Fortification Seaweed Noodles [Euchema cottonii (Weber-van Bosse, 1913)] with Nano-Calcium from Bone Catfish [Clarias batrachus (Linnaeus, 1758)]

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%.