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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 3 (2017) · hlm. 233–240

DOI
10.17844/jphpi.v19i3.15075
ISSN
2354-886X, 2303-2111
Terbit
2017-02-06
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

AbstractBelida (Chitala sp.) bone is one of the waste from amplang processing which not treated properlyyet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bonepowder as calcium source which can be added to various food formulations such as keropok. The aim ofthis study was to determine the chemical characteristics of belida fishbone powder added keropok Observedparameters in this study were moisture content, ash content, protein content, fat content, calcium content,phosphor content and whiteness. The method applied the experimental design was Completely RandomizedDesign with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powderaddition with three replications to each treatments. The results showed that the addition of belida bonepowder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value ofash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The resultshowed that K3 was the best treatment with 5.64% calcium content.

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  • Mulawarman University
  • Sebelas Maret University
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Rekan penulisOrganisasiArtikel bersama
Indrati KusumaningrumAfiliasi tidak diketahui6
Rahmania Nur AfiahSebelas Maret University4
Rahmania Nur AfiahAfiliasi tidak diketahui3
Bagus Fajar PamungkasAfiliasi tidak diketahui3
Bagus Fajar PamungkasMulawarman University3
Ita ZuraidaAfiliasi tidak diketahui2
Ita ZuraidaMulawarman University2
Khusnul KhotimahSebelas Maret University2
Dico PranataMulawarman University2
Irman IrawanMulawarman University2
Seftylia DiachantyAfiliasi tidak diketahui2
Seftylia DiachantyMulawarman University2
Henny PagorayMulawarman University1
Fitryana FitryanaMulawarman University1
Anggi AnggiMulawarman University1
Said AbdusysyahidMulawarman University1
Muhammad Syahrir RMulawarman University1
Vinna LestariAfiliasi tidak diketahui1
Vinna LestariMulawarman University1
Nurul AfdhaliahAfiliasi tidak diketahui1
Nurul AfdhaliahMulawarman University1
Andi Noor AsikinAfiliasi tidak diketahui1
Ilmiani RusdinAfiliasi tidak diketahui1
Ilmiani RusdinMulawarman University1
Khusnul KhotimahAfiliasi tidak diketahui1
Septiana SulistyawatiAfiliasi tidak diketahui1
Brian Gregory AdhihendraAfiliasi tidak diketahui1
Brian Gregory AdhihendraSebelas Maret University1
Rahadina Praba MelatiSebelas Maret University1
Dian Rachmawanti AffandiSebelas Maret University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone</dc:title>
	<dc:creator xml:lang="en">Kusumaningrum, Indrati</dc:creator>
	<dc:creator xml:lang="en">Asikin, Andi Noor</dc:creator>
	<dc:subject xml:lang="en">calcium</dc:subject>
	<dc:subject xml:lang="en">fishbone powder</dc:subject>
	<dc:subject xml:lang="en">keropok</dc:subject>
	<dc:description xml:lang="en">AbstractBelida (Chitala sp.) bone is one of the waste from amplang processing which not treated properlyyet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bonepowder as calcium source which can be added to various food formulations such as keropok. The aim ofthis study was to determine the chemical characteristics of belida fishbone powder added keropok Observedparameters in this study were moisture content, ash content, protein content, fat content, calcium content,phosphor content and whiteness. The method applied the experimental design was Completely RandomizedDesign with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powderaddition with three replications to each treatments. The results showed that the addition of belida bonepowder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value ofash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The resultshowed that K3 was the best treatment with 5.64% calcium content.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2017-02-06</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/15075</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i3.15075</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 233-240</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 233-240</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/15075/11076</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>