Development of Snakehead Fish (Channa Striata) Roulade as a Healthy Snack

Abstract

Snakehead (Channa Striata) fish is a high source of albumin. However, its use in food products remains very limited. Roulade is a type of food commonly consumed by people of various ages, made from processed meat. This study aims to determine the best concentration and level of public preference for snakehead fish roulade. The research was conducted in four stages: defining to identify reference recipes; designing to develop selected reference recipes, namely replacing beef-based ingredients with snakehead fish meat; developing for validity testing with food and nutrition experts; and finally disseminating to test product preferences with 30 panelists, including adolescent children. The favorability test results showed that reference products were in the preferred category, with an average of 3.5, and that development products were in the highly favored category, with an average of 4.1. The best formula for making roulade is to substitute beef for the whole. The results of product innovation show that the use of snakehead fish meat has a real effect on the color, texture, aroma, and taste of the roulade.