Nutritional Content of Catfish Nuggets from Aquaponic Cultivation
DOI:
https://doi.org/10.59890/ijels.v2i12.2719Keywords:
Clarias sp., Catfish, Nutrition, Nuggets, ProximateAbstract
Catfish (Clarias sp.) has high nutritional content. However, processed products such as nuggets from this fish are still limited in Kupang city. So, the nutritional content of the nuggets is less known. Therefore, this study aims to analyze the nutritional content of catfish nuggets derived from aquaponic cultivation, with proximate analysis. The stages of making catfish nuggets briefly begin with ground meat, then steamed, then coated with breadcrumbs and stored in the freezer. The proximate test obtained was the content of 11.67% protein, 30.139% carbohydrates, 7.82% fat, 48.137% water content, 2.22% ash and 0.014% crude fiber. So, with its nutritional content, catfish nuggets can be used as a substitute for chicken nuggets.
References
Abiala, O., Abiala, M., & Omojola, B. (2022). Quality Attributes of Chicken Nuggets Extended with Different Legume Flours. Food Production, Processing and Nutrition, 4(20), 1–11. https://doi.org/10.1186/s43014-022-00099-9
Aliandrina, D., & Cathrine, D. (2023). Designing Production Lines and Producing Fish Nuggets In The Crunchy Nugget Business. In ConCEPt-Conference on Community Engagement Project, 3(1), 290–296. https://journal.uib.ac.id/index.php/concept
Anam, C., Amiroh, A., Qibtiyah, M., Karina, A. G., Masahid, A. D., & Witono, Y. (2023). Formulasi Nugget Ikan Curah Berdasarkan Karakteristik Organoleptik dan Fisik. Agrointek : Jurnal Teknologi Industri Pertanian, 17(3), 537–548. https://doi.org/10.21107/agrointek.v17i3.15817
Andayani, R. P., & Ausrianti, R. (2021). Diversifikasi Produk Olahan Lele Sebagai Alternatif Usaha Meningkatkan Pendapatan Masyarakat Selama Pandemi Covid-19. Jurnal Abdimas Kesehatan Perintis, 2(2), 1–6.
Astuti, I., & Auliyah, N. (2024). Analisis Protein dan Lemak Pada Nugget Nila Dengan Penambahan Tepung Sagu. Gorontalo Fisheries Journal, 7(1), 35–40. https://doi.org/10.32662/gfj.v7i1.3794
Ayu, D. F., Sormin, D. S., & Rahmayuni. (2020). Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda. Jurnal Teknologi Dan Industri Pertanian Indonesia, 12(2), 40–48. https://doi.org/10.17969/jtipi.v12i2.15638
Barus, W. B. J., Asbur, Y., Miranti, Danil, M., Nuh, M., Novrini, S., Purwaningrum, Y., Rahayu, M. S., Rambe, R. D. H., Siregar, C., Syamsafitri,
Gunawan, I., Mindalisma, Mahyuddin, Kusbiantoro, D., Khairunnisyah, Hendrawan,
D., & Dharma, S. (2022). Making Artificial Meat from Red Beans. World Journal of Pharmaceutical and Life Sciences, 8(11), 7–9.
Ciptawati, E., Rachman, I. B., Rusdi, H. O., & Alvionita, M. (2021). Analisis Perbandingan Proses Pengolahan Ikan Lele terhadap Kadar Nutrisinya. IJCA (Indonesian Journal of Chemical Analysis), 4(1), 40–46. https://doi.org/10.20885/ijca.vol4.iss1.art5
Djonu, A., Nursayam, H., & Boikh, I. L. (2021). Profil Nutrisi dan Analisis Usaha Produk Nugget Ikan Lele Pada UKM Rukun 201. Jurnal Bahari Papadak, 2(2), 212–216.
