The effect of stabilizer and flavors variations on acceptance of food supplement in the form of snakehead fish (Channa striata) protein concentrate dispersion

This research paper is aimed to determine the best type of stabilizer in the manufacture of snakehead fish PCD products, to determine the level of panelists’ preference for flavor variations based on organoleptic testing, and to determine the physicochemical properties of the final products. This research consists of three stages, to determine the type of stabilizer with variations in the concentration of the type of stabilizer in the form of xanthan gum and CMC by analyzing the phase separation ratio and redispersibility products after storage on days 1, 3, 5, and 7. The second stage was to determine the best formulation using the line scale hedonic organoleptic test for the mother panelists and the facial hedonic scale for the children panelist. The third stage was to characterize the optimal formulation by analyzing the physicochemical properties of the end product. The result of determining the best type of stabilizer based on the addition of variations of xanthan gum and CMC as a stabilizer showed that the use of xanthan gum obtained better product stability than CMC. The best snakehead fish PCD product is obtained by adding xanthan gum 0.3%. The best formula is based on the preferences of mother panelists and children acquired from dispersion products of snakehead fish protein concentrate with the addition of strawberry flavor.


Introduction
Snakehead fish (Channa striata) is one type of freshwater fish that almost spread throughout the waters of Indonesia.The spread of snakehead fish in Indonesia covers the areas of Sumatra, Java, Kalimantan, Sulawesi, and Papua.This snakehead fish has added value in the form of a relatively high nutritional content, especially its high content of albumin, compared to other types of fish [1,2].Albumin is vital in wound healing and the formation of new cell tissue, boosting the immune system and increasing appetite [3].In addition, snakehead fish also contains omega 3 in the form of DHA and EFA, omega 6, fats, vitamins, and minerals which have a role in improving nerve and brain function and increasing intelligence in children [4,5].Snakehead fish is perfect for consumption based on its abundant availability, nutritional content, and role for the body.However, the consumption of snakehead fish is still not liked by the public because of its snake-like forms and dirty living environment.Innovation and development are needed to process snakehead fish to increase its attractiveness and utilized optimally.One of the efforts to use snakehead fish to increase its attractiveness is to process it into a food supplement.The food supplement is a complementary product that contains nutritional nutrients and maintains the body's vitality to remain in optimal condition.However, the high albumin content produces a fishy aroma that is quite strong.The fishy aroma from the resulting product causes the food supplement dispersion of snakehead fish protein concentrate to be less favored [6].Similar research regarding the manufacture of snakehead fish protein dispersion has been carried out by Lawang, used carrageenan as a stabilizer [7], and the manufacture of snakehead fish protein concentrate dispersion with the addition of spices and honey to increase its acceptability and cover the fishy aroma that comes from snakehead fish concentrate [8] [9].However, the product produced in this study is not stable and still occurs, and the addition of the added chocolate taste has not been able to cover the aroma that comes from the snakehead fish concentrate.With this issue in mind, then it is necessary the selection of the right stabilizer to obtain a stable product, as well as the addition of additional ingredients that can minimize the fishy aroma produced, is needed.Stabilizers manufacture protein concentrate dispersions that are not harmful to the resulting dispersion products by improving product characteristics during the storage process by preventing and slowing down the gel formation process.
Stabilizers that are often used in the food industry, especially in beverage products, are CMC and xanthan gum.The use of CMC with a concentration of 1% resulted in a more stable emulsion beverage product from red palm oil [10].Meanwhile, using xanthan gum as a stabilizer in low concentrations of 0.1 -0.3% can form a thick and stable solution [11].The addition of additional ingredients that can minimize the aroma produced in the snakehead fish protein concentrate dispersion product is the addition of lemon juice and fruit flavors.The use of lemon juice is considered quite effective in minimizing the fishy odor produced by snakehead fish concentrate.The citric acid and ascorbic acid content can react with trimethyl Alamin (TMA), which will then form trimethyl ammonium so that the fishy smell can reduce [12].Flavors added in the manufacture of snakehead fish protein concentrate dispersion are fruit flavors in the form of strawberry, grape, tutty fruity, orange, and pineapple flavors.Based on the author's knowledge, this is the first study which uses the addition of lemon juice and a variety of fruit flavors in the making of snakehead fish protein concentrate dispersion to covers the fishy smell attached to the snakehead fish concentrate, adding the resulting flavor is also expected to improve the taste and increase the acceptance of the resulting product.Interest and acceptance of a product are influenced by attractive color variations, as well as the aroma and taste of the resulting product [13].Therefore, it is hoped that the preparation in the form of dispersion syrup of snakehead fish protein concentrate produced can be accepted and liked by everyone, especially children.Based on this, it is necessary to conduct further research on the type of stabilizer and the addition of the right flavor to obtain a stable snakehead fish protein concentrate dispersion product that the panelists prefer.

