Karakteristik Tepung Tulang Ikan Pelagis dan Demersal sebagai Sumber Kalsium

Abstract

Fish bones as industrial waste, restaurants and households are generally underutilized, whereas the calcium and mineral content is quite good. Research on the utilization of pelagic and demersal fish bone waste has been done and aims to produce high calcium fish bone meal and to know the quality characteristics of fish bone meal produced by boiling frequency as treatment. The pelagic fish that used are tuna (Euthynus affinis), while demersal fish is represented by snapper (Lutjanus sp.). Deproteinase method which is used in fish calcium extraction. The parameters which measured include calcium, phosphorus, water, ash, protein, fat, white, and yield, and organoleptic tests. The results show that fish bone meal of snapper fish is better than tuna fish bone meal because it contains higher calcium and phosphorus ie 29.42% and 13.36%, with water content of 8.40%, protein 0.96% bb, and fat 4.45% bb. For physical parameter that is yield, fish bone meal of snapper is still higher that is each 28%. So that, the value of organoleptic fish bone meal of snapper that is 7.85 is still higher than fish bone meal which is 6.71. Keywords : pelagic, demersal, fish bone, calcium, rendemen.

Preliminary Research: Utilization of Gourami Fish Bone Flour (Osphronemus gouramy) in Making Calcium Dumplings

“…Putranto et al (2015) tested calcium levels using the protein hydrolysis method in belida fish bone flour (Chitala sp), the highest calcium was 30.93% with a yield of 27.77%. Marasabessy et al (2018) tested the calcium content using the deproteinase method, the highest calcium was found in snapper flour at 29.42%. Angraini et al (2019) tested calcium levels with an experimental method on catfish, catfish and sembilang bone flour, obtained calcium of 51.3%, 65.9%, and 38.4%.…”