The Energy Food Product “Betteleppang” With Subtitution Nanocalcium Fishmilk Bone (Chanos - Chanos )

Autor(s): Muhammad Fitri, Syamsuar Syamsuar, Sri UdayanaTartar
DOI: 10.25047/jii.v19i3.1678

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Abstrak

The milkfish production in year 2016 of South Sulawesi 127.434,1 ton, fish bone is  the one  waste processing industry  possess contain calcium the greatest number between the fish  part,  the main component   fish bone is calcium , phosphorus and carbonate

The aim research  investigate quality  the  energy food production “ Betteleppang” with substitution nanocalcium  bone  milkfish (chanos chanos Forks ).  Design is complex random plan with two  factor ; A = addition nanocalcium  bone  milkfish  is ; A1 = 10 % ; A2 = 15 %; A3 = 20 % , and B = addition “Betteleppang” ; B1 = 10 %; B2 = 15%; B3 = 20%. Each treatment return  three times. The data  analyzed with analysis of variance using software SPSSV 19.

                The research conclusion  who the best  addition nanocalcium  bone  milkfish   = 20 %   and  addition “ Betteleppang” = 20 %  water content 21,43 percent,   calcium content  7,06 percent,     protein content   22.26 percent,   

 

Key word : “Bette Leppang”, Calcium, Nanocalcium, Bone, Fishmilk

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