Reseach design
The design of this study used a two-factorial Randomized Group Design (RCD) method in stage I, with 2 treatments with 3 variables each treatment and 3 replications.Furthermore, in stage II using the Completely Randomized Design (CRD) method with 2 treatments and 3 replications.The data obtained were processed using analysis of variance (ANOVA) and continued with the Duncan Multiple Range Test (DMRT), if the results obtained had a significant effect.This research consists of three stages, namely: The first stage is determining the type of stabilizer for making snakehead fish protein concentrate dispersion which aims to determine the best type of stabilizer based on adding a type of stabilizer in the form of xanthan gum and CMC.The concentration of stabilizer used was xanthan gum 0.1%, 0.2% and 0.3% and CMC 0.3%, 0.6% and 0.9% as treatments in the manufacture of snakehead fish concentrate dispersion.After that, physical analysis was conducted to determine the best treatment by observing redispersibility and phase separation ratios on the first, third, fifth, and seventh days.
The second stage is determining the dispersion formulation of snakehead fish protein concentrate, which aims to determine the best formulation based on the formula that has been made using the line scale (|) organoleptic test for panelists and the facial hedonic scale method.The formulation for making snakehead fish dispersion with the addition of flavor variations is shown in Table 1.+ Water up to 100 ml.R2 = 10% snakehead fish concentrate + 20% honey + 1.5% lemon juice + 0.5% grape flavor + Water up to 100 ml.R3 = 10% snakehead fish concentrate + 20% honey + 1.5% lemon juice + 0.5% tutty fruity flavor + water up to 100 ml.R4 = 10% snakehead fish concentrate + 20% honey + 1.5% lemon juice + 0.5% orange flavor + Water up to 100 ml.R5 = 10% snakehead fish concentrate + 20% honey + 1.5% lemon juice + 0.5% pineapple flavor + Water up to 100 ml.The third stage is characterization of the optimal formula of snakehead fish protein concentrate dispersion by analyzing the chemical properties of the best formula obtained from stage two.

Production of snakehead fish (Channa striata) protein concentrate
The production of snakehead fish concentrate is done by cleaning the snakehead fish of foreign objects, gills, scales, intestines, fins, heads, and entrails of the fish.Then, the snakehead fish is washed with running water to separate the remaining dirt and mucus in the fish.Next, the snakehead fish is steamed for ± 30 minutes using a steamer.After steaming, the snakehead fish is separated from the bones and meat.Then, dried at 60°C for 10 hours until the product reaches a moisture content of 4 -5% and is milled using a flour machine.After that, it was mashed using a mortar and filtered using a 100 mesh sieve to get the best yield.

Preparation of snakehead fish (Channa striata) protein concentrate dispersion
0.3 % xanthan gum was dissolved in 40 ml of water at 60°C and homogenized to obtain a xanthan gum solution.Furthermore, 10% snakehead fish protein concentrate, 10% sorbitol, 0.03% sodium benzoate, and 0.03% potassium sorbate were added with 30 mL of water and then homogenized at 6500 rpm for 5 minutes.After that, the solution was added slowly to the xanthan gum solution and homogenized again.Then, 0.3% citric acid, 20% honey, 1.5% lemon juice, 0.5% flavoring, and water were added to reach 100 mL and homogenized.Furthermore, the product was stored in sterile glass bottles and pasteurized at 62°C for 30 minutes.Then, the dispersion of snakehead fish protein concentrate obtained was characterized by the dispersion's physical and chemical properties.

