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Aquatic Procedia 7 (2016) 221 – 225

2nd International Symposium on Aquatic Products Processing and Health

ISAPPROSH 2015

Fortification Seaweed Noodles [Euchema cottonii (Weber-van

Bosse, 1913)] with Nano-Calcium from Bone Catfish
[Clarias batrachus (Linnaeus, 1758)]
Sarah Nur Halimaha, Rosa Arie Suryania, Siwi Widya Wijayantia, Rizki Aji Pangestub,
Glar Donia Denic*, Romadhona
a
Departmen of Fisheries DiponegoroUniversity, Jl.Prof Soedarto, SH Semarang-50275, Indonesia
b
Department of Chemical Engineering DiponegoroUniversity, Jl.Prof Soedarto, SH Semarang-50275, Indonesia.
c
Department of Chemistry DiponegoroUniversity, Jl.Prof Soedarto, SH Semarang-50275, Indonesia.

Abstract

This research studies the effect of addition nanocalcium obtained from the bone of catfish for noodle seaweed. In this study,
seaweed used types Eucheuma cottonii obtained from Jepara, Indonesia. Nanocalcium obtained from the bones of catfish
processed chemically by precipitation methode and then characterization using X-Ray Diffraction. In manufacture of noodles
used seaweed as much as 30 % with addition of various concentration nanocalcium as much as 1 %, 1.5 % and 2 %. Result
Fourier Transfrom Infra Red and X-Ray Diffraction of nanocalcium indicated that calcium obtained minerals hydroxyapatite with
the wave number group OH and PO43- at 3 441.01 cm–1 and 1 049.29 cm–1, and the crystal have size 15.29 nm. The best results
from seaweed noodles fortified with nanocalsium, in the addition of nanocalsium with level 1 % are calsium, water, ash, fat,
protein, and carbohydrates of 1.49 %, 34.31 %, 4.28 %, 8.45 %, 5.74 % and 47.22 %.

©©2016
2016The
TheAuthors. Published byby
Authors.Published Elsevier B.V.B.V.
Elsevier This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of the Science and Editorial Board of ISAPPROSH 2015.
Peer-review under responsibility of the science and editorial board of ISAPPROSH 2015
Keywords: Catfish [Clarias batrachus (Linnaeus, 1758)]; fortification; nanocalsium; noodles; seaweed [Euchema cottonii (Weber-van Bosse,
1913)].

* Corresponding author. Tel.: +62 857 1590 3059.

E-mail address: rhizopus.sp2@gmail.com

2214-241X © 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of the science and editorial board of ISAPPROSH 2015
doi:10.1016/j.aqpro.2016.07.030
222 Sarah Nur Halimah et al. / Aquatic Procedia 7 (2016) 221 – 225

1. Introduction

Noodles has long been used as an alternative substitute of rice. Characteristic noodles is practical and tastes good
have an attraction, also a relatively cheap price, make a noodle product could be reachable by a lot layers of society.
In the manufacture of noodles, wheat flour as main ingredient needed to form elasticity, hardness, excellent source
of protein and carbohydrates. Good quality of noodles is characterized by a strong texture and elastic because
function of flour as a binder during the formation of the dough. Noodles during cooking should be free from surface
sticky, chewy and elastic (Miskelly, 1996; Chang and Wu, 2008). Increasing noodle consumption influence need for
raw material for noodles. Nowadays there a tendency are decrease flour supply and expensive prices, cause
manufacture noodles was looking for a new formula for the next generation of noodles are have higher protein,
higher quality but cheaper. Therefore, it is necessary replacement of raw materials noodles that have quality and
nutritious.
Different types of flour for noodle will produce a variety noodles textures. Substitution seaweed on noodles can
provide elasticity and strength similar properties to noodles texture. Because seaweed gel has same properties as gel
forming and contribute in establishment of structures for dough formation. Weakening effect on texture attributes
occur with substitution seaweed powder (Dhargalkar and Kavlekar, 2004), so it can be minimized or neglected using
pure seaweed that can produce a strong dough during gelatinisation.
On other side, less complete of nutrients such as minerals in noodle make noodles is less good to eat every day.
Therefore, need for additional minerals in the noodles to fit the numbers daily nutritional. One of minerals that still
lacking in the daily consumption is calcium. According to data from the Ministry of Health in 2008, Indonesian
daily consumption average of 254 mg · d–1. This amount is far below daily calcium intake of 1500 mg · d–1. In fact,
calcium is important in life of the cell and tissue fluids, activities several enzyme systems, helps in the process
muscle contraction and maintain normality heart work. Calcium deficiency can cause bone and tooth growth
retardation, rickets in children and can lead to osteoporosis (brittle bones) (Poedjiadi et al., 2009). Because
importance role of calcium in a food product needs to be added, as a supporter nutrient intake.
Bone catfish is one ingredient that can be used as a source of calcium. Nutrient content in catfish bone is 0.735 %
calcium, 24.3 % protein, 3.84 % fat, 58.43 % ash, and carbohydrates 6.02 % (Sa’adah, 2013). The calcium content
on fish bones indicate that fish bone has potential as a calcium food source. To maximize process calcium influx in
the body, calcium needs to be modified to be nanokalsium.
The purpose of this study is to make seaweed noodles with fortified nano-calcium from catfish bones to create a
noodle quality and nutritional value better. In this study, noodles are made by mixing flour and seaweed after
noodles are added to a variety of nano-calcium concentrations to determine the concentration of the most good for
consumption.

