Abstract
Fish is often used as a protein source in food. Fish has good nutritional content for the body such as protein, vitamin, mineral, and unsaturated fatty acid. Pterygoplichthys pardalis and Oreochromis mossambicus are some of the local fishes that are frequently found in a river in Indonesia, also Asia. People use their meat as food. Unfortunately, people do not use fishbones. In this research, we processed the fishbone into flour which could be used as food or supplement. Fishes were collected from the breeder in January to May 2019. Bone processing methods carried out by separation of fish meat and bone, continued with bone flour processing using oven and grinder. According to the proximate analysis revealed that P. pardalis bone flour contained 25.047% protein, 10.478% fat, 0.656% water, 59.463% ash, and 4.353% carbohydrate. O. mossambicus also contained 36.929% protein, 11.942% fat, 2.575% water, 45.721% ash, and 2.833% carbohydrate. From these results, protein in P. pardalis gave a higher value than O. mossambicus. Bone flour from both fishes showed a smooth texture and whitish color. Bone flour from fish has good prospects to be developed to get complete analysis in food technology. Bone flour from suckermouth fish played important role in aquaculture and supported the river biodiversity.
Highlights
Indonesia's territorial waters are rich in fish diversity
The tools used in this research include High Density Polyethylene (HDPE) plastic, knives, gloves, water bath, analytical balance, pressure cooker, aluminum foil, thermometer, grinder, stove, pot, and oven, and the materials needed in this study about 28 fishes in one aquarium
For the manufacture of fishbone flour, it is used with a mass weight of 200.04 gr, while tilapia fish is made into the flour with a mass weight of 588.04 gr, the weighed meat and bones are stored in the refrigerator
Summary
Indonesia's territorial waters are rich in fish diversity. The wealth of fish both at sea and in freshwater waters has not been utilized optimally. The objective of this research was to utilize P. pardalis bone waste and Oreochromis mossambicus fishbones as flour. Fish with high nutritional content include P. pardalis (KKP Research Center for Product Processing and Biotechnology 2013). Meat and fishbones can be processed into several food products, namely flour and shredded. Based on the results of research by Chaidir (2001), the nutritional content of P. pardalis in the Cirata pond, the ash content of 1.01%, a fat content of 1.23%, protein content of 19.71%, and carbohydrate content 1%. With this protein content, these fishes can be classified in the medium protein fish group
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biosciences and Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
