The Effect of Duration of Particle Size Reduction Process with High Energy Milling on the Physical, Chemical Characteristics, and Bioavailability of Snakehead Fish Bones

https://doi.org/10.22146/jfs.103953

Meisy Chairunnisya(1), Siti Ari Budhiyanti(2), Prihati Sih Nugraeni(3*), Nurfitri Ekantari(4)

(1) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Sleman Regency, Special Region of Yogyakarta, Indonesia
(2) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Sleman Regency, Special Region of Yogyakarta, Indonesia
(3) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Sleman Regency, Special Region of Yogyakarta, Indonesia
(4) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Sleman Regency, Special Region of Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


This study evaluates the effect of grinding duration and speed using the High Energy Milling (HEM) method on the characteristics of nanocalcium from snakehead fish bones (Channa striata). Fish bone waste was processed through preparation, calcination, and milling at speeds of 350 rpm and 450 rpm for 2 to 8 hours. The results show that the smallest particle size of 121.1 nm was achieved at a duration of 6 hours. However, longer durations cause particle agglomeration.In vitro bioavailability testing shows that nanocalcium has higher calcium solubility compared to regular bone meal. Bioavailability increased from 8.05% in the control to 9.46% in the optimal treatment. The produced nanocalcium has the potential to increase calcium intake in the body, support bone health, and prevent osteoporosis.The HEM method offers a solution for processing fish bone waste into high-value-added products that are environmentally friendly and can be applied in food products to meet calcium needs practically and efficiently.


Keywords


Bioavailabilitas; High energy milling; Nanokalsium; Fish bone meal



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DOI: https://doi.org/10.22146/jfs.103953

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