Extraction of collagen bone fish (Thunnus albacares) into gelatin with CH3COOH treatment
1 Technology fisheries, Faculty agriculture and fisheries, Universitas Muhammadiyah Maluku Utara, Indonesia.
2 Students course of study technology fishery products, Maarif Hasyim Latif University, JL. Ngelom Megare No 30 Taman Sidoarjo East Java Indonesia.
3 Maarif Hasyim Latif University, JL. Ngelom Megare No 30 Taman Sidoarjo East Java Indonesia.
Research Article
Open Access Research Journal of Biology and Pharmacy, 2022, 04(02), 015–021.
Article DOI: 10.53022/oarjbp.2022.4.2.0027
Publication history:
Received on 06 January 2022; revised on 08 March 2022; accepted on 10 March 2022
Abstract:
Indonesia is one of the countries in Southeast Asia with the largest Muslim population in the world and the number is estimated at around 86%. This amount is actually a separate opportunity in marketing halal products and one of them is gelatin from fish skin. Gelatin is a protein extracted by partial hydrolysis of collagen, with the main component being protein derived from the skin of meat or fish, animal or fish bones and hides. The purpose of this study was to produce good quality fish skin gelatin with acetic acid treatment and soaking time of 12, 24 and 48 hours. The method used in this research is the experimental method on a laboratory scale. The results obtained in this study were that the rendemen of fish skin gelatin ranged from 7.50 to 7.60% with CH3COOH treatment. Meanwhile, the best pH value is acetic acid immersion with a time of 48 hours with a pH value of 2.8-6.2. Furthermore, the best organoleptic values for attributes (color, texture and scent) are as follows; 6.5; 6.2 and 6.5 with 48 hours of immersion.
Keywords:
Colagen, CH3COOH; Gelatin extraction; Yellowfin tuna skin
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