Organoleptic Characteristics of the Albumin of Snakehead Fish (Channa striata) with the Addition of Bay and Basil Leaves

Abstract

Snakehead fish is a very rich source of albumin, an important type of protein that the human body needs every day. The source of snakehead fish albumin is very good for sufferers of hypoalbumin (low albumin) and healing post-operative wounds or burns. In rural areas, post-circumcision boys are always advised to consume this type of fish to heal faster, women after giving birth, and post-operative patients are advised to consume it to speed up wound healing. The organoleptic characteristics of snakehead fish albumin consist of color, aroma, taste and texture of snakehead fish albumin. The average organoleptic value of snakehead fish albumin color without treatment was 5.08 (neutral), with the treatment of adding basil leaves during albumin extraction it was 5.24 (neutral), the organoleptic value of albumin with the addition of bay leaves during albumin extraction was 5 .2 (neutral) and the organoleptic value of albumin with the addition of basil leaves and bay leaves during albumin extraction is 6.8 (close to like). The average organoleptic value of snakehead fish albumin aroma without treatment was 4.68 (close to neutral), with the treatment of adding basil leaves during albumin extraction it was 6.44 (somewhat good), the organoleptic value of albumin aroma with the addition of bay leaves during albumin extraction of 5.2 (neutral) and the organoleptic value of albumin with the addition of basil leaves and bay leaves during albumin extraction was 4.15 (somewhat unfavorable). The more leaves you add, both basil leaves and bay leaves, the more the albumin aroma you get will increase. The average organoleptic value of the taste of snakehead fish albumin without treatment was 4 (somewhat disliked), with the treatment of adding basil leaves during albumin extraction it was 5.6 (close to somewhat liking), the organoleptic value of albumin with the addition of bay leaves during albumin extraction was equal to 5.44 (close to liking) and with the addition of basil leaves and bay leaves the texture organoleptic value was 6.64 (close to liking). The average organoleptic value of snakehead fish albumin texture without treatment was 5 (neutral), with the treatment of adding basil leaves during albumin extraction was 6.84 (close to liking), the organoleptic value of albumin with the addition of bay leaves during albumin extraction was 6.84 (close to like), with the addition of basil leaves and bay leaves, the texture organoleptic value is 6.2 (somewhat like).