Fish and seaweed (Eucheuma cotonii) meatball for reducing constipation effect

Abstract

Functions of dietary fiber include increasing stool mass and reducing intestinal transit time which can be used to prevent constipation. This study aims to determine the ability of mixed catfish meatballs and sea grass flour to reduce constipation through two stages. The first stage was to get the best meatball quality (ratio of tapioca composition and seaweed flour manipulated at 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%) followed by the second stage which was in vivo testing for rat with doses of meatballs manipulated at 2 g, 4 g, 6 g and 8 g. Research data were analyzed with one-way variance analysis with a confidence level of 95%. Composition of tapioca and seaweed flour at 70%: 30% was the best fish meatball formula resulting in these data: 64.90% moisture content, 2.00% ash, 5.76% fat, 13.91% protein, 13.43% carbohydrate, total food fiber 5.94%) with sensory value: appearance 8.67 (smooth, not hollow, and bright surface), flavor 7.00 (less fish flavor), taste 6.67 (less meat fish taste), texture 9 (solid, compact, springy). The in vivo test showed that administration of 2 g / 200 g weigh body of rat was able to produce rat feces back to normal condition (47.93% moisture content) with a frequency of defecation 21 times per day (no constipation any more).