Domili, I., Anasiru, M. A., Labatjo, R., & Nawai, F. (2021). Tingkat Kesukaan dan Umur Simpan Nugget Ikan Gabus (Channa striata) dengan Penambahan Jagung (Zea mays L). Journal Health and Science ; Gorontalo Journal Health & Science Community, 5(1), 133–145.
https://doi.org/https://doi.org/10.35971/gojhes.v5i1.9346
Efendy, Y. P., Qadlizaka, D. Y., Raihanfalaach, R. R., & Azizah, N. (2022). Penerapan Teknologi Budidaya Akuaponik Sebagai Bentuk Pemanfaatan Lahan Sempit di Kelurahan Jambangan, Surabaya. Karya Unggul: Jurnal Pengabdian Kepada Masyarakat, 1(2), 62–68.
Fazil, M., Ayu, D. F., & Zalfiatri, Y. (2022). Karakteristik Sifat Kimia dan Organoleptik Nugget Ikan Kembung (Rastrelliger sp) dengan Penambahan Jamur Tiram. Jurnal Agroindustri Halal, 8(1), 104–115.
Giovani, S., Oktafiani, Z. I., Komalasari, E., & Setiyoko, A. (2024). The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget Substituted with Jack Bean (Canavalia ensiformis L.) Tempeh Flour. Journal of Applied Food Technology, 11(1), 32–42. https://doi.org/10.17728/jaft.22983
Gorintha, M., & Pratiwi, K. T. A. (2023). Pembuatan Nugget Berbahan Dasar Ikan Tongkol. Jurnal Ilmiah Pariwisata Dan Bisnis, 2(10), 2335–2339. https://doi.org/10.22334/paris.v2i10.598
Hafid, H., Nuraini, N., Agustina, D., Fitrianingsih, & Inderawati. (2017). Effect of Chicken Intestine Substitution to Chemical Quality of Nugget. Animal Production, 19(3), 1–7. https://doi.org/10.20884/1.jap.2017.19.3.615
Hamzah, F., Vista, B., Rahmayuni, & Praman, A. (2022). Combination of Tuna Fish and Green Spinach on The Quality of Nuggets. Agrointek : Jurnal Teknologi Industri Pertanian, 16(3), 329–336. https://doi.org/10.21107/agrointek.v16i3.13205
Junianto, Karim, S. S. D. A., Anjany, J. T., Susilo, B., Ratih, A., Akbar, T., & Putra, R. A. (2023). Characteristics of Fish Meal Meat of Catfish (Clarias gariepinus, Burch). International Journal of Multidisciplinary Research and Publications, 5(12), 12–15.
Junianto, Kristanto, A. D. O., & Yasmin, N. (2022). Catfish Nugget Product Review Article. Global Scientific Journals, 10(5), 2278–2285.
Kristanti, D., & Setiaboma, W. (2021). The Colour and Texture Properties of Mushroom Chicken Nugget With Various Flour As A Filler. IOP Conference Series: Earth and Environmental Science, 672(1), 1–7. https://doi.org/10.1088/1755-1315/672/1/012051
Kusumaningrum, I., & Sulistiawati, S. (2024). Chemical Characteristic of Fish Sticks From Different Parts of Catfish. JPHPI, 27(7), 622–629. https://doi.org/http://dx.doi.org/10.17844/jphpi.v27i7.52274
Kusumawardani, H. D., Juwantoro, D., Ayuni, P. D., & Samsudin, M. (2023). Vegetable Substituted Tuna Nuggets and Changes in Nutrient Content During Frozen Storage. IOP Conference Series: Earth and Environmental Science, 1200(1), 1–7. https://doi.org/10.1088/1755-1315/1200/1/012004
