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Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour

This study was conducted to examine effect of calcination temperature on synthesis of calcium hydroxyphosphate (hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour. The raw bones and scales were undergoing calcination process to produce hydroxyapatite powder. Th...

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Main Author: Mohd Zin, Norfarayana Amira
Format: Undergraduate Final Project Report
Published: 2018
Online Access:http://discol.umk.edu.my/id/eprint/5043/
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spelling my.umk.eprints.50432022-05-23T08:37:59Z http://discol.umk.edu.my/id/eprint/5043/ Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour Mohd Zin, Norfarayana Amira This study was conducted to examine effect of calcination temperature on synthesis of calcium hydroxyphosphate (hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour. The raw bones and scales were undergoing calcination process to produce hydroxyapatite powder. The obtained hydroxyapatite powder was characterized using several techniques such as Fourier-Transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), proximate analysis and X-ray diffraction (XRD). The results indicate that temperature 1000 °C has the highest weight loss with 21.825 g compared to the temperature 800 °C and 900 °C. From FTIR analysis, the presence of characteristic peaks for hydroxyl group, phosphate groups and water molecule indicated that the powder were hydroxyapatite. SEM results showed that increasing temperature had led to more dense structure. The hydroxyapatite powder were analysed for their proximate composition. The results proved that temperature 1000 °C had higher ash and fat content than the wheat flour. The moisture and crude protein content were lower at temperature 1000 °C as compared to the wheat flour. The phase and stability of hydroxyapatite powder was confirmed by XRD analysis. Based on this study, it revealed that produced pure hydroxyapatite from natural resources at a suitable temperature was a good way and beneficial to food industry. 2018 Undergraduate Final Project Report NonPeerReviewed Mohd Zin, Norfarayana Amira (2018) Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description This study was conducted to examine effect of calcination temperature on synthesis of calcium hydroxyphosphate (hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour. The raw bones and scales were undergoing calcination process to produce hydroxyapatite powder. The obtained hydroxyapatite powder was characterized using several techniques such as Fourier-Transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), proximate analysis and X-ray diffraction (XRD). The results indicate that temperature 1000 °C has the highest weight loss with 21.825 g compared to the temperature 800 °C and 900 °C. From FTIR analysis, the presence of characteristic peaks for hydroxyl group, phosphate groups and water molecule indicated that the powder were hydroxyapatite. SEM results showed that increasing temperature had led to more dense structure. The hydroxyapatite powder were analysed for their proximate composition. The results proved that temperature 1000 °C had higher ash and fat content than the wheat flour. The moisture and crude protein content were lower at temperature 1000 °C as compared to the wheat flour. The phase and stability of hydroxyapatite powder was confirmed by XRD analysis. Based on this study, it revealed that produced pure hydroxyapatite from natural resources at a suitable temperature was a good way and beneficial to food industry.
format Undergraduate Final Project Report
author Mohd Zin, Norfarayana Amira
spellingShingle Mohd Zin, Norfarayana Amira
Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
author_facet Mohd Zin, Norfarayana Amira
author_sort Mohd Zin, Norfarayana Amira
title Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
title_short Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
title_full Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
title_fullStr Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
title_full_unstemmed Effect of calcination temperature on synthesis of calcium hydroxyphosphate (Hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
title_sort effect of calcination temperature on synthesis of calcium hydroxyphosphate (hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour
publishDate 2018
url http://discol.umk.edu.my/id/eprint/5043/
_version_ 1763303498425827328
score 13.211869

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