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Physicochemical and Characterization Nano-Calcium Catfish Bone Flour (Clarias gariepinus)

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Abstract:

The aim of the study was to determine the physicochemical and characterization of nano-calcium Catfish bone flour. The research implementation consisted of several stages: Preparation of fish bone meal, chemical characterization, physical characterization. The t test was used to see differences in treatment. The results of the research: chemical analysis of nano-calcium catfish bone flour revealed that it had a water content of 7.45%, ash 63.29%, protein 4.50%, lipid 2.95%, and carbohydrate 21.81%. Furthermore, both 33.15% calcined bone meal and the 32.16% non-calcined bone meal have calcium contents that meet the Quality I criterion. The findings of the physical characteristics test show nanoparticles in the uncalcined bone meal particle size, which is based on the percent number of 204.1 nm achieved with PI (degree of non-uniformity of particle distribution 0.403). And the calcined bone flour indicated the presence of nanoparticles and that their distribution tended to be uniform, with intensity percentages of 675.4 nm (86.1%) and 100.7 nm (13.9%), respectively. Visually, calcined nano-calcium flour is whiter in color than non-calcined nano-calcium flour. The advantages of alternative research for natural nanocalcium sources from catfish bone meal can be employed in food product manufacturing to satisfy the body's calcium requirements

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Periodical:

Journal of Biomimetics, Biomaterials and Biomedical Engineering (Volume 62)

Pages:

43-50

DOI:

https://doi.org/10.4028/p-e0djpD

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Online since:

October 2023

Authors:

Siti Suryaningsih*, Buchori Muslim, Mohamad Djali

Keywords:

Calcination, Calcium Nanoflour, Characterization, Physicochemical

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© 2023 Trans Tech Publications Ltd. All Rights Reserved

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