Sensori profile and nutritional value of several species of catfish and Nasutus hybrid

Research on sensory profile and nutritional value of fish fillet made from Siam (Pangasius hypopthalmus), Jambal (Pangasius djambal Bleeker), Pasupati, Nasutus and hybrid of Siam and Nasutus (Nasutus hybrid) of catfish has been performed. Sensory analysis were performed on overall difference, attribute difference, preference and ranking tests. Observation was also conducted on edible portion and nutritional value (proximate analysis and amino acid profile). Results showed that fillet color of Nasutus hybrid was more similar to that of Nasutus rather than to Siam fillets. The color of Nasutus hybrid fillet was significantly different compared to that of Nasutus and Siam fillets. The panelists preferred to Nasutus hybrid than Pasupati fillets. Texture of Nasutus hybrid fillet was significantly different compared to those of Jambal and Nasutus fillets, which was compact and solid, but similar to those of Siam and Pasupati catfish fillet which was slightly compact and slightly solid. Based on colour intensity and result of attribute difference and preference tests, panelists showed their preference (from high to low) on Jambal, Nasutus, Nasutus hybrid, Pasupati and Siam, respectively. Nasutus hybrid fillet had the highest edible portion (49 %) and significantly lower in moisture, fat and protein contents than those of Siam and Nasutus fillets. The essential amino acid content of Siam catfish is the highest among the catfish fillets. Amino acid profile of Nasutus hybrid, Jambal, Pasupati and Nasutus fillets were similiar, except for Siam fillet which contains higher glysine, leusine, isoleusine, histidine, serine, threonine and proline than that of other catfish filltes.Original Abstract: Penelitian mengenai profil sensori dan nilai gizi filet patin Siam (Pangasius hypopthalmus), Jambal (Pangasius djambal Bleeker), Pasupati, Nasutus serta hasil silangan Siam dan Nasutus (hibrid Nasutus) telah dilakukan. Analisis sensori dilakukan dengan uji pembeda menyeluruh, uji pembeda atribut, uji kesukaan, dan uji rangking. Pengamatan lainnya dilakukan terhadap edible portion dan nilai gizi (proksimat dan profil asam amino). Hasil penelitian menunjukkan bahwa filet patin hibrid Nasutus lebih memiliki kesamaan warna dengan filet patin Nasutus daripada filet patin Siam. Warna daging filet patin hibrid Nasutus berbeda nyata dengan induknya yaitu patin Nasutus dan patin Siam. Panelis lebih menyukai warna filet patin hibrid Nasutus dibandingkan dengan patin Pasupati. Patin hibr