Physicochemical Characteristics of Nanocalcium Extract from Bones of Yellowfin Tuna (Thunnus Albacares)

Fish bone calcium is known to have good bioavailability and can be used as a natural calcium source. This study was aimed to compare the physicochemical characteristics of nano-calcium from yellowfin tuna (Thunnus albacares) obtained by three different extraction methods: milling, acid and alkaline. The research was divided into three stages: preparation of bone powder, production ofnano-calcium from fish bone and characterization of the physicochemical properties of bone powder and nano-calcium. Acid extracted nano-calcium was found to have better properties as compared to that extracted by milling and alkaline as indicated by the degree of whiteness 92.61%, moisture content 0.33%, ash 99.03%, protein 0.19%, fat 0.22%, particle size 259 nm, calcium content 83.25% and phosphorus 9.65%. The Fourier Transform Infrared (FTIR) spectra profiles indicated the presence of phosphate group (PO43-) suggesting the nano-calcium was in the form of calcium phosphate apatite.

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Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13460 ◽

2016 ◽

Vol 19 (2) ◽

pp. 148

Author(s):

Indriati Kusumaningrum ◽

Doddy Sutono ◽

Bagus Fajar Pamungkas

Keyword(s):

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

East Kalimantan ◽

Bone Powder ◽

Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency) to produce belida fish bone powder which the best characteristics based on highest calcium content. The processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.

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The Characteristic of Calcium Fortified Fish keropok from Belida (Chitala sp.) Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.14529 ◽

2016 ◽

Vol 19 (3) ◽

pp. 233 ◽

Cited By ~ 1

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

East Kalimantan ◽

Randomized Design ◽

Bone Powder ◽

Calcium Source ◽

Powder Addition ◽

Completely Randomized Design

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13222 ◽

2016 ◽

Vol 19 (2) ◽

pp. 148 ◽

Cited By ~ 1

Author(s):

Indrati Kusumaningrum ◽

Doddy Sutono ◽

Bagus Fajar Pamungkas

Keyword(s):

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

East Kalimantan ◽

Bone Powder ◽

Calcium Source

Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source. The aim of this study was to determine the best treatment (boiling frequency) to produce belida fish bone powder which the best characteristics based on highest calcium content. The processing applied alkali method (used NaOH) to produce belida fish bone powder. The treatment of this study was boiling frequency, i.e. P1 (once boiling), P2 (twice boiling), P3 (three times boiling), and P4 (four times boiling) with 30 minutes on each boiling. Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content, pH and whiteness. The results showed that four times boiling gave the best result with the highest calcium content 31.31%. The range of calcium content was 28.25%-31.31%. While the range of phosphor content was 3.95%-4.06%.

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Karakteristik Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) sebagai Sumber Kalsium dengan Perlakuan Suhu Pengeringan yang Berbeda

Jurnal FishtecH ◽

10.36706/fishtech.v10i1.13154 ◽

2021 ◽

Vol 10 (1) ◽

pp. 25-34

Author(s):

Anhar Rozi ◽

Nabila Ukhty

Keyword(s):

Heavy Metal ◽

Calcium Content ◽

Fish Bone ◽

Temperature Treatment ◽

Yellowfin Tuna ◽

Raw Material ◽

Thunnus Albacares ◽

Bone Meal ◽

Drying Temperature ◽

Stage Analysis

The raw material used in this study was yellowfin tuna (Thunnus albacares) bone from tuna fillet processing in tuna freezing company. The aimed of this study was produce bone meal as a source calsium. This research consited of two stage, first stage was making fish bone meal and second stage analysis of chemical, heavy metal, calsium and microbial content of fish bone meal. This study used different drying temperature treatment (90 oC, 100 oC, dan 110 oC), and than was analyzed descriptively. Yellowfin tuna (Thunnus albacares) bone meal which was drying temperature treatment at 110 oC had yield (19.37%). The proximate of yellowfin tuna bone meal indicated the best treatment at 110 oC with water content, ash content, protein content, fat content, calcium content were 9.27%, 59.7%, 12.65%, 7.75% and 20.47% respectively. The heavy metal (Cu, Pb, and Cd) and microbial analyzed was safe category according SNI for all treatments.

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Preparation and characterization of collagen polypeptide chelated calcium from fish bone powder of channel catfish(Ictalurus punctatus)

JOURNAL OF FISHERIES OF CHINA ◽

10.3724/sp.j.1231.2012.27739 ◽

2012 ◽

Vol 36 (2) ◽

pp. 314

Author(s):

Jian-feng LU ◽

Chang-wei MENG ◽

Jin LI ◽

Zi-hui GONG ◽

Lin LIN ◽

...

Keyword(s):

Ictalurus Punctatus ◽

Channel Catfish ◽

Fish Bone ◽

Bone Powder

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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15075 ◽

2017 ◽

Vol 19 (3) ◽

pp. 233

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

East Kalimantan ◽

Calcium Source

Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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