Lekahena, V. N. J. (2016). Pengaruh Penambahan Konsentrasi Tepung Tapioka Terhadap Komposisi Gizi dan Evaluasi Sensori Nugget Daging Merah Ikan Madidihang. Agrikan: Jurnal Agribisnis Perikanan, 9(1), 1–8. https://doi.org/10.29239/j.agrikan.9.1.1-8
Lestari, K., Qadrijati, I., & Kartikasari, L. R. (2024). Literature Review The Effect of Fish Nuggets on Weight and Height Increase in Toddlers. The 1st International Conference Muhammadiyah Yogyakarta – Hospital & Healthcare Management, 2024, 85–89. https://doi.org/http://dx.doi.org/10.11594/nstp.2024.4212
Lutfiyanah, A., & Djunaidah, I. S. (2020). Kinerja Usaha Budidaya Ikan Lele (Clarias sp.) di Kelompok Tani Lele “Mutiara” Desa Kaligelang, Taman, Pemalang. Jurnal Penyuluhan Perikanan Dan Kelautan, 14(3), 267–281. https://doi.org/10.33378/jppik.v14i3.211
Luthfiyah, A., Purbowati, & Anugrah, R. M. (2021). Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour. Journal of Applied Food and Nutrition, 2(1), 1–5. https://doi.org/10.17509/jafn.v2i1.41828
Mobdy, H. E. A., Aal, H. A. A., Souzan, S. L., & Nassar, A. G. (2021). Nutritional Value of African Catfish (Clarias gariepinus) Meat. Asian Journal of Applied Chemistry Research, 8(2), 31–39. https://doi.org/10.9734/ajacr/2021/v8i230190
Mursali, F., & Yusuf, N. (2021). Karakteristik Mutu Hedonik Dan Kimia Nugget Ikan Lele Dumbo (Clarias gariepinus) Menggunakan Tepung Biji Durian (Durio zibethinus murr). Jambura Fish Processing Journal, 3(1), 38–45. https://doi.org/10.37905/jfpj.v3i1.9758
Muza’ki, K. A., Warsidah, & Nurdiansyah, S. I. (2022). Analsis Kandungan Proksimat Kerang Ale-Ale (Meretix sp.) Segar dan Fermentasi. E-Jurnal Kimia Khatulistiwa, 10(1), 26–34. https://doi.org/https://doi.org/10.51622/eksakta.v4i1.174
Nursia, Suryaningsih, Apriadi, D., & Rosalina, A. (2024). Optimalisasi Pengolahan Ikan Tenggiri Menjadi Nugget Untuk Peningkatan Nilai Ekonomis Dan Konsumsi Di Desa Tanah Kuning. Jurnal Pengabdian Kepada Masyarakat Nusantara (JPkMN), 5(2), 3298–3304.
https://doi.org/http://doi.org/
55338/jpkmn.v5i2.3609
Pasaribu, W., Pah, T. I. B. K., Djonu, A., & Boikh, L. I. (2024). Analisis Proksimat Pentolan Panggang Berbahan Dasar Ikan Tenggiri (Scomberomorus sp.) dan Ikan Lele (Clarias sp.). Jurnal Vokasi Ilmu-Ilmu Perikanan (JVIP), 4(2), 294–298. https://doi.org/10.35726/jvip.v4i2.7303
Pratiwi, R., Hidayat, K. W., & Sumitro, S. (2020). Production Performance of Catfish (Clarias gariepinus Burchell, 1822) Cultured With Added Probiotic Bacillus sp. on Biofloc Technology. Journal of Aquaculture and Fish Health, 9(3), 274–285. https://doi.org/10.20473/jafh.v9i3.16280
Putri, P. M. P., Arihantana, N. M. I. H., & Wisaniyasa, N. W. (2023). Pengaruh Penambahan Puree Kecipir (Psophocarpus tetragonolobus L.) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 12(4), 1067–1079. https://doi.org/10.24843/itepa.2023.v12.i04.p22
