VALUE OF CALCIUM (Ca) AND PHOSPHORUS (P) RESULTS OF THE BOOKING AND STEAMING METHOD OF CATIN FISH BONE FLOUR (Pangasius hypophthalmus)

Abstract

                       ABSTRACT

Catfish (Pangasius hypophthalmus) is a fishery commodity that has an high economic value. Fish bone is one of the waste products from fishing industry that has not been used properly. Catfish bone waste contains calcium and phosphorus that humans need. The difference in processing methods will affect the quality of the fish bone meal produced. This study aimed to determine the effect of different processing methods on the calcium and phosphorus content of catfish bone flour produced and to determine the appropriate method to produce the highest calcium and phosphorus content in catfish bone flour. The method used in this study was an experimental with a non-factorial Completely Randomized Design (CRD) that consisted of 3 treatments, namely T₁ (raw bones) T₂ (steaming) T₃ (boiling) and repeated 3 times. The parameters measured in this study were the levels of calcium (Ca) and phosphorus (P) from the catfish bone meal produced. The results showed that the different processing methods were affecting significantly to the calcium and phosphorus content in the catfish bone flour. The treatment of  T₁ (raw bone), T₂ (steamed bone), T₃ (boiled bone) had calcium levels at 0.3068%, 0.2704%, 0.2094% and phosphorus levels at 0.0172%, 0.0141%, 0.0136%, respectively. The best treatment is steaming method with calcium value 0.2704% and phosphorus value 0.141%.

Keywords: Boiling, Fishbone, Flour, Steaming.