The effect of stabilizer type on the stability of snakehead fish (Channa striata) extract dispersion

Snakehead fish (Channa striata) extract in the form of dispersion is one of the innovations in the development of snakehead fish products. Snakehead fish extract dispersion is a product in the form of a mixture of syrup (dispersion) made from snakehead fish extract raw materials, honey, and other additives. However, the syrup/dispersion products produced in previous studies have not been completely stable. This is indicated by the presence of precipitation during dispersion storage. Therefore, it is necessary to choose the right type of stabilizer to overcome this. The aims of this study were to obtain the best stabilizer for producing a stable snakehead fish extract dispersion. The method in this study was to make a dispersion of snakehead fish extract with three different stabilizers, namely xanthan gum (0.3%), carrageenan (0.1%), and carboxymethyl cellulose (CMC) (0.6%). Then we analyzed the viscosity, phase separation ratio, and redispersibility. The results showed that xanthan gum has a better level of stability than carrageenan and CMC, with a viscosity value after storage of 1, 3, 5, and 7 days, respectively 53.97 mPa.s, 51.67 mPa.s, 51.50 mPa.s, and 51.17 mPa.s. While the viscosity value of carrageenan during storage is 1, 3, 5, 7 days, respectively 5.27 mPa.s, 5.20 mPa.s, 4.90 mPa.s, and 4.50 mPa.s, and storage of CMC 1, 3, 5, and 7 days, respectively 642.67 mPa.s, 505.33 mPa.s, 452.00 mPa.s, and 297.33 mPa.s. The results of the phase separation ratio analysis showed that the stabilizers xanthan gum and CMC did not experience phase separation during storage for 1, 3, 5, and 7 days. Meanwhile, the carrageenan stabilizer at storage 1, 3, 5, and 7 days has a successive phase separation ratio of 43.81%, 40.34%, 39.47%, and 39.47%. The results of the redispersibility analysis showed that the CMC stabilizer and xanthan gum were not redispersible during storage 1, 3, 5, and 7 days. While the carrageenan stabilizer has the same redispersibility value during storage 1, 3, 5, and 7 days is one time shuffling.


Introduction
Research development related to snakehead fish (Channa striata) have been carried out a lot, especially on its derivative products.This is none other than because this type of fish has abundant nutritional content.Snakehead fish is a type of fish that contains quite a bit of protein, especially albumin at 15-20% [1], and essential amino acids, fats especially essential fatty acids, minerals especially zinc and some vitamins that are very good for health [2].In recent years, product innovations for processed snakehead fish have been increasingly developed.Such as optimizing the dispersion formula of snakehead fish extract as a food supplement [3].
Snakehead fish extract (Channa striata) in dispersion form is one of the innovations in the development of snakehead fish products.Snakehead fish extract dispersion is a product in the form of a syrup (dispersion) made from a mixture of raw materials for snakehead fish extract, honey and other additives.However, the syrup/dispersion products produced in previous studies have not been completely stable.Hidayati's research (2015) [3], still shows the presence of sediment in the snakehead fish extract dispersion product during storage.Therefore, it is necessary to use the right type of stabilizer to overcome this.
The stabilizer functions to give liquids a more stable viscosity.Carboxyl Methyl Cellulose (CMC), xanthan gum, and carrageenan are stabilizers used by several beverage industries.Manoi's research (2006) [4] revealed that the addition of 1.50% Na-CMC resulted in a more stable cashew dispersion (88.86%).Another study stated that the use of CMC of 0.75% in coconut water dispersion emulsion resulted in a high emulsion stability value of 93.33% and a concentration of 0.075% xanthan gum produced an emulsion stability value of 93.20% [5].Meanwhile, research related to the use of carrageenan as a stabilizer was conducted by Arifin (2014) [6].This study informs that the use of 1.5% carrageenan in the preparation of snakehead fish protein concentrate dispersion is said to be the best result, because it has a high viscosity, a low phase separation ratio, and is also lowly redispersible.The purpose of this study was to obtain the best stabilizer in order to obtain a stable dispersion of snakehead fish extract.

