Universitas Katolik Indonesia Atma Jaya, Jakarta. Indonesia
https://orcid.org/0000-0001-6421-7362
Nafera Arvianda Kasanti
: Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
https://orcid.org/0009-0005-5161-092X
Rory Anthony Hutagalung
Master of Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
https://orcid.org/0000-0003-0435-8344
Lukas
Faculty of Engineering, Atma Jaya Catholic University of Indonesia
https://orcid.org/0000-0001-6546-6555
M. M. Lanny W. Pandjaitan
Faculty of Engineering, Atma Jaya Catholic University of Indonesia
https://orcid.org/0009-0000-4831-9916

Corresponding Author(s) : Meda Canti

meda.canti@atmajaya.ac.id

Jurnal Ilmiah Perikanan dan Kelautan, 2024: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2024)

Abstract

Graphical Abstract


Highlight Research


1. The development of snack bars from catfish head powder (CHP).


2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars.


3. Adding CHP increased protein, lipid, and fibre content in the snack bars.


4. Snack bars with the addition of CHP were acceptable on all sensory attributes.


5. Snack bars produced from CHP could be used as an alternative emergency food.


Abstract


During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an alternative, catfish heads, which are usually rich in nutritional content, can be developed into a snack bar product as emergency food. This research aimed to evaluate the chemical, physical and sensory properties of snack bars produced from catfish head powder (CHP) and purple sweet potato flour (PSPF). This research consisted of several stages, namely making CHP and PSPF, preparing snack bars, and analysing snack bars' chemical, physical, and sensory properties. The ratios of CHP and PSPF in the preparation of snack bars stage were F0 (0:100), F1 (25:75), F2 (50:50), and F3 (75:25). The CHP contained 43.52% protein, 21.24% lipid, 4.6% fibre, and 384.38 Kcal/100 g total energy. The addition of CHP and PSPF affected the chemical (proximate and antioxidant activity), physical (redness and hardness values), and sensory (aroma and overall acceptance) properties of the produced snack bars. All snack bars had protein content that complied with Indonesian National Standards (INS) for cereal bar biscuits. The protein, lipid, carbohydrate, and total energy content of the snack bar were in accord with the standards of the United States Department of Agriculture (USDA), Food Standards Australia New Zealand (FSANZ), and emergency food standards. It is also revealed that F2 was the best treatment based on its chemical, physical, and sensory properties. Indeed, snack bars from CHP and PSPF can be utilised as an emergency food alternative.

Keywords

Catfish head powderEmergency foodPurple sweet potato flourSnack bars
Canti, M., Kasanti, N. A., Hutagalung, R. A., Lukas, & Pandjaitan, M. M. L. W. (2024). Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food. Jurnal Ilmiah Perikanan Dan Kelautan. Retrieved from https://e-journal.unair.ac.id/JIPK/article/view/56831
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Author Biographies

Meda Canti, Study Program of Food Technology, Faculty of Technobiology, Universitas Katolik Indonesia Atma Jaya, Jakarta. Indonesia

Study Program of Food Technology, Faculty of Technobiology, Universitas Katolik Indonesia Atma Jaya, Jakarta. Indonesia.

Nafera Arvianda Kasanti, : Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia.

Rory Anthony Hutagalung, Master of Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

Master of Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia.

Lukas, Faculty of Engineering, Atma Jaya Catholic University of Indonesia

Faculty of Engineering, Atma Jaya Catholic University of Indonesia.

M. M. Lanny W. Pandjaitan, Faculty of Engineering, Atma Jaya Catholic University of Indonesia

Faculty of Engineering, Atma Jaya Catholic University of Indonesia.

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