Preliminary Research: Utilization of Gourami Fish Bone Flour (Osphronemus gouramy) in Making Calcium Dumplings

Abstract

HighlightKnowing the amount of daily calcium neededKnowing utilization of fish bone meal and its processed productsAnalysis of the most preferred types of food and fish speciesAbstractGourami (Osphronemus gouramy) is a type of freshwater fish native to Indonesia that is widely preferred, and has high economic value so that production per year increases. Increasing the amount of fish production will result in an increased amount of fish bone waste. However, the processing of gourami in general is still limited to using the meat for frying, grilling, filling, and making shredded fish, while the fish bones are not widely used. Several studies have shown that fish bones that are made into flour contain high calcium. Food processing from fish bone flour can be used as an alternative to meet daily calcium intake. Several stud- ies have started to use fish bone flour to become processed food with calcium such as baked donuts, starch balls, and biscuits, but there are still many other foods from the different regions that need to utilize the fish bone as one of their ingredi- ents. The purpose of this study was to analyze the understanding of the community members, and newcomers in Purbalingga regarding the use of fish bone flour, and its processed products, calcium content, also to know their favorite snacks, and types of fish. The results of the survey analysis stated that it is necessary to use Gourami fish bone flour in making calcium dumplings and its resistance to oxygen.

Feed conversion ratio and feed efficiency of giant gouramy (Osphronemus goramy) seed with different densities on biofloc media

“…Gouramy (Osphronemus goramy) is a type of freshwater fish native to Indonesia that is widely preferred with high market demand, and selling price so that production per year increases [1,2]. Gouramy is very popular with the community, but its production is still quite low.…”

“…This is because the maintenance period of gouramy is quite long. One of the efforts that can be done to increase production is to carry out intensive hatchery efforts [1].…”

Nano-calcium Powder Properties from Six Commercial Fish Bone Waste in Indonesia

“…Several previous studies have been conducted regarding calcium or hydroxyapatite extraction from fish bones of various species: tilapia (Abdullah et al, 2020), gourami (Handayani et al, 2019), yellowfin tuna (Nemati et al, 2017), skipjack tuna (Wardani et al, 2020), and Spanish mackerel (Anggresani et al, 2021). All of these studies, results cannot be categorized as nano-calcium because the particle size was bigger than 1 mm.…”

Effects of physical treatments on size particle and nutritional properties of bone powder from Pangasius sp

“…Idowu et al [3] showed that salmon bone powder contained 25-37 % Ca, 15-17% of P, 0.3-0.7% of Mg, and 0.3-1 % of Na. All these nutrients in fishbone have prompted research into developing calcium-fortified food products, such as donut [4,5], crackers [5,6], cookies [7], and surimi IOP Publishing doi:10.1088/1755-1315/1119/1/012037 2 [8]. In addition, we require Ca as an essential micronutrient for human metabolism to prevent osteoporosis, rickets, epilepsy, and anaemia in our daily diet [1].…”

“…In contrast, using a solvent in fishbone extraction should be avoided for food safety reasons. Previous studies of fishbone powder using physical treatments were used many methods such as wet bead mill, speed homogenizer, grinder, blender, steam explosion, and superfine grinding [7,8,10,12,14,15]. Besides all these physical treatments, temperature and sonication are also known to affect structure properties and particle size reduction [16,17].…”