FKM UNAIR Nutritionist creates Biscuit Formula from Catfish

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Dr. Annis Catur Adi, Ir., M.Si, with his creation product Clarisa (Photo: Personal Documentation)

UNAIR NEWS – Who does not like biscuits? They contain nutritions needed for our body. When you eat biscuits, you do not need to worry about their nutrition content because the formula was made directly by Dr. Annis Catur Adi, Ir., M.Si, a nutritionist from FKM UNAIR.

The biscuits with the right formula were named Clarias. The name was taken after the species name of catfish, Clarias sp. The main ingredient used to make Clarias is catfish flour from the head and the meat of the fish. In the process of making, the flour is combined with probiotic Entero cocous IS 2735 which has been microencapsulated (a physical process on active substance such as packaged particles to protect a substance so it is well-kept until it is used).

Annis has made different formulas for babies, teenagers and seniors. The main ingredient for baby Clarias is catfish flour which contains a lot of proteins and three unique amino acids, Threonine, Methionine, and Lysine.

“In the cereals consumed by babies, there are not much amino acids. While the cause for slow baby growth is amino acids deficit. In catfish, there is high amino acid content. It has been tested to babies with low weight. The result showed that the baby gained weight a kilogram,”said the head of Nutrition Department FKM UNAIR.

Different from the baby, Clarias for the teenagers contains more calcium than the protein. Calcium maximizes growth and bone strength of teenagers. So does Clarias for seniors. During old age, osteoporosis happens so the body needs high calcium.

“During teen age, bone formation is optimum, while during old age calcium is needed to replace the porous bones. It needs more food nutrition. We give Clarias which contains more flour from the catfish head,” Annis said.

Innovation and product achievement

This man from Tulungagung has principle of zero waste in processing catfish. All parts of the fish, the head and meat is processed into flour. The transformation to flour was done to attract kids’ interest especially kids who do not like eating fish. Other part, the skin, is used for chips.

“Why flour? First, because animal ingredients turn bad easily. So, we are trying to change the catfish into long-lasting food ingredient. Second, catfish is not so attractive in appearance, especially for kids, so it is not really good. If it becomes flour they will not know if it is catfish. If we use catfish to be the flour, there will be waste when our principle is zero waste. So we take the skin and used for chips,”said the second UNAIR lecturer with achievements in 2014.

From the catfish too, Annis cooperated with his colleagues in culinary field, and turn the fish to various products such as biscuits, crisps, nuggets, meatballs and so on. So far, there are more than 20 kinds of processed products of catfish.

“People has different taste, so we made various product. We develop catfish flour. We work with culinary experts. There are more than 20 kinds of product we create with catfish flour. They are traditional products but contain high protein,”said Annis who owns a mini factory in Bogor.

All catfish innovations were started from his dissertation research in 2009 when he was studying at IPB. From the research, Annis made products of flour and biscuits, which made him awarded Best Innovative Work from Business Innovation center from the Ministry of Research and Technology in 2011.

His products have already distributed in some food stalls and hospitals in Jakarta and Bogor. In East Java, Annis planned to produce them with the people from ex-prostitution area Dolly with helps from Surabaya government. All this time, Clarias is also used as emergency food in some regions with disasters in Indonesia such as Padang earthquake, Merapi, Gamalama and Kelud eruptions. (*)

Author: Defrina Sukma S.

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