scholarly journals Model Program Processing of Fishbone Waste Transfer for The Application of Drinking Water Products and Test Characterization

2019 ◽  
Vol 1 (1) ◽  
pp. 38-44
Author(s):  
Muhammad sontang Sihotang
Keyword(s):  
Drinking Water ◽  
Social Innovation ◽  
Social Engineering ◽  
Fish Bone ◽  
Coastal Communities ◽  
Coastal Pollution ◽  
Water Filter ◽  
Filter System ◽  
Fish Bones ◽  
High Calcium

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).

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
Keyword(s):  
Research Utilization ◽  
Economic Value ◽  
Calcium Content ◽  
Fish Bone ◽  
Survey Analysis ◽  
Bone Meal ◽  
Community Members ◽  
Fish Bones ◽  
High Calcium ◽  
Processed Products

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.

scholarly journals CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.)

2019 ◽  
Vol 47 (1) ◽  
pp. 69
Author(s):  
Rara Mona Angraini ◽  
Desmelati Desmelati ◽  
Sumarto Sumarto
Keyword(s):  
Phosphorus Content ◽  
Fish Bone ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Fish Bones ◽  
Randomized Design ◽  
High Calcium ◽  
Different Types ◽  
Calcium Phosphorus ◽  
Completely Randomized Design

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%.

scholarly journals Fishbone Flour (Definition, Analysis of Quality Characteristics, Manufacture): A Review

2021 ◽  
pp. 18-24
Author(s):  
Adzhani Yusrina ◽  
Emma Rochima ◽  
Asep Agus Handaka ◽  
Iis Rostini
Keyword(s):  
Calcium Content ◽  
Physicochemical Characteristics ◽  
Fish Bone ◽  
Quality Characteristics ◽  
Raw Material ◽  
Fish Processing ◽  
Drying Time ◽  
Fish Bones ◽  
High Calcium

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.

scholarly journals Pengaruh Lama Presto dan Konsentrasi Natrium Bikarbonat (NaHCO3) terhadap Karakteristik Tepung Tulang Ikan Tenggiri (Scomberomorus commerson)

2021 ◽  
Vol 10 (1) ◽  
pp. 17-24
Author(s):  
Eris Fianty ◽  
Yulia Oktavia ◽  
Made Suhandana
Keyword(s):  
Sodium Bicarbonate ◽  
Raw Materials ◽  
Design Method ◽  
Block Design ◽  
Fish Bone ◽  
Raw Material ◽  
Bone Meal ◽  
Fish Bones ◽  
Scomberomorus Commerson ◽  
High Calcium

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.

scholarly journals THE IMPACT OF CULINARY TOURISM ON THE ECONOMY OF COASTAL COMMUNITIES IN TIRAM BEACH NAGARI TAPAKIS SUB DISTRICT ULAKAN TAPAKIS PADANG PARIAMAN REGENCY WEST SUMATERA PROVINCE

2019 ◽  
Vol 47 (1) ◽  
pp. 76
Author(s):  
Dela Sintya ◽  
Trisla Warningsih ◽  
Hamdi Hamid
Keyword(s):  
Phosphorus Content ◽  
Fish Bone ◽  
Proximate Analysis ◽  
Coastal Communities ◽  
Randomized Design ◽  
High Calcium ◽  
Different Types ◽  
Calcium Phosphorus ◽  
Completely Randomized Design ◽  
The Impact

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%.

Performance evaluation of a locally developed domestic drinking water filter

2010 ◽  
Vol 67 (5) ◽  
pp. 763-771 ◽  
Author(s):  
B.O. Bolaji ◽  
G.A. Bolaji ◽  
S.O. Ismaila
Keyword(s):  
Drinking Water ◽  
Performance Evaluation ◽  
Water Filter

scholarly journals Does plain radiography still have a role in cases of fish bone ingestion in emergency rooms? A retrospective analysis

2021 ◽  
Author(s):  
Tzu-Chi Wu ◽  
Pin-Wen Huang ◽  
Chun-Bin Tung
Keyword(s):  
Computed Tomography ◽  
Symptomatic Relief ◽  
Fish Bone ◽  
Plain Radiography ◽  
Positive Finding ◽  
Emergency Physicians ◽  
Persistent Symptoms ◽  
Fish Bones ◽  
Negative Results ◽  
Primary Management

