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Original Article • Braz. J. Biol. 85 • 2025 • https://doi.org/10.1590/1519-6984.297227 linkcopy

Open-access Fortification of snakehead fish flour rich in essential amino acids in instant cendol processing using the cabinet dryer method

Fortificação de farinha de peixe cabeça-de-cobra rica em aminoácidos essenciais no processamento de cendol instantâneo usando o método de secagem em estufa

AuthorshipSCIMAGO INSTITUTIONS RANKINGS

Abstract

Cendol is a traditional Indonesian drink that all groups like. Cendol is generally made from rice flour and has low nutritional content. Cendol also has a high water content, so its storage period is relatively short. Increasing the nutritional content and reducing the water content of cendol can be done through fortification with snakehead fish meal and diversification with various local carbohydrate sources to substitute rice flour using the cabinet dryer drying method. This study aims to evaluate the chemical characteristics and amino acid profile of instant snakehead fish cendol produced with various local carbohydrate sources using the cabinet dryer method. Treatment ratio of local carbohydrate sources used, namely rice flour: sago flour: porang flour C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:1: 1), C5 (0:1:3), and C6 (0:3:1). The research results show that the addition of sago and porang flour can increase water, protein and crude fiber content. Using rice flour can increase protein levels. The snakehead fish meal can produce cendol with high levels of albumin, reaching 6400 mg/kg, and high levels of amino acids such as glutamate, aspartic acid, arginine, and lysine.

Keywords:
food diversification; porang flour; rice flour; sago flour; snakehead fish

Resumo

Cendol é uma bebida tradicional indonésia apreciada por todos os grupos. Geralmente é preparado à base de farinha de arroz e possui baixo teor nutricional. Além disso, seu alto teor de água resulta em um período de armazenamento relativamente curto. O aumento do teor nutricional e a redução do teor de água do cendol podem ser alcançados por meio da fortificação com farinha de peixe cabeça-de-cobra e da diversificação com diversas fontes de carboidratos locais para substituir a farinha de arroz, utilizando o método de secagem em estufa. A pesquisa utiliza o método de secagem em estufa para determinar as características químicas e os aminoácidos do cendol instantâneo com várias fontes de carboidratos locais. Foram testadas diferentes proporções de fontes de carboidratos locais, a saber: farinha de arroz: farinha de sagu: farinha de porang C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:1:1), C5 (0:1:3) e C6 (0:3:1). Os resultados da pesquisa mostram que a adição de farinha de sagu e porang pode aumentar o teor de água, proteína e fibra bruta. O uso de farinha de arroz pode aumentar os níveis de proteína. A farinha de peixe cabeça-de-cobra pode produzir cendol com altos níveis de albumina, chegando a 6.400 mg/kg, e altos níveis de aminoácidos como glutamato, ácido aspártico, arginina e lisina.

Palavras-chave:
diversificação alimentar; farinha de porang; farinha de arroz; farinha de sagu; peixe cabeça-de-cobra

1. Introduction

Cendol is a traditional Indonesian drink made from wheat flour or rice flour, which is added with natural coloring from suji leaves to produce a green, chewy texture that suits the tastes of Indonesian people. However, the nutritional content of cendol is still low, only dominated by the high carbohydrate content of 12.85% and water content of 81.25% (Fizriani et al., 2021), so it is necessary to fortify to increase the nutritional value of cendol through snakehead fish fortification (Channa streaked).

Snakehead fish contains high levels of protein with a complete amino acid profile. The essential amino acids identified include arginine (1056.34 mg/kg), histidine (633.33 mg/kg), isoleucine (1021.14 mg/kg), leucine (2072.24 mg/kg), lysine (2155.05 mg/kg), valine (1255.03 mg/kg), phenylalanine (1457.18 mg/kg), and threonine (1066.15 mg/kg). Meanwhile, the non-essential amino acids consist of alanine (1946.42 mg/kg), glycine (1909.18 mg/kg), aspartic acid (2715.14 mg/kg), proline (853.17 mg/kg), serine (968.27 mg/kg), tyrosine (665.52 mg/kg), and glutamic acid (3432.40 mg/kg), with glutamic acid being the most dominant. Leucine and glutamic acid are known to play important roles in immune function and wound healing. In addition, snakehead fish also contains important minerals such as iron (Fe) and zinc (Zn), which contribute to immune system performance and tissue repair (Panjaitan et al., 2025). Additionally, snakehead fish contain a lot of albumin, namely 13.44% (Fatma et al., 2020). The isolation method used also influences the amount of albumin levels in snakehead fish. The physical albumin isolation method uses steaming techniques to produce higher albumin levels than the boiling technique (Dewita et al., 2022b). Snakehead fish albumin obtained from the steaming technique has the potential as an immunomodulator with the detection of Immunoglobulin G, which acts as an antibody and anti-inflammatory (Niga et al., 2022).

