Application of Microbial Transglutaminase Enzyme for Meat Processing of Cat Fish (Clarias batrachus) by Protein Cross-Linking Coagulation

Catfish (Clarias batrachus) is one of high protein sources that necessary for people. But there's an issue in fish meat processing because of the possibility of reducing nutritional value of catfish meat due to the processing. Due to this issue, it is expected to find an alternative method without reducing the nutritional value. A method that can be used is coagulation. The coagulation method is a clumping food method that has been separated then could be intact with the addition of a material such as enzyme. Transglutaminase Enzyme can be selected as coagulant agent with the ability to maintain the quality of catfish meat. The aim of this study is to know the effect of Transglutaminase addition as coagulant agent in catfish meat coagulation processing. Based on the study, the proximate values of the catfish meat after coagulation are: Water Content 70.98%; Fat Content 7.75%; Protein Content 16.03%; Crude Fiber Content 0.56%; and Carbohydrate Content 1.61%. It showed that Transglutaminase enzyme can be used as coagulant agent in coagulation process because it doesn't affect the nutritional value of catfish meat.