Fishbone Flour (Definition, Analysis of Quality Characteristics, Manufacture): A Review
Adzhani Yusrina, Emma Rochima, Asep Agus Handaka, Iis Rostini
Asian Journal of Fisheries and Aquatic Research · pp. 18–24 · Published 26 Jul 2021
10.9734/ajfar/2021/v13i430271Abstract
Fish bones are the largest contributor of waste from the fish processing industry which has not been used optimally. Fish bones have a high calcium content so they can be used as raw material for fish bone flour. This article aims to explain the use of fish bone into fish bone flour, how to process it, and the quality of fish bone flour by physicochemical testing. Fish bone flour can be obtained by extraction using water, alkaline solution and acid solution. The quality characteristics of bone flour can be seen from the water content, ash content, protein content and fat content. Based on several studies, the drying time and temperature affect the physicochemical characteristics of the resulting product.
Cited by 3
N Tarigan, U Sihotang, S Hanum · IOP Conference Series: Earth and Environmental Science · 2024
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Hajar Rastegari, Nuratiyah Zunairah Nor Adzmi, Farhad Nadi · Food Materials Research · 2024
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