Extraction Of Albumin Of Snakehead Fish Channa Striatus In Producing The Fish Protein Concentrate FPC

Abstract This study aimed to investigate the optimal extraction method in extracting the albumin of snakehead fish and to know the nutrient content of fish protein concentrate so it can be consumed as functional food. The extraction of snakehead fish albumin was conducted by using water HCl 01M and ethanol 50 solvent with and without heating at temperature of 50-60oC for 10 minutes. The drying was conducted by mechanic dryer at temperature of 60-70oC. The parameters of this research were albumin fat total protein yield and dry basis water concentration. The result showed that the fish protein concentrate of snakehead fish with highest albumin 2080 and lowest fat 1.78 was produced by the treatment of HCl 01M solvent by heating at temperature of 50-60oC for 10 minutes. Whereas the fish protein concentrate of snakehead fish with highest yield 6.41 and total protein content 7613 was produced by the treatment of water solvent without heating. The optimal extraction method in extracting the fish protein concentrate of snakehead fish was the extraction by using HCl 01M solvent with heating at temperature of 50-60oC for 10 minutes.