What type of study is this?

This is a Experimental Study study.

September 17, 2025Open Access

Chemical Composition of Fresh and Dried Penja Fish (Sicyopterus pugnans)

Key Points

Dried Penja fish contains significantly higher protein content at 63.80%, compared to 17.98% in fresh fish.
Dried fish also shows elevated fat (12.70%) and ash (7.88%) levels, while reducing moisture content to 12.54%.
Proximate analysis was performed on both fresh and dried Sicyopterus pugnans to assess their nutritional benefits.
Highlights the nutritional value of Penja fish, suggesting it can serve as a local high-nutrient food source.

Abstract

Sicyopterus pugnans, commonly known as Penja fish, is a freshwater endemic species with a savory taste and distinctive aroma, making it a popular food commodity in West Sulawesi, Indonesia. This fish is commonly consumed either fresh or dried. This study aimed to determine and compare the nutritional composition of Penja fish in fresh and dried forms. The study employed an experimental method using proximate analysis, which included measurements of protein, fat, ash, and moisture content. The samples consisted of fresh Sicyopterus pugnans and traditionally processed dried fish. The results showed that fresh Penja fish contained 17.98% protein, 3.62% fat, 1.55% ash, and 71.87% moisture. In contrast, dried Penja fish exhibited increased nutrient concentrations with 63.80% protein, 12.70% fat, 7.88% ash, and reduced moisture content of 12.54%. The study concludes that Penja fish is highly nutritious, particularly in protein content, and has significant potential to be developed as a high-nutrient local food source.

KI fragen

Bookmark

View Full Paper