Effect of Lime Solution Soaking on Physicochemical Characteristics of Catfish Bone Powder (Arius thalassinus)

Abstract

Fish bone powder is one of the fisheries by product processing that has a high nutritional content, especially calcium and phosphorus content. In the processing of fish bone powder, the fishy odor is still detected due to organic compound such as protein and lipid which produce volatile compounds yielded unpleasant odor. The use of lime can eliminate fishy odors, improve color, shape, taste, texture, and extend shelf life. This study aimed to determine the difference of lime solution concentration on the physicochemical characteristics of catfish bone powder and to determine the best lime concentration used on the volatile compound content of catfish bone powder. The method carried out in this study was a laboratory experimental method and used a Complete Random Design (CRD) with 4 treatments (0%, 15%, 20%, 25%) and carried out in triplicate. Data analysis from physical and chemical tests were analyzed using ANOVA, while hedonic tests were performed using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that soaking lime solution had a significant effect (P<5%) on moisture content, protein content, fat content, ash content, calcium content and color. Catfish bone powder with the best treatment of soaking in lime solution of 20% contained a calcium of 25.17%.The results of the hedonic test showed that the best treatment (20%) had a confidence interval of 3.95 < μ < 4.19 from 5 scale. The volatile compound of 4-[4-(dimethylamine) Benzaldehyde associated with fishy odor was detected in fish bone powder without lime solution, but it could not be detected in sample soaked in 20% lime solution showing the capability of lime solution to reduce fishy odor in fishbone powder.