Effect of extraction methods on the nutritional characteristics of milkfish (Chanos chanos Forsskal) bone powder

Abstract

Abstract Milkfish (Chanos chanos forskal) bone is one of underutilized part of milkfish and considered as a waste from “satay bandeng” home industry in Banten. The aim of this research was to determine the effect of different extraction methods on the nutritional characteristics of milkfish bone powder. Milkfish bone powder was prepared using two different extraction methods (alkaline and acid). Milkfish filleting waste was boiled with water for 30 min, removed the remaining flesh from the frames, the frames were boiled with water for 2 hours, autoclaved, boiled in water (MBPW), sodium hydroxide solution 1 N (MBPAl) and hydrocloric acid solution 1 N (MBPAc) for 30 min at 80-90 °C, rinsed with water, dried at 50°C in oven drying for 24 hours, and ground. The observed parameters were % yield, moisture-, protein-, fat-, carbohydrate-, and ash- content. Milkfish bone powder was contained 27.88% protein, 7.85% lipid 51.42% ash, and carbohydrate 7.36%. The milkfish bone power extracted by acidic and alkaline method treatment (MBAc and MBAl, respectively) showed statistical significant difference in yield, protein-, fat-, carbohydrate-, and ash- content. The alkaline and acid- extraction methods showed higher ash content than water extraction method so these method could be used to extract the mineral content from milkfish bone.