Harnessing The Endoskeleton of Chanos Chanos (Milkfish) Into Steamed Appetizer

The study aimed to use Chanos chanos (milkfish) bones as an innovative ingredient in shaomai production, thereby converting an underutilized byproduct into a nutrient-rich food source while addressing environmental waste. The purpose of the study is to utilize the bone of the milkfish as byproduct into strategic commodities to fulfill the needs of nutrients that are relatively inexpensive to the consumers. Five shaomai trials using milkfish bones progressively improved, addressing issues like dough thickness, fishy odor, and sauce consistency. The five iterative experimental trials were conducted to refine the product formulation with respect to texture, odor, and sensory acceptability. The final iteration yielded a flavorful, well-textured shaomai with a perfectly balanced chili-garlic sauce. To ensure product safety and assess nutritional value, two key analyses were performed: microbiological testing to evaluate product safety for consumption, and proximate analysis to determine its nutritional content. Table 1 indicates that the product's microbial tests—showing aerobic plate count (<250), E. coli (<10), Staphylococcus aureus (<10), and yeast and mold count (60)—confirm its safety for consumption based on the acceptance criteria of 2.3 x 10² to 3.3 x 10². Meanwhile, table 2 reveals that the product, with a moisture content of (44.3%), ash content of (5.98%) and providing essential macronutrients—carbohydrates (38.5%), protein (7.94%), and fat (3.31%)—along with a moderate calorie count of (216 kcal), suggests it is a fresh, nutritious food that supports energy and nutrient absorption in a balanced diet. In conclusion, this study highlights the successful use of milkfish bone to create a nutritious shaomai that meets safety standards and offers a balanced nutritional profile, making it an affordable and sustainable dietary option.