Characteristics of Nanocalcium Derived from Snakehead Fish (Channa striata) Bone Meal using Ultrasound-assisted Extraction

Herpandi Herpandi, Agustina SP Manurung, Sabri Sudirman and Indah Widiastuti Snakehead fish (Channa striata) is commonly used as a raw material in traditional foods in South Sumatra. However, some parts of this fish, such as the bones, are not used during food processing. This study aimed to determine the physicochemical characteristics of nanocalcium derived from snakehead fish bones using different solvents.