Nutritional Characteristics of Protein Isolated from Snakehead (Channa striata) Using the pH-Shift Method

Protein isolate, the purest protein, can be produced through pH regulation so that the resulting amino acid content that can be used to formulate several food products for both human and animal consumptions. Thus, the objectives of present study were: 1) to determine the nutritional content of muscle and muscle flour of snakehead, 2) to obtain optimum alkaline and acid pH of protein isolates from snakehead, and 3) to determine nutritional of protein isolates from snakehead. The method of this research was experimental method by making protein isolates from snakehead by using different alkaline pHs (10, 11, and 12), furthermore, the best alkaline pH treatment followed by different acid pHs (4 and 5). The results showed the nutritional content (protein) of snakehead muscle was 73.32% dry basis (db) with a yield of 37.40%, while the protein content of snakehead muscle flour was 75.57% (db) with a yield of 82.30%. The best alkaline pH was pH 11 that nutritional characteristics were a yield of 9.56% and a protein content of 83.45% (db). Furthermore, pH 4 was the best acid pH that nutritional characteristics were a yield of 9.80%, protein content of 84.20% (db).