Safitri, E., Anggo, A. D., & Rianingsih, L. (2023). Pengaruh Penambahan Tepung Ikan Nila (Oreochromis niloticus) Terhadap Kualitas dan Daya Terima Fish Flakes. Jurnal Ilmu Dan Teknologi Perikanan, 5(1), 52–61. https://doi.org/https://doi.org/10.14710/jitpi.2023.15698
Sari, I. Y., B., G. S., Ibnuyasa, A., Oktaviani, Y., V., C. B., & Permatasari, A. S. (2021). Pengolahan Ikan Lele sebagai Nugget untuk Membuka Peluang Usaha Masyarakat selama Pandemi Covid-19. MITRA: Jurnal Pemberdayaan Masyarakat, 5(2), 149–156. https://doi.org/10.25170/mitra.v5i2.2712
Sari, L. A., Kismiyati, Rozi, Falatehan, N., Noviyanti, Y. T., Faradilla, A. P., Aryandini, G. Z., Diklauia, B. T., Arsad, S., & Yusuf, M. (2023). Penerapan Teknologi Akuaponik Pada Budidaya Ikan Nila (Oreochromis niloticus) dan Selada (Lactuca sativa) di Lahan yang Terbatas di Sentra Wisata Kuliner Deles Merr, Surabaya. Jurnal Abdi Insani, 10(4), 2393–2401. https://doi.org/https://doi.org/10.29303/abdiinsani.v10i4.1154
Sinay, H., & Harijati, N. (2021). Determination of Proximate Composition of Local Corn Cultivar from Kisar Island, Southwest Maluku Regency. Biosaintifika, 13(3), 258–266. https://doi.org/10.15294/biosaintifika.v13i3.30527
Solichah, E., Iwansyah, A. C., Pramesti, D., Desnilasari, D., Agustina, W., Setiaboma, W., & Herminiati, A. (2022). Evaluation of Physicochemical, Nutritional, and Organoleptic Properties of Nuggets Based on Moringa (Moringa oleifera) Leaves and Giant Catfish (Arius thalassinus). Food Science and Technology (Brazil), 42, 1–6. https://doi.org/10.1590/fst.72020
Sudarmawan, Y., Yuliana, Yulyana, R., Baskara, E., & Lestari, P. (2023). Pengembangan Potensi Budidaya dan Pengelolaan Lele Olahan Membawa Sejahtera Sebagai Strategi Penguatan Usaha Ekonomi Kelompok Masyarakat di Kelurahan Sukamoro Kecamatan Talang Kelapa Banyuasin. Communnity Development Journal, 4(4), 7699–7702. https://doi.org/https://doi.org/10.31004/cdj.v4i4.18977
Sulistyoningsih, M., Rakhmawati, R., & Setyaningrum, A. (2019). Kandungan Karbohidrat dan Kadar Abu Pada Berbagai Olahan Lele Mutiara (Clarias gariepinus B). Jurnal Ilmiah Teknosains, 5(1), 41–46. https://doi.org/10.26877/jitek.v5i1.3737
Tumion, F. F., & Hastuti, N. D. (2017). Pembuatan Nugget Ikan Lele (Clarias sp) dengan Variasi Penambahan Tepung Terigu. Jurnal Agromix, 8(1), 25–35. https://doi.org/https://doi.org/10.35891/agx.v8i1.562
Vidayana, L. R., Sari, F. K., & Damayanti, A. Y. (2020). Pengaruh Penambahan Daun Kelor Terhadap Penerimaan, Nilai Proksimat dan Kadar Zat Besi Pada Nugget Lele. Jurnal Sagu, 19(1), 27–39. https://doi.org/10.31258/sagu.v19i1.7876
Widoretno, I., Nawansih, O., & Yuliana, N. (2023). Formulasi Tepung Jagung dan Ikan Lele Dumbo (Clarias gariepinus) Pada Pembuatan Nugget. Jurnal Agroindustri Berkelanjutan, 2(2), 244–253.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Wesly Pasaribu, Theny Intan Berlian Kurniati Pah, Immaria Fransira, Asriati Djonu, Lebrina Ivantry Boikh
This work is licensed under a Creative Commons Attribution 4.0 International License.
