| Issue |
E3S Web Conf.
Volume 432, 2023
The 2nd International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2021)
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|
|---|---|---|
| Article Number | 00007 | |
| Number of page(s) | 12 | |
| DOI | https://doi.org/10.1051/e3sconf/202343200007 | |
| Published online | 05 October 2023 | |
Functional Characteristics of Trash Fish in Lamongan Regency, East Java, Indonesia
1 Universitas Islam Darul ‘Ulum, Lamongan 62253, East Java, Indonesia
2 University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
3 Universitas of Wiraraja, Sumenep 69451, East Java, Indonesia
4 Tallinn University of Technology, 12616 Tallinn, Estonia
5 University of Diponegoro, Semarang 50275, Central Java, Indonesia
6 Department of Agriculture and Food of Papua Province, Jayapura 99112, Indonesia
7 Department of Food Crops, Horticulture, and Plantations, West Papua Province, Manokwari 98312, Indonesia
8 IPB University, Bogor 16680, West Java, Indonesia
9 University of Tribhuwana Tunggadewi, Malang 65144, East Java, Indonesia
10 Universitas Islam Madura, Pamekasan 69317, East Java, Indonesia
* Corresponding author: choirulanam@unisda.ac.id
Trash fish has several weaknesses, such as having tight spines, having little meat, and being highly perishable. The purpose of this study was to determine the functional characteristics of trash fish through fillet preparation techniques and types of fish. This study used a completely randomized design method. The first factor is the type of fish consisting of Orangefin ponyfish (Leiognathus bindus Valenciennes, 1835), Chacunda gizzard-shad (Anodontostoma chacunda Hamilton, 1822) and Sardine (Sardinella Fimbriata Valenciennes, 1847). The second factor was the type of preparation technique which consisted of mechanical, blanching, 1 % acid immersion and 1 % papain enzyme immersion. The data obtained were then analyzed descriptively from the preparation technique for each observation parameter and presented in tabular form and plotted in graphical form. The results of this study indicate that Orangefin ponyfish, Chacunda gizzardshad and Sardine fish have a range of functional properties of the three types of fish, namely: foaming power (17.68 % to 61.87 %), foam stability (50 % to 57.14 %), emulsifying power (3.31 % to 4.29 %), emulsion stability (1.91 % to 3.37 %), WHC (33.9 % to 46.64 %), and OHC (24.75 % to 29.57 %).
Key words: Fish fillet / functional properties / preparation technique / trash fish / waste utilization
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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