STUDI PEMANFAATAN TEPUNG TULANG IKAN SEBAGAI SUMBER KALSIUM UNTUK BAHAN FORTIFIKASI PADA MAKANAN RINGAN

Fishbones are fishery waste products that can be processed into a fishbone meal. Fishbone meal can be produced from grinding fish bones that have been extracted and can be used as a mixture of food products because it contains high calcium minerals. This study aims to determine the calcium content of several types of fish bones and the effect of its addition at various concentrations as a fortification ingredient in snacks such as biscuits, cookies, donuts, and crackers. The research design used is descriptive qualitative by conducting literature studies. The parameters observed were calcium levels in skipjack tuna, milkfish, tuna, cork, and belida fishbone meal which were analyzed using the atomic absorption spectrophotometry (AAS) method. The results of adding some fishbone meal showed an increase in calcium levels in snack foods. Conclusion of this literary study fishbone meal can be used as an alternative snack food additive to increase the nutritional value of foods, especially calcium minerals.

Keywords: Fishbones, Calcium content, Atomic absorption spectrophotometer, Fortification