Nutritional Content of Bone Flour Made from Plecos Fish Pterygoplichthys pardalis from the Ciliwung River, Indonesia
(1) Universitas Al Azhar Indonesia
(2) Universitas Al Azhar Indonesia
(3) Universitas Al Azhar Indonesia
(4) The Center of Isotope and Radiation Application, Badan Tenaga Nuklir Nasional, Indonesia
Abstract
Pterygoplichthys pardalis bones that are thrown into the river is one source of pollutants in the Ciliwung River. P. pardalis bones have a high calcium content, they can be used as an alternative raw material for flour. The purpose of this study was to analyze the nutritional content of P. pardalis bone flour from the Ciliwung River. The research method used was a proximate analysis consisting of moisture, ash, fat, protein, and carbohydrates content analyses. Proximate analysis results showed that the P. pardalis bone plus head flour contained 3% moisture, 35% ash, 34% protein, 23% fat, and 5% carbohydrate. P. pardalis body bone flour contained 4% water, 37% ash, 37% protein, 19% fat, and 3% carbohydrate. Based on the proximate analysis results, P. pardalis bone flours did not met the national standard of SNI 2013 fish flour for quality I, II, and III. Until now, there has been no research that explain the nutritional content of bone flour of P. pardalis from Ciliwung River. This research provides information on the nutritional content of P. pardalis flour. Data obtained from the results of this study can be the basis for consideration in utilizing and processing P.pardalis from the Jakarta Ciliwung River.
Keywords
Full Text:
PDFReferences
Abbey, L., Glover-amengor, M., Atikpo, M. O., Atter, A., & Toppe, J. (2017). Nutrient content of fish powder from low value fish and fish byproducts. Food Science & Nutrition, 5(3), 374– 379.
Amitha, Raju, C. V., Lakshmisha, I. P., Kumar, P. A., Sarojini, A., Gajendra, & Pal, J. (2019). Nutritional Composition of Fish Bone Powder Extracted from Three different Fish Filleting Waste Boiling with Water and an Alkaline Media. International Journal of Current Microbiology and Applied Sciences, 8(2), 2942–2948.
AOAC. (2005). Official Method of Analysis of The Association of Analytical Chemistry. Virgina USA: Association of Official Analytical Chemist, Inc.
Bechtel, P. J., Bland, J. M., Watson, M. A., Lea, J. M., & Bett, K. L. (2019). Properties of bone from Catfish heads and frames. Food Science & Nutrition, 7, 1396–1405.
Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F., & Uyttendaele, M. (2016). Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1–11.
[BSN] Badan Standardisasi Nasional. (2013). Standar Nasional Indonesia-SNI 2715:2013: Tepung Ikan-Bahan Baku Pakan. Jakarta: Badan Standarisasi Nasional.
Bunta, I. D., Naiu, S. A., & Yusuf, S. N. (2013). Pengaruh Penambahan Tepung Tulang Ikan Tuna terhadap Karakteristik Hedonik Kue Bagea Khas Gorontalo. Jurnal Ilmiah Perikanan Dan Kelautan, 1(2), 81–88.
Cherlin, Rusmarilin, H., & Ginting, S. (2017). (Quality Improvement of Condiment Rich in Antioxidants and Protein Made from Soybeans, Corn, and Fish Sardine (Sardinella lemuru) Fermented. J.Rekayasa Pangan Dan Pertanian, 5(1), 42–50.
Darmawangsyah, Jamaluddin, & Kadirman. (2016). Fortifikasi Tepung Tulang Ikan Bandeng (Chanos chanos) dalam Pembuatan Kue Kering. Jurnal Pendidikan Teknologi Pertanian, 2, 149–156.
Edam, M. (2016). Fortifikasi Tepung Tulang Ikan Terhadap Karakteristik Fisiko-Kimia Bakso Ikan. Jurnal Penelitian Teknologi Industri, 8(2), 83–90.
Elfidasari, D., Shabira, A. P., Sugoro, I., & Ismi, L. N. (2019). The nutrient content of Plecostomus (Pterygoplichthys pardalis) flesh from Ciliwung River Jakarta, Indonesia. Nusantara Bioscience, 11(1), 30–34.
Erni, N., Kadirman, K., & Fadilah, R. (2018). Pengaruh Suhu dan Lama Pengeringan Terhadap Sifat Kimia dan organoleptik Tepung Umbi Talas (Colocasia esculenta). Jurnal Pendidikan Teknologi Pertanian, 4(1), 95–105.
Fitri, A., Anandito, R. B. K., & Siswanti. (2016). Penggunaan Daging dan Tulang Ikan Bandeng (Chanos chanos) pada Stik Ikan Sebagai Makanan Ringan Berkalsium dan Berprotein Tinggi. Jurnal Teknologi Hasil Pertanian, 9(2), 65–77.
Gumolung, D., & Naomi, M. (2018). Analisis Proksimat Tepung Jonjot Buah Labu Kuning. Fullerene Journal Of Chemistry, 3(2), 40–43.
