Proximate Levels of Bone Bluefin Tuna Fish As Gelatinization By Product

This purpose of this study was to determine a proximate level of bluefin tuna fish bone as gelatin processing byproduct has been done by the Research and Development of East Nusa Tenggara province. The solvent used is 3% palm acid, 3% hydrochloric acid and compared with the control. The data were processed using variance analysis (ANOVA), if there are differences among the treatments then continued with Duncan test using software SPSS.22. The results indicated that proximate level of residual bones affected by gelatin processing. The proximate levels include the levels of protein, fat, water, ash and carbohydrates respectively in TO is as follows 9.65%, 28.88%, 5.82%, 54.79% and 0.853%. In TA was 10.23%, 27.24%, 8.67%, 53.53% and 0.32%, while the fresh tuna fish bones contain protein content of 9.45%, 26.57% fat content, moisture content 8 , 80%, 55.14% ash content and carbohydrate content of 0.037%. Residual bones of gelatin processing are rich with ash content, so be potentially be processed into the bone meal as a source of minerals.