Effect of drying temperature and time on chemical characteristics of duck bone meal

Duck bone waste is still become community attention, especially in the Sidrap district, South of Sulawesi Province, because it has many ducks Palekko' food stalls that produce solid waste in the form of duck bone. Processing this waste into the innovative product (done bone meal) was essential to minimize the waste. This study aimed to determine the effect of drying temperature and time on the chemical characteristics of the duck bone meal. The processing method is a modification of previous research including washing, cutting, boiling bones, cleaning, drying, and flouring. The experimental design was a completely randomized experimental design (CRD), one factorial, consisting of 3 treatments and three replications, namely P1 (T1 = 100 C; t1 = 5 hours), P2 (T2 = 150 C; t2 = 3 hours), and P3 (T3 = 200 C; t3 = 1 hour). Data were processed and tested ANOVA to see differences among treatments. If there was a significant difference among treatments at α ≤ 5%, a further test was carried out using the least significant difference (LSD). The product was characterized by proximate composition, calcium content, and phosphorus content. The analysis was also carried out to compare the bone meal quality with standard (SNI 01-3158-1992). The duck bone meal that has the best characteristics was in the treatment of 200C and 1 hour drying time (P3) with an average result of 2.88% moisture content, 40.46% ash content, 0.47% fiber content, 40.71% protein, 13.81% fat content, 1.90% calcium content, and 8.56% phosphorus content.