<![CDATA[Utilizing catfish bones to produce flour is an effort to increase the value of fishery by-products. This study aimed to produce catfish bone flour and evaluate its yield, as well as its moisture, ash, and fat content. The processing steps involved washing the bones, heating them for 15 minutes, pressure-cooking them for 1.5 hours, drying, grinding, and sieving. Yield was determined by the ratio of flour mass to initial bone mass, while chemical characteristics were analysed using AOAC methods. The results showed that 210 g of bones yielded 85 g of flour, representing a yield of 40.48%. The resulting flour had a moisture content of 7.45%, ash content of 63.29%, and fat content of 2.95%. The high ash content indicates a significant inorganic fraction, whereas the fat content was relatively low compared to other fish bone flours reported previously. The study demonstrates that processing via heating, pressure-cooking, drying, and grinding yields bone flour with measurable chemical characteristics. These findings can serve as baseline data for process optimization and the development of catfish bone utilization into value-added products.]]>
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