ManuScript Details
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Paper Id:
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IJARW2822
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Title:
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ANALYSIS OF THE DEVELOPMENT OF FISH BONE FLOUR APPLICATION IN INDONESIA
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| Published in: |
International Journal Of All Research Writings |
| Publisher: |
IJARW |
| ISSN: |
2582-1008 |
| Volume / Issue: |
Volume 7 Issue 5 |
| Pages: |
13
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| Published On: |
11/17/2025 8:47:25 PM (MM/dd/yyyy) |
Main Author Details
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Name:
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MUHAMMAD BAZRI |
| Institute: |
Padjadjaran University |
Co - Author Details
| Author Name |
Author Institute |
| MUHAMMAD BAZRI |
Fisheries, Faculty Of Fisheries and Mariene Science, Padjadjaran University, Indonesia |
| FATBELA ALYATUL HUMMA |
Faisheries Faculty Of Fisheries and Management Science, Padjadjaran University, Indonesia |
| ALYA HIMMATI |
Faisheries Faculty Of Fisheries and Management Science, Padjadjaran University, Indonesia |
| DAFFA GAMYAM GUSTIAN |
Faisheries Faculty Of Fisheries and Management Science, Padjadjaran University, Indonesia |
| MUHAMMAD FAUZAN |
Faisheries Faculty Of Fisheries and Management Science, Padjadjaran University, Indonesia |
| LINTANG SANIA |
Faisheries Faculty Of Fisheries and Management Science, Padjadjaran University, Indonesia |
| JUNIANTO |
Fisheries Study Program, Faculty of Fisheries and Marine Science, Padjadjaran University, Indonesia |
Abstract
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Research Area:
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Fisheries |
| KeyWord: |
Fish Bone Flour, Fishery Waste Utilization, Circular Economy, Processing Technology, Calcium
Fortification, Food Application |
| Abstract: |
Indonesia's vast fishery production generates significant solid waste, primarily fish bones, which remain largely underutilized and pose environmental issues, despite being rich in protein, collagen, calcium, and phosphorus. Aligning with the circular economy, the innovative solution is Fish Bone Flour (FBF), a fine powder suitable as a functional raw material for the food, feed, pharmaceutical, and cosmetic industries. This study analyzes the shift from simple traditional processing to modern techniques using
advanced equipment like controlled dryers and autoclaves to enhance FBF quality, hygiene, and
consistency. FBF has been successfully fortified into various popular products (crackers, cookies, donuts, nuggets) to significantly boost their calcium content without compromising consumer acceptability. The market strategy emphasizes a zero-waste principle, high nutritional value differentiation, digital promotion, and modern multilayer packaging for longer shelf life. FBF development delivers integrated positive impacts: empowering MSMEs, offering an affordable natural calcium source for community health, and reducing organic waste volume. |
Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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MUHAMMAD BAZRI, MUHAMMAD BAZRI, FATBELA ALYATUL HUMMA, ALYA HIMMATI, DAFFA GAMYAM GUSTIAN, MUHAMMAD FAUZAN, LINTANG SANIA, JUNIANTO, "ANALYSIS OF THE DEVELOPMENT OF FISH BONE FLOUR APPLICATION IN INDONESIA", International Journal Of All Research Writings,
vol. 7, no. 5, pp. 48-60, 2025.
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MLA
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MUHAMMAD BAZRI, MUHAMMAD BAZRI, FATBELA ALYATUL HUMMA, ALYA HIMMATI, DAFFA GAMYAM GUSTIAN, MUHAMMAD FAUZAN, LINTANG SANIA, JUNIANTO "ANALYSIS OF THE DEVELOPMENT OF FISH BONE FLOUR APPLICATION IN INDONESIA." International Journal Of All Research Writings,
vol 7, no. 5, 2025, pp. 48-60.
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APA
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MUHAMMAD BAZRI, MUHAMMAD BAZRI, FATBELA ALYATUL HUMMA, ALYA HIMMATI, DAFFA GAMYAM GUSTIAN, MUHAMMAD FAUZAN, LINTANG SANIA, JUNIANTO (2025). ANALYSIS OF THE DEVELOPMENT OF FISH BONE FLOUR APPLICATION IN INDONESIA. International Journal Of All Research Writings,
7(5), 48-60.
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ANALYSIS OF THE DEVELOPMENT OF FISH BONE FLOUR APPLICATION IN INDONESIA
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ANALYSIS OF THE DEVELOPMENT OF FISH BONE FLOUR APPLICATION IN INDONESIA
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