International Journal of Science and Applied Technology

The Effect of Different Raw Material Handlings Toward Fat Content and Fatty Acid Profile of Tailed ( albilabris) Flour

Dian Iriani1*, Sumarto2, Jansen Tumpubolon3

1,2,3Department of Fishery Processing Technology, Faculty of Fisheries and Marine Science, Universitas Riau [email protected], [email protected]

*Corresponding Author

Abstract: The purposed of this study was to determine the fat content value and fatty acid profiles of eel tailed catfish (Paraplotosus albilabris) flour from different raw material handlings. The fish as raw material was obtained from Rokan Hilir district waters of Riau Province. The experimental method was used in this research with three methods of raw material handlings i.e. from fresh fish, cold fish and frozen fish. The results showed that the fat content of fish flour from fresh handling was higher than cold and frozen fish, moreover the fat content of frozen fish was higher than cold handling. The catfish flour from the cooling and freezing process still meets the standard requirements (SNI) as the quality standard I of fish flour (<8%). There were seven types of fatty acids in eel tailed catfish flour: lauric, myristic, palmitic, stearic, oleic, linoleic, and linolenic, whereas the palmitic acid was the highest among of them. The palmitic acid of fresh eel tailed catfish flour (2.28%) was higher than cold (1.13%) and frozen (2.13%), moreover the palmitic acid in frozen eel tailed catfish flour was higher than cold eel tailed catfish flour.

Keywords: Fat content, fatty acid, Paraplotosus albilabris, fish flour, raw material.

1. Introduction The eel tailed catfish (Paraplotosus albilabris) or in Indonesia we called “sembilang fish” is one of the economical rosources in Riau Province and has a lot of protein content that is often consumed by humans. Having the potential of economic value and high protein, the fish must be maintained and must be known in advance about the fish information biologically by knowing fat content, protein content, moisture content, and ash content accumulated in the body. Several types of fish belonging to the catfish group, namely catfish and eel tailed catfish also have an adaptation system in the form of pectoral fins or dorsal fins which have poison glands in the pectoral fin or . The poison glands owned by fish from the catfish group are derivatives of one of the integumentary systems, the skin [1]. Toxins found in catfish groups are included in the type of ichthyoacanthotoxins, which are poisons released through patil or thorns by fish. These toxins are generally neurotoxic and hemolytic which can cause fever, muscle spasms, and respiratory disorders [2]. According to some sources that comes from the habits and myths circulating in the community that consuming eel tailed catfish can help to speed up the pregnancy process which is thought to produce hormones related to the pregnancy process for women, but it has not been scientifically proven. Furthermore, the eel tailed catfish (sea catfish) are thought to contain rich in omega-3 so that they are capable of heart health, lower blood pressure, and avoid blood clots, and it is suspected that there are many more benefits of consuming fish for humans. For detailed information about the chemical content of fish, Sembilang is not yet available; moreover it is associated with how to handle fish with regard to chemical components. Based on this, researchers are interested in conducting research on the fat content and fatty acids profile of eel tailed catfish (Paraplotosus albilabris) flour with different of raw material handlings.

2. Related Works Sembilang fish in English is known as the white-eel tailed catfish, a fish of the white catfish type. Sembilang Fish is one of economical fishery resource important belonging to the family Plotosidae [3]. There are only two types of sembilang that live on Indonesia from the Plotosidae family, that are

IJSAT, Vol. 4, No. 1, 2019 https://ijsat.unri.ac.id 27 International Journal of Science and Applied Technology black and white stripped coral sembilang and Sembilang fish commonly known as catfish [4]. These fish have eel-like bodies. Their tails are pointed or bluntly rounded. Most have four pairs of barbels. The adipose fin is absent. The tail fin is formed by the joining of the second dorsal fin, the caudal fin, and the anal fin, forming a single, continuous fin [5].

3. Material & Methodology 3.1. Data The time of this research was carried out for six months in 2017. From the water, the fish was transported to the Fisheries Product Technology and Fisheries Product Chemical Laboratory, Faculty of Fisheries and Marine, Universitas Riau and Science Laboratory of Bogor Agricultural University for observation and analysis. This research used samples of Sembilang fish in measurement and laboratory analysis related to fat content and fatty acid profiles of eel tailed catfish. Data was collected using three replications to obtain high validity data and reduce error rates for each different treatment.

3.2. Method The implementation of this research was carried out in several stages. The first stage was the process of preparation and handling of fish raw materials, such as weeding, cleaning the fish and handling of raw material for fresh fish as a control, cold fish handling, and frozen fish. The next stage was the process of making fish flour, and analyzing fat content with AOAC method and fatty acid profile with Chromatoghraphy method [6].

