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- W3035321909 abstract "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." @default.
- W3035321909 created "2020-06-19" @default.
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- W3035321909 date "2020-06-01" @default.
- W3035321909 modified "2023-10-01" @default.
- W3035321909 title "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" @default.
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- W3035321909 doi "https://doi.org/10.1016/j.mcpsp.2020.100120" @default.
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