OPTIMIZING FISHERY BY-PRODUCTS : FISH BONE (PANGASIUS HYPOPHTHALMUS) MEAL WITH TEXTURE STABILITY FROM YOUNG JACKFRUIT

Iis Ariska, Alief Nugroho, Suseno Suseno, Niken Prawesti Listyaningrum

Abstract


Several marine product processing sectors still produce by-products that are not optimally managed and utilized, including Patin fish bones (Pangasius hypophthalmus) as a by-product of marine product processing. In this era that demands sustainability, waste management has become a crucial issue. It is no longer about how waste can be destroyed, but how waste management has an impact. From a mineral perspective, patin fish bones are rich in calcium (Ca) and phosphorus (P), which play an important role in bone and tooth formation, making them a potential source for value-added products. Patin fish bone floss is a value-added product as an innovation in the utilization of Patin fish bones, which in its manufacture uses natural additives, one of which is young jackfruit. The dietary fiber in young jackfruit helps maintain the dry texture of the floss because the fiber in young jackfruit can absorb oil content, thereby increasing stability during cooking. The results of the study also prove that the average sensory score was 8.5 for shredded fish with the addition of young jackfruit, and 8 for shredded fish without the addition of young jackfruit. This proves that the addition of young jackfruit greatly affects the production of shredded patin fish bones. Not only does it have health benefits, but patin fish bone abon as an innovative product also has added value in the economic sector, namely as a business idea with low production costs and a social impact through the creation of jobs.

Keywords


Patin fish bones; waste utilization; bone floss; young jackfruit; dietary fiber; value-added products; innovation in fishery product processing

Full Text:

PDF

References


Marnani, Sri, Soedibya, Petrus Hary Tjahja, Mahdiana, Arif, & Pramono, Taufik Budhi (2019). Peningkatan kualitas abon ikan lele dengan perbaikan proses produksi dan kemasan di ukm abon jago purwokerto dan prima melati purbalingga. Dinamika Journal : Pengabdian Masyarakat, ISSN 2686-2158, https://doi.org/10.20884/1.dj.2019.1.1.833

Suryaningrum, Theresia Dwi, Muljanah, Ijah, & Tahapari, Evi (2010). Profil Sensori dan Nilai Gizi Beberapa Jenis Ikan Patin dan Hibrid Nasutus., 5 (pp. 153-164), https://doi.org/10.15578/JPBKP.V5I2.419

Suryaningrum, Theresia Dwi (2008). Ikan Patin: Peluang Ekspor, Penanganan Pascapanen, dan Diversifikasi Produk Olahan. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 3, 16-23, https://doi.org/10.15578/SQUALEN.V3I1.166

Pangestika, Widya, Putri, Fitria Widyasari, & Arumsari, Kusuma (2021). Pemanfaatan Tepung Tulang Ikan Patin Dan Tepung Tulang Ikan Tuna Untuk Pembuatan Cookies. Journal of Production Agriculture, 9, 44-55, https://doi.org/10.21776/UB.JPA.2021.009.01.5

Amalia, R. (2011). Kajian Karakteristik Fisiko Kimia dan Organoleptik Snack Bars dengan Bahan Dasar Tepung Tempe dan Buah Nangka Kering sebagai Alternatif Pangan Cfgf (Casein Free Gluten Free)., https://www.semanticscholar.org/paper/3e8cffa74a743b599206a5282aeb36758397d28d

Isnaharani, Yulan (2009). Pemanfaatan Tepung Jerami Nangka (Artocarpus Heterophyllus Lmk.) Dalam Pembuatan Cookies Tinggi Serat., https://www.semanticscholar.org/paper/699a667039404aaaf87784399787ba485c05fe11

Piasari, R., Soeprijadi, L., & Saputra, R. S. H. (2025). Penerapan Good Manufacturing Practice (Gmp) Dan Sanitation Standar Operating Procedure (Ssop) Pada Proses Pengolahan Tekwan Ikan Tenggiri (Scomberomorus guttatus).

