Physicochemical Characteristics Fish Protein Concentrate from Cyprinus carpio
This study aimed to analyze the chemical and physical characteristics of fish protein concentrates (FPC) made from carp. Carp (Cyprinus carpio) collected from Cirata Reservoir West Java, Indonesia. The research method used was experimental, protein extraction method using Sodium Bicarbonate (NaHCO3), Sodium Chloride (NaCl), and food grade ethanol solvent. The chemical characteristics parameters observed included protein, fat, water, and ash content. Physical characteristics consist of emulsion capacity, bulk density, foaming capacity and stability, water and oil absorption. The result showed that nutrition of carp fish protein concentrate contained 75.65% ± 0.24 of protein, 3.51% ± 0:32 of fat, 9.82% ± 0.04 of water, and 3.14% ± 0.03 of ash content. The physical characteristics were 88.0% of emulsion capacity, 0.53 g/ml of bulk density, 0.08 ml of foaming capacity, 0.35 foaming stability (10 minutes), 9.33 ml/g of water absorption, and 2.45 ml/g of oil absorption fish protein concentrate. Based on protein content, carp fish protein concentrate included in the A type of protein concentrate quality.