Karakterisasi nanokalsium tulang ikan kakap merah (Lutjanus malabaricus) dengan variasi waktu ekstraksi Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time
Article Sidebar
Accepted
26 February 2024
Published
4 March 2024
Keywords:
-
particle size, phosphorus, powder, PSA, SEM
Abstract
Calcium (Ca) is a vital macronutrient required by the body. An inadequate calcium intake may result in bone health issues. One source of calcium is the red snapper fish bone waste. The optimal absorption of calcium in the body occurs when it is present in a minute form, especially in the form of nanocalcium.The primary objective of this study was to establish the optimal extraction time for generating nanocalcium from red snapper fishbone flour, taking into account the moisture content, particle size, and yield. The extraction of nanocalcium from red snapper fish bone flour was accomplished using a solution of NaOH 1N (1:3) with extraction times of 30, 60, and 90 min. The chemical composition, yield, particle size, calcium, and phosphorus content of red snapper fish bone flour were assessed.The analysis of red snapper fish bone nanocalcium included evaluations of moisture content, particle size, yield, and nanokalsium structure. The particle size was determined using a Particle Size Analyzer (PSA), whereas the nanocalcium structure was examined using a Scanning Electron Microscope (SEM). The data obtained from the research revealed that the red snapper fish bone flour had a yield of 85.57%, particle size of 1,029.69 nm, moisture content of 5.52%, ash content of 78.82%, protein content of 18.11%, fat content of 2.02%, calcium content of 20.07%, and phosphorus content of 9.95%. The most effective treatment for producing nanocalcium from red snapper fish bones with a moisture content of 3.63%, yield of 6.94%, and particle size of 440.3 nm is the 90-minute extraction process.
References
Abo El-Maaty, H. A., EL-Khateeb, A. Y., Al-Khalaifah, H., El-Sayed, E. S. A., Hamed, S., El-Said, E. A., Mahrose, K. M., Metwally, K., & Mansour, A. M. (2021). Effects of eco-friendly synthesized calcium nanoparticles with biocompatible Sargassum latifolium algae extract supplementation on egg quality and scanning electron microscopy images of the eggshell of aged laying hens. Poultry Science, 100(2), 675–684. https://doi.org/10.1016/j.psj.2020.10.043
Aenglong, C., Ngasakul, N., Limpawattana, M., Sukketsiri, W., Chockchaisawasdee, S., Stathopoulos, C., Tanasawet, S., & Klaypradit, W. (2023). Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells. Journal of Functional Foods, 10(5), 70-85. https://doi.org/10.1016/j.jff.2022.105361
Anggraeni, N., & Handayani, H. T. (2022). Penerimaan konsumen dan nilai gizi cendol ikan lele (Claria batracus) dengan penambahan serbuk kopi. Agromix, 13(1), 1–8. https://doi.org/10.35891/agx.v13i1.2655
Anggraeni, N. (2020). Pemanfaatan belut (Monopterus albus) pada pembuatan cendol kaya protein. Jurnal Agercolere, 2(2), 47–52. https://doi.org/10.37195/jac.v2i2.118
Anggraeni, N., Sastro D. Y., & Riyadi, P. H. (2016). Pemanfaatan nanokalsium tulang ikan nila (Oreochromis niloticus) pada beras analog dari berbagai macam ubi jalar (Ipomoea batatas L.). Jurnal Aplikasi Teknologi Pangan, 5(4), 112-120. https://doi.org/10.17728/jatp.187
Arbajayanti, R. D., Nurhayati, T., & Nurilmala, M. (2021). Komponen asam amino dan aktivitas enzim tripsin dari usus tuna sirip kuning (Thunnus albacares, Bonnaterre 1788) dan kakap merah (Lutjanus campechanus, Poey 1860). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(1), 97-106. https://doi.org/10.17844/jphpi.v24i1.33878
Arooj, N., Dar, N., & Samra, Z. Q. (2014). Stable silver nanoparticles synthesis by citrus sinensis (orange) and assessing activity against food poisoning microbes. In Biomedical and Environmental Sciences 27(10), 815–818. https://doi.org/10.3967/bes2014.118
Benjakul, S., Mad-Ali, S., Senphan, T., & Sookchoo, P. (2017). Biocalcium powder from precooked skipjack tuna bone: production and its characteristics. Journal of Food Biochemistry, 41(6), 20-30. https://doi.org/10.1111/jfbc.12412
