Effect of steaming and pressurized boiling process to the nutrient profile of Papuan cork fish Channa striata as potential protein-rich food to prevent stunting

Abstract

Objective: This study was to analyze the chemical composition of cork fish (Channa striata) of Papua Indonesia. Method: Cork fish meat was steamed and pressure boiled to get filtrate and oil. Raw fish meat, steaming process, and pressurized boiling sample were analyzed for proximate, amino acid, and fatty acid. Result: Proximate analysis revealed that protein content and fat content of dry raw fish meat were 58.68% and 0.65%, respectively. The total amino acid of raw fish meat, steaming process filtrate, and pressure boiled filtrate were 67.49%, 3.38%, and 1.54%, respectively. The total fatty acid of raw fish meat, steaming process oil, and pressure boiled oil were 67.28%, 72.75%, and 85.14%, successively. Conclusion: Cork fish (Channa striata) from Merauke Region of Papua, Indonesia shows the high protein content and interesting profile of amino acid and fatty acid that makes it potential to prevent stunting. C. striata fish is a good source of amino acid, and fatty acid can be served by steaming or pressurized boiling process.

Keywords

• Papuan cork fish
• Amino acid
• Fatty acid