Determination of formula optimization and dispersion characterization of snakehead fish (Channa striata) protein concentrate
Making the optimal dispersion of snakehead fish (Channa striata) protein concentrate in stage II can be seen based on the level of preference of the panelists, then physico-chemical analysis is carried out.The physical analysis observed the redispersibility, phase separation ratio, and viscosity.Meanwhile, the chemical analysis carried out was testing water content, ash content, protein content, fat content, albumin content, pH measurement, and organoleptic testing.

Redispersibility.
A sample of 100 mL was put into a glass bottle.Furthermore, the shaking was carried out with a reverse motion of about 90°C on each sample after storage days 1, 3, 5, and 7.Then, the number of shaking required was calculated until the sample was re-dispersed, and the number of shakes of each sample was recorded.

Phase separation ratio.
A sample of 100 ml was put into a glass bottle, and the initial dispersion height (H0) was measured, then recorded in cm.Furthermore, phase separation (H1) is measured after storage on days 1, 3, 5, and 7.The observations were recorded in cm.After that, compare the phase height of the sample after storage (H1) with the height of the initial phase (H0) on days 1, 3, 5, and 7.

Viscosity.
A sample of 60 ml was put into the container.Furthermore, viscosity measurements were carried out using a Brookfield DV-E Viscometer at a speed of 50 rpm and determined at no. 5 in each sample after storage on days 1, 3, 5, and 7.

pH measurement
Sample 10 ml in a beaker and stir evenly.Furthermore, the pH value of the sample was measured using a pH meter.Then, the pH meter was calibrated before taking measurements with a pH 7 buffer.After that, the pH meter was inserted into the container containing the sample.The results of measuring the pH value of the sample can be seen in the value listed on the pH meter.

Proximate test
The proximate analysis (moisture, ash, protein, fat, and albumin level) was then analyzed using standard methods of the Association of Official Analytical.The moisture and ash content were determined using weight difference while determining of nitrogen content of the samples was done using micro Kjeldahl method and crude protein was calculated by multiplying the evaluated nitrogen by 6.25.The fat level was done using Soxhlet type of the direct extraction method.The proximate values was reported as the percentage composition.

Sensory analysis
Sensory analysis is an assessment to determine the power of an outcome of a product produced.The panelists who participated in the sensory analysis of the snakehead fish protein concentrate dispersion sample were mother panelists with an age range of 25 -43 years and a panelist for children aged 3 -5 years.Sensory analysis was carried out for three days with a total number of panelists, namely 15 maternal panelists who assessed several sensory attributes of snakehead fish protein concentrate dispersion products and 15 children panelists who evaluated the level of favorite products.Maternal panelists assessed the sensory attributes by marking a vertical line (|) with a line length of 10 cm on the scale for each intensity from the worst to the best, performed three times.The sensory attributes considered include the sensory profile of sweet taste, sour taste, salty taste, and bitter taste.Then, proceed with assessing the lemon, fishy, and overall aroma.Furthermore, the assessment of color, thickness, gritty sensation, and overall preference test were evaluated using a category scale.The maternal panelists will give an intensity rating that ranges from 0-10 for each product being evaluated.
Meanwhile, the evaluation used in the test of the level of preference for snakehead fish protein concentrate dispersion products for the panelists of children is by using a facial hedonic scale which includes very dislike (1), dislike (2), normal (3), like (4), really like (5).

