Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil microencapsulation yield (24.13%).

Fisheries processing produces fish skin as a by-product. By using simple technology, the skin can be processed to produce high-protein snack foods, that the taste can be adjusted to the public tastes, such as chips. The economic value of these skin chips can be improved if they are packaged attractively and processed to a contemporary taste. The purpose of this study was to innovate technology in the utilization of fishery by-products to produce the salted egg fish skin chips and analyze its characteristics before and after storage. Fish skin used was tilapia fish (Oreochromis niloticus). The methods include the fish skin blanching using water at a temperature of 90°C for approximately 2 minutes, draining, and soaking in a 0.5% sodium bicarbonate solution at 21-23°C for 15 minutes, then salt 2% and garlic 2.5% (w/w) adding then deep frying with an oil temperature of 170-180°C for 75 seconds. Salted egg fish skin chips were packed in aluminum foil pouches and stored for 84 days. The parameters observed were yield, water content, ash content, protein content, fat content, and rancidity (TBA), physical tests (crispness, i.e., hardness and breaking force also aw), and microbiological analysis (total mold). The results showed that the yield of dried tilapia skin was 37.30%; water content increased during the storage and the same condition for ash content, protein content, fat content, and rancidity, but they did not change significantly. Likewise, crispness values were decreased, but aw values were increased during storage. While the total mold increased, but the value was still within safe limits. The salted egg chips from tilapia fish skin could still be developed to be accepted and safe for consumption by the consumers.

Snakehead fish (Channa striata) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery process. The extraction of snakehead fish for functional food produces solid by-product that can be utilized into Fish Protein Concentrate (FPC) powder. The FPC powder can be applied into various food products, including cookies. Study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product. Study showed that addition of 5 and 10% FPC powder into cookies formulation increased fat and protein contents, improves texture as well as appearance of cookies. FPC powder with concentration of 10% resulted in cookies with higher protein content (11,41%), texture and appearance. However, further study is suggested to eliminate the fishy odor and taste produced by FPC.

Concentrated unsaturated fatty acids are processed from refined catfish oil extracted from belly meat which is the byproduct of the industry processing pangasius fillets. This belly part contains high enough fat which can be used as a source of essential fatty acids. This essential fatty acid is useful for human health and can reduce the risk of cancer and cardiovascular disease. The purpose of this study was to evaluate the physical and chemical characteristics of the encapsulated concentrated unsaturated fatty acids that have been produced. This study used a combination of coatings (maltodextrin and sodium caseinate; 9:1, 8:2, 7:3) with a ratio of unsaturated fatty acid concentrate with coating 1:5. The physicochemical characteristics analyzed were microencapsulation efficiency, dried encapsulated yield, emulsion viscosity, wettability, water solubility, morphology (SEM) and hygroscopicity. Based on the results of the study show that the ratio of 9:1 is the most optimal comparison in this study which have the lowest emulsion viscosity 12.60 cP with the efficiency of microencapsulation of 40.91% and the dried encapsulated yield of 47.82%

Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70 o C for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50 o C. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52.