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Preliminary Research: Utilization of Gourami Fish Bone Flour (Osphronemus gouramy) in Making Calcium Dumplings
Corresponding Author(s) : Dwi Lestari Handayani
Jurnal Ilmiah Perikanan dan Kelautan, Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Abstract
Highlight
- Knowing the amount of daily calcium needed
- Knowing utilization of fish bone meal and its processed products
- Analysis of the most preferred types of food and fish species
Abstract
Gourami (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.
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- Akhmadi, M. F., Imra, & Maulianawati, D. (2019). Fortifikasi kalsium dan fosfor pada crackers dengan penambahan tepung tulang ikan bandeng (Chanos chanos). Jurnal Ilmiah Perikanan dan Kelautan, 11(1): 49-54.
- Amalina, L.R. (2019). Analisis kadar kalsium (Ca) dan fosfor (P) tepung tulang ikan tenggiri (Scomberomorus comerson) dan ikan gurami (Osphronemus gouramy) di Kabupaten Jember. Jember: UT-Faculty of Dentistry.
- Amitha, Raju, C. V., Lakshmisha, I. P., Kumar, P. A., Sarojini, A., Endra, G., & Pal, J. (2019). Nutritional composition of fish bone powder extracted from three different fish filleting waste boiling with water and an alkaline media. International Journal of Current Microbiology and Applied Sciences, 8(02): 2942–2948.
- Angraini, R. M., Desmelati, & Sumarto. (2019). Karakteristik mutu tepung tulang ikan dari jenis ikan berbeda (ikan patin, lele dan sembilang). Jurnal Berkala Perikanan Terubuk, 47(1): 69-75.
- Asikin, A. N., Kusumaningrum, I., & Hidayat, T. (2019). Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources. Current Research in Nutrition and Food Science Journal, 7(2): 589-591.
- Bakhtiar, Rohaya, S., & Ayunda, H. M. (2019). Penambahan tepung tulang ikan bandeng (Chanos chanos) sebagai sumber kalsium dan fosfor pada pembuatan donat panggang. Jurnal Teknologi dan Industri Pertanian Indonesia, 11(1): 38-45.
- Bin, M. I, Dara, A., Sontang, M., Zuha R., & Marlini, A. N. (2013). Fish bone waste utilization program for hydroxyapatite product; a case study of knowledge transfer from a university to coastal communities. Journal of Environmental Research and Development, 7(3): 1-8.
- Boutinguiza, M., Pou, J., Comesaña, R., Lusquiños, F., de Carlos, A., & León, B. (2012). Biological hydroxyapatite obtained from fish bones. Materials Science and Engineering, 32(3): 478-486.
- Budi, D. S., Alimuddin, & Suprayudi, M. A. (2015). Growth response and feed utilization of giant gourami (Osphronemus goramy) Juvenile feeding different protein levels of the diets supplemented with recombinant growth hormone. Journal of Biosciences, 22(1): 12-19.
- Edam, M. (2016). Fortifikasi tepung tulang ikan terhadap karakteristik fisiko-kimia bakso ikan. Jurnal Penelitian Teknologi Industri, 8(2): 83-90.
- Hardaningsih, I. (2018). Budidaya gurami untuk ketahanan pangan dan eradiksi kemungkinan di pedesaan: peluang dan tantangan. Yogyakarta: Departemen Perikanan Fakultas Pertanian UGM.
- Hemung, B. O. (2013). Properties of Tilapia bone powder and its calcium bioavailability based on transglutaminase assay International Journal of Bioscience, Biochemistry and Bioinformatics, 3(4): 306-309.
- International Osteoporosis Foundation. (2017). Good nutrition for healthy bones. Switzerland: International Osteoporosis Foundation.
- Jeyasanta, K. I, Aiyamperumal, V., & Patterson, J. (2013). Utilization to trash fishes as edible fish powder and its quality characteristics and consumer acceptance. World Journal of Food Science and Technology, 8(1): 1-10.