Albumin is not only found in fish but is also present in rice flour, which can be used as a carbohydrate source in making cendol. Rice albumin, with the amino acid sequence Gly-Try-Pro-Met-Tyr-Pro-Leu-Pro-Arg, has been reported to function as an immunomodulator (Abdul-Hamid and Luan, 2000; Park et al., 2017). Rice (Oryza sativa L.) is one of the local carbohydrate sources with the highest average consumption of 82.86% per capita a week compared to other carbohydrate sources, especially in Riau Province, where rice production is only 125,000 thousand tons. In contrast, rice consumption in Riau Province is high, namely 478,000 tons (Badan Pusat Statistik, 2022). So, there is a need for food diversification to reduce rice consumption and prevent national rice imports. Some local commodities that have the potential as alternative sources of carbohydrates are sago (Metroxylon sago) and porang (Amorphophallus muelleri).

Riau Province is the largest sago-producing province in Indonesia, with a total sago production of 262,549 tons, or around 72% of sago production in Indonesia is produced from Riau, but utilization has only reached 4% (Direktorat Jendral Perkebunan Kementerian Pertanian Republik Indonesia, 2020). Apart from sago, porang is also a mainstay export commodity in Indonesia, occupying the 5th position as the largest supplier of porang in the world; it was recorded that in 2020, porang production in Indonesia reached 142,000 tons (Atase Perdagangan KBRI Tokyo, 2021; Sutrisno, 2021). Thus, using sago and porang to make snakehead fish cendol rich in albumin will be an alternative source of local carbohydrates. However, the high water content of cendol causes its short shelf life. Drying is a technique for preserving food by reducing its water content using the method of a cabinet dryer.

The cabinet dryer drying process is a drying method through convection heat transfer through heat energy and distributed through an assistance blower to evaporate water (Nurrahman and Aminah, 2017). To find out the efficient drying process and produce quality products, it is necessary to research instant cendol, namely making cendol which is made in dry form using the method cabinet dryer so that the shelf life is longer, which will have an impact on the marketing of instant cendol more widely and can become a superior product of local wisdom from Riau province. The formulation of snakehead fish instant cendol from various local carbohydrate sources has been previously studied with the characteristics of the resulting cendol having a texture, color, and taste that the panelists less liked (Dewita et al., 2023), so it needs to be done cendol reformulation instant by substituting coloring; namely suji leaves for pandan leaves, increasing the amount of salt added, and adding nutrijel to improve the resulting texture. This study aims to evaluate the chemical characteristics and amino acid profile of instant snakehead fish cendol produced with various local carbohydrate sources using the cabinet dryer method.

2. Materials and Methods

2.1. Snakehead fish meal preparation

Snakehead fish is prepared by separating the fish flesh from the bones, scales, fins, head, and innards. The snakehead fish meat is weighed, then the steaming process is carried out by heating the water first until it reaches a temperature of 100°C. Put the meat in a steamer for 10 minutes. The steamed fish meat is then dried using an oven for 24 hours at 45°C, then the dried snakehead fish meat is ground and sieved using a 100 mesh sieve (Dewita et al., 2022b; Niga et al., 2022).

2.2. Production process and characterization of instant cendol

The preparation of cendol fortified with snakehead fish flour was carried out using various local carbohydrate sources such as sago and porang. The concentration of snakehead fish flour was increased compared to the previous study by Lubis et al. (2020), namely from 7.5% of the total flour weight. In this study, the formulation was further modified by increasing the salt concentration, adding nutrijel to improve texture stability, and substituting pandan leaves as a natural flavoring, as presented in Table 1.