Result and discussion
3.1.Stage of determining the type of stabilizer 3.1.1.Redispersibility.Redispersibility is one of the parameters used to determine the stability of dispersion through a shaking process, especially in the precipitated dispersion product [14].Figure 1 showed the addition of the best stabilizer was obtained from the addition of 0.3% xanthan gum stabilizer with a redispersibility value of 0 or no need to shake during storage days 1, 3, 5, and 7.The treatment of the addition of 0.3% xanthan gum stabilizer was not significantly different with the addition of 0.2% xanthan gum and 0.1% xanthan gum on storage days 1, 3, 5, and 7, and CMC 0.9% on storage day 1.However, it was significantly different with the addition of a CMC stabilizer.0.9% storage on 3, 5, and 7 days, as well as the addition of 0.6% and 0.3% CMC stabilizers on 1, 3, 5, and 7 days, which were obtained showed differences in the redispersibility values produced due to differences type of stabilizer and concentration used.The lower the redispersibility value or the amount of shaking carried out, the lower or no deposit is produced so that the level of stability of the snakehead fish protein concentrate dispersion product is higher.Redispersibility is closely related to the viscosity and the separation phase, so the increase in viscosity obtained means that the lower the redispersibility and the separation phase, the greater the stability of a dispersion [15].

Phase separation ratio.
The phase separation ratio is one of the parameters used to determine the stability of a dispersion.Figure 2 showed the best type of stabilizer in the manufacture of snakehead fish protein concentrate dispersion was obtained in the treatment with the addition of 0.3% xanthan gum there is no phase separation with the percentage value of stability 100% during storage days 1, 3, 5, and 7. Treatment with the addition of 0.3% xanthan gum was not significantly different with the addition of 0.9% CMC during storage on the first day and 0.2% xanthan gum on the first day of storage.However, the addition of 0.3% xanthan gum was significantly different from the addition of 0.1% xanthan gum, 0.6% CMC, 0.3% CMC during storage days 1, 3, 5, and 7, as well as the addition of xanthan gum 0.2% and CMC 0.9% storage on days 3, 5 and 7.The results showed differences in the value of the phase separation ratio produced in the manufacture of snakehead fish protein concentrate dispersion due to differences in the use of the type of stabilizer and the concentration used.In the manufacture of this snakehead fish protein concentrate dispersion product.The lower the value of the phase separation ratio obtained, the lower or no precipitate is produced so that the level of stability of a snakehead fish protein concentrate dispersion product will be higher.The physical stability of dispersion occurs if the particles contained in it do not settle and can be evenly dispersed in the dispersion medium [16].
Figure 2. The interaction relationship between types of stabilizers and storage time on the average separation ratio of the dispersion phase of snakehead fish protein concentrate 3.1.3.Viscosity.The viscosity of the snakehead fish protein concentrate dispersion product affects the level of product viscosity related to stability, redispersibility and speed of phase separation of the resulting product.A suitable viscosity value in a product has a high value so that the higher viscosity value obtained can inhibit and prevent phase separation, agglomeration and precipitation and make the product more stable [17].The use of xanthan gum as a stabilizer can protect from the dispersion by producing a high viscosity value so that the resulting product can be evenly dispersed.Xanthan gum can increase the viscosity of a product so that the particles in dispersion are trapped and slow down the precipitation process caused by gravity [18].Figure 3, showed that the relationship between storage time and viscosity, there was a decrease in viscosity value during storage on days 1, 3, and 5 and a significant decrease on days 7.Although the results showed a high viscosity value of snakehead fish protein concentrate dispersion product and did not decrease, the viscosity value decreased during the storage process.Based on the analysis of redispersibility and the ratio of phase separation to the determination of the type of stabilizer, it was concluded that the best stabilizer type treatment was obtained using 0.3% xanthan gum.The addition of 0.3% xanthan gum did not experience phase separation or precipitation with the resulting phase separation ratio value of 0 (no phase separation), which has a redispersibility value of 0 which means that shaking is not required to homogenize the product because the product does not undergo precipitation, and has relatively stable viscosity value during storage.

2. Stage of determining the best formulation 3.2.1. Color.
Color has an essential role in the acceptability of a product because an attractive color will increase the level of preference for a product being tested.In color testing, panelists ask to determine the intensity of the brightest color in the dispersion product.Figure 4 showed the flavorings used showed that adding strawberry and grape flavors significantly differed from the addition of tutty fruity, pineapple, and orange flavors.The color of the dispersion of snakehead fish protein concentrate produced without the addition of flavor was pale yellow, so the addition of flavors such as orange, pineapple, and tutty fruity did not give a significant color difference to the resulting product.At the same time, strawberries and grapes had different colors from the product without the flavor addition.The addition of strawberry flavor to the dispersion of snakehead fish protein concentrate produces a bright pink color.