Benjakul, S., & Karnjanapratum, S. (2018). Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder. Food Chemistry, 259, 181–187. https://doi.org/10.1016/j.foodchem.2018.03.124
Chandran, K., Song, S., & Yun, S. Il. (2019). Effect of size and shape controlled biogenic synthesis of gold nanoparticles and their mode of interactions against food borne bacterial pathogens. Arabian Journal of Chemistry, 12(8), 1994–2006. https://doi.org/10.1016/j.arabjc.2014.11.041
Darmanto, Y. S., Kurniasih, R. A., Romadhon, R., Riyadi, P. H., & Anggraeni, N. (2022). Characteristic of analog rice made from arrowroot (Maranta arundinacease) and seaweed (Gracilaria verrucosa) flour fortified with fish collagen. Food Research, 6(5), 370–379. https://doi.org/10.26656/fr.2017.6(5).473
EL-Sokkary, T. M., Khalil, K. A., & Ahmed, I. A. (2012). Preparation of β-dicalcium silicate (β-C2S) and calcium sulfoaluminate () phases using non-traditional nano-materials. HBRC Journal, 8(2), 91–98. https://doi.org/10.1016/j.hbrcj.2012.09.004
Han, F., Li, T., Li, M., Zhang, B., Wang, Y., Zhu, Y., & Wu, C. (2023). Nano-calcium silicate mineralized fish scale scaffolds for enhancing tendon-bone healing. Bioactive Materials, 20, 29–40. https://doi.org/10.1016/j.bioactmat.2022.04.030
Hasan, L. A. (2021). Evaluation the properties of orthodontic adhesive incorporated with nano-hydroxyapatite particles. The Saudi Dental Journal, 33(8), 1190–1196. https://doi.org/10.1016/j.sdentj.2021.01.001
Husna, A., Handayani, L., & Syahputra, F. (2020). Pemanfaatan tulang ikan kambing-kambing (Abalistes stellaris) sebagai sumber kalsium pada produk tepung tulang ikan. Acta Aquatica: Aquatic Sciences Journal, 7(1), 13-20. https://doi.org/10.29103/aa.v7i1.1912
Jacoeb, A. M., Nurjanah, & Saraswati, A. (2013). Kandungan asam lemak dan kolesterol kakap merah (Lutjanus bohar) setelah pengukusan. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 168-176. https://doi.org/10.17844/jphpi.v16i2.8051
Jampilek, J., Kos, J., & Kralova, K. (2019). Potential of nanomaterial applications in dietary supplements and foods for special medical purposes. In Nanomaterials, 9(2), 11-20. https://doi.org/10.3390/nano9020296
Kusumaningrum, I., Sustono, D., & Pamungkas. B. F. (2016). Pemanfaatan tulang ikan belida sebagai tepung sumber kalsium dengan metode alkali. Journal of Fisheries and Marine Research, 19(2), 148-155.
Lekahena, V., Faridah, D.N., Syarief, R., & Peranginangin, R. (2014). Karakterisasi fisikokimia nanokalsium hasil ekstraksi tulang ikan nila menggunakan larutan basa dan asam. Jurnal Teknologi Dan Industri Pangan, 25(1), 57–64. https://doi.org/10.6066/jtip.2014.25.1.57
Li, X., Heng, B. C., Bai, Y., Wang, Q., Gao, M., He, Y., Zhang, X., Deng, X., & Zhang, X. (2023). Electrical charge on ferroelectric nanocomposite membranes enhances SHED neural differentiation. Bioactive Materials, 20, 81–92. https://doi.org/10.1016/j.bioactmat.2022.05.007
Media, Y., & Elfemi, N. (2021). Permasalahan sosial budaya dan alternatif kebijakan dalam upaya penanggulangan stunting pada balita di Kabupaten Solok, Provinsi Sumatera Barat. Jurnal Ekologi Kesehatan, 20(1), 56–68. https://doi.org/10.22435/jek.v20i1.4130
Mehmood, S., Janjua, N.K., Tabassum, S., Faizi, S., & Fenniri, H. (2022). Cost effective synthesis approach for green food packaging coating by gallic acid conjugated gold nanoparticles from Caesalpinia pulcherrima extract. Results in Chemistry, 4(2), 20-27. https://doi.org/10.1016/j.rechem.2022.100437
Muijah, S., & Safitri, D. E. (2019). Nutritional status and micronutrient intake (thiamine, pyridoxine, calsium, magnesium) associated with premenstrual syndrome. ARGIPA (Arsip Gizi Dan Pangan), 4(1), 45–53. https://doi.org/10.22236/argipa.v4i1.3850
Nemati, M., Huda, N., & Arifin, F. (2017). Development of calcium supplement from fish bone westes of yellowfin tuna (Thunnus albacares) and characterization of nutrition quality. International Food Research Journal, 24(6), 22-28.
