AbstrakIkan gabus dikenal sebagai ikan yang mengandung albumin dan bermanfaat dalam bidang kesehatan misalnya penyembuhan luka. Penelitian ini bertujuan untuk menentukan nilai rendemen, edible portion, kadar proksimat dan kadar albumin ikan gabus berdasarkan ukuran berat ikan. Penelitian ini menggunakan rancangan acak lengkap dengan tiga perlakuan dan diulang tiga kali. Perlakuan dalam penelitian ini menggunakan tiga kelompok ukuran berat ikan gabus, yaitu ukuran kecil (<600 g), sedang (600-900 g) dan besar (>900 g). Ekstraksi albumin menggunakan pelarut HCl 0,1 M dengan rasio pelarut dan daging yang digunakan adalah 1:1(b/v), dengan pemanasan selama 15 menit pada suhu 60 o C. Analisis yang diuji meliputi rendemen, edible portion, kadar air, abu, protein, lemak dan albumin. Hasil penelitian menunjukkan bahwa rendemen berkisar 2,50-2,93% dan edible portion ikan gabus 49,87-54,73%. Kadar air 11,72-12,48%, abu 21,83-22,62%, protein 59,24-63,59%, lemak 1,20-1,91% dan albumin 14,23-17,85%.
Kata kunci: albumin, edible portion, ekstraksi, pelarut
Characteristicsof Snake-head (Ophiocephalus striatus) Protein Extract Based on FishWeighing from Mahakam River, East Kalimantan Abstract Snakehead (Ophiocephalus striatus) fish is known as a source of albumin that effective for wound healing. The aim of this study was to assess of yield, edible portion, chemical composition and albumin content based on its weight. The research design of this study used completely randomized design with three treatments and repeatitions. The treatment of this study used three groups of fish weight, namely small size (<600 g), medium size (600-900 g) and large size (>900 g). The albumin extract used HCl 0.1M with a ratio of solvent and meat was 1:1 (b/v), with heating time for 15 minutes at 60oC. The parameters observed include yield, edible portion, moisture content, ash, protein, fat and albumin. The result showed that yield varied between 2.50-2.93% and edible portion ranged of 49.8-54.73%. Moisture content varied 11.72-12.48%, ash 21.83-22.62%, protein ranged of 59.24-63.59%, fat 1.20-1.91% and albumin content 14.23-17.85%.