Characterization of the Halal Natural Hydroxyapatite Extract from Black Tilapia Fish Scale

Abstract

Extraction of the natural halal hydroxyapatite (HAp) from fish scale (Black Tilapia) was produced by calcining of raw fish scale at 600 °C and 800 °C. The produced powders were characterized using X-ray diffraction (XRD), scanning electron microscopy (SEM) equipped with an Energy Dispersive Spectroscopy, (EDX). The crystallite size, cell parameters, strain and crystallinity of the raw fish scale and derived HAp calcined powder were observed from the XRD results. By increasing the calcination temperature, the average crystallite size HAp amount increased and close to the pure HAp (JCPDS: 9-432). SEM analysis showed the raw fish scale surface morphology contains collagen fiber compared with boiled and after calcination of the powder samples. The calcined fish scale powders at 800°C morphology was discovered embraced of hexagonal fragments form. The EDX investigation exposed that the fish scale from HAp powder calcined at temperature 600 °C contain a high amount of magnesium and sodium compared to the powder that was calcined at 800 °C.