In an effort to optimize the utilization of fishery resources and address waste issues, a practical session on making cookies with the addition of fish bone flour from bandeng has been conducted. This practical session not only provides hands-on experience for students but also offers solutions to the waste generated by the fishing industry and contributes to improving community nutrition.

The bones of bandeng fish are often regarded as waste after the flesh is removed for consumption. However, through proper processing, these bones can be transformed into a nutrient-rich flour. Fish bone flour is made from pure, dried bones that are ground and sifted until they become a fine powder ready for use.

The high calcium and phosphorus content in bandeng fish bones makes them a highly potential raw material for enhancing the nutritional value of food. This is particularly relevant in the context of health issues faced by the community, such as osteoporosis and stunting. By incorporating fish bone flour into food products like cookies, we can help increase calcium intake, especially for children and adolescents in their growth period.

This practical session resulted in two types of cookies: savory cookies and chocolate cookies. The cookies produced from this session are not only delicious but also rich in nutrients. The addition of fish bone flour increases the calcium and phosphorus content, which are essential for bone health. By offering more nutritious food, it is hoped that we can help reduce the risk of osteoporosis and stunting in the community.

The practical production of savory and chocolate cookies with the addition of fish bone flour represents an innovative step in utilizing fishery waste and improving community nutrition. This activity not only provides practical experience for students but also contributes solutions to pressing health issues. Therefore, it is important to continue developing and applying fisheries technology in more beneficial and sustainable forms.