Aroma.
Aroma is essential in determining whether a product is accepted or not.In the aroma test, panelists ask to determine the most distinctive lemon aroma, fishy aroma, and overall aroma of the snakehead fish protein concentrate dispersion product.The results of the sensory evaluation of aroma in the form of lemon aroma ranged from 3.7 to 5.2 (Figure 5a), and fishy aroma ranged from 2.32 to 3.87 (Figure 5b).The overall aroma ranged from 5.76 to 6.55 (Figure 5c).The results of the analysis of the intensity of the lemon aroma showed that the ratio of the addition of flavorings had a significant effect on the results of the analysis of the average lemon aroma, namely, the addition of strawberry and grape flavors was not significantly different, but significantly different from the addition of orange flavor.Meanwhile, the addition of tutty fruity and pineapple flavors was not significantly different from the other flavoring treatments.The dispersion product of snakehead fish protein concentrate, which has the highest average value of lemon aroma intensity, is obtained from the addition of orange flavor, which is 5.2.This is because the aroma of lemon and the aroma of orange have some of the same volatile components, so the aroma produced is similar, and it is not easy to distinguish if it has been mixed.Furthermore, the analysis of the intensity of the fishy aroma showed that the ratio of the addition of flavorings had a significant effect on the analysis of the average fishy aroma, namely, the addition of orange and grape flavors showed a significant difference.The addition of strawberry flavor was not significantly different from that of orange and pineapple.However, it was significantly different from that of grape.In addition, the addition of tutty fruity flavor was not significantly different from other flavors.The intensity of the fishy aroma in the snakehead fish protein concentrate dispersion product was still acceptable to the panelists so that the average value of all flavoring addition treatments could still be categorized as low and towards not fishy.The analysis of the overall aroma intensity showed that the ratio of the addition of flavorings had no significant effect on the analysis of the overall average aroma.The average value of the organoleptic test results for the highest overall aroma intensity parameter was found in the treatment of adding strawberry flavor with an average of 6.55 (towards very distinctive).The distinctive aroma produced by the addition of strawberry flavoring gives a sweet and sour impression and a fresh sensation that can increase the sensory value and perception of the taste produced in the snakehead fish protein concentrate dispersion product.Taste is a perception generated to determine or evaluate a product that involves the sense of taste.The taste buds are generally only able to detect a product's sweet, sour, salty, and bitter tastes.
Based on the picture above, the results of the sensory evaluation of taste in the form of sweetness ranged from 6.38 -7.17 (Figure 6a), sour taste ranged from 2.23 -3.91 (Figure 6b), salty taste ranged from 0.49 -0.80 (Figure 6c) and the bitter taste ranged from 0.18 to 0.59.(Figure 6d).Sensory evaluation of taste in sweet, salty, and bitter tastes had no significant effect.Meanwhile, the analysis of the variance of the sensory evaluation of sour taste showed that the ratio of the addition of flavorings had a significant effect on the analysis of the average sour taste.The addition of orange flavor was significantly different from the addition of other flavoring treatments.This is due to the addition of orange and lemon flavors associated with a sour taste so that the panelists' perception of the sour taste in these products gets a higher value.snakehead fish protein concentrate dispersion.

Thickness.
The viscosity parameter in the organoleptic test is explicitly used to assess a product in the form of a liquid.It aims to determine the panelists response to the level of viscosity of the snakehead fish protein concentrate dispersion product.The thickness of the dispersion of snakehead fish protein concentrate is influenced by the use of xanthan gum in making the dispersion.Xanthan gum functions as a stabilizer, thickener, and emulsifier, which helps maintain the stability of the resulting product.Xanthan gum can form a thick solution, form a gel, and prevent the formation of deposits from maintaining the stability of the resulting product.