Noprisanti, Masrul, & Defrin. (2018). Hubungan Asupan Protein, Kalsium, Phosfor, dan Magnesium dengan Kepadatan Tulang pada Remaja Putri di SMP Negeri 5 Padang. Jurnal Kesehatan Andalas, 7(3), 29–36.
Stepankova, H., Michalkova, H., Splichal, Z., Richtera, L., Svec, P., Vaculovic, T., Pribyl, J., Kormunda, M., Rex, S., Adam, V., & Heger, Z. (2023). Unveiling the nanotoxicological aspects of Se nanomaterials differing in size and morphology. Bioactive Materials, 20, 489–500. https://doi.org/10.1016/j.bioactmat.2022.06.014
Trilaksani, W., Nurilmala, M., & Setiawati I. H. (2012). Ekstraksi gelatin kulit ikan kakap merah (Lutjanus sp.) dengan proses perlakuan asam. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3), 240-251. https://doi.org/10.17844/jphpi.v15i3.21436
Trilaksani, W., Salamah, E., & Nabil, M. (2012). Pemanfaatan limbah tulang ikan tuna (Thunnus sp.) sebagai sumber kalsium dengan metode hidrolisis protein. Buletin Teknologi Hasil Perikanan, 9(2), 34-45. https://doi.org/10.17844/jphpi.v9i2.983
Upadhyay, R. K. (2017). Chronic kidney diseases and nanoparticle therapeutics. Journal of Tissue Science & Engineering, 8(3), 120-130. https://doi.org/10.4172/2157-7552.1000209
Wijayanti, I., Benjakul, S., & Sookchoo, P. (2021a). Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone. Journal of Food Science and Technology, 58(8), 3120–3129. https://doi.org/10.1007/s13197-020-04815-6
Wijayanti, I., Sookchoo, P., Prodpran, T., Mohan, C. O., Aluko, R. E., & Benjakul, S. (2021b). Physical and chemical characteristics of Asian sea bass bio-calcium powders as affected by ultrasonication treatment and drying method. Journal of Food Biochemistry, 45(4), 78-85. https://doi.org/10.1111/jfbc.13652
Yin, T., & Park, J. W. (2015). Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates. Food Chemistry, 180, 42–47. https://doi.org/10.1016/j.foodchem.2015.02.021
Aenglong, C., Ngasakul, N., Limpawattana, M., Sukketsiri, W., Chockchaisawasdee, S., Stathopoulos, C., Tanasawet, S., & Klaypradit, W. (2023). Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells. Journal of Functional Foods, 10(5), 70-85. https://doi.org/10.1016/j.jff.2022.105361
Anggraeni, N., & Handayani, H. T. (2022). Penerimaan konsumen dan nilai gizi cendol ikan lele (Claria batracus) dengan penambahan serbuk kopi. Agromix, 13(1), 1–8. https://doi.org/10.35891/agx.v13i1.2655
Anggraeni, N. (2020). Pemanfaatan belut (Monopterus albus) pada pembuatan cendol kaya protein. Jurnal Agercolere, 2(2), 47–52. https://doi.org/10.37195/jac.v2i2.118
Anggraeni, N., Sastro D. Y., & Riyadi, P. H. (2016). Pemanfaatan nanokalsium tulang ikan nila (Oreochromis niloticus) pada beras analog dari berbagai macam ubi jalar (Ipomoea batatas L.). Jurnal Aplikasi Teknologi Pangan, 5(4), 112-120. https://doi.org/10.17728/jatp.187
Arbajayanti, R. D., Nurhayati, T., & Nurilmala, M. (2021). Komponen asam amino dan aktivitas enzim tripsin dari usus tuna sirip kuning (Thunnus albacares, Bonnaterre 1788) dan kakap merah (Lutjanus campechanus, Poey 1860). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(1), 97-106. https://doi.org/10.17844/jphpi.v24i1.33878
