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A CHEMICAL ANALYSIS OF RED SNAPPER BONE (LUTJANUS SP)
FLOUR
Nurainy Kaliky
Muhammadiyah University of Maluku, Maluku, Indonesia
lulukaliky01@gmail.com
PAPER INFO ABSTRACT
Received: March
2022
Revised: April
2022
Approved: April
2022
Background: One way to use this red snapper bone waste is through the
process of making red snapper bone meals. This fishbone meal in addition to
being used as a mixture of animal feed is also used as a supplement to prevent
bone loss in humans.
Aim: This study aims to utilize red snapper bone waste in fish bone meal and
provide information to the community and the fisheries industry about
processing fish bones to have economic value.
Method: The method used is an experiment that was performed on red
snapper bonefish.
Findings: The average water content of fishbone meal is 7.88%% because
during the drying process of fish bones a lot of water disappears so that at the
time of stenciling and in laboratory tests bone meal has low water content,
high ash content is caused by immersion with orange water to remove fat and
denature the protein. The water content obtained is low 7.88% so it is safe for
long storage and the ash content obtained shows the amount of mineral
content in the bone meal so it is very good for consumption.
KEYWORDS
calcium, ash content, water content
INTRODUCTION
Efforts to develop the utilization of fishbone waste have not been carried out optimally.
In general, the community and the fishery products processing industry prefer to use fish meat
rather than other parts of the fish body. Afrianto and Liviawaty (1989) stated that fishery
industry waste is an industrial product that does not have economic value. In general, the fish
body has the presence of fish bones reaching 12.4%. Fishbones are produced from the
manufacture of fish fillets, in this case, red snapper fillets have not been utilized. According to
Rizky (2009) In addition to beef and chicken fish is also the main ingredient in making steak.
Red snapper (Lutjanus Sp) is one of the important economical fish that is in great demand
by people in the country and internationally. This fish is included in the basic fish / demersal
fish that live in coral, bay, and estuary waters. In the processing industry, the results of the
fishery at any time will produce waste in the form of solids, namely heads and bones, and
fluids, which will directly or indirectly have a less good impact on the environment because it
causes pollution. Solid waste that comes from the fishing industry and household processing is
quite large, one of which is the bones of red snapper. One of the utilization of red snapper bone
waste is through the process of making red snapper bone meals. This fishbone meal in addition
to being used as a mixture of animal feed is also used as a supplement to prevent bone loss in
humans. Fishbone meal is the result of processing waste fishery products that contain a lot of
phosphorus and calcium that can meet calcium needs nationally. Fishbone meal can prevent
calcium deficiency in humans that causes osteoporosis while calcium is one of the essential
nutrients that are needed for various body functions) (Mutmainnah et al., 2017). From the
A Chemical Analysis of Red Snapper Bone (Lutjanus Sp) Flour
810 Interdisciplinary Social Studies, 1(7), Apr 2022
background above, the following problems arise regarding how to utilize waste from fisheries
in the form of red snapper bones (Lutjanus Sp) and whether the red snapper bone meal
(Lutjanus Sp) produced will affect the acceptance of consumers.
This research aims to utilize fishery products in the form of red snapper bone waste into
fishbone meal optimally and provide information to the community and the fishery product
processing industry about the processing of red snapper waste into fishbone meal yang has
economic value.
METHOD
Method
The method used in this study is an experiment practiced on red snapper.
Materials and Tools
The ingredients used in the study were fresh red snapper and lime. While the tools used
are knives, gas stoves, steam pans, digital ovens, pans for boiling, basins, presto pans, grinders,
gauze, and chopper blenders.
Procedure
1) Preparing raw materials for fresh red snapper;
2) Then cleaning, washing, or cutting bones ± 3 x 3 cm;
3) Boiling for ± 9 hours (3 hours gradually) at a temperature of 100º C;
4) Boiling the second stage for ± 2 hours;
5) After that, washing and cleaning are carried out;
6) Soaking with lime juice to reduce fat and protein in fish bones;
7) After that, carry out washing with cold water;
8) Then heat up using an autoclave / Steam pan for 2 hours at a temperature of 121ºC;
9) After that do drying in the oven at a temperature of ± 100º C for 3 hours;
10) Then do the milling with a machine and after it is done drill with a cloth measuring 100
smesh, to get snapper bone meal.
Proximate Analysis
Water Content Analysis
W-(W1-W2) x 100 WI-W2
Dry base moisture content (g/100 g of dry matter)
Information:
W: Sample weight before drying (gr)
LM: Sample weight and dry cup (gr)
W2: Empty cup weight (gr)
To analyze each type of mineral can be done with the tool A Spectrophotometer (ASS).
Analysis of Ca Levels and Ash Levels
The sample solution that is ready for analysis is inserted into the vial where the sample is
10 mL in size which resembles a bottle). Analysis of Ca levels in samples of scales and fins of
mujair fish is done by inserting each 10 mL sample into the vial, where for samples of fishbone
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meal into 3 vials and samples Fishbone meal also into 3 vials and adding reagents Ca namely
methyl petaline (C20H26NO3) into each vial, then shaken until the soluble reagents all become
homogeneous and the solution changes color from clear to pink color.
Data Analysis
The data obtained is then analyzed using One Way ANOVA (SPSS ver. 23) which is
displayed with table shape and description.