3.2.1.Without Handling (fresh condition control) Fresh fish that was obtained immediately put into a cool box containing ice to maintain its freshness and then taken to the laboratory to continue the next stage. After being in the laboratory, the fish freshly weeded, gills and its stomach contents were removed. Then the Sembilang fish was washed using running water and after that it was soaked in a 5% concentration salt solution for 15 minutes (5 grams of salt and 100 ml of water) with the aim of removing dirt and mucus. After soaking, the fish was filled to get the meat, but the skin and large parts of the bone were removed. The removal of the skin aims to make the fish flour produced has a brighter color. After being filtered, the meat of the fish was washed to remove dirt that was attached to fish meat. Then, the fish was steamed for 30 minutes with a temperature of 100ºC and then pressed to reduce water and fat content. After that, the drying process was carried out using an oven at a temperature of 55-60ºC for 4 hours. Then, the material through the grinding process to become flour using a blender, as well as the sieving process to get fine fish flour.

3.2.2. Cooling Handling The fish was first weeded and the gills and stomach contents were removed, then the fish was washed using running water and after that it was soaked in a 5% concentration salt solution for 15 minutes (5 grams of salt and 100 ml of water) in order to remove dirt and mucus attached . After being soaked the fish cooled in the refrigerator at a temperature ± 5 °C for 3 days and after that the fish was filled in to fill the meat, but the skin and the large bones were removed. The removal of the skin aims to make the fish flour has a brighter color. After filling, the fish was steamed for 30 minutes with a temperature of 100ºC and then pressed to reduce moisture and fat content. After that the drying process was carried out using an oven at a temperature of 55-60 ºC for 4 hours. Then the material through the grinding process to become flour using a blender, as well as the sieving process to get fine fish flour.

3.2.3. Freezing Handling The fish was first weeded and the gills and stomach contents were removed, then the fish was washed using running water and after that it was soaked in a 5% concentration salt solution for 15 minutes (5 grams of salt and 100 ml of water) in order to remove dirt and mucus attached . After soaking the fish was froze at a temperature ± -18 °C for 3 days in the freezer. Fish that have been frozen before was processed into fish flour first through the thawing process. The process of thawing was done by soaking frozen fish in running clean water. After the thawing process, the fish was filled to get the

IJSAT, Vol. 4, No. 1, 2019 https://ijsat.unri.ac.id 28 International Journal of Science and Applied Technology meat, but the skin and large parts of the bone were removed. The removal of the skin aims to make the fish flour produced has a brighter color. After filling, the fish was steamed for 30 minutes with a temperature of 100ºC and then pressed to reduce moisture and fat content, after that the process of drying the material using an oven at a temperature 55-60 ºC for 4 hours. Then the material through the grinding process to become flour using a blender, as well as the sieving process to get fine fish flour.

4. Results and Discussion 4.1. Result The fat content and fatty acid profiles of eel tailed catfish flour from different raw material handlings can be seen on Table 1.

Table 1. The Average Fat Content of Eel Tailed Catfish (Paraplotosus albilabris) Flour with Different Raw Material Handlings Treatments Fat content (%) Fresh 9.13 Cold 4.20 Frozen 4.79 Analysis of fatty acid profiles was carried out using Gas Chromatography. From the analysis of fatty acids in eel tailed catfish flour showed that the eel tailed catfish flour with different handling methods i.e. fresh, cold, and frozen fish were contained fatty acids consisting of saturated fatty acids, monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). For more details, the results of the analysis of fatty acid profiles of eel tailed catfish flour with different handling methods can be seen in Table 2. The most types of saturated fatty acids from three treatments were palmitic saturated fatty acids (C16-0). The amount of palmitic acid in flour from fresh was 2.28%, the flour from cold fish was 1.13%, and the flour from frozen fish was 2.13%.

Table 2. The Composition of Fatty Acid of Eel Tailed Catfish (Paraplotosus albilabris) Flour with Different Raw Material Handlings Treatments No Fatty acid profiles (%) Fresh Cold Frozen 1 Butiric (C4-0) - - - 2 Caproic (C6-0) - - - 3 Caprylic (C8-0) - - - 4 Capric (C10-0) - - - 5 Lauric (C12-0) 0.08 0.03 0.03 6 Myristic (C14-0) 0.37 0.17 0.28 7 Palmitic (C16-0) 2.28 1.13 2.13 8 Stearic (C18-0) 1.12 0.56 0.83 9 Oleic (C18-1) 1.89 0.93 1.49 10 Linoleic (C18-2) 0.18 0.09 0.25 11 Linolenic (C18-3) 0.17 0.09 0.12 Fatty acids total 6.09 3.00 5.13

4.1.1. Saturated Fatty Acid The results of the analysis showed that the fatty acids contained in each fish flour with different raw material handlings had the same type but different amount of saturated fatty acids. The results of the analysis of saturated fatty acid profiles in eel tailed catfish with different handling methods can be seen in Table 3.

