Formulation of Oyster Mushroom Nuggets with Fish Bone Flour (Clarias sp.) Substitution as an Alternative Protein Source
DOI:
https://doi.org/10.58466/4xxagf02Keywords:
Calcium, Catfish Bone Flour, Protein, Oyster mushroom nuggetsAbstract
This study aims to optimize the utilization of catfish (Clarias sp.) bone waste into high-protein fish bone meal as a substitute ingredient in the production of oyster mushroom nuggets. Fish bone waste is an alternative source of protein and calcium that has not been fully utilized in the food industry. The study design used a completely randomized design (CRD) with 4 treatments and 3 replicates each. The parameters observed include moisture content, ash content, protein content, calcium content, shelf life, and organoleptic testing. The result showed that treatment 1 (50 grams of mocaf flour : 25 grams of catfish bone flour) was the best formulation with a protein content of 3,49%, moisture content of 66,65%, ash content of 3,24% and shelf life up to day 20. Catfish bone flour had the highest protein and ash content, while the lowest moisture content (5,72%). This study support food sustainability and provides a new alternative for enhancing the nutritional value of processed food products.
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