The nutritional value and sensory properties of shredded fish processed using by product of catfish (Pangasius Sp.) fillet

The study of shredded fish using the by-product of catfish fillet as raw material has been done. This research aims to study the use of by-products whose oil has been extracted to the nutritional value and sensory properties of shredded fish produced. The treatment in this research used the difference in raw materials for shredded fish, namely (A) belly pressed meat, (B) trimming pressed meat, and (C) mixture of both material trimming: belly =1:1. Observations were made on proximate analysis, the color of the shredded product, microbial content, amino acid profile, and sensory properties. The results of this study concluded that shredded product using trimming pressed meat has higher water content and fat content and are significantly different from other treatment. Shredded processed from belly pressed meat contains higher ash content compared to shredded processed with trimming pressed meat and its mixture. Shredded which processing from trimming pressed meat has the highest lightness (L* value) and had the lowest redness color (chroma +a*) and is significantly different from other treatments. The total plate count of shredded fish treated with various raw materials is still below 5 × 10⁵ cfu/g or within the safe limit for food consumption. Panelists prefer shredded processed using belly pressed meat which has the appearance, odor, flavor, texture, and overall better than other treatments. Belly pressed meat or a mixture of both trimming and belly pressed meat can be processed into shredded which still meets SNI 01-37071995 standard for shredded. Shredded contains higher levels of non-essential amino acids, which are dominated by glutamic acid and aspartic acids. Meanwhile, the essential amino acids are dominated by lysine, leucine, and alanine. Based on the standard pattern of essential amino acids released by FAO, shredded were processed from the by-product of catfish fillets, containing very good essential amino acids with chemical values that can meet the needs of the body.