2. Material and methods

2.1. Material

Materials used in this study is the seaweed Eucheuma cottonii (Weber-van Bosse, 1913) from Jepara, Central
Java, Indonesia high protein wheat flour, starch, eggs, salt, sodium bicarbonate, aquades, demineralized water,
coconut oil, NaOH, HCl, H3PO4, NH4OH.

2.2. Extraction calcium from bones Catfish

Catfish [Clarias batrachus (Linnaeus, 1758)] bones cleaned of residual meat attached. Bone dried at 100 °C for 2
h. Bone obtained soaked in a solution of HCl 4 % in the ratio of 1:15 (w/v) (Garnjanagoonchorn et al., 2007). Bone
results soaking separated between filtrate with lees, and add filtrate with 2 M NaOH solution with a ratio of 1:2 (v/v)
were accompanied by stirring. Separate the filtrate and wash the precipitate until pH 7. Then, dry the precipitate at a
temperature of 110 ºC for 4 h.
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2.3. Synthesis nano-calcium

As many 14.8 g calcium dissolved in ethanol 70 % accompanied by stirring to 30 min at 40 °C. Into a solution
calcium adding 1M phosphoric acid 160 mL were accompanied by stirring at 70 °C and pH 9 (conditioning pH by
adding ammonium hydroxide). The solution was then precipitated at room temperature overnight. The precipitate
obtained was then dried at a temperature of 100 °C for 6 h and then calcination at a temperature of 1 200 ºC for 2 h.
The results obtained are then analyzed FTIR and XRD (Abidi and Murtaza, 2013).

2.4. Manufacture seaweed noodle

A total of 200 g of high-protein wheat flour is added seaweed 30 % then mix until flour equally. Into the mixture
add 2 g salt and 64 g water and stir the mixture until the dough becomes smooth. Noodle dough is divided into four
parts, the first part as the control and 2nd to 4th added nano-calcium respectively 1 %, 1.5 % and 2 %. The dough
was compounded using the rolls of a noodle machine. The gap on the rollers was set at 4.0 mm and the dough
crumble was compressed between them to form the first crude sheet. The dough was resheeted three more times,
each time being folded once and traveling through the rollers in the same direction. The dough sheet was placed
loosely, the dough sheet was rested for another 30 min (2nd resting). After the 2nd rest, the dough was sheeted by
passing it through the rollers four times with progressively reduced gaps of 3.5 mm, 3.0 mm, 2.0 mm, and 1.5 mm.
The roll gap was adjusted accordingly to give a final dough thickness of 1.2 mm ± 0.05 mm. From the dough sheet,
a 4 cm section was cut off for noodle dough and the dough sheet was cut into strips with a #12 square type cutter
(2.5 mm width). 750 mL of distilled water was boiled in stainless steel pots until boiling rapidly. The noodles were
added and boiled at high heat for 1 min, after 1 min, temperature was lowered to medium, to stop water from boiling
over. Cooking then continued for another 5 min until the uncooked core has disappeared (Keyimu et al., 2013).