Sandy sensation.
The texture or mouthfeel of a gritty sensation is one of the organoleptic test parameters in the form of an impression of an object or grain such as sand, which is felt on the palate or tongue when the product is consumed.The gritty sensation felt in the snakehead fish protein concentrate dispersion product was caused by the use of snakehead fish protein concentrate.The snakehead fish protein concentrate used is thought to have not been mixed evenly or homogeneously, resulting in the presence of refined grains such as sand that are felt by the tongue.The use of a material that is not homogeneously mixed in a dispersion gives a gritty sensation or a sandy mouthfeel.3.2.6.Preference level.The level of preference test is a parameter used to determine the type of snakehead fish protein concentrate dispersion product the panelists prefer without determining other attributes.The assessment used in the test of the preference level for snakehead fish protein concentrate dispersion products for maternal consumer panelists uses a line scale from dislike to very like.The results of the analysis based on figure 9a and 9b showed that the addition of flavor had a significant effect on the results of the analysis of the average level of preference of the panelists of mothers and panelists of children, the preference test of the panelists of mothers showed that the addition of strawberry flavor was significantly different from the addition of other flavoring treatments.Meanwhile, the panelists' preference test of children obtained the results namely the addition of strawberry and pineapple flavors was significantly different from the addition of other flavoring treatments.Adding strawberry flavor to the dispersion of snakehead fish protein concentrate gives a pink color that attracts consumer appeal, and the distinctive solid aroma of strawberries can mask the fishy aroma of the product.In addition, the sweet taste and aroma of strawberries produced by the snakehead fish protein concentrate dispersion product make the product preferred by the panelists of children.Most children prefer food or drink based on taste.Hence, they prefer products with a sweet taste and perception of aroma.snakehead fish protein concentrate dispersion.

Characterization of optimal formula dispersion of snakehead fish protein concentrate
The best formula for snakehead fish protein concentrate dispersion product is found in the formula with the addition of strawberry flavoring.The formula is generally preferred by the panelists of mothers and panelists of children.The next step is to analyze the chemical properties of the snakehead fish protein concentrate dispersion product.The results of the analysis of the nutritional content of the snakehead fish concentrate dispersion product can be seen in the following table:  [19].Furthermore, using xanthan gum as a stabilizer that can form a gel affects the water content of the snakehead fish protein concentrate dispersion product.The increase in water content is caused by the trapping of water that evaporates during the drying process, caused by a strong gel structure due to the addition of gelling agents [20].

Ash content.
The ash content is determined to determine the total mineral content contained in a food ingredient.The results of the analysis of the ash content of the snakehead fish concentrate dispersion product based on table 2, the results obtained with an average of 0.41%.The use of snakehead fish concentrate 10%, honey 20%, and various additives containing minerals affect the value of the resulting ash content.Snakehead fish contains macro (Na, K, Ca) and micro (Fe and Zn) mineral components of about 1.1% per 100 grams of fresh snakehead fish, thus allowing the mineral content to be found in the protein concentrate dispersion product of snakehead fish produced [21].In addition, honey also contains pollen and several minerals such as iron, phosphorus, calcium, potassium, sodium, and magnesium, with a maximum limit of 0.5% [22].These inorganic components cannot be decomposed in the snakehead fish protein concentrate dispersion product process, thus affecting the value of the resulting ash content.

Protein content.
Proteins are a group of macromolecules composed of several chains of amino acids linked to each other and linked by peptide bonds [23].The results of the analysis of the protein content of the snakehead fish concentrate dispersion product based on table 2, the results obtained with an average of 3.82%.The process of processing snakehead fish into snakehead protein concentrate involves a drying process, causing the water in the material matrix to come out and the protein content to decrease.The heating or drying process can damage the amino acid composition that makes up the protein in the material so that the protein content in the material decreases [24].In addition, the protein content produced is also influenced by several other factors, such as the water content of the material, the extraction method, and the type of solvent used in the fat content test.