- Malde, M. K., Bügel, S., Kristensen, M., Malde, K., Graff, I. E., & Pedersen, J. I. (2010a). Calcium from salmon and cod bone is well absorbed in young healthy men: a doubleblinded randomised crossover design. Nutrition & Metabolism, 7(1): 61-69.
- Malde, M. K., Graff, I. E., Siljander-Rasi, H., Venalainen, E., Julshamn, K., Pedersen, J. I., & Valaja, J. (2010b). Fish bones – a highly available calcium source for growing pigs. Journal of Animal Physiology and Animal Nutrition, 94(5):66-76.
- Marasabessy, I., Sudirjo, F., & Nara, S. (2018). Karakteristik tepung tulang ikan pelagis dan demersal sebagai sumber kalsium. Jurnal Ilmiah Inovasi, 18(3): 133-136.
- Miller, G. D., Jarvis, J. K., & McBean, L. D. (2013). Review: The importance of meeting calcium needs with foods. Journal of the American College of Nutrition, 20(2): 168S-185S.
- Minister of Health of the Republic of Indonesia (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 tentang angka kecukupan gizi yang dianjurkan untuk masyarakat Indonesia. Jakarta: Kementerian Kesehatan Republik Indonesia.
- Ministry of Marine Affairs and Fisheries. (2020). Laporan kinerja 2019. Jakarta: Direktorat Jenderal Perikanan Budidaya Kementerian Kelautan dan Perikanan.
- Nugraha, A. A., Yustiati, A., Bangkit, I., & Andriani, Y. (2020). Growth performance and survival rate of giant gourami fingerlings (Osphronemus goramy Lacpede, 1801) with potassium diformate addition. World Scientific News, 143(1): 103-114.
- Nugroho, E. (2012).'Endang Pamularsih' gurame yang jempolan. Media Akuakultur, 7(2): 99-102.
- Nugroho, D.A., Darmanto, Y.S., & Romadhon. (2014). Pengaruh cara kematian ikan dan tahapan penurunan dan kondisi kesegaran ikan terhadap kualitas pasta ikan gurami (Osphronemous gouramy). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3): 61-67.
- Putranto, H. F., Asikin, A. N., & Kusumaningrum, I. (2015). Karakterisasi tepung tulang ikan belida (chitala sp.) sebagai sumber kalsium dengan metode hidrolisis protein. Ziraa'ah, 40(1): 11-20.
- Sinaga, I.B., Harahap, L.A., & Ichwan, N. (2018). Karakteristik tepung tulang yang dihasilkan berbagai bahan baku yang diolah dengan alat penggiling tulang. Jurnal Rekayasa Pangan dan Pertanian, 6(1): 181-185.
- Slembrouck, J., Arifin, O. Z., Pouil, S., Subagja, J., Yani, A., Kristanto, A. H., & Legendre, M. (2019). Gender identification in farmed giant gourami (Osphronemus goramy): a methodology for better broodstock management. Aquaculture, 498: 388-395.
- Stanek, M., Peter, E., & Janicky, B. (2013). Content of the calcium and phosphorus in the meat of Prussian carp (Carassius auratusgibelio BLOCH, 1783) from the Lake Gopło (Poland). Journal of Central European Agriculture, 14(1): 1-10.
- Susanto, A. H., Ridho, R., & Sulistiono. (2019). Pemanfaatan limbah tulang ikan tuna dalam pembuatan cilok sebagai sumber kalsium. Lemuru Jurnal Ilmu Perikanan dan Kelautan Indonesia, 1(1): 25–33.
- Tridhar, N. A. (2016). Perbandingan produksi kolagen dari sisik dan tulang ikan gurami (Osphronemus gouramy) secara kimia enzimatis. Bandung: Program Studi Teknologi Pangan Universitas Pasundan.
