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

2020 ◽  
Vol 12 (2) ◽  
pp. 302
Author(s):  
Dwi Lestari Handayani ◽  
Monicha Efi Sumaimi ◽  
Tri Ani Ashari ◽  
Jumadi Jumadi

HighlightKnowing the amount of daily calcium neededKnowing utilization of fish bone meal and its processed productsAnalysis of the most preferred types of food and fish speciesAbstractGourami (Osphronemus gouramy) is a type of freshwater fish native to Indonesia that is widely preferred, and has high economic value so that production per year increases. Increasing the amount of fish production will result in an increased amount of fish bone waste. However, the processing of gourami in general is still limited to using the meat for frying, grilling, filling, and making shredded fish, while the fish bones are not widely used. Several studies have shown that fish bones that are made into flour contain high calcium. Food processing from fish bone flour can be used as an alternative to meet daily calcium intake. Several stud- ies have started to use fish bone flour to become processed food with calcium such as baked donuts, starch balls, and biscuits, but there are still many other foods from the different regions that need to utilize the fish bone as one of their ingredi- ents. The purpose of this study was to analyze the understanding of the community members, and newcomers in Purbalingga regarding the use of fish bone flour, and its processed products, calcium content, also to know their favorite snacks, and types of fish. The results of the survey analysis stated that it is necessary to use Gourami fish bone flour in making calcium dumplings and its resistance to oxygen.

2019 ◽  
Vol 12 (1) ◽  
pp. 11
Author(s):  
Sefanadia Putri ◽  
Ari Nugroho

<p><strong><em>Background:</em></strong><em> Lampung Province is one of the provinces that has considerable marine fishery resource potential. <strong>Purpose:</strong> Mackerel bone flour has the potential to be developed because the mackerel fish bone meal contains high calcium. <strong>Method</strong></em><strong><em>s</em></strong><strong><em>:</em></strong><em> This research is a laboratory experimental study. The treatment is done by adding fish bone meal into biscuits and opaque products. Addition of fish bone meal to each product consists of 6 levels with different concentrations and 3 repetitions. </em><em>Data analysis using univariate analysis and bivariate analysis using analysis of variance (Anova) test.</em><em> </em><strong><em>Results:</em></strong><em> The results showed that the concentration of addition of mackerel fish bone meal most favored by Panelists on biscuit products in formula 3, namely biscuits with the addition of mackerel bone flour concentration of 5% and cassava opaque products in formula 3, namely cassava opaque with additional concentrations mackerel fish bone meal by 20%. Calcium content in formula 3 (5%) biscuits is 0.72%, cassava formula 3 (20%) is 0.131%. <strong>Conclusion:</strong> Panelists most like biscuit products with the addition of 5% mackerel fish bone flour and 0.72% calcium content, while cassava Opak is preferred with the addition of 20% mackerel fish bone meal containing 0.131% calcium.</em><em></em></p>


Author(s):  
Adzhani Yusrina ◽  
Emma Rochima ◽  
Asep Agus Handaka ◽  
Iis Rostini

Fish bones are the largest contributor of waste from the fish processing industry which has not been used optimally. Fish bones have a high calcium content so they can be used as raw material for fish bone flour. This article aims to explain the use of fish bone into fish bone flour, how to process it, and the quality of fish bone flour by physicochemical testing. Fish bone flour can be obtained by extraction using water, alkaline solution and acid solution. The quality characteristics of bone flour can be seen from the water content, ash content, protein content and fat content. Based on several studies, the drying time and temperature affect the physicochemical characteristics of the resulting product.


2021 ◽  
Vol 10 (1) ◽  
pp. 17-24
Author(s):  
Eris Fianty ◽  
Yulia Oktavia ◽  
Made Suhandana

Most fish processing industries only use fish meat as raw material for industry. Whereas fish bones are contain high mineral content needed by the human body and can be utilized as high calcium fishbone meal. Fishbone meal in this reaseach was made from waste from the fishery industries in Tanjungpinang, Riau Islands. Mackerel fishbone meal was made in several steps consist of preparation of raw materials, boiling of fishbones, washing and cleaning of the bones, presto processing of fish bones with the addition of sodium bicarbonate (NaHCO3), drying, siege and sieving. The purpose of this study is to determine the effect of presto duration and concentration of NaHCO3. This research was conducted by the factorial randomized block design method (RAKF) with two factors: duration of presto (2 hours (P1) and 4 hours (P2)) and concentration of NaHCO3 (0% (N1), 1% (N2) and 2% (N3)). The results showed that the duration of presto treatment and the concentration of sodium bicarbonate (NaHCO3) had a significant effect on the 5% level of yield but not significant on calsium content. The best results showed on 2 hours presto with addition NaHCO3 1%. The best treatment was used as a sample to measure the chemical characteristics of mackerel fish bone meal. Fish bone meal obtained 4.86% water content, 69.84% ash content, 3.72% protein content, 17.21% fat content, 12.56% phosphorus content, and 0.46% crude fiber. The chemical content of fishbone meal has been appropriate with Indonesian Nasional Standard.


