Nutritional and Microbiological Characteristics of Snakehead Fish Flour (Channa Striata) and Its Modification as Weight Enhancing Supplements for Children with Tuberculosis

Abstract

The variation in the use of snakehead fish flour as food supplement continues to increase. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996. The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis.

Effect of Learner-Centred Nutritional Counselling Program on Eating Behaviours of Students in Middle Basic Education Classes

“…Future research that would aim to compare the learner-centred nutritional counselling approach to a traditional didactic approach to nutrition is essential. Future studies would without doubt profit from the use of a larger sample size and the investigation of how certain food supplements [39] can be included as a component of nutritional education program designed for school children. Finally, prospective long-term consideration of the efficacy of learner-centred nutritional counselling intervention on students' eating behaviours with an active control group is suggested and such studies can also adopt a measure of whole grains consumption and nutritional education methods of recent research [40] for assisting children in middle basic education classes.…”

Counselling and Training of Nutritional Snacks Making for Immunity Increasing During Covid 19 Pandemic

“…The results of nutritional composition analysis on snakehead fish nuggets can be seen in Table 1. The high albumin content of snakehead fish implied this fish has the potential to be used as a raw material for functional food such as fish nuggets [8]. Essential amino acids (EEA) are needed to boost the immune system [9].…”

Analisis Protein dan Daya Terima Cookies Biji Nangka dengan Penambahan Tepung Ikan Gabus

“…Menurut Haryanto (2019), kadar protein ikan gabus lebih tinggi daripada dengan ikan mas, ikan tawas, serta ikan lele. Menurut Kemenkes (2018), kandungan protein ikan gabus segar 16,2%, kandungan protein ikan gabus kering 58,0%, sedangkan kandungan protein ikan gabus yang ditepungkan 79,62% (Permatasari et al, 2021). Berdasarkan Data Statistik Kementerian Kelautan dan Perikanan (2018), Jawa Timur memproduksi ikan gabus pada tahun 2019 dengan total 385,38 ton, sedangkan pada tahun 2020 mengalami peningkatan produksi ikan gabus dengan jumlah 450,18 ton.…”

“…Penambahan tepung ikan gabus yang semakin banyak maka kadar protein pada cookies biji nangka akan semakin meningkat, dikarenakan tepung ikan gabus memiliki kandungan protein yang tinggi. Tepung ikan gabus memiliki kandungan zat gizi protein sebesar 79,62g/100g (Permatasari et al, 2021). Penelitian ini sesuai dengan penelitian Dewantara et al (2019) mengenai penambahan tepung ikan gabus pada pasta makaroni menunjukkan kadar protein tertinggi (20,97%) terdapat pada pasta makaroni dengan penambahan tepung ikan gabus paling banyak sebesar 12% (X3).…”