SIFAT FISIKO-KIMIA GELATIN KULIT IKAN BELUT DAN LELE PADA KEADAAN SEGAR DAN KERING

Pengeringan kulit ikan sebagai bahan baku gelatin berpengaruh terhadap sifat fisiko-kimia. Untuk mengetahui pengaruh pengeringan dilakukan perbandingan kulit ikan dalam kondisi segar dan kering. Selain itu untuk mempelajari sifat fisiko-kimia gelatin hasil ekstrasi ikan air tawar digunakan kulit ikan belut dan lele. Kulit ikan belut dan lele tidak bersisik, berlendir dan berlemak untuk ikan lele, berbeda dengan kulit ikan pada umumnya yang dijadikan gelatin. Tahapan ekstraksi yang dilakukan untuk keseluruhan jenis ikan sama, kecuali penanganan kulit ikan kering yang sebelumnya direndam dalam air selama 4 jam. Kulit ikan direndam kembali dalam 0,05M asam asetat selama 10 jam, kemudian dicuci dan diekstraksi dengan aquadest pada suhu 80OC selama 2 jam, cairan yang didapat difiltrasi. Filtratnya dikeringkan dalam cabinet dryer suhu 55OC selama 48 jam hingga diperoleh lembaran gelatin, kemudian diblender menjadi granula gelatin.Hasil penelitian menunjukkan bahwa gelatin kulit ikan kering mempunyai kekentalan setingkat dengan gelatin dari kulit ikan segarnya, kekuatan gel dan titik leleh pun lebih tinggi. Pengeringan kulit ikan berpengaruh pada peningkatan nilai kekeruhan dan warna (L,a, b). Gelatin kulit kering ikan belut adalah yang terbaik dengan kekentalan 6,65 cps, kekuatan gel 206,30 Bloom, dan titik leleh 22,33OC. Namun dari kekeruhan yaitu 1,65 ntu dan warna (L = 41,87, a = 8,90, b = 27,27) yang terbaik dalah gelatin kulit segar ikan belut.Fish skin was a raw material for gelatin extracted. Fish skin drying was effect to physico-chemical of gelatin. Fresh fish skin and dry fish skin was compare to studied gelatin extracted. Swamp ell skin and catfish skin was compare too. Swamp ell skin doesn’t have scales, with much mucus and a few fat for catfish, it’s different from another fish skin that gelatin extracted usually.The first stage of the research was raw material preparation (fresh and dry fish skin) soaked in aquadest for 4 hours. Fish skin extracted using 0,05 M acetic acid for 10 hours, washed in water and then extracted using aquadest at 80OC for 2 hours to get gelatin liquid, the liquid was filtrated. Filtrat was dried in cabinet dryer at 55OC for 48 hours to get gelatin layers, and then blended to get gelatin granule. The results were showing viscosity of gelatin from dry fish skin as same as from fresh fish skin, gel strength and melting point of gelatin from dry fish skin was higher than from fresh fish skin. Influence of fish skin drying was increase turbidity and color of gelatin. The best gelatin was ekstracted from dry skin swamp ell with viscosity 6,65 cps, gel strength 206,30 Bloom, melting point 22,33OC. Gelatin from fresh skin swamp ell was the best turbidity 1,65 ntu and color (L = 41,87, a = 8,90, b = 27,27).

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RENDEMEN DAN KOMPOSISI PROKSIMAT GELATIN KULIT IKAN BELUT DAN LELE PADA KEADAAN SEGAR DAN KERING (YIELD AND PROXIMATE OF GELATIN EXTRACTED FROM FRESH AND DRY SWAMP ELL AND CATFISH SKIN)

Fish Scientiae ◽

10.20527/fs.v2i4.1167 ◽

2016 ◽

Vol 2 (4) ◽

pp. 111

Author(s):

Hafni Rahmawati ◽

Yudi Pranoto

Keyword(s):

