Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos)

Authors

  • Mutemainna Karim  Department of Magister Aquatik Resources Management, Maritime Technology and Business Institute, Balik Diwa Makassar, South Sulawesi, Indonesia
  • Aryanti Susilowati  Department of Fish Processing Tekonlogy, Maritime Technology and Business Institute, Balik Diwa Makassar, South Sulawesi, Indonesia
  • Jawiana Saokani  Department of Fish Processing Tekonlogy, Maritime Technology and Business Institute, Balik Diwa Makassar, South Sulawesi, Indonesia
  • Yeni Savitri Andi Lawi  Department of Fish Processing Tekonlogy, Maritime Technology and Business Institute, Balik Diwa Makassar, South Sulawesi, Indonesia

DOI:

https://doi.org/10.32628/IJSRST2183129

Keywords:

Nutrition, by product, milkfish, fishbones shredded.

Abstract

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

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International Journal of Scientific Research in Science and Technology

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Published

2021-08-30

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Volume 8, Issue 4, July-August-2021

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Research Articles

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[1]
Mutemainna Karim, Aryanti Susilowati, Jawiana Saokani, Yeni Savitri Andi Lawi "Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos) " International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 8, Issue 4, pp.611-618, July-August-2021. Available at doi : https://doi.org/10.32628/IJSRST2183129