Indonesian Researchers Turn Snakehead Fish Waste Into High-Nutrition Functional Flour
A new study by Gemah Delti from Politeknik ATI Makassar has found that waste from snakehead fish processing can be transformed into functional flour rich in minerals and protein. Published in 2026 in the International Journal of Contemporary Sciences, the research demonstrates how fish heads, skin, and bones—usually discarded during food processing—can become valuable ingredients for functional food products through autoclave heating and drying technology.
The findings are important as Indonesia and many other countries continue to face rising food waste and environmental pollution from agro-industrial processing. Fish processing industries often use only fish meat while throwing away nutrient-rich by-products such as bones, skin, and heads. According to the study, this waste not only creates unpleasant odors and environmental problems but also represents a missed economic opportunity.
Snakehead fish, scientifically known as Channa striata, is widely consumed in Indonesia and recognized for its high protein and albumin content. Previous studies cited in the research show that snakehead fish contains higher protein levels than eggs, chicken, and beef. However, most processing methods focus only on the white fish meat, leaving nutrient-rich waste unused.
The research conducted by Gemah Delti focused on converting these discarded fish parts into functional flour that could potentially be used as a food fortification ingredient. The project also supports broader sustainability goals, including circular economy practices and zero-waste food processing.
The study used an experimental laboratory approach. Waste materials from snakehead fish processing activities in the Agro-Processing Technology Laboratory at Politeknik ATI Makassar were collected and processed into flour through several stages.
The production process included:
- Sorting fish heads, skin, and bones
- Washing and cleaning the materials
- Heating the waste in an autoclave at around 100°C
- Grinding the softened materials
- Drying the mixture using a drying machine
- Milling and sieving the final product into fine flour
The drying stage lasted up to three days to reduce moisture and prevent microbial growth. The flour was then packaged in vacuum-sealed food-grade plastic bags for testing.
Researchers evaluated the product using sensory and laboratory analyses. Sensory tests measured smell, taste, texture, and color, while chemical testing examined moisture content, ash content, fat, calcium, phosphorus, and protein levels.
The results showed that the functional flour had strong nutritional potential and acceptable sensory qualities.
Key findings from the study include:
- Phosphorus content reached 7.42%
- Calcium content measured 2.43%
- Fat content reached 6.77%
- The flour contained albumin protein
- Moisture content was only 2.6%, supporting longer shelf stability
- Panelists rated the smell, taste, color, and texture as acceptable for food use
The researchers noted that the flour had a light brown color, smooth texture, and non-clumping consistency. The processing method also helped reduce the strong fish odor commonly associated with fish-processing waste.
According to the study, the high phosphorus and calcium content makes the flour potentially useful for supporting bone health and nutritional fortification. The protein and albumin content may also increase its value as an ingredient for processed foods, supplements, or functional nutrition products.
The study states that important nutrients are not concentrated only in fish meat but are also present in fish skin, bones, and heads, which are often ignored by food industries.
Gemah Delti explained that converting fish-processing waste into functional flour can create added economic value while reducing environmental problems caused by organic waste disposal. The research also highlights the growing importance of sustainable food innovation in Indonesia’s agro-industrial sector.
The implications of the study extend beyond laboratory research. Functional flour from fish waste could potentially be used in the production of fortified snacks, instant food products, bakery ingredients, and nutritional supplements. This may help food manufacturers reduce raw material waste while developing products with higher nutritional value.
For policymakers and local industries, the findings support efforts to strengthen sustainable food systems and encourage waste utilization in fisheries and food processing sectors. The study also demonstrates how educational laboratories and vocational institutions can contribute practical innovations to local food industries.
The research additionally aligns with global efforts to develop alternative protein sources and maximize the use of food-processing by-products. International studies referenced in the paper indicate that marine by-products are increasingly being explored as sources of protein, collagen, minerals, and bioactive compounds for the food and health industries.
However, the researchers acknowledge several limitations. The study was conducted at laboratory scale and did not yet include long-term storage testing, large-scale consumer testing, or detailed microbiological safety analysis. Further studies are recommended to evaluate commercial applications, food safety standards, and broader product formulations.
The researchers also recommend stronger collaboration between laboratories, food industries, and local communities to expand the use of fish-processing waste into commercially viable products.
Author Profile
Gemah Delti is a researcher and academic at Politeknik ATI Makassar specializing in agro-processing technology, food innovation, and sustainable utilization of industrial food waste. Her research focuses on developing value-added food products from local resources and improving environmentally sustainable processing systems.
0 Komentar