Pysicochemical Characterization of Nano Calcium phosphate from Milkfish's (Chanos - Chanos Forks) Bone Flour in Duration of Autoclaving and Boiling Time Different

Abstract

According to the Food and Agriculture Organization in 2018, milkfish 1,188,000 tons (2016) or 2% of the world's total fish (2016) (The State of World Fisheries and Agriculture, 2018). South Sulawesi milkfish production is the highest in Indonesia. Milkfish production in 2016, to 127,434.1 tons (Anonymous, 2018). Milkfish is a fishery commodity in Pangkep Regency, in 2016 has increased by 28,759 tons (Anonymous, 2018), an increase in fish consumption it will also increase of milkfish bone waste. The use of milkfish bone waste as a source of calcium is an alternative provide a calcium-rich food source. The purpose of this research is to study the physicochemical of milkfish bone calcium phosphate with in duration of autoclaving and boiling time differently. The treatment are in duration of autoclaving (A) A1 = 1,5 , A2 = 2, and A3 = 2,5 hours, and boiling time (B) B1 = 30 , B2 = 60 and B3 = 90 minute. The design used is complete randomized design with two factors, consist of three level. Each treatment was repeated three times. The data analysis by variance analysis using SPSS V. 21 software. The parameters measured are yield, water, ash, protein, fat, calcium and phosphorus. Milkfish bone in this study contained the highest calcium 41.87% and phosphorus 25.86% obtained from a combination of 2.5 hours autoclaving and boiling length 90 minutes. Yield 36.59%, moisture 5.22%, ash 77.87%, protein 25.13%, and fat content 4.01%.