2021 ◽  
Vol 13 (2) ◽  
pp. 509
Author(s):  
Ibnu Wahab Laitupa ◽  
Azis Husen

As a province that has a very large sea area, North Maluku must be able to become a leading province in the fishery product sector. The mushrooming of fishery product processing businesses carried out by micro-industries in North Maluku is certainly very good but it must also be followed by the nutritional quality of the products produced. One type of nutrition that can be increased in processed fish is calcium, a material that can be used as a source of calcium is also easily available, such as tuna bone meal and anchovies which have a high enough calcium content. In previous research, it was found that the use of tuna fish bone meal had a high effect on the value of canned tuna with an average of 792.9 mg per 180 grams, the fortification of anchovy flour had an effect on product calcium, which averaged 83.34 mg per 180 grams and without preparation with an average calcium value of 21.6 mg per 180 mg. However, it has not been able to reveal the best and proper fortivication to increase the calcium content of the product, so it is necessary to continue with different concentrations for activation.The research started from the preparation stage, manufacturing of fortivication materials, product manufacturing, calcium testing, microbiological testing and statistical analysis, carried out with five treatments, namely without fortivication or 0% (A0), fortivication of tuna fish bone meal 3% (B1), flour. 6% tuna bones (B2), 3% anchovy flour (C1), 6% anchovy flour (C2).From the results of the study it was found that fortivication using tuna bone meal as much as 6% had a high effect on the increase in calcium content in canned tuna with an average of 7.253 ppm. Whereas fortivication using 3% and 6% anchovy flour had an effect on the increase in product calcium with an average value of 473 ppm and 790 ppm, respectively.


2020 ◽  
Vol 9 (2) ◽  
pp. 65-77
Author(s):  
Bambang Riyanto ◽  
Wini Trilaksani ◽  
Vegatarani Aulia Azzahra

Various instant foods for the elderly began to be developed. Binte biluhuta is an indigenous nusantara soup from Gorontalo with the main ingredient are corn and skipjack. The unique characteristic of soup is potential became special food that can be served for elderly, how ever the calcium content that is very low and the presence of oxalic acid still being abstacle. Fish bone was a natural source of calcium. The research objectives were to design special nutrient instant food for elderly based on binte biluhuta indigenous food from Gorontalo enriched with fish bone nanomineral. The research included calcination of fish bones at a temperature of 600 ?C for 6 hours and reduced the size with nanomilling became nanomineral. Binte biluhuta cream soup was designed according to the Recommended daily intake (RDI) of the elderly. Characteristics quality was determined in order to develop microwave cooking. Particle size of nanomineral catfish bone was 70-100 nm, white color and contained 852000 ± 15.08 mg/Kg calcium, phosphorus 146300 ± 43.89 mg/Kg and magnesium 4410 ± 0.44 mg/Kg. Binte biluhuta instant cream soup with rasio of corn and fish 15: 1 served using microwave cooking and fortified 0.84 g nanomineral fish bone from 30 g binte biluhuta instant cream soup, contained 57470.39 ± 57.87 mg/Kg amino acids and 1.08 ± 0.06 mg/Kg oxalic acid. Binte biluhuta instant cream soup as much 30 g can fulfilled the needs of elderly calcium 51.47% and energy 88.65 Kcal.


2019 ◽  
Vol 47 (1) ◽  
pp. 69
Author(s):  
Rara Mona Angraini ◽  
Desmelati Desmelati ◽  
Sumarto Sumarto

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.


2019 ◽  
Vol 1 (1) ◽  
pp. 38-44
Author(s):  
Muhammad sontang Sihotang

The fish bone waste treatment program for the application of useful products, specifically as a natural ingredient of the drinking water filter.This program works with coastal communities in terms of providing raw materials. This program is a social innovation from the transfer of knowledge of the university's inventors to the coastal communities, in the aim to maintain and improve the cleanliness of the environment, which is then applied for the purpose of developing a water filter system. The contribution of this organic product is useful for Small, Micro & Medium Enterprises engaged in the production of food and beverages, as well as donations for cosmetic and health products to industries, as well as donations to policy development, through the application of environmental physics and science development to product development, pre-commercialization and commercialization (social engineering & manufacturing). The involvement of coastal communities in utilizing their waste is to achieve the empowerment of coastal communities, emphasizing community involvement to learn and cooperate for future development goals. Prior to the formation of this program, the community who failed to take care of its waste often had the waste dumped into the sea, rivers and garbage collection sites. The disposal causes the form of pollution problems that invite various dangerous diseases and cause the community environment to be clean, smelly and diseased. The results of the research have been done, Fish bone waste can be processed to be a product of water filter system resulting from fish processing industry, which contains high calcium. Fish bones are very rich in calcium that is needed by the human body, because the main elements of fish bones are calcium and phosphorus. The use of fish bone calcium is widespread such as overcoming coastal pollution and other environments in the disposal of heavy metals such as Zinc (Zn), Copper (Cu), Lead (Pb), and Iron (Fe).