3. Results and discussion

Synthesized nano-calcium powders from the bones of catfish were analyzed using FTIR spectroscopy showed
results as in Fig. 2. The spectrum showed two bands were observed at 3 441.01 cm–1 and 609.51 cm–1 respectively
indicate stretching mode of hydrogen bonded OH- ions and liberational mode of hydrogen bonded OH– ions. Band
1 049.28 cm–1 shows the bending vibration PO43-v3 and v4 bending vibration 555.5 indicates PO43-.
Transmitance(%)

Wavenumber (cm-1)
Fig. 1. Results FTIR nano-calcium bone from catfish

FTIR analysis results show the type of absorption band of the mineral hydroxyapatite. Eslami et al. (2010)
reported the same thing, the band 3 555 cm–1 and 622 cm–1 there is a stretch of OH– and liberasional OH–, band
224 Sarah Nur Halimah et al. / Aquatic Procedia 7 (2016) 221 – 225

1 040 cm–1 and 561 cm–1 respectively show bending vibration v3 and v4 PO43- (Eslami et al., 2010). The presence of
band on wave number 1 635.64 cm–1 shows that there are carbonate present in a sample in the form carbonate
apatite. It is possible this came from the absorption of carbon dioxide from the atmosphere (Komath and Varma,
2003). XRD (X-ray Difraction) spectroscopy analysis, result peak is sharp and straight-line basis at the
diffractogram (see Figure 3). The diffractogram explain that the crystals formed. Patterns of diffractogram showed
that the hydroxyapatite formed on the sample. The width of the peak can be used to determine the size of the crystal
and the crystal size obtained 15.29 nm. However the presence of impurities does not mean that it can not be used in
hydroxyapatite mixture of food because it still has biocompatibility properties.
Intensity

2 Theta (2θ)

Fig.2. XRD diffractogram hydroxyapatite synthesis

Seaweed is used as an ingredient noodles are then added to the nano-calcium synthesized. The resulting noodles
conducted proximate analysis to determine its content (see Table 1). Proximate test results indicate that an increase
in the carbohydrate content of the noodles after being added with seaweed, this because seaweed contains
carrageenan, which is one type of carbohydrate from sugars galactose so that carrageenan can provide increased
levels of carbohydrate noodles. Calcium has increased along with the increase in number, this is because the
addition of nano-calcium provide an additional amount of calcium in seaweed noodles. Thresholds given to humans
daily maximum of 1 500 mg · d–1 according to the Ministry of Health of the Republic of Indonesia. Noodles that
comply with the requirement contained in the noodles with the addition of nano-calcium as much as 1 % with
calcium level of 1.49 %.

Table 1. Proximate seaweed noodles with nano-calcium

Parameter Ndl (%) Ndl + 1% NC Ndl + 1.5% NC Ndl + 2 % NC
Water 35.74 34.31 33.56 32.51
Ash 4.03 4.28 4.81 5.25
Fat 8.68 8.45 8.19 8.16
Protein 5.07 5.74 6.01 6.27
Carbohydrate 46.48 47.22 47.43 47.81
Calcium 0.96 1.49 2.34 2.65
Ndl: Noodle NC: Nano-Calcium

Table 2. Organoleptic seaweed noodles with nano-calcium

Parameter Ndl (%) Ndl + 1% NC Ndl + 1.5 NC Ndl + 2 % NC
Color Yellowish yellowish yellowish Yellowish
Odor specific noodles specific noodles specific noodles specific noodles
Taste specific noodles specific noodles specific noodles specific noodles
Springiness Springy springy springy Springy
Ndl: Noodle NC: Nano-Calcium

Appearance noodles viewed using the organoleptic test to parameters of taste, color, aroma and springiness.
Organoleptic test results can be seen in Table 2. The results of organoleptic test of all samples showed similar
results, indicating that the addition of nano-calcium carrageenan and the noodles do not give a significant difference
 Sarah Nur Halimah et al. / Aquatic Procedia 7 (2016) 221 – 225 225

to the texture of the noodles.

4. Conclusion

The results of the synthesis of nano-calcium from the bones of catfish showed that calcium has a type of mineral
that forms hydroxyapatite with crystal size of 15.29 nm. The best results from seaweed noodles fortified with the
addition of nano-calcium 1 % with noodles appearance yellowish color, specific flavorful noodles, taste just as
noodles from flour and springy.

Acknowledgement

Thanks to the Directorate General of Higher Education Ministry of Research and Higher Education Republic
Indonesia, which has provided financial assistance to support this research.

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