Effect of Brine Concentration on the Nutrient Content and Fatty Acid Profile of Canned Catfish [Pangasius Sutchi (Fowler, 1937)]

Indonesia has many marine resources, including catfish [Pangasius sutchi (Fowler, 1937)]. There are many catfish in Gunungkidul, Yogyakarta, however the current processed catfish product has low shelf life. Therefore, in this research, the value and shelf life of catfish product were increased with canning process, using brine. The purpose of this study was to investigate the effect of different concentration of brine on the nutrient content of canned catfish and identify the fatty acid profile on catfish and canned catfish. Research methodology consist of (i) creating three different brine (1%; 2%; 3%) and water solution (control 0%), (ii) canning process of catfish, and (iii) analysis of nutrient content and fatty acid profile of the product. The results showed the use of different concentration of brine have effect on ash content and fat content of canned catfish. Content of ash was increased about 1.47% approximately with the higher concentration of brine. Content of fat catfish was decreased about 30% approximately with the addition of brine. There are no significant effect of different brine concentration on catfish protein content. Protein content were 59.36% for control (0%), 60.85% for canned catfish with 1% brine concentration, 59.07% for canned catfish with 2% brine concentration, and 61.69% for canned catfish with 3% brine concentration. Analysis was conducted three times. The analyse of fatty acid profile showed that it was influenced by canning process and use of the medium (brine). On the fresh catfish, the procentage of poly unsaturated fatty acid was higher than the others. On the canned catfish, the procentage of saturated fatty acid was higher than the others.