Paper Details

Physico-chemical properties of Madidihang (Thunnus albacares Bonnaterre) fish bone flour in Ternate, North Moluccas

Ahmad Talib, Eddy Suprayitno, Aulani’am, Hardoko

DOI: https://dx.doi.org/10.12692/ijb/4.10.22-30

Int. J. Biosci. 4(10), 22-30. May, 2014. (PDF)

Abstract:

Fish bone flour of Madidihang – yellowfin tuna (Thunnus albacares Bonnaterre) contains minerals, especially high calcium and phosphorus, and properly used in food products, as feed or supplement. This study aimed to determine the physico-chemical characteristics of Madidihang fish bone flour processed with water and acetic acid. The method used in the study is an experimental method by boiling the bones of Madidihang using water and acetic acid. Observed physic parameters are rate of whiteness, absorbency and camba density while chemical parameters are content of moisture, ash, fat, protein, levels and solubility of calcium and phosphor. The results show that Ca and P parameters were indifferences but solubility of Ca and P are very influential.