Abstract Background Fish bones are the most common aerodigestive foreign bodies found in adults. Most cases of fish bone impaction improve after primary management by emergency physicians with a mirror laryngoscopy using a tongue depressor, before otolaryngologists perform a fiberoptic nasendoscopy. A computed tomography scan usually follows to determine the next step. Studies have recently been concerned about overdoses of radiation from computed tomography. However, clear algorithms remain unavailable for fish bone ingestion management to date. Methods A retrospective review was conducted on 180 patients who visited the emergency department with complaints of fish bone impaction between January 2017 and January 2019. Results A total of 81.6% of patients with fish bone impaction got symptomatic relief after primary management by emergency physicians and otolaryngologists. Out of 180 patients, 33 (18.3%) needed an endoscopic procedure due to persistent symptoms. Only one (0.56%) required an operation due to perforation. In the group failing primary management, the plain radiography of eight patients showed a positive finding and an esophagogastroscopy was done to remove the fish bones. Conclusion Lateral neck radiography is still beneficial to patients with fish bone ingestion failure from primary management. Positive lateral soft tissue radiography in cases with persistent symptoms post primary management may directly suggest esophagogastroscopy without confirmation from a computed tomography, unless complications are suspected. For patients aged below 40, following up on their conditions after post management radiography shows negative results may increase their safety.

scholarly journals Penambahan Kalsium Tulang Ikan Kambing-kambing (Abalistes stellaris) pada pakan untuk keberhasilan gastrolisasi udang galah (Macrobrachium rosenbergii)

2019 ◽  
Vol 6 (2) ◽  
pp. 69
Author(s):  
Ade Rizki Restari ◽  
Lia Handayani ◽  
Nurhayati Nurhayati
Keyword(s):  
Macrobrachium Rosenbergii ◽  
Fish Bone ◽  
Fish Bones ◽  
Weight Growth ◽  
Molting Process ◽  
Randomized Design ◽  
Shrimp Shell ◽  
Recirculation System ◽  
Bone Calcium ◽  
Completely Randomized Design

AbstrakUdang galah mengalami pertumbuhan setelah molting, untuk pengerasan kulit udang membutuhkan kalsium. Tulang ikan kambing-kambing mengandung banyak kalsium sehingga dapat mempercepat proses pengerasan kulit pada udang. Penelitian ini dilakukan untuk mengetahui penambahan kalsium tulang ikan kambing-kambing dapat meningkatkan pertumbuhan dan frekuensi molting udang galah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan penambahan resirkulasi sebagai media dalam pemeliharaan kualitas air yang perlakuannya sebanyak empat perlakuan dan tiga ulangan yang terdiri dari A (0% CaO), B(1% CaO), C (2% CaO) dan D (3% CaO). Hasil penelitian menunjukkan bahwa penambahan kalsium berpengaruh nyata terhadap kelangsungan hidup udang galah yaitu A 90%, B 95%, C 90% dan D 97.5% dan pertumbuhan berat harian pada masing-masing perlakuan yaitu A 1.76 g, B 1.72 g, C 1.60 g, dan D 1.86. Pertumbuhan panjang harian yaitu A 1.23 cm, B 1.26 cm, C 1.23 cm dan D 1.06 cm dengan frekuensi molting udang galah tertinggi yaitu C 0.75 kali/ekor, D 0.63 kali/ekor, A 0.59 kali/ekor dan yang terendah pada perlakuan B 0.45 kali/ekor.Kata kunci: kalsium; kelangsungan hidup; pertumbuhan; udang galahAbstractGiant shrimp growth after the molting process, for hardening shrimp shell requires calcium. Kambing-kambing fish bones contains lots of calcium so that they do accelerate the process of hardening the shell-on shrimp. This study was conducted to detect addition of kambing-kambing fish bone calcium get increase the growth and the molting frequency of giant shrimp. This study used was Completely Randomized Design (CRD) with additions recirculation system as media a medium in maintaining water quality with four treatments and three replications consist is A (0% CaO), B (1% CaO), C (2% CaO) and dan D (3% CaO). The results showed that real participation in the survival of giant prawns, namely A 90%, B 95%, C 90% dan D 97.5% and daily weight growth in each treatment that is A 1.76 g, B 1.72 g, C 1.60 g, and D 1.86. Daily long growth that is A 1.23 cm, B 1.26 cm, C 1.23 cm and D 1.06 cm by means of molting frequency of giant shrimp has the highest of C 0.75 times/tail, D 0.63 times/individual, A 0.59 times/ individual and the lowest is by treatment B 0.45 times/ individual.Keywords: calcium; survival rate; growth; giant prawn

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