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Table 1
Instant cendol formulation.

The ingredients in Table 1 are mixed until homogeneous, then cooked in boiling water until they form a gel for 15 minutes, then the dough is molded to a cendol diameter of 0.5 cm. The next stage is making instant snakehead fish cendol rich in albumin using a cabinet dryer (Lestari, 2019). Each treatment was carried out in duplicate, and the results were expressed as mean ± standard deviation. Data were analyzed using one-way ANOVA, followed by Duncan’s multiple range test at a 5% significance level (p < 0.05).

3. Results and Discussion

3.1. Chemical characteristics of snakehead fish instant cendol

The proximate and functional characteristics of instant snakehead cendol with various local carbohydrate sources using the cabinet dryer method are listed in Table 2. The chemical characteristics of instant snakehead fish cendol consist of water content, protein content, fat content, ash content, mineral content such as iron (Fe), magnesium (Mg), Calcium (Ca), and Selenium (Se), carbohydrates, crude fiber, and albumin. The functional characteristics of instant snakehead fish cendol include antioxidant activity.

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Table 2
Chemical and functional characteristics of instant snakehead fish cendol.

The water content of cendol with various carbohydrate sources shows that using sago flour combined with porang flour can increase the water content of cendol. This is because sago starch tends to be hygroscopic or able to absorb more water. After all, it contains higher levels of amylose. Amylose in sago flour contains hydroxyl groups found in glucose polymer compounds, causing amylose to be hydrophilic, so it has properties that can bind water (Rumapar, 2015). Porang flour contains glucomannan, a water-soluble fiber that can increase water-holding capacity. Glucomannan in porang flour is a hydrogel with a vast water-binding ability compared to wheat and tapioca (Taus et al., 2022).

Previous research by Dewita et al. (2023) showed that the water content obtained was 10-16% higher than the water content of cendol in this study. This is thought to be because the amount of snakehead fish meal used in the study was higher, namely 7.5 grams, compared to the previous research, which was only 5 grams. This is reinforced by the statement of Nupitasari et al. (2023), that adding a snakehead fish meal causes the amylose content to decrease. Amylose has a straight and dense structure so that water is easily absorbed and released during drying. Materials with high amylose content will more easily release the water contained in the material, and the water content will be lower.

The protein levels of cendol with various carbohydrate sources show that using rice flour and porang flour can increase cendol protein levels. The more rice flour and porang flour are added, the more cendol protein content increases. This is because the protein content of rice flour is relatively high, namely 5.95% (Sabilla and Murtini, 2020). Apart from that, porang flour also has a relatively high protein content, namely 3.4% (Lubis and Widyasaputra, 2024), while sago flour contains 0.21% protein (Tarigan et al., 2015).

In the research by Dewita et al. (2023), the protein content of snakehead fish meal cendol is relatively high, around 8-15%, compared to the protein content of snakehead fish meal cendol in this study, even though the amount of snakehead fish meal used in this study was more significant than in previous studies. This is thought to be due to differences in protein levels in snakehead fish, which are influenced by their feed and environment. According to Cahyani et al. (2020), the value of protein in fish can be related to the fish's eating patterns and habits and its ability to absorb and convert essential nutrients from the food and the environment in which it lives.

The fat content of cendol with various carbohydrate sources shows that using sago flour can increase the fat content of cendol. The increase in cendol fat is due to the higher fat content in sago flour compared to rice flour and porang flour. In sago flour, the fat content is 0.2% (Soeparyo et al., 2018). Rice flour has a fat content of 0.06% (Moradi et al., 2014). Porang flour has a fat content of 0.02% (Mahirdini and Afifah, 2016).

The cendol ash content shows that using porang flour can increase the cendol ash content. This is because the ash content in porang flour is higher than in rice and sago flour, so the ash content of the cendol produced is also high. Porang flour has an ash content of 4.61% (Aryanti and Abidin, 2015). Rice flour contains an ash content of 0.41% (Wulandari et al., 2019). In sago flour, the ash content is 7.37% (Sumardiono et al., 2021). Adding rice and sago flour shows that instant cendol contains higher iron than the addition of porang flour. When adding porang flour, the instant cendol obtained had a higher magnesium content than rice flour and sago flour. This is supported by the research of Iskandar et al. (2023), which shows that porang flour has a high magnesium content, 7863.78 g/g, compared to the iron content, 92.53 g/g.

