Open AccessInnovation Technology on Catfish Fillet By-Product as Raw Materials for Food Industry
Author(s) -
D Dewita,
S. Syahrul,
Santhy Wisuda Sidauruk,
Taufik Hidayat
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/934/1/012026
Subject(s) - catfish , food science , raw material , organoleptic , fillet (mechanics) , fish products , fish processing , food spoilage , fish fillet , fish meal , business , food processing , environmental science , biology , fish <actinopterygii> , fishery , engineering , mechanical engineering , ecology , genetics , bacteria
Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.