Arooj, N., Dar, N., & Samra, Z. Q. (2014). Stable silver nanoparticles synthesis by citrus sinensis (orange) and assessing activity against food poisoning microbes. In Biomedical and Environmental Sciences 27(10), 815–818. https://doi.org/10.3967/bes2014.118
Benjakul, S., Mad-Ali, S., Senphan, T., & Sookchoo, P. (2017). Biocalcium powder from precooked skipjack tuna bone: production and its characteristics. Journal of Food Biochemistry, 41(6), 20-30. https://doi.org/10.1111/jfbc.12412
Benjakul, S., & Karnjanapratum, S. (2018). Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder. Food Chemistry, 259, 181–187. https://doi.org/10.1016/j.foodchem.2018.03.124
Chandran, K., Song, S., & Yun, S. Il. (2019). Effect of size and shape controlled biogenic synthesis of gold nanoparticles and their mode of interactions against food borne bacterial pathogens. Arabian Journal of Chemistry, 12(8), 1994–2006. https://doi.org/10.1016/j.arabjc.2014.11.041
Darmanto, Y. S., Kurniasih, R. A., Romadhon, R., Riyadi, P. H., & Anggraeni, N. (2022). Characteristic of analog rice made from arrowroot (Maranta arundinacease) and seaweed (Gracilaria verrucosa) flour fortified with fish collagen. Food Research, 6(5), 370–379. https://doi.org/10.26656/fr.2017.6(5).473
EL-Sokkary, T. M., Khalil, K. A., & Ahmed, I. A. (2012). Preparation of β-dicalcium silicate (β-C2S) and calcium sulfoaluminate () phases using non-traditional nano-materials. HBRC Journal, 8(2), 91–98. https://doi.org/10.1016/j.hbrcj.2012.09.004
Han, F., Li, T., Li, M., Zhang, B., Wang, Y., Zhu, Y., & Wu, C. (2023). Nano-calcium silicate mineralized fish scale scaffolds for enhancing tendon-bone healing. Bioactive Materials, 20, 29–40. https://doi.org/10.1016/j.bioactmat.2022.04.030
Hasan, L. A. (2021). Evaluation the properties of orthodontic adhesive incorporated with nano-hydroxyapatite particles. The Saudi Dental Journal, 33(8), 1190–1196. https://doi.org/10.1016/j.sdentj.2021.01.001
Husna, A., Handayani, L., & Syahputra, F. (2020). Pemanfaatan tulang ikan kambing-kambing (Abalistes stellaris) sebagai sumber kalsium pada produk tepung tulang ikan. Acta Aquatica: Aquatic Sciences Journal, 7(1), 13-20. https://doi.org/10.29103/aa.v7i1.1912
Jacoeb, A. M., Nurjanah, & Saraswati, A. (2013). Kandungan asam lemak dan kolesterol kakap merah (Lutjanus bohar) setelah pengukusan. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 168-176. https://doi.org/10.17844/jphpi.v16i2.8051
Jampilek, J., Kos, J., & Kralova, K. (2019). Potential of nanomaterial applications in dietary supplements and foods for special medical purposes. In Nanomaterials, 9(2), 11-20. https://doi.org/10.3390/nano9020296
Kusumaningrum, I., Sustono, D., & Pamungkas. B. F. (2016). Pemanfaatan tulang ikan belida sebagai tepung sumber kalsium dengan metode alkali. Journal of Fisheries and Marine Research, 19(2), 148-155.