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Table 3. The Composition of Saturated Fatty Acid of Eel Tailed Catfish (Paraplotosus albilabris) Flour with Different Raw Material Handlings Treatments No Type of Saturated fatty Acids (%) Fresh Cold Frozen 1 Butiric(C4-0) - - - 2 Caproic (C6-0) - - - 3 Caprylic (C8-0) - - - 4 Capric (C10-0) - - - 5 Lauric (C12-0) 0.08 0.03 0.03 6 Myristic (C14-0) 0.37 0.17 0.28 7 Palmitic (C16-0) 2.28 1.13 2.13 8 Stearic (C18-0) 1.12 0.56 0.83 Total of Saturated fatty acid 3.85 1.89 3.27

4.1.2. Monounsaturated Fatty Acid/MUFA The results of monounsaturated fatty acid (MUFA) analysis showed that the flour from each method of fresh, cold, and frozen handling had the same type with different number (Table 4).

Table 4. The Composition of Monounsaturated Fatty Acids/MUFA) of Eel Tailed Catfish (Paraplotosus albilabris) with Different Raw Material Handlings Treatments No Type of Monounsaturated Fatty Acids (%) Fresh Cold Frozen

1 Oleic (C18-1) 1.89 0.93 1.49

Based on Table 4 it can be seen that Monounsaturated Fatty Acid (MUFA) contained in the eel tailed catfish flour was oleic acid (C18-1). The highest oleic acid was found in the treatment of flour from fresh fish then followed by the treatment of flour from frozen fish and the smallest oleic acid was found in the treatment of cold fish.

4.1.3. Polyunsaturated Fatty Acid/PUFA The results of Polyunsaturated fatty acid (PUFA) analysis showed that the flour from each method of fresh, coled, and frozen handlings had the same type with different number (Table 5).

Tabel 5. The Composition of Polyunsaturated Fatty Acids/PUFA) of Eel Tailed Catfish (Paraplotosus albilabris) with Different Raw Material Handlings Treatments No Type of Polyunsaturated Fatty Acids (%) Fresh Cold Frozen 1 Linoleic (C18-2) 0.18 0.09 0.25 2 Linolenic (C18-3) 0.17 0.09 0.12 Type of Polyunsaturated Fatty Acids 0.35 0.18 0.37

4.2. Discussion Based on the research results, it can be seen that the highest fat content was found in flour from fresh handling (9.13%). Then followed by the fat content in flour from frozen (4.79%) and cold fish (4.20%). The decrease of fat content in the flour from cooled and frozen fish was suspected because of the storage time for 3 days in the cooling and frozen process as raw material for flour so that the fat content in flour was affected. There is no possibility that during the cooling and freezing process the fish could not inhibit the oxidation process so that during the cold and frozen storage process there has been a faster damage of fatty acid content in the fish so that it affects the fat content in fish flour. According to [7] that fat damage can be caused by enzymes contained in fish so that the fat is

