Comparative Study of Thermal Effects on Protein-Enriched Cassava Starch with Snakehead Fish and Mackerel Proteins

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Published Nov 30, 2025
https://doi.org/10.55043/jaast.v9i4.356
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Vol. 9 No. 4 (2025): Journal of Applied Agricultural Science and Technology

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Agus Supriadi
Sriwijaya University
https://orcid.org/0000-0002-9002-6137
Siti Hanggita Rachmawati
Sriwijaya University
https://orcid.org/0000-0002-8570-962X
Sherly Ridhowati
Sriwijaya University
Gama Dian Nugroho
Sriwijaya University
Daniel Saputra
Sriwijaya University
https://orcid.org/0000-0001-6264-8708

Abstract

Cassava-starch composites enriched with fish proteins offer a means to tailor texture and moisture management during thermal processing. We evaluated ten formulations (P1–P10) with varying proportions of snakehead fish and mackerel proteins and measured expansion, water absorption, color (ΔE*), and density. Expansion peaked at low protein ratios and subsequently declined: mackerel P2 reached 4.38 ± 0.96%, snakehead P1 reached 4.08 ± 1.40%, and both decreasing to 0.8% at P10. Water absorption also decreased with increasing protein, from 14.04 ± 0.93% (mackerel P1) and 11.67 ± 1.36% (snakehead P1) to 5.54 ± 2.16% and 4.10 ± 0.41% at P10, respectively. The water-absorption-expansion relationship was non-linear and best described by second-order polynomials (Snakehead: y = 0.0764x² − 0.8101x + 2.9686; R² = 0.978 and Mackerel: y = 0.0975x² − 1.4896x + 6.1685; R² = 0.960), indicating diminishing expansion gains at higher absorption. Apparent (saturated) density increased during soaking and plateaued at ~150 min; lower-protein formulations exhibited higher saturated density due to greater water uptake. Collectively, these results show that choosing the protein type and ratio enables targeted control of expansion, hydration, and density—mackerel favoring higher expansion at lower absorption, and snakehead providing a more gradual, controllable response—offering practical levers for designing fish-protein–starch products with desired textures.

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Author Biographies

Agus Supriadi, Sriwijaya University

Department of Fisheries Product Technology

Siti Hanggita Rachmawati, Sriwijaya University

Department of Fisheries Product Technology

Sherly Ridhowati, Sriwijaya University

Department of Fisheries Product Technology

Gama Dian Nugroho, Sriwijaya University

Department of Fisheries Product Technology

Daniel Saputra, Sriwijaya University

Department of Agricultural Engineering

How to Cite
1.
Supriadi A, Rachmawati SH, Ridhowati S, Nugroho GD, Saputra D. Comparative Study of Thermal Effects on Protein-Enriched Cassava Starch with Snakehead Fish and Mackerel Proteins. J. appl. agricultural sci. technol. [Internet]. 2025Nov.30 [cited 2025Dec.1];9(4):528-43. Available from: https://www.jaast.org/index.php/jaast/article/view/356

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