Characterization of Functional Properties and Nutritional Values of Roe Protein Concentrate of Skipjack (Katsuwonus pelamis) and Its Application on Making Infant Food Formulation

Abstract

The smoked skipjack processing industry is one of the oldest industry and it has been running in traditional processing management. Smoked skipjack processing produces by product around 20-30% including gills, roe, viscera and others. By products of industry can be utilized for feed, food and potencialy developed as bioactive supplement and functional food as well. Roes are source of protein that can be used as raw material for roes protein concentrate (RPC). RPC can be produced by removing fat and moisture contents to obtain high protein concentrate that can be used as an enrichment ingredient in the low protein diet. Deficiency of protein intake in children is one problems in Indonesia. Complementary foods of ASI or infant food are needed to reduce malnutrition in children. This research was conducted to exploit the utilization of skipjack roes as RPC raw material, to determine RPC nutritional composition and functional properties and its application in the manufacture of complementary infant foods. The research was conducted in two steps. The first steps was production of FRPC, using two kind of solvent (isopropyl alcohol and ethanol) and extraction frequencies (1, 2 and 3 times). Second steps of this research was conducted in applications of RPC as substitution in making infat food biscuit. The results showed that extraction with isopropyl alcohol (IPA) and 3 times extractions was the best method on RPC production. RPC skipjack was classified into grade B of FPC, which had protein and fat contents of 71.78% and 2.48%, respectively and also contained 8 essential amino acids with lysine (70.76 mg/g) and leucine (64.91 mg/g of protein) as the major essential amino acid. The best formulation of infant biscuits based on the results of organoleptic tests was F2 formula. Protein content of F2 formula was 19.42%, which was higher compared to control formulation and commercial products. Composition and nutritional values of F2 formulation was comfirmed with the National Indonesia Standar (SNI) and FAO standard requirement. RPC with F2 formula contained 8 essential amino acids with leucine (61.79 mg/g) and lysine (44.28 mg / g) as the major essential amino acids.