RESULTS AND DISCUSSION
After completing the process of making a red snapper bone meal, the fish meal is then
taken to the THP laboratory (Fisheries Product Technology) to conduct proximate analysis
which includes water content, ash content, and calcium levels. The results of the proximate
analysis of red snapper flour can be seen in the table below.
Figure 1. Water Content of Red Snapper Bone Meal
Table 1. Fishbone Meal Proximate Test Average
Proximate Analysis
Water Content
Water content is the amount of water content contained in a material that can be expressed
based on wet weight (Wet base) or based on dry weight (Dry base). Most processed products,
especially in the form of foodstuffs, are strongly influenced by the water content of these
ingredients because the water content can affect the shelf life, color, and smell of food. This is
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in accordance with Winarno’s (1997) statement that the water content greatly affects the
durability of a product because it can affect the development of microorganisms.
Figure 2. Water Content of Red Snapper Bone Meal
Research results for histogram figure 2. indicated that the water content of red snapper
bone meal in the first repeat was 7.90% and on the second repeat it was 7.86%, and the average
water content in table 1 was 7.88%, Hal showed no significant difference when drying red
snapper bones using a digital oven with a temperature of 100ºC for 2 hours (p<0.05), The water
contained in the bones and matrix of the fish bones disappears a lot, so that at the time of
penepungan and when laboratory testing the red snapper bone meal has low water content.
Hemung (2013) stated that the water in the bones does not belong to the bone matrix tissue,
but is weakly bound to the surface of the bone so that almost the entirety of the water molecules
can be released during the drying process.
In addition, the water content of this red snapper flour is almost close to the water content
standard set by SNI, according to the Indonesian national standard, fishbone meal has an
optimum water content of 8% (01-3158.), so this red snapper bone meal has a long shelf life
and can be processed into other processed products such as red snapper bone meal biscuits
(Lutjanus sp).
Ash Content
Ash levels are minerals that are contained in a foodstuff. In addition, the ash content is
also the final result of a sample of red snapper bone meal that is burned perfectly in the process
of salting. Please note that during the process of boiling ash levels consisting of minerals will
not be volatile, so the ash content is often used as one of the important parameters in
determining the quality of products from food and beverages, in accordance with Indonesian
national standards (Indonesia; 2005).
Based on the results of research obtained on histogram figure 3. It can be seen that the
value of ash content produced from red snapper flour (Lutjanus sp) is 56.57% on the first repeat
and 56.46% on the second repeat, and the average value in table 1 is 56.515%. P< 0.05 did not
show any significant difference in influence. This is due to the process of soaking fish bones
with orange water to remove fat and denature the protein. Nabil (2005) said that acid can
denature the protein so that it decreases, but during the soaking, the ash content and bone water
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content of fish actually increases. The function of oranges in addition to removing most of the
fat, protein is also to eliminate the fishy smell on fish bones (Kaup SM, Greger JL).
Figure 3. Ash Content of Red Snapper Bone Meal
Ash levels can indicate the number of minerals contained in a fishbone meal. This is proven
by some previous studies where the amount of ash content obtained always varies. In tilapia
fish meal, ash levels ranged from 75% to the highest for the freshwater fish category. This is
in accordance with what Toppe et al. (2007) said that the content of ash levels is different in
some types of fish. This ash level indicates the mineral content present in the fish bones, which
indicates the hardness level of the fish bones. According to Frandson (1992), bones contain
mineral salts i.e. calcium phosphate, calcium carbonate, and most magnesium phosphate and
other minerals.
Calcium Levels
Calcium is an important mineral that is needed by the human body to maintain healthy
bones and teeth. Calcium can be obtained from various foods of vegetables, milk, fruits, fish,
and also various other processed products. In addition to maintaining healthy bones and teeth,
calcium is also needed to support the work of the nerve system, muscle constriction, and blood
clotting. If the deficiency of this mineral can trigger various diseases such as osteoporosis,
rickets, and osteomalacia.
Figure 4. Value of Calcium of Red Snapper Bone Meal
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Based on the results obtained on the histogram figure 4, it can be seen that the value of
calcium in the first repeat was obtained at 43.4839%, and the second repeat had a value of
43.1355% and the average value of calcium levels in the table 1 was 43.3097%, this is because
fish bone meal contains high enough calcium, the cause is that when soaking with orange water
solution resulted in a lot of calcium that settles in the fishbone matrix. Calcium levels from
Trilaksani et al.’s study (Trilaksani, W., Salamah, E., & Nabil) had a higher value than calcium
levels in the study results of 39.24% and calcium levels at p<0.05 did not show any significant
difference.
Putranto et al. (2016) state that fish bones contain calcium minerals so it can affect the
calcium value of a fish meal product. While Hemung (2013) stated that minerals including
Calcium, sodium, strontium, sulfate, and chloride are important elements that make up fish
bones. Calcium is needed in life because it is very useful for pregnant women for growth and
bone formation in the fetus, for children for bone and tooth growth, and in elderly parents to
prevent osteoporosis. Symptoms of osteoporosis usually occur in women and can be prevented
by meeting the needs for daily calcium and accompanied by regular exercise and non-smoking
and reproduction and hormonal release.
CONCLUSION
The water content obtained is low 7.88% almost close to the water content set by the
Indonesian national standard of 8%. This moisture content is safe for long-stored products.
Based on the results of testing ash levels, the results obtained show the amount of mineral
content in the bone meal of red snapper. While the calcium levels in the bone meal of red
snapper are high enough that this fishbone meal can be used to meet calcium needs in the
community, especially for the elderly and children.
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