Acetic Acid ◽

Raw Material ◽

Fish Skin ◽

Fresh Fish ◽

Fish Skin Gelatin ◽

Material Preparation ◽

Fresh Skin

Kulit ikan belut dan lele berpotensi untuk diekstrak gelatinnya. Kulit ikan belut dan lele tidak bersisik, berlendir dan berlemak untuk ikan lele, berbeda dengan kulit ikan pada umumnya yang dijadikan gelatin. Penelitian ini mempelajari tentang gelatin kulit ikan belut dan lele dari segi rendemen dan komposisi proksimat. Untuk mengetahui pengaruh pengeringan, kondisi kulit segar dan kering juga dipelajari. Tahapan ekstraksi yang dilakukan untuk keseluruhan jenis ikan sama, kecuali penanganan kulit ikan kering yang sebelumnya direndam dalam air selama 4 jam. Kulit ikan direndam kembali dalam 0,05M asam asetat selama 10 jam, kemudian dicuci dan diekstraksi dengan aquadest pada suhu 80OC selama 2 jam, cairan yang didapat difiltrasi. Filtratnya dikeringkan dalam cabinet dryer suhu 55OC selama 48 jam hingga diperoleh lembaran gelatin, kemudian diblender menjadi granula gelatin.Hasil penelitian menunjukkan bahwa gelatin kulit ikan kering mempunyai rendemen sedikit lebih rendah dibandingkan gelatin dari kulit ikan segarnya. Kadar protein gelatin kulit ikan kering telihat tinggi dibandingkan kulit segarnya. Pengeringan kulit ikan berpengaruh pada penurunan kadar abu dan lemak, namun tidak mempengaruhi kadar air gelatin hasil ekstraksi. Gelatin kulit segar ikan lele memiliki nilai rendemen tertinggi yaitu 22,01%. Komposisi proksimat yang terbaik diantara keseluruhan kondisi dan jenis kulit dapat dilihat pada gelatin kulit segar ikan belut dimana memiliki kadar air 9,91%; kadar abu 3,07%; kadar protein 91,61%; dan kadar lemak 0,82%.Skin of swam ell and catfish were potential to gelatin extracted. Swamp ell skin doesn’t have scales, with much mucus and a few fat for catfish, it’s different from another fish skin that gelatin extracted usually. This research was studied yield and proximate gelatin extracted from skin of swam ell and catfish. Influence of drying was observed too.The first stage of the research was raw material preparation (fresh and dry fish skin) soaked in aquadest for 4 hours. Fish skin extracted using 0,05 M acetic acid for 10 hours, washed in water and then extracted using aquadest at 80OC for 2 hours to get gelatin liquid, the liquid was filtrated. Filtrat was dried in cabinet dryer at 55OC for 48 hours to get gelatin layers, and then blended to get gelatin granule. The results were gelatin yield from dry fish skin lower than fresh fish skin. Gelatin protein from dry fish skin more higher than fresh skin. Influence of fish skin drying was decrease gelatin ash and fat, but gelatin moisture wasn’t influenced. Gelatin from fresh skin swamp ell was the best gelatin with moisture 9,91%, ash 3,07%, protein 91,61%, lipid 0,82%.

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Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke

E3S Web of Conferences ◽

10.1051/e3sconf/202014703027 ◽

2020 ◽

Vol 147 ◽

pp. 03027

Author(s):

Diah Lestari Ayudiarti ◽

Ema Hastarini ◽

Rini Susilowati

Keyword(s):

Acetic Acid ◽

Gel Strength ◽

Physical Characteristics ◽

High Protein ◽

Fish Skin ◽

Fish Meat ◽

Channa Striata ◽

Very High

Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70oC for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50oC. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52.

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Atmospheric Acetic Acid Pulping of Rice Straw IV: Physico-Chemical Characterization of Acetic Acid Lignins from Rice Straw and Woods. Part 2. Chemical Structures

Holzforschung ◽

10.1515/hf.1999.098 ◽

1999 ◽

Vol 53 (6) ◽

pp. 590-596 ◽

Cited By ~ 18

Author(s):

Xue-Jun Pan ◽

Yoshihiro Sano

Keyword(s):

Acetic Acid ◽

Rice Straw ◽

Chemical Characterization ◽

Raw Material ◽

Permanganate Oxidation ◽

Chemical Structures ◽

Chelating Resins ◽

Elementary Analysis ◽

Physico Chemical

Summary Acetic acid lignins from rice straw (RLs), birch (BL) and fir (FL) were chemically characterized by means of elementary analysis, functional groups analysis, alkaline nitrobenzene and permanganate oxidation, Mannich reactivity and other techniques. The results showed that RLs had higher contents of residual polysaccharide and protein, and remarkably fewer acetyl groups than BL and FL. Results of nitrobenzene and permanganate oxidation indicated that RLs were remarkably more condensed than the native lignin in rice straw. In addition, the results of Mannich reactivity showed that RLs were more reactive toward modification than BL and FL, and might be a good raw material for lignin derivatives, such as lignin adhesives and chelating resins.