- Wardani, D. P., Liviawaty, E., & Junianto. (2013). Fortifikasi tepung tulang tuna sebagai sumber kalsium terhadap tingkat kesukaan donat. Jurnal Perikanan dan Kelautan, 3(4): 41-50
- Yin, T., Du, H., Zhang, J., & Xiong, S. (2016). Preparation and characterization of ultrafine fish bone powder. Journal of Aquatic Food Product Technology, 25(7): 1045-1055.
References
Akhmadi, M. F., Imra, & Maulianawati, D. (2019). Fortifikasi kalsium dan fosfor pada crackers dengan penambahan tepung tulang ikan bandeng (Chanos chanos). Jurnal Ilmiah Perikanan dan Kelautan, 11(1): 49-54.
Amalina, L.R. (2019). Analisis kadar kalsium (Ca) dan fosfor (P) tepung tulang ikan tenggiri (Scomberomorus comerson) dan ikan gurami (Osphronemus gouramy) di Kabupaten Jember. Jember: UT-Faculty of Dentistry.
Amitha, Raju, C. V., Lakshmisha, I. P., Kumar, P. A., Sarojini, A., Endra, G., & Pal, J. (2019). Nutritional composition of fish bone powder extracted from three different fish filleting waste boiling with water and an alkaline media. International Journal of Current Microbiology and Applied Sciences, 8(02): 2942–2948.
Angraini, R. M., Desmelati, & Sumarto. (2019). Karakteristik mutu tepung tulang ikan dari jenis ikan berbeda (ikan patin, lele dan sembilang). Jurnal Berkala Perikanan Terubuk, 47(1): 69-75.
Asikin, A. N., Kusumaningrum, I., & Hidayat, T. (2019). Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources. Current Research in Nutrition and Food Science Journal, 7(2): 589-591.
Bakhtiar, Rohaya, S., & Ayunda, H. M. (2019). Penambahan tepung tulang ikan bandeng (Chanos chanos) sebagai sumber kalsium dan fosfor pada pembuatan donat panggang. Jurnal Teknologi dan Industri Pertanian Indonesia, 11(1): 38-45.
Bin, M. I, Dara, A., Sontang, M., Zuha R., & Marlini, A. N. (2013). Fish bone waste utilization program for hydroxyapatite product; a case study of knowledge transfer from a university to coastal communities. Journal of Environmental Research and Development, 7(3): 1-8.
Boutinguiza, M., Pou, J., Comesaña, R., Lusquiños, F., de Carlos, A., & León, B. (2012). Biological hydroxyapatite obtained from fish bones. Materials Science and Engineering, 32(3): 478-486.
Budi, D. S., Alimuddin, & Suprayudi, M. A. (2015). Growth response and feed utilization of giant gourami (Osphronemus goramy) Juvenile feeding different protein levels of the diets supplemented with recombinant growth hormone. Journal of Biosciences, 22(1): 12-19.
Edam, M. (2016). Fortifikasi tepung tulang ikan terhadap karakteristik fisiko-kimia bakso ikan. Jurnal Penelitian Teknologi Industri, 8(2): 83-90.
Hardaningsih, I. (2018). Budidaya gurami untuk ketahanan pangan dan eradiksi kemungkinan di pedesaan: peluang dan tantangan. Yogyakarta: Departemen Perikanan Fakultas Pertanian UGM.
Hemung, B. O. (2013). Properties of Tilapia bone powder and its calcium bioavailability based on transglutaminase assay International Journal of Bioscience, Biochemistry and Bioinformatics, 3(4): 306-309.
International Osteoporosis Foundation. (2017). Good nutrition for healthy bones. Switzerland: International Osteoporosis Foundation.
Jeyasanta, K. I, Aiyamperumal, V., & Patterson, J. (2013). Utilization to trash fishes as edible fish powder and its quality characteristics and consumer acceptance. World Journal of Food Science and Technology, 8(1): 1-10.
Malde, M. K., Bügel, S., Kristensen, M., Malde, K., Graff, I. E., & Pedersen, J. I. (2010a). Calcium from salmon and cod bone is well absorbed in young healthy men: a doubleblinded randomised crossover design. Nutrition & Metabolism, 7(1): 61-69.
