Characteristic of Milkfish (Chanos - Chanos Forks) Bone Nanocalcium by Acids and Alkaline Extraction

Authors

  • Muhammad Fitri  Post-Graduate Student, Hasanuddin University, Makassar, South Sulawesi, Indonesia and Department of Fishery Product Processing Technology, Pangkep State Polytechnic of Agricultural, Pangkep, South Sulawesi, Indonesia
  • Mursalim  Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia
  • Amran Laga  Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia
  • Zainal   Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia

DOI:

https://doi.org/10.32628/IJSRST196444

Keywords:

Extraction, Milkfish, Nano Calcium

Abstract

Milkfish is a fishery commodity in Pangkep regency of South Sulawesi Province. Milkfish production in 2011 was 585,242 tons Directorate General Ocean and Fishery (2012). Utilization of milkfish bone waste as a source of calcium is an alternative in providing a rich source of calcium as well as reducing the negative impact of environmental pollution. Calcium derived from animals such as fish bone waste so far has not been widely used for human needs. The purpose of this research is to study the quality of milkfish bone nano calcium with the acid and alkaline extraction method. The treatment in this study are alkaline solution (A) A1 = 2 percentage, A2 = 3 percentage and A3 = 4 percentage, acid solution (B) B1 = 2 percentage, B2 = 3 percentage and B3 = 4 percentage. The design used is complete randomized design with two factors. Each treatment was repeated three times. The data analyzed by variance analysis using SPSS V. 19 software. Research result of milkfish bone nano calcium By using alkaline and acid extraction the best milkfish bone nano calcium is alkaline extraction with 40 percent NaOH cooking at temperature 100oC for 60 minutes where the water content is 5.21 percentage. The ash content is 52.87 percentage, the calcium content is 46.13 percentage, the protein content is 2.04 percentage and the color sensory test is 3.9 (likes) and the aroma is 4.6 (very like).

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International Journal of Scientific Research in Science and Technology

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Published

2019-08-30

Issue

Volume 6, Issue 4, July-August-2019

Section

Research Articles

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How to Cite

[1]
Muhammad Fitri, Mursalim, Amran Laga, Zainal "Characteristic of Milkfish (Chanos - Chanos Forks) Bone Nanocalcium by Acids and Alkaline Extraction" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 6, Issue 4, pp.251-260, July-August-2019. Available at doi : https://doi.org/10.32628/IJSRST196444