Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats
In 2022, Indonesia has prevalence of stunting over 20%. One of the variables that can contribute to stunting is protein deficiency. This issue can be mitigated by providing a sufficient consumption of animal protein. Implementing food formulation as a means of diversifying local food sources is a st...
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Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25064/1/SSB%2014.pdf http://journalarticle.ukm.my/25064/ https://www.ukm.my/jsm/english_journals/vol54num1_2025/contentsVol54num1_2025.html |
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| author | Adi, Annis Catur Salisa, Wizara Muhammad Taher, Rifqi, Mahmud Aditya Rachmawati, Heni |
| author_facet | Adi, Annis Catur Salisa, Wizara Muhammad Taher, Rifqi, Mahmud Aditya Rachmawati, Heni |
| author_sort | Adi, Annis Catur |
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| content_provider | Universiti Kebangsaan Malaysia |
| content_source | UKM Journal Article Repository |
| continent | Asia |
| country | Malaysia |
| description | In 2022, Indonesia has prevalence of stunting over 20%. One of the variables that can contribute to stunting is protein deficiency. This issue can be mitigated by providing a sufficient consumption of animal protein. Implementing food formulation as a means of diversifying local food sources is a strategy to address the issue of stunting while improving food security. This study aimed to assure the standard quality, nutritional content, level of consumer acceptance, and the impact of a composite flour made from a combination of catfish and fermented sweet potato, which had been enriched with micronutrients. The research process encompassed several stages: formulation, evaluation of product characteristics and compliance to regulatory standards of food contaminants, nutritional content, hedonic tests by panelists, and animal model as pre-clinical testing. The findings indicated that flour consisted of catfish and fermented sweet potato enriched with micronutrients served as a high-protein mixture (25.35%, while ordinary flour 13%) encompassing a complete range of nutrients. This formulation fulfills the requirements for product standards and ensures food safety. The product meets panelists acceptance (taste rating >3.5 means like) and is a suitable ingredient for various processing methods. In animal model, this product can significantly increase the body weight of malnourished rats (p<0.05). Catfish and sweet potato are potential local foods serving high-protein flour. This flour enriched with micronutrients can further improve the nutritional content, high acceptability, demonstrate optimal characteristics, food contaminants-free, and proven to increase body weight on rats. |
| format | Article |
| id | my-ukm.journal.25064 |
| institution | Universiti Kebangsaan Malaysia |
| language | en |
| publishDate | 2025 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | eprints |
| spelling | my-ukm.journal.250642025-04-08T07:38:38Z http://journalarticle.ukm.my/25064/ Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats Adi, Annis Catur Salisa, Wizara Muhammad Taher, Rifqi, Mahmud Aditya Rachmawati, Heni In 2022, Indonesia has prevalence of stunting over 20%. One of the variables that can contribute to stunting is protein deficiency. This issue can be mitigated by providing a sufficient consumption of animal protein. Implementing food formulation as a means of diversifying local food sources is a strategy to address the issue of stunting while improving food security. This study aimed to assure the standard quality, nutritional content, level of consumer acceptance, and the impact of a composite flour made from a combination of catfish and fermented sweet potato, which had been enriched with micronutrients. The research process encompassed several stages: formulation, evaluation of product characteristics and compliance to regulatory standards of food contaminants, nutritional content, hedonic tests by panelists, and animal model as pre-clinical testing. The findings indicated that flour consisted of catfish and fermented sweet potato enriched with micronutrients served as a high-protein mixture (25.35%, while ordinary flour 13%) encompassing a complete range of nutrients. This formulation fulfills the requirements for product standards and ensures food safety. The product meets panelists acceptance (taste rating >3.5 means like) and is a suitable ingredient for various processing methods. In animal model, this product can significantly increase the body weight of malnourished rats (p<0.05). Catfish and sweet potato are potential local foods serving high-protein flour. This flour enriched with micronutrients can further improve the nutritional content, high acceptability, demonstrate optimal characteristics, food contaminants-free, and proven to increase body weight on rats. Penerbit Universiti Kebangsaan Malaysia 2025 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/25064/1/SSB%2014.pdf Adi, Annis Catur and Salisa, Wizara and Muhammad Taher, and Rifqi, Mahmud Aditya and Rachmawati, Heni (2025) Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats. Sains Malaysiana, 54 (1). pp. 175-185. ISSN 0126-6039 https://www.ukm.my/jsm/english_journals/vol54num1_2025/contentsVol54num1_2025.html |
| spellingShingle | Adi, Annis Catur Salisa, Wizara Muhammad Taher, Rifqi, Mahmud Aditya Rachmawati, Heni Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| title | Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| title_full | Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| title_fullStr | Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| title_full_unstemmed | Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| title_short | Characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| title_sort | characteristics of high protein product-derived from catfish mixed with fermented sweet potato flours and its impact on malnourished rats |
| url | http://journalarticle.ukm.my/25064/1/SSB%2014.pdf http://journalarticle.ukm.my/25064/ https://www.ukm.my/jsm/english_journals/vol54num1_2025/contentsVol54num1_2025.html |
| url_provider | http://journalarticle.ukm.my/ |