Materials
Snakehead fish is obtained from the Borong Raya Antang Snakehead fish market, Makassar, Indonesia.Water one, xanthan gum, carboxymethyl cellulose (CMC), glycerol, and benzoate were purchased at CV Sentana Sempurna store (Makassar, Indonesia), honey at lotte mart (Makassar, Indonesia), carrageenan at the online shop and a tutty fruity fragrance was obtained at the Vi&Vi store (Makassar, Indonesia).

Preparation of snakehead fish extract
Snakehead fish is cleaned, the contents of the stomach are removed and then filleted.After that, the snakehead fish meat is weighed and then steamed at a temperature of 55-65 0 C for one hour, and the extract has flowed through the output pipe (snakehead fish extract I).Snakehead fish meat that has been steamed is then squeezed using a press to obtain snakehead fish extract II.The extracts of snakehead fish I and II are then combined in one food container [3].

Preparation of snakehead fish extract dispersion
First of all, the water is boiled, and after that, the temperature is waited to drop to 60 0 C then a stabilizer is added (according to the treatment) so that a stabilizer solution is obtained.As much as 10% snakehead fish extract and 5% glycerol were added to water and homogenized using Ultra Turrax, then slowly added to the stabilizer solution.After that, 0.1% citric acid, 20% honey, 0.5% tutty fruity, 0.06% benzoate, and water were added to 100% and then homogenized.Next, the sample was put into a glass bottle and pasteurized at 62 0 C for 30 minutes.The treatment is a variation in the use of several types of stabilizers, namely CMC 0.6% [7], carrageenan 0.1% [8], and xanthan gum 3 0.3% [9].Then physical analysis was carried out in the form of phase separation ratio, viscosity, and redispersibility on the first, third, fifth, and seventh days.

Viscosity
Viscosity is one of the parameters used to determine the level of viscosity in a dispersion.Viscosity can be expressed as a barrier to fluid flow, which is the friction between fluid molecules with one another [10].Liquids that have easy-flowing characteristics can be said to have a low viscosity.Vice versa, if a liquid is difficult to flow, then the liquid is said to have a high viscosity.Viscosity can be measured using a viscometer.Viscosity in various vulnerable areas is between 4.50 mPa.s -642.67 mPa.s.The interaction between the type of stabilizer and storage time on the viscosity of the snakehead fish extract dispersion is shown in Figure 1.The results of the analysis of variety indicate that the interaction of the type of stabilizer and the length of storage has a significant effect on the results of the average viscosity analysis (p <0.05).The viscosity of each treatment decreases during storage.A decrease in viscosity in a snakehead fish extract dispersion product during storage is not expected because this shows the inconsistency of the product.Carrageenan treatment (0.1%) and xanthan gum (0.3%) experienced a decrease in viscosity during storage but not a significant one.A significant decrease in viscosity, seen in the treatment of CMC stabilizers (0.6%).Based on the results of the viscosity analysis of snakehead fish extract dispersion, it can be said that xanthan gum has a better stability level compared to CMC and carrageenan, because it has a relatively stable viscosity value and does not experience deposition during storage.Similar to xanthan gum, carrageenan has a relatively stable viscosity during storage, but the viscosity value obtained is very low, so this causes precipitation in the dispersion of snakehead fish extract during storage.In contrast to CMC, snakehead fish extract dispersion does not experience deposition and has a high viscosity value, but the viscosity value is unstable or has a significant decrease during storage.
Decreased viscosity in the treatment of CMC stabilizers during storage is caused by CMC oxidizing due to air influence, where oxygen molecules from the air can cause damage to the CMC 1230 (2023) 012014 IOP Publishing doi:10.1088/1755-1315/1230/1/0120144 colloidal dispersion system with a carboxyl group breaking, so the viscosity of the snakehead fish extract dispersion is decreased during storage ( [11;12]).Another case with other types of stabilizers used in this study, namely xanthan gum.Xanthan gum tends to have very good stability.Xanthan gum has three superior properties, including having a high viscosity at low concentrations; having pseudoplastic properties; and not being sensitive to temperature, pH and also electrolyte concentrations [13].Whereas the type of carrageenan stabilization has a low viscosity, this is because the concentration used is very low.The use of this concentration is based on the best treatment described by Fajri et al. (2017) [8] modified, so that the concentration of carrageenans in this study was 0.1%.According to Santoso et al. (2013) [14], the use of high carrageenan concentrations will produce a viscoelastic structure (forming gel).In line with Nussinovitch (1997) [15], the use of carrageenan as a gelling agent to form a gel (%w/w) is between 0.5-3.This causes carrageenan to have a high concentration and cannot be applied to the product of snakehead fish extract dispersion.In addition, Carrageenan is very unstable in an acidic atmosphere.This is caused by bond B, 4glycosidic, which is very weak between galactocyl and anhydrogalactosyl [16].