Santoso, A. (2011). Serat pangan (dietary fiber) dan manfaatnya bagi kesehatan., 23 (p. 35), https://www.semanticscholar.org/paper/669c5b85e019e87be660ccf040ede3c12c450629

Marsono, Y. (2008). Prospek Pengembangan Makanan Fungsional., 7 (p. 232308), https://doi.org/10.33508/JTPG.V7I1.147

Subandiyono, Subandiyono, & Hastuti, S. (2016). Buku Ajar Nutrisi Ikan., https://www.semanticscholar.org/paper/b90c13d5d8487ed6a63dcc40667aff25a97b8175

Farida, Iftachul, Samanta, Pinky Natalia, & Maulana, Habib (2024). Evaluasi Mutu Nutrisi dan Organoleptik Tepung Ikan yang Berasal dari Bagian Tubuh dan Kepala Ikan Lemuru. Jurnal Peternakan, ISSN 1829-8729, https://doi.org/10.24014/jupet.v21i1.22683

Irawati, A., Ma’ruf, W. F., & Anggo, A. D. (2016). Pengaruh lama pemasakan ikan bandeng (chanos chanos forsk.) Duri lunak goreng terhadap kandungan lisin dan protein terlarut., 5 (pp. 106-111), https://www.semanticscholar.org/paper/90c1eacbb3390f4f0d65fcc39da5ba2a50c5221a

Helmalia, Andi Widya, putrid, putrid, & Dirpan, A. (2019). Potensi rempah-rempah tradisional sebagai sumber antioksidan alami untuk bahan baku pangan fungsional). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, ISSN 2621-9468, https://doi.org/10.20956/canrea.v2i1.113

Abror, M., Arifin, Saiful, & Eviyanti, Ade (2020). Analisa Anti Oksidan Dan Vitamin C pada Sayuran dan Rempah-Rempah. Jurnal Farmasi Galenika, Issn 2406-9299, https://doi.org/10.70410/jfg.v7i2.180

Yanti, Fitri, Dharmayanti, N., & Suryanti, Suryanti (2022). Aktivitas Antioksidan Kolagen dari Kulit Ikan Patin (Pangasius sp.) dengan Enzim Bromelin Kasar Kulit Nanas (Ananas comosus L.). Jurnal Pengolahan Hasil Perikanan Indonesia, ISSN 2303-2111, https://doi.org/10.17844/jphpi.v25i1.36731

Alhana (2011). Analisis Asam Amino dan Pengamatan Jaringan Daging Fillet Ikan Patin (Pangasius hypophthalmus) Akibat Penggorengan., https://www.semanticscholar.org/paper/d70b66a3e1532fa39f52b6710c2b3c0c9e39ae62

Tuli, Hartati, Hamin, Dewi Indrayani, Nursam, Isnawati, & Olatapa, Mohamad Yuda (2022). Alternatif Pengelolaan Persediaan Ikan Melalui Pembuatan Abon Ikan Bagi Nelayan. Mopolayio : Jurnal Pengabdian Ekonomi, ISSN 2808-8883, https://doi.org/10.37479/mopolayio.v1i3.38

Anisya, Shinta, Winandari, Ovi Prasetya, & Ardiana, Nice (2023). Analisis Abon Ikan Lele Sangkuriang (Clarias Gariepinus Sp) Dengan Penambahan Serat Buah Nanas Madu (Ananas comosus L. Merr). BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan, ISSN 2407-4969, https://doi.org/10.30598/biopendixvol10issue1page36-43

Nasution, Azlaini Yus (2022). Addition of Catfish (Pangasius hypophthalmus) Bone Meal as a Source of Calcium in Catfish Nugget. JOPS (Journal Of Pharmacy and Science), ISSN 2615-1006, https://doi.org/10.36341/jops.v6i1.2836

Gendro, Sasi, Agustina, Lya, Candra, Najar, M., Qur'ani, I., Sutrisno, Putri, Hana, L., Puspita, & Mangkurat, Lambung (2024). Aplikasi Zero Waste Melalui Diversifikasi Produk Perikanan Oleh Poklahsar Nila Anjani Di Kampung Iwak Mentaos Banjarbaru. Glow: Jurnal Pengabdian Kepada Masyarakat, ISSN 2088-6977, https://doi.org/10.37403/glow.v4i2.289




DOI: http://dx.doi.org/10.15578/voc_seminar.v3i1.20731

Refbacks

  • There are currently no refbacks.


Indexed/Abstracted in:

       

 

Proceedings of The Vocational Seminar on Marine & Inland Fisheries is licensed under Creative Commons Attribution-ShareAlike 4.0 International


Politeknik Kelautan dan Perikanan Karawang

Jl. Lingkar Tanjungpura, Karawang Barat, Karawang, Jawa Barat

View My Stats
e-ISSN 3089-3739