Fat level.
The fat content in a food is called fat levels.The results of the analysis of the fat level of the snakehead fish concentrate dispersion product based on table 2, the results obtained with an average of 4.44%.The ability of xanthan gum to form a gel causes fat to become trapped in the gel matrix formed by xanthan gum [25].It is suspected that during the heating process, the fat contained in the protein concentrate dispersion of snakehead fish does not come out.In addition, the fat content increased along with the decrease in the water content in the snakehead fish protein concentrate dispersion product.The fat content has an inverse relationship with the water content value; namely, the higher the fat content obtained, the lower the water content value.
3.3.5.Albumin.Albumin increases the immune system, accelerates wound healing by forming and restoring damaged body cell tissue, increases appetite, prevents kwashiorkor, improves nerve and brain function, and contributes to increasing intelligence in children [26].The results of the analysis of the albumin level of the snakehead fish concentrate dispersion product based on table 2, the results obtained with an average of 1.07%.The use of snakehead fish concentrate in manufacturing snakehead fish protein concentrate dispersion products affects differences in the levels of dissolved protein or albumin produced.The process of processing snakehead fish into protein concentrate is steaming for approximately 30 minutes, followed by drying for approximately 10 hours at a temperature of 60°C.The content of dissolved protein or albumin concentrate of snakehead fish is suspected to be decreasing.Processing that uses high heating temperatures can change protein structure due to denaturation, resulting in decreased quality or dissolved protein content.

Degree of acidity (pH)
. pH or degree of acidity is an indicator used to express the intensity of the strength of the acid or base of a solution.Figure 10 shows that the obtained pH value showed a decrease during storage.The decrease in pH that occurred in the dispersion of snakehead fish protein concentrate was thought to be related to the presence of microbial activity during the storage process.Suppose the availability of oxygen is adequate during the storage process.In that case, the fermentation process will continue by converting alcohol into acetic acid, which can then lower the pH value of the snakehead fish protein concentrate dispersion product.The longer the storage time, the sample will experience a decrease in quality in the form of a decrease in pH, which affects the color, aroma, and taste due to the activity of microorganisms [27].

Conclusion
The treatment of adding the best stabilizer based on the addition of a variety of stabilizer xanthan gum and CMC as a stabilizer showed that the use of 0.3% xanthan gum resulted in better product stability; and the best formula for dispersion of snakehead fish protein concentrate with the addition of flavor variations based on the preferences of the mother and child panelists, namely the addition of strawberry flavor treatment.

Figure 1 .
Figure 1.Interaction relationship between stabilizer type and storage time on average dispersion value of snakehead fish protein concentrate

Figure 3 .
Figure 3. Results of dispersion viscosity testing of snakehead fish protein concentrate.

Figure 4 .
Figure 4. Average color value of snakehead fish protein concentrate dispersion.

Figure 5a .
Figure 5a.Average value of lemon aroma Figure 5b.Average value of fishy aroma intensity of snakehead fish protein dispersion intensity of snakehead fish protein dispersion

Figure 6a .
Figure 6a.Average value of sweetness of Figure 6b.Average value of sour taste of snakehead fish protein concentrate dispersion.snakeheadfish protein concentrate dispersion.

Figure 6c .
Figure 6c.Average value of salty taste of Figure 6d.Average value of bitter taste of snakehead fish protein concentrate dispersion.snakeheadfish protein concentrate dispersion.

Figure 7 .
Figure 7. Average value of viscosity of snakehead fish protein concentrate dispersion.

Figure 8 .
Figure 8.Average value of sandy sensation of snakehead fish protein concentrate dispersion.

Figure 10 .
Figure 10.The result of dispersion degree of acidity (pH) analysis of snakehead fish protein concentrate

Table 2 .
Results of the analysis of the nutritional content of the dispersion of Water content is the percentage of the amount of water in food that can determine the quality, quality, and shelf life of a food ingredient.The results of the analysis of the water content of the snakehead fish concentrate dispersion product based on table 2, the results obtained with an average of 65.77%.Adding water to make snakehead fish protein concentrate dispersion products acts as a dispersing phase that disperses snakehead fish protein concentrate.Water can function as a dispersing phase by being a solvent in a product