Phase separation ratio
The phase separation ratio is a ratio between the height of the dispersed substance that has experienced deposition and the initial height of dispersion [6].The phase separation ratio is one indicator of the stability of a dispersion.The lower the ratio of separation of the phases of a dispersion, the higher the level of stability of the dispersion.The interaction between the type of stabilizer and the length of storage of the phase separation ratio of snakehead fish extract dispersion is shown in Figure 2. The results obtained in Figure 2. indicate that the treatment of CMC and xanthan gum types is relatively stable, because there is no separation of phases in the product snakehead fish extract dispersion during storage.In contrast to the product snakehead fish extract dispersion which uses a carrageenan stabilizer that continues to experience deposition during storage.This is due to differences in the concentration of stabilizers used.The amount of carrageenan concentration used is lower at 0.1% compared to CMC's 0.6% and xanthan gum's 0.3%.The carrageenan concentration used is considered insufficient to stabilize the snakehead fish extract dispersion produced.The phase separation ratio is directly proportional to the viscosity results obtained.According to Syofyan et al. (2020) [17], the suspension material is used to modify the viscosity of the preparation and slow down the precipitation of solids during storage.The modification of viscosity in the continuous phase becomes thicker, so that when snakehead fish extract that has been romogenized is added, the droplet will be difficult to move.If there is a movement, the possibility is that it is only moving in place or shifting slightly to the left and right but cannot join another droplet.

Redispersibility
Redispersibility is the force exerted on the material to disperse the dispersed substance in the dispersing medium.Redispersibility is commonly known by the number of shakes required to homogenize a product [6].Shaking is typically used on unstable products or products that are undergoing phase separation (not homogeneous).Redispersibility can be achieved with a backward movement of 90 0 on the product and then the number of reverse movements carried out in dispersing again is calculated.The interaction between the type of stabilizer and the length of storage for the redispersibility of the snakehead fish extract dispersion is shown in Figure 3.The interaction between the type of stabilizer and storage time on the redispersibility value showed that the CMC (0.6%) stabilizer and xanthan gum (0.3%) did not undergo redispersibility during storage days 1, 3, 5, and 7.Meanwhile, the carrageenan stabilizer treatment (0.1%) on storage days 1, 3, 5, and 7 had the same redispersible value, namely one time of shaking.Snakehead fish extract dispersion in various types of stabilizer treatment has a stable redispersible value during storage.This is what is expected in a dispersion product.Redispersibility analysis has a correlation with phase separation ratio analysis.Redispersibility is carried out when a dispersion precipitates.The amount of redispersibility indicates the level of stability of a dispersion.The lower redispersibility value, the higher stability level of the dispersion.This is in accordance with Arifin (2014) [6], who says that redispersibility is closely related to the phase separation ratio.Redispersibility is carried out to homogenize the dispersion if there is a precipitate.

Conclusion
The best type of stabilizer treatment is xanthan gum, which has a better level of stability compared to CMC in terms of viscosity value and is better than carrageenan in terms of viscosity value, phase

Figure 1 .
Figure 1.The interaction relationship between the type of stabilizer and storage time on the average viscosity of snakehead fish extract dispersion.*: The viscosity result numbers followed by the same letter, show that the results are not significantly different in the Duncan test (α = 0.05)

Figure 2 .
Figure 2. The interaction relationship between the type of stabilizer and storage time on the average phase separation ratio of snakehead fish extract dispersion.*: The phase separation ratio result numbers followed by the same letter, show that the results are not significantly different in the Duncan test (α = 0.05)

Figure 3 .
Figure 3.The interaction relationship between the type of stabilizer and storage time on the average redispersibility of snakehead fish extract dispersion.