The Best Treatment of Snakehead Fish Parts in Albumin and Gelatine Extraction Using a Temperature-Controlled Steamer

Alan Tompunu; Zainuddin Nawawi; Bhakti Yudho Suprapto; Suci Dwijayanti; Marta Tika Handayani

doi:10.53893/ijrvocas.v5i2.437

Authors

Alan Tompunu Computer Engineering, Politeknik Negeri Sriwijaya
Zainuddin Nawawi Electrical Engineering, Sriwijaya University
Bhakti Yudho Suprapto Electrical Engineering, Sriwijaya University
Suci Dwijayanti Electrical Engineering, Sriwijaya University
Marta Tika Handayani Food Technology, Sriwijaya State Polytechnic

DOI:

https://doi.org/10.53893/ijrvocas.v5i2.437

Keywords:

Parts of snakehead, albumin, gelatine, temperature-controlled steamer

Abstract

Snakehead fish (Channa striata) is known for its high albumin and collagen content, which can be processed into albumin and gelatine compounds widely used in the food, pharmaceutical, and cosmetic industries. This study aims to determine the most effective treatment of different parts of snakehead fish (e.g., flesh, skin, and bones) in the extraction of albumin and gelatine using a temperature-controlled steamer. Parts of snakehead fish were applied to evaluate their impact on the yield and quality of the extracted compounds. The analysis focused on albumin content and gelatine content. Results indicate that specific fish parts have a significant influence on the extraction efficiency. The optimal treatment was found to be meat only, yielding the highest albumin and lower gelatine quality while maintaining functional properties. These findings underscore the importance of selecting parts precisely to maximize the extraction potential of snakehead fish derivatives.

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