Quality assessment of high calcium Catfish (Clarias sp.) bone flour made by boiling and drying methods

Ratri, P R and Jannah, Miftahul and Sabran, Sabran (2023) Quality assessment of high calcium Catfish (Clarias sp.) bone flour made by boiling and drying methods. IOP Conference Series: Earth and Environmental Science, 1168 (1). 012041. ISSN 1755-1307

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Official URL: http://dx.doi.org/10.1088/1755-1315/1168/1/012041


atfish (Clarias sp.) is a type of fish that is widely cultivated and consumed by community, especially in Indonesia. However, catfish bone has not been used optimally even though its nutritional content is quite high. The production of catfish bone flour can be an alternative source of functional food. This study aims to utilize catfish bone waste as high calcium flour and analyze its nutritional contents. This study consists of two steps, namely flour production and nutritional analysis. Catfish were prepared by eviscerating the internal organ and washing until clean. Then it were dipped into boiling water for 30 minutes at 100°C and separated bone from other parts. The boiled catfish bones were dried at 150°C for 1 hour using oven and ground into flour using blender. The raw flour was then sifted by sieve 60-80 mesh. Proximate analysis results showed that catfish bone flour contained 8.2985% fat, 2.1883% protein, 0.0096% zinc, 0.0028% iron, 10.73% water, 49.9346% ash, and 8.4059% calcium. Calcium content in catfish flour is 8405,9 mg/100g (>380 mg/100 g), therefore it is permitted to "high calcium" claim. Due to its nutritional content, catfish bone flour can be used as a raw material of functional food.

Item Type: Article
Subjects: 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi
Divisions: Jurusan Kesehatan > Prodi D4 Gizi Klinik > General
Depositing User: Miftahul Jannah
Date Deposited: 01 Jun 2023 06:20
Last Modified: 01 Jun 2023 06:20
URI: https://sipora.polije.ac.id/id/eprint/23714

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