Fish protein concentrate (FPC) is a concentrated protein derived from fish meat and itscharacteristics are highly dependent on the methods of preparation used. The purpose of this study was todetermine the effect of different preparation treatments on the physico-chemical properties of niletilapia(Oreochromisniloticus) fish protein concentrate.The nile tilapia used. Was collected alive from shrimp ponds inPangkep Regency, South Sulawesi, Indonesia. The fish was then filleted, red meat trimmed and white meat waschopped in a commercial food processor and stored in a zipped plastic bags at – 20°C until used. The meat wasdivided into two groups for treatments of pressing and unpressing. The pressed and unpressed chopped meatwas then washed with 90% ethanol (1:2 or 1:4, w/v) for 20, 40 and 60 min. to remove lipid and pigments. Thetreated meat was then dried overnight in a forced-air convection oven. The dried nile tilapia FPC was thenanalysed for its physico-chemical characteristics. The results indicated that the preparation treatmentssignificantly affected the characteristics of the nile tilapia FPC. The best results from each treatment showedcharacteristics according to FAO standards (1976) namely the ratio of washing ratio 2:1 with an extraction timeof 60 minutes and the variation of the sample before extraction was pressed having a chemical composition of85.32% protein, 0.55% fat, water content of 11.91% and ash content of 1.25%. And the physical characteristicsinclude 85.9% whiteness, 2.43 g/ml water absorption and 2.37 g/ml oil absorption. The results of this studyindicated that the tilapia fish FPC is classified as type A FPC and is well applied to food ingredients.

Wild tilapia is a pest in the ponds of milkfish and shrimp cultivators and has not been widely used by pond farmers so that small wild tilapia is just thrown away. Utilization of wild tilapia meat as a raw material for protein preparations such as protein concentrate is the right target so as to optimize the potential of wild tilapia. Protein concentrates can be extracted using organic solvents such as ethanol. The aim of this study was to extract protein concentrate from wild tilapia using ethanol as a solvent and to analyze its physico-chemical properties. The stages of this research consisted of fat extraction with 90% ethanol and analysis of its physico-chemical properties. The data are discussed descriptively. The FPC yield obtained was around 19.11% with a protein content of 86.51%, a fat content of 0.55%, whiteness of 86.9% and a moisture content of 10.14%. These results indicate that the FPC of wild tilapia which is extracted for fat using 90% ethanol solvent is almost classified as FPC type A because the FPC water content of wild tilapia is slightly higher. The results of this study are considered not optimal so it is necessary to modify the fat extraction method to obtain better FPC quality.