Lekahena, V., Faridah, D.N., Syarief, R., & Peranginangin, R. (2014). Karakterisasi fisikokimia nanokalsium hasil ekstraksi tulang ikan nila menggunakan larutan basa dan asam. Jurnal Teknologi Dan Industri Pangan, 25(1), 57–64. https://doi.org/10.6066/jtip.2014.25.1.57
Li, X., Heng, B. C., Bai, Y., Wang, Q., Gao, M., He, Y., Zhang, X., Deng, X., & Zhang, X. (2023). Electrical charge on ferroelectric nanocomposite membranes enhances SHED neural differentiation. Bioactive Materials, 20, 81–92. https://doi.org/10.1016/j.bioactmat.2022.05.007
Media, Y., & Elfemi, N. (2021). Permasalahan sosial budaya dan alternatif kebijakan dalam upaya penanggulangan stunting pada balita di Kabupaten Solok, Provinsi Sumatera Barat. Jurnal Ekologi Kesehatan, 20(1), 56–68. https://doi.org/10.22435/jek.v20i1.4130
Mehmood, S., Janjua, N.K., Tabassum, S., Faizi, S., & Fenniri, H. (2022). Cost effective synthesis approach for green food packaging coating by gallic acid conjugated gold nanoparticles from Caesalpinia pulcherrima extract. Results in Chemistry, 4(2), 20-27. https://doi.org/10.1016/j.rechem.2022.100437
Muijah, S., & Safitri, D. E. (2019). Nutritional status and micronutrient intake (thiamine, pyridoxine, calsium, magnesium) associated with premenstrual syndrome. ARGIPA (Arsip Gizi Dan Pangan), 4(1), 45–53. https://doi.org/10.22236/argipa.v4i1.3850
Nemati, M., Huda, N., & Arifin, F. (2017). Development of calcium supplement from fish bone westes of yellowfin tuna (Thunnus albacares) and characterization of nutrition quality. International Food Research Journal, 24(6), 22-28.
Noprisanti, Masrul, & Defrin. (2018). Hubungan Asupan Protein, Kalsium, Phosfor, dan Magnesium dengan Kepadatan Tulang pada Remaja Putri di SMP Negeri 5 Padang. Jurnal Kesehatan Andalas, 7(3), 29–36.
Stepankova, H., Michalkova, H., Splichal, Z., Richtera, L., Svec, P., Vaculovic, T., Pribyl, J., Kormunda, M., Rex, S., Adam, V., & Heger, Z. (2023). Unveiling the nanotoxicological aspects of Se nanomaterials differing in size and morphology. Bioactive Materials, 20, 489–500. https://doi.org/10.1016/j.bioactmat.2022.06.014
Trilaksani, W., Nurilmala, M., & Setiawati I. H. (2012). Ekstraksi gelatin kulit ikan kakap merah (Lutjanus sp.) dengan proses perlakuan asam. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3), 240-251. https://doi.org/10.17844/jphpi.v15i3.21436
Trilaksani, W., Salamah, E., & Nabil, M. (2012). Pemanfaatan limbah tulang ikan tuna (Thunnus sp.) sebagai sumber kalsium dengan metode hidrolisis protein. Buletin Teknologi Hasil Perikanan, 9(2), 34-45. https://doi.org/10.17844/jphpi.v9i2.983
Upadhyay, R. K. (2017). Chronic kidney diseases and nanoparticle therapeutics. Journal of Tissue Science & Engineering, 8(3), 120-130. https://doi.org/10.4172/2157-7552.1000209
Wijayanti, I., Benjakul, S., & Sookchoo, P. (2021a). Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone. Journal of Food Science and Technology, 58(8), 3120–3129. https://doi.org/10.1007/s13197-020-04815-6
Wijayanti, I., Sookchoo, P., Prodpran, T., Mohan, C. O., Aluko, R. E., & Benjakul, S. (2021b). Physical and chemical characteristics of Asian sea bass bio-calcium powders as affected by ultrasonication treatment and drying method. Journal of Food Biochemistry, 45(4), 78-85. https://doi.org/10.1111/jfbc.13652
Yin, T., & Park, J. W. (2015). Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates. Food Chemistry, 180, 42–47. https://doi.org/10.1016/j.foodchem.2015.02.021
Authors
AnggraeniN., DewiE. N., SusantoA. B., & RiyadiP. H. (2024). Karakterisasi nanokalsium tulang ikan kakap merah (Lutjanus malabaricus) dengan variasi waktu ekstraksi: Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(3), 197-207. https://doi.org/10.17844/jphpi.v27i3.50268
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
