Wesly Pasaribu, Theny Intan Berlian Kurniati Pah, Immaria Fransira, Asriati Djonu, Lebrina Ivantry Boikh

Nutritional Content of Catfish Nuggets from Aquaponic Cultivation

Introduction

Nutritional content of catfish nuggets from aquaponic cultivation. Discover the high nutritional content of aquaponic catfish nuggets, including protein, carbohydrates, and fat, making them a healthy alternative to chicken nuggets.

Abstract

Catfish (Clarias sp.) has high nutritional content. However, processed products such as nuggets from this fish are still limited in Kupang city. So, the nutritional content of the nuggets is less known. Therefore, this study aims to analyze the nutritional content of catfish nuggets derived from aquaponic cultivation, with proximate analysis. The stages of making catfish nuggets briefly begin with ground meat, then steamed, then coated with breadcrumbs and stored in the freezer. The proximate test obtained was the content of 11.67% protein, 30.139% carbohydrates, 7.82% fat, 48.137% water content, 2.22% ash and 0.014% crude fiber. So, with its nutritional content, catfish nuggets can be used as a substitute for chicken nuggets.

Review

This study addresses a pertinent local need in Kupang city by investigating the nutritional profile of catfish nuggets derived from aquaponic cultivation, an area where processed fish products are noted to be limited. The authors aim to fill this knowledge gap by employing proximate analysis to characterize the macronutrient and ash content of these novel nuggets. The initiative to develop value-added products from a nutritious source like catfish, particularly from a sustainable aquaponic system, represents a commendable effort toward local food security and product diversification. The proximate analysis revealed a nutritional composition comprising 11.67% protein, 30.139% carbohydrates, 7.82% fat, 48.137% water, 2.22% ash, and 0.014% crude fiber. These figures offer an initial snapshot of the product's nutritional value. The reported protein content indicates a moderate source of protein, while the carbohydrate level is notably higher than typically found in plain fish or meat products, suggesting a significant contribution from other ingredients in the nugget formulation, such as breading. The authors conclude that these catfish nuggets possess suitable nutritional content to serve as a substitute for chicken nuggets, implying a direct competitive or alternative market position. While the abstract provides valuable initial data, several aspects warrant further detail and contextualization for a comprehensive understanding. The description of the nugget preparation is exceptionally brief ("ground meat, then steamed, then coated with breadcrumbs"), omitting critical information about other ingredients (binders, spices, fillers) that profoundly influence the final nutritional profile, especially the high carbohydrate content. Furthermore, the significance of the "aquaponic cultivation" aspect is not elaborated; it remains unclear if this origin imparts any unique nutritional characteristics to the catfish compared to other farming methods, or if it merely signifies the source of the raw material. Future research would benefit from a direct comparative analysis with commercially available chicken nuggets to substantiate the proposed substitution, as well as an exploration of the sensory properties, shelf-life, and cost-effectiveness to support market adoption effectively.

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