In the quest to enhance the nutritional value of everyday foods, researchers have turned to an unlikely source: tuna fishbones. A recent study led by Berliana Shodiq from the Biotechnology Department at Bogor Agricultural Institute in Indonesia has explored the potential of fortifying yoghurt with nanocalcium derived from tuna fishbones. The findings, published in the Journal of Animal Products Science and Technology (Jurnal Ilmu dan Teknologi Hasil Ternak), offer promising insights into improving the physicochemical properties and microstructure of yoghurt.
Calcium is a crucial mineral for human health, and fortifying yoghurt with nanocalcium not only meets dietary requirements but also enhances calcium bioavailability. Shodiq’s research aimed to assess the impact of tuna fishbone nanocalcium fortification on various properties of yoghurt, including total acidity, pH, water holding capacity, viscosity, syneresis, firmness, cohesiveness, particle size, and particle distribution.
The study involved four treatments: plain yoghurt (P0), yoghurt with 0.12% nanocalcium (P1), yoghurt with 0.24% nanocalcium (P2), and yoghurt with 0.48% nanocalcium (P3). The results revealed significant effects on several key parameters. “Fortification had a notable impact on total acidity, pH, and water holding capacity,” Shodiq explained. “We observed a decrease in total acidity and an increase in pH, which suggests that nanocalcium fortification can influence the acidity levels of yoghurt.”
The viscosity, firmness, and cohesiveness of the yoghurt also showed highly significant improvements. “The fortified yoghurt exhibited higher viscosity and firmness, which are desirable traits for consumer acceptance and product stability,” Shodiq added. However, the study found no significant effects on syneresis, particle size, and particle distribution, indicating that these properties remain stable regardless of nanocalcium fortification.
The implications of this research are far-reaching. By enhancing the nutritional profile and physicochemical properties of yoghurt, this fortification method could pave the way for innovative product development in the dairy industry. “This study opens up new possibilities for utilizing marine by-products in food fortification,” Shodiq noted. “It not only addresses the issue of calcium deficiency but also promotes sustainable practices by valorizing fish processing waste.”
The commercial potential of this research is substantial. As consumer demand for nutrient-dense and sustainable food products continues to grow, dairy manufacturers can leverage this technology to create value-added products. The enhanced viscosity and firmness of fortified yoghurt can improve product texture and shelf life, while the increased calcium content meets the nutritional needs of health-conscious consumers.
Moreover, the use of tuna fishbone nanocalcium aligns with the global trend towards circular economy and waste reduction. By converting fish processing waste into a valuable ingredient, this research contributes to a more sustainable and efficient food production system.
In conclusion, Berliana Shodiq’s research on tuna fishbone nanocalcium fortification offers a promising avenue for enhancing the quality and nutritional value of yoghurt. The findings not only advance our understanding of food fortification but also highlight the potential of marine by-products in the development of innovative and sustainable food products. As the dairy industry continues to evolve, this research could shape future developments in the field, driving both commercial success and environmental sustainability.