Hedonic and Chemical Profile of Albumin Extract from Snakehead Fish (<i>Channa striata</i>) and Toman Fish (<i>Channa micropeltes</i>)

Abstract Albumin extract is a product of diversified fishery processing based on local food, specifically snakehead fish and toman fish. The aim of this research is to determine the hedonic and chemical profiles of albumin extracts from snakehead and toman fish. The research method is experimental with two treatments, namely albumin extract from snakehead fish and toman fish, and data analysis was conducted using an independent t-test. The results showed that different types of fish significantly affected taste, color, and overall preference, but had no significant effect on aroma and texture of the albumin extract. The pH values of the albumin extracts were 5.80 for toman fish and 5.27 for snakehead fish, indicating that the type of extract significantly affected the pH and albumin value. The dissolved protein and albumin contents were 4.49 mg/mL and 1711 mg/mL for the snakehead fish albumin extract, and 4.06 mg/mL and 1348 mg/mL for the toman fish albumin extract, showing that the type of extract did not significantly affect the dissolved protein and albumin content. The conclusion of this study indicates that the hedonic test results showed that panelists preferred the snakehead fish albumin extract, but the chemical characteristics of the albumin extracts from both fish did not differ significantly, suggesting that both snakehead and toman fish albumin extracts could be potential substitutes for human plasma albumin.