Hemung, B.-O. (2013). Properties of Tilapia Bone Powder and Its Calcium Bioavailability Based on Transglutaminase Assay. International Journal of Bioscience, Biochemistry and Bioinformatics, 3(4), 306–309.
Husna, A., Handayani, L., & Syahputra, F. (2020). Pemanfaatan tulang ikan kambing-kambing (Abalistes stellaris) sebagai sumber kalsium pada produk tepung tulang ikan. Acta Aquatica: Aquatic Sciences Journal, 7(1), 13–20.
Hutasoit, D.Y. (2014). Pengaruh Penambahan Tepung Daging Ikan Sapu-Sapu (Lyposarcus pardalis) pada Pakan Komersil Terhadap Pertumbuhan Ikan Patin (Pangasius sp.) [Undergraduate thesis]. Program Studi Manajemen Sumberdaya Perairan Fakultas Pertanian Universitas Sumatera Utara
Mahmud, N., Al-fuad, S., Satya, S. I., Mamun, A. Al, Ahmed, S., Karim, A., Islam, M., Ferdaus, J., Islam, S., Sakib, N., & Yeasmin, J. (2019). Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27 ˚ C - 30 ˚ C) Storage. Food and Nutrition Sciences, 10, 963–984.
Mahmudah, S. (2013). Pengaruh substitusi tepung tulang ikan lele (Clarias batrachus) Terhadap Kadar Kalsium, Kekerasan, dan Daya Terima Biskuit. Jurnal Publikasi . Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta. Surakarta.
Martunis. (2012). Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola. Jurnal Teknologi Dan Industri Pertanian Indonesia, 4(3), 26–30.
Moosavi-movahedi, A. A., Saboury, A. A., Hosseinkhani, S., Lohrasbi-nejad, A., Rezaei, M. H.-, Maghami, P., Atri, M., & Fotouhia, L. (2016). Protein Stability, Folding, Disaggregation and Etiology of Conformational Stability. Biomacromolecular Journal, 2(1), 8–20.
Munandar, K., & Eurika, N. (2016). Diversity of Fish Economic Value and Heavy Metal Pb and Cd Content in Fish Hypostomus plecostomus in River Bedadung of Jember. Proceeding Biology Education Conference, 13(1), 717–722.
Murniyati., Dewi, F. R., & Peranginangin, R. (2014). Teknik Pengolahan Tepung Kalsium dari Tulang Ikan Nila. Jakarta: Penebar Swadaya.
Nur, A., Besti, V., & Anggraini, H. D. (2018). Formulation and characterization of rice noodles high protein and calcium with addition of patin fishbone powder (Pangasius hypopthalmus) for children under five years Stunting. Jurnal MKMI, 14(2), 157–164.
Orlan, Asminaya, N. S., & Nasiu, F. (2019). Karakteristik Fisiko Kimia Tepung Ikan yang Diberi Pengawet Bawang Putih (Allium sativum) pada Masa Penyimpanan yang Berbeda. Jurnal Agripet, 19(1), 68–76.
Öztürk, F., Kalkan, S., Elmas, E., Elmas, S., Bariş, P., & Demir, Ö. (2019). Some Quality Parameters of Powdered Soups Prepared from Different Fish Species. Brazilian Archives of Biology and Technology, 62, 1–14.
Putranto, H. F., Asikin, A. N., & Kusumaningrum, I. (2015). Karakterisasi Tepung Tulang Ikan Belida (Chitala sp.) sebagai Sumber Kalsium dengan Metode Hidrolisis Protein. Ziraa’ah, 40(1), 11–20.
Secci, G., & Parisi, G. (2016). From farm to fork: Lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1), 124–136.
Sinaga, I. B., Harahap, L. A., & Ichwan, N. (2018). Karakteristik Tepung Tulang yang dihasilkan Berbagai Bahan Baku yang diolah dengan Alat Penggiling Tulang. Jurnal Rekayasa Pangan Dan Pertanian, 6(1), 181–185.
Syahril, Soekendarsi, E., & Hasyim, Z. (2016). Comparison of Nutrien Substances of Tilapia Fish Oreochromis Mossambicus from Hasanuddin Lake, Makasasar University and Mawang Lake, Gowa South Sulawesi. Bioma: Jurnal Biologi Makassar, 1(1), 1–7.
Widiyanto, R. (2018). Analisis Komposisi Kimia Tepung Kepala Ikan Lele Dumbo (Clarias gariepinus). [Fakultas Perikanan dan Kelautan Universitas Riau Pekanbaru]. 1–8.
Witdiah, P. (2013). Pengaruh Penambahan Tepung Tulang Ikan Lele (Clarias batrachus) pada Pembuatan Mie Basah Terhadap Kadar Kalsium, Elastisitas, dan Daya Terima. [Publication manuscript]. Faculty of Health Sciences, Muhammadiyah University, Surakarta.
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 International License.