IJSAT, Vol. 4, No. 1, 2019 https://ijsat.unri.ac.id 30 International Journal of Science and Applied Technology hydrolyzed. The process of cooling and freezing is effective enough to inhibit the growth of microorganisms in fish. However, enzymatic and non-enzymatic changes in the fish's own body will continue only at a lower speed [8]. Requirements for fat content in fish flour quality standards according to SNI [9] on fish flour quality 1 is a maximum of 8% and on quality 2 is a maximum of 10% so it can be said that the fat content of all fish flour with all methods has met the standards quality of fish flour. Whereas for cold and frozen methods has met the quality of fish flour quality 1 and fish flour with fresh handling method meets quality fish flour standard 2. Based on Table 2, it can be seen that fatty acids were detected in flour from fresh cold and frozen fish had the same type with different amounts. The highest fatty acid in the three samples was palmitic fatty acid (C16-0). According to [10] that fatty acids are divided into saturated and unsaturated fatty acids. Saturated fatty acids have a higher melting point than unsaturated fatty acids and are the basis for determining the physical properties of fats and oils. Fat that is composed of unsaturated fatty acids will be liquid at room temperature, while the fat composed of saturated fatty acids will form solid. Unsaturated fatty acids which contain one double bond are called monounsaturated fatty acids (MUFA). Fatty acids which contain two or more double bonds are called polyunsaturated fatty acids (PUFAs). Saturated fatty acids (SAFA) are fatty acids that do not have double bonds on carbon atoms, this means saturated fatty acids are not sensitive to oxidation and free radical formation as well as unsaturated fatty acids [11]. Saturated fatty acids (SAFA) are fatty acids found in nature and carbon chains are saturated or have no double bonds. The fatty acid chain is generally straight with even numbered carbon atoms. The length of the fatty acid chain varies from 2 to more than 80 carbon atoms but the most common number of carbon atoms is 12-22. Based on the research that has been carried out there are 4 types of saturated fatty acids in Sembilang fish meal, namely lauric, myristic, palmitic, and stearic. The content of saturated fatty acids in the flour from the fresh fish, the flour from the fish was cold, and the flour from the frozen fish was 3.85%, 1.89%, and 3.27%, respectively. The highest saturated fatty acids were found in fresh fish from crossing fish, which was 3.85%, while the lowest saturated fatty acids were found in cold fish from 1.92%. The saturated fatty acids are usually divided into 3 groups, namely short chain saturated fatty acids (SAFA) which are fatty acids with the number of carbon atoms 2 to 6 or also known as volatile fatty acids (volatile ), medium chain saturated fatty acids (Medium Chain Fatty Acid / MCFA) are fatty acids which have 6 to 12 carbon atoms and long chain saturated fatty acids (Long Chain Fatty Acid / LCFA) are fatty acids that have as many as 14-24 carbon atoms [12]. Based on this, saturated fatty acids (SAFA) found in the stained fish meat of different sizes are long chain saturated fatty acids, because most of the fatty acids have a lot of carbon atoms. Compared to saturated fatty acids short and medium chains Long-chain saturated fatty acids are absorbed and metabolized slowly. This fatty acid has a negative effect on health, which can increase cholesterol levels in the blood. The types of saturated fatty acids that are most detectable in fish food with different handling methods are palmitic saturated fatty acids. The amount of palmitic saturated fatty acids in the flour from fresh fish, fresh flour from the fish, and the flour from frozen fish were 2.28%, 1.13%, and 2.13%. Palmitate is the most saturated fatty acid found in foodstuffs which is around 15-50% of all existing fatty acids. Palmitic acid can increase the risk of atherosclerosis, cardiovascular and stroke [13]. The results showed that the types of polyunsaturated fatty acids (PUFA) contained in Sembilang fish flour with different handling methods were linoleic acid and linolenic acid with the amount of fatty acids, namely TSS of 0.35%, TSD of 0.18%, and TSB amounted to 0.37%. Multiple unsaturated fatty acids (PUFAs) are fatty acids which contain two or more double bonds, are liquid at room temperature and even remain liquid at cold temperatures, because their melting points are lower than MUFA or SFA. These fatty acids are found in fish and vegetable oils such as saflowers, corn and sun seeds. Examples of PUFAs are linoleic acid (omega-6), and omega-3, belonging to long chain fatty acids (LCFA) which are commonly found in vegetable / vegetable oils and fish oil [11]. Multiple unsaturated fatty acids consist mainly of polyolefinic acid (polyolefinic acid) with a regular double bond position. The configuration of these polyolefinic fatty acids is cis and the position between the double bonds is interspersed by methylene groups or methylene interrupt patterns [14].

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Linoeic acid (linoleic acid) is classified as an essential polyunsaturated fatty acid (PUFA) by the body. Linoleic acid plays a role in growth, maintenance of cell membranes, regulation of cholesterol metabolism, lowering blood pressure, inhibiting hepatic lipogenesis, transpot lipids, precursors in prostaglandin synthesis, forming arachidonic and in the reproductive process [15]. Natural fatty acids which include omega-3 fatty acids are linoleic (C18: n-3), eicosapentaenoic acid or EPA (C20: 5, n-3) and decosahexaenoic acid or DHA (C22: 6, n-3) , as for the more dominant ones in fish fat, EPA and DHA [16]. EPA and DHA are unsaturated fatty acids that play an important role in the health of the human body and are the largest structural component in phospholipid membranes that regulate membrane fluidity and ion transport [17].

5. Conclusion The results showed that the fat content of fish flour from fresh handling was higher than cold and frozen fish. Morever, the fat content of frozen was higher than cold handling. The catfish flour from the cooling and freezing process still meets the standard requirements (SNI) as the quality standard I of fish flour (<8%). There were 7 types of fatty acids in tailed catfish flour: lauric, myristic, palmitic, stearic, oleic, linoleic, and linolenic, whereas the palmitic acid was the highest among of them. The palmitic acid of fresh catfish flour was higher than cold and frozen. Finally, the palmitic acid in frozen catfish flour was higher than cold catfish flour.

Acknowledgement. This research is fully supported by Institute of Research and Community Services, Universitas Riau for the 2017 DIPA research funding.

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