Characteristics of Nile Tilapia (Oreochromis niloticus) Fish balls with The Addition of Asian Sea Bass (Lates calcarifer) Bones Bio-calcium

Abstract

Nile tilapia has high protein content so it can be processed into fish balls. Fish balls are a processed fish product that is high in protein but low in calcium. Asian sea bass (Lates calcarifer) bones are a type of fishery by-product that can be utilized by processing them into a source of calcium. It is known that the average human daily calcium requirement is 800 mg - 1300 mg per day. The addition of bio-calcium from Asian sea bass fish bones was carried out to increase the nutritional value of calcium in fish balls and meet consumers' calcium intake. The research aimed to assign the effect of Asian sea bass bone bio-calcium (FPB) addition on the physical, chemical, and sensory characteristics of Nile tilapia fish balls. The research method used was laboratory experimental with a Completely Randomized Design (CRD). The treatment of the current study was the addition of FPB at different concentrations (0; 3; 5 and 7%). The research analysis carried out included gel strength, calcium, protein, water, fat, ash contents and sensory characteristics. The research showed that the addition of FPB had significant effect on gel strength, calcium, protein, water, fat, ash contents and sensory characteristics (P<0.05). FPB at a concentration of 3% showed the best treatment of hedonic value with gel strength of 1889.757 g.cm, calcium content of 1095.1 mg/100g, protein content of 13.23%, moisture content of 72.28%, fat content of 1.39% and ash content of 2.43%. The addition fishbone bio-calcium at proper concentration increases the texture and calcium content of Nile tilapia fish balls without any sensory interference. The fishbone bio-calcium could be a cheap source of calcium for the food industry to provide high protein and calcium food including fish ball for society to overcome calcium deficiency.