The carbohydrates in cendol show that using porang flour produces cendol with low carbohydrates. Rahmawati et al. (2023) stated that carbohydrates from porang flour can reduce carbohydrate levels but increase crude fiber levels. The more porang flour is added, the water adsorption process will increase, which causes the formation of coarse fiber during the drying process to grow. The glucomannan content in porang flour causes porang flour to have a high crude fiber content. Rice flour and sago have a high carbohydrate content, so the cendol produced is also high in carbohydrates. Rice flour has a carbohydrate content of 77.80% (Pujilestari and Larasati, 2019). Sago flour has a % carbohydrate content of 84.7% (Adam and Xyzquolyna, 2020). Porang flour has the lowest carbohydrate content compared to rice and sago flour, 45.7% (Andinia et al., 2022). Porang flour has a crude fiber content of 9.72% (Anwar et al., 2016). Rice flour has the most significant crude fiber content of 2.11% (Wulandari et al., 2019). Sago flour has a crude fiber content of 4.23% (Uller et al., 2017).

Albumin in freshwater fish such as snakehead fish (Channa streaked) found albumin levels of 13.44% (Dewita et al., 2022b). Albumin is a type of protein that functions to maintain fluid balance and has good abilities in the healing process. Snakehead fish albumin suits people with hypoalbumin (low albumin) (Alviodinasyari et al., 2019). The use of snakehead fish meal in making instant cendol can increase the functional value of cendol. The more snakehead fish flour you add, the cendol albumin levels will also increase. According to the research by Dewita et al. (2022b), albumin levels are also influenced by the cooking process. Albumin is a protein that is susceptible to the effects of temperature. Excessive heating can cause denaturation of the albumin protein.

The antioxidant activity of cendol with various carbohydrate sources shows that using sago flour and porang flour can increase antioxidants. The more sago flour and porang flour were added, the antioxidant activity of cendol showed an increase. Commercial sago flour has antioxidant activity of 46% (Tarigan et al., 2015). Porang flour has an antioxidant activity of 450 mg/ml (Februyani and Dan Zuhriyah, 2022).

3.2. Amino acid content of snakehead fish instant cendol

Amino acids have a very close role in albumin synthesis in tissues. Snakehead fish is rich in amino acids and essential protein components. Amino acids are components of protein that are necessary for optimal body function. The amino acid composition of instant cendol snakehead fish meal can be seen in Table 3.

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Table 3
The amino acid content of instant cendol.

Amino acids play an essential role in albumin synthesis in tissues. The body needs amino acids found in meat and flour extracts to synthesize energy reserves (Dewita et al., 2022a). In the research by Suprayitno (2003), snakehead fish in Indonesia have a high content of albumin and amino acids compared to other freshwater fish such as tilapia catfish, goldfish, and so on. Instant snakehead fish cendol in this study contained 15 types of amino acids with the essential amino acids at the highest concentration, namely arginine and lysine. In contrast, the amino acids with non-essential acids at the highest concentration were glutamate and aspartic acid. According to Tungadi (2019), albumin is rich in the amino acids lysine, arginine, glutamic acid, and aspartic acid.

4. Conclusion

Based on the research results, the cabinet dryer method successfully produced instant cendol fortified with snakehead fish flour using various local carbohydrate sources. The chemical characteristics showed that rice flour increased protein content, while sago and porang flour improved water and crude fiber levels. Fortification with snakehead fish flour enhanced the functional value of cendol through albumin and essential amino acids, with glutamate, aspartic acid, arginine, and lysine identified as the dominant amino acids

Acknowledgements

The authors gratefully acknowledge University of Riau for financial support. This research received financial support from University of Riau with number contract is 15672/UN19.5.1.3/AL.04/2024 (RIGUBES).

Data Availability Statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Edited by

  • Editor:
    Takako Matsumura Tundisi

Publication Dates

  • Publication in this collection
    26 Jan 2026
  • Date of issue
    2025

History

  • Received
    25 May 2025
  • Accepted
    13 Sept 2025
Creative Common - by 4.0
This is an Open Access article distributed under the terms of the Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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