Malde, M. K., Graff, I. E., Siljander-Rasi, H., Venalainen, E., Julshamn, K., Pedersen, J. I., & Valaja, J. (2010b). Fish bones – a highly available calcium source for growing pigs. Journal of Animal Physiology and Animal Nutrition, 94(5):66-76.
Marasabessy, I., Sudirjo, F., & Nara, S. (2018). Karakteristik tepung tulang ikan pelagis dan demersal sebagai sumber kalsium. Jurnal Ilmiah Inovasi, 18(3): 133-136.
Miller, G. D., Jarvis, J. K., & McBean, L. D. (2013). Review: The importance of meeting calcium needs with foods. Journal of the American College of Nutrition, 20(2): 168S-185S.
Minister of Health of the Republic of Indonesia (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 tentang angka kecukupan gizi yang dianjurkan untuk masyarakat Indonesia. Jakarta: Kementerian Kesehatan Republik Indonesia.
Ministry of Marine Affairs and Fisheries. (2020). Laporan kinerja 2019. Jakarta: Direktorat Jenderal Perikanan Budidaya Kementerian Kelautan dan Perikanan.
Nugraha, A. A., Yustiati, A., Bangkit, I., & Andriani, Y. (2020). Growth performance and survival rate of giant gourami fingerlings (Osphronemus goramy Lacpede, 1801) with potassium diformate addition. World Scientific News, 143(1): 103-114.
Nugroho, E. (2012).'Endang Pamularsih' gurame yang jempolan. Media Akuakultur, 7(2): 99-102.
Nugroho, D.A., Darmanto, Y.S., & Romadhon. (2014). Pengaruh cara kematian ikan dan tahapan penurunan dan kondisi kesegaran ikan terhadap kualitas pasta ikan gurami (Osphronemous gouramy). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3): 61-67.
Putranto, H. F., Asikin, A. N., & Kusumaningrum, I. (2015). Karakterisasi tepung tulang ikan belida (chitala sp.) sebagai sumber kalsium dengan metode hidrolisis protein. Ziraa'ah, 40(1): 11-20.
Sinaga, I.B., Harahap, L.A., & Ichwan, N. (2018). Karakteristik tepung tulang yang dihasilkan berbagai bahan baku yang diolah dengan alat penggiling tulang. Jurnal Rekayasa Pangan dan Pertanian, 6(1): 181-185.
Slembrouck, J., Arifin, O. Z., Pouil, S., Subagja, J., Yani, A., Kristanto, A. H., & Legendre, M. (2019). Gender identification in farmed giant gourami (Osphronemus goramy): a methodology for better broodstock management. Aquaculture, 498: 388-395.
Stanek, M., Peter, E., & Janicky, B. (2013). Content of the calcium and phosphorus in the meat of Prussian carp (Carassius auratusgibelio BLOCH, 1783) from the Lake Gopło (Poland). Journal of Central European Agriculture, 14(1): 1-10.
Susanto, A. H., Ridho, R., & Sulistiono. (2019). Pemanfaatan limbah tulang ikan tuna dalam pembuatan cilok sebagai sumber kalsium. Lemuru Jurnal Ilmu Perikanan dan Kelautan Indonesia, 1(1): 25–33.
Tridhar, N. A. (2016). Perbandingan produksi kolagen dari sisik dan tulang ikan gurami (Osphronemus gouramy) secara kimia enzimatis. Bandung: Program Studi Teknologi Pangan Universitas Pasundan.
Wardani, D. P., Liviawaty, E., & Junianto. (2013). Fortifikasi tepung tulang tuna sebagai sumber kalsium terhadap tingkat kesukaan donat. Jurnal Perikanan dan Kelautan, 3(4): 41-50
Yin, T., Du, H., Zhang, J., & Xiong, S. (2016). Preparation and characterization of ultrafine fish bone powder. Journal of Aquatic Food Product Technology, 25(7): 1045-1055.