2020 ◽  
Vol 7 (01) ◽  
pp. 98-106
Author(s):  
Meddiati Fajri Putri ◽  
Cinta Amalia Kasih

Ikan bandeng merupakan budidaya perikanan air payau di Indonesia. Ikan bandeng dapat diolah menjadi beraneka makanan olahan, seperti bandeng duri lunak, pepes bandeng, otak-otak bandeng, dan produk hasil olahan lainnya. Kandungan nutrisi bandeng duri lunak relatif tinggi untuk mencukupi kebutuhan gizi masyarakat dengan harga relatif terjangkau. Kandungan gizi pada tepung bandeng presto tersebut dijadikan subtitusi dalam pembuatan kastangel. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kualitas kastangel subtitusi tepung bandeng presto, untuk mengetahui tingkat kesukaan masyarakat dan untuk mengetahui kandungan kalsium dan protein dengan prosentase 0%, 10%, 20%, dan 30% ditinjau dari aspek warna, aroma, aroma bandeng presto, dan tekstur.Tujuan penelitian ini adalah  untuk mengetahui kualitas kastangel hasil eksperimen ditinjau dari kualitas inderawi, tingkat kesukaan masyarakat serta kandungan protein dan kalsium. Metode penelitian yang digunakan analisis varian (Anava) one way, dan dilanjutkan uji Tukey apabila ada perbedaan kualitas inderawi pada produk, uji kesukaan menggunakan deskriptif prosentase untuk mengetahui tingkat kesukaan masyarakat, uji Laboratorium untuk mengetahui kandungan gizi  protein dan kalsium. Hasil penilitian menunjukan bahwa terdapat perbedaan kualitas inderawi pada indikator aroma bandeng presto dan tekstur dengan nilai signifikan kurang dari 0,05. hasil uji kesukaan Sampel yang disukai masyarakat 0%, 10% dan 20% dengan prosentase (55,75%, 55,25%, dan 52,9%). Hasil uji laboratorium kandungan kalsium dan protein Sampel kastangel subtitusi tepung bandeng presto 30% (13,83%,:5,42%), 20% (11,36%:3,66%), 10% (9,60%: 2,33%), 0% (8,26:0,49%).   Kata Kunci : Kastangel, Tinggi Kalsium, Tepung bandeng presto   Healthy and Calcium Rich Snacks for Family: Subtitution Flour Bandeng Presto as Composition of Kastangel Abstract Milkfish is brackish water aquaculture in Indonesia. Milkfish can be processed into a variety of processed foods, such as soft thorns, milkfish, milk brains, and other processed products. The nutrient content of soft thorns is relatively high to meet the nutritional needs of the people at relatively affordable prices. The nutritional content of presto milkfish flour is used as a substitution in the making of kastangel. The purpose of this study was to determine differences in the quality of presto milkfish substitution castor, to determine the level of community preference and to determine the content of calcium and protein with a percentage of 0%, 10%, 20%, and 30% in terms of aspects of color, aroma, milkfish aroma presto, and texture. The purpose of this research is to find out the quality of the castellated experimental results in terms of sensory quality, people's favorite level and protein and calcium content. The research method used is one way analysis of variance (ANAVA), and Tukey test is continued if there is a difference in the sensory quality of the product, the preference test uses descriptive percentages to determine the level of community preference, Laboratory tests to determine the nutritional content of protein and calcium. The results of the study indicate that there are differences in sensory quality on the presto milkfish aroma and texture indicators with a significant value less than 0.05. Preferred test results The samples favored by the community are 0%, 10% and 20% with percentages (55.75%, 55.25% and 52.9%). Laboratory test results of calcium and protein content Samples of castor substitution presto milkfish flour 30% (13.83%:5.42%), 20% (11.36%:3.66%), 10% (9.60%:2,33%), 0% (8.26:0.49%). Keywords: bandeng presto flour, high calcium, kastangel


2021 ◽  
Vol 10 (1) ◽  
pp. 25-34
Author(s):  
Anhar Rozi ◽  
Nabila Ukhty

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.


2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium


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