Nutritional content of bone flour made from plecos fish Pterygoplichthys pardalis from the Ciliwung River, Indonesia

Putri, Handhini Dwi and Elfidasari, Dewi and Haninah and Sugoro, Irawan (2020) Nutritional content of bone flour made from plecos fish Pterygoplichthys pardalis from the Ciliwung River, Indonesia. Biosaintifika, 12 (3). pp. 329-334. ISSN 2338-7610

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Pterygoplichthys pardalis bones that are thrown into the river is one source of pollutants in the Ciliwung River. P. pardalis bones have a high calcium content, they can be used as an alternative raw material for flour. The purpose of this study was to analyze the nutritional content of P. pardalis bone flour from the Ciliwung River. The research method used was a proximate analysis consisting of moisture, ash, fat, protein, and carbohydrates content analyses. Proximate analysis results showed that the P. pardalis bone plus head flour contained 3% moisture, 35% ash, 34% protein, 23% fat, and 5% carbohydrate. P. pardalis body bone flour contained 4% water, 37% ash, 37% protein, 19% fat, and 3% carbohydrate. Based on the proximate analysis results, P. pardalis bone flours did not met the national standard of SNI 2013 fish flour for quality I, II, and III. Until now, there has been no research that explain the nutritional content of bone flour of P. pardalis from Ciliwung River. This research provides information on the nutritional content of P. pardalis flour. Data obtained from the results of this study can be the basis for consideration in utilizing and processing P.pardalis from the Jakarta Ciliwung River.

Item Type: Article
Uncontrolled Keywords: Ciliwung River; fish bone flour; nutrient content; proximate; Pterygoplichthys pardalis
Subjects: 500 Natural sciences & mathematics > 590 Animals (Zoology) > 597 Cold-Blooded Vertebrates, Pisces, Fish
600 Applied sciences & technology > 660 Chemical engineering > 664 Food Technology
Divisions: Universitas Al-Azhar Indonesia (UAI) > Fakultas Sains dan Teknologi (FST) > Biologi
Depositing User: Rifda Jilan
Date Deposited: 27 Feb 2022 23:52
Last Modified: 28 Feb 2022 05:26

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