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Physico-Chemical Characteristics of Giant Featherback (Chitala lopis) and Mackerel (Scomberomorus commerson) Bone Gelatins and Their Potential as Gelling agents in Gel Mixtures for Roselle (Hibiscus sabdariffa L.) Soft Jelly Candies

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2020.4559 ◽

2020 ◽

Vol 17 (7) ◽

pp. 678-685

Author(s):

Yuliani YULIANI ◽

Bambang Tri AGUNG ◽

Marwati MARWATI ◽

Krishna Purnawan CANDRA

Keyword(s):

Gel Strength ◽

Raw Material ◽

Gelling Agent ◽

Randomized Design ◽

Physico Chemical ◽

Scomberomorus Commerson ◽

Overall Performance ◽

Completely Randomized Design ◽

Hedonic Quality ◽

Bovine Gelatin

The gel strength of gelatin depends on its raw material. Fish gelatin shows a broad range of gel strengths. Giant featherback and mackerel bone gelatins have the gel strengths 220 and 38 Bloom, respectively. Here, we prepared roselle soft jelly candy using the single gelatin and mixtures gelatins from bovine, giant featherback, and mackerel sources. Roselle calyces extract has been used as a food additive to improve taste, aroma, and antioxidant content. The soft jelly candies (1.5 % w/v roselle extract and 12 % gelling agent) were prepared using three types of gelatin (giant featherback (GF), mackerel (M), and bovine (B)) in four mixtures (GF:B = 1:3, GF:B = 1:1, M:B = 1:3, and M:B = 1:1). This experiment was arranged in a completely randomized design with three replications for each treatment. Physico-chemical and sensory characteristics of the jelly candies were determined. The data were analyzed by ANOVA continued by the LSD test. The results showed that water content, pH, gel strength, hardness, rigidity, and hedonic quality (taste, color, texture, and overall performance) of the roselle soft jelly candies were affected by choice of gelatin, but not total reducing sugar. Roselle soft jelly candy made with giant featherback and bovine gelatin (1:3) mix was the most preferred by the panelists.

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Effects of organic acid on the physicochemical properties of gelatine extracted from Fringescale sardinella (Sardinella fimbriata) bones

Food Research ◽

10.26656/fr.2017.5(4).038 ◽

2021 ◽

Vol 5 (4) ◽

pp. 294-302

Author(s):

N.M. Arshad ◽

M. Abd. Ghaffar ◽

N.F. Mohtar

Keyword(s):

Melting Point ◽

Physicochemical Properties ◽

Organic Acid ◽

Chemical Properties ◽

Extraction Process ◽

Gel Strength ◽

Inorganic Acid ◽

Alternative Source ◽

Physico Chemical ◽

By Products

Gelatine from marine sources especially from the fish becomes a popular alternative to replace the commercial gelatines from bovine and porcine. Fringescale sardinella (Sardinella fimbriata) is commonly used in the fish processing industry and has a high potential to produce gelatine from its by-products. The extraction of gelatine is one of the most important steps that influence its functional properties. Inorganic acid was commonly used in the extraction, however, nowadays it faces some issues due to health safety and its effect on the environment. The aim of this study was to assess the effects of organic acid (fruit vinegar) as a replacement for inorganic acid (hydrochloric acid) during extraction on the physicochemical properties of S. fimbriata gelatine. The extracted gelatines were characterized in terms of their physico-chemical properties such as the yield percentage, gel strength, melting point, molecular weight, structural composition, and amino acid analyses. Results showed that gelatine extracted with organic acid demonstrated low yield percentage (2.9±0.01%) and poor gel strength (75.9±1.06 g) and melting point (22.0±1.00°C) values compared to the standard. This gelatine also demonstrated a low amount of proline and hydroxyproline contents, which were 43.77±8.21 g/mg and 34.99±6.50 g/mg, respectively. Overall findings have suggested that different types of acid used in the extraction resulted in different physico-chemical properties of the gelatine. Such findings suggested that S. fimbriata bone hold the potential to be an alternative source for vast applications in industries. Further studies may focus on different concentrations of acid used in the extraction process. Such findings will help to improve S. fimbriata bone gelatine properties for extended uses in various industries.

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Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/919/1/012034 ◽

2021 ◽

Vol 919 (1) ◽

pp. 012034

Author(s):

R Rofikoh ◽

Y S Darmanto ◽

A S Fahmi

Keyword(s):

Acetic Acid ◽

Oreochromis Niloticus ◽

Gel Strength ◽

Edible Coating ◽

Raw Material ◽

Edible Coatings ◽

Fish Gelatin ◽

Chilled Storage ◽

By Products

Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

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Kemampuan Gelatin Kulit Ikan Menggantikan Gelatin Mamalia Berdasarkan Sifat Fisika-Kimianya untuk Industri Pangan

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v8i16.1631 ◽

2016 ◽

Vol 8 (16) ◽

pp. 156-167

Author(s):

Sugihartono Sugihartono

Keyword(s):

Chemical Properties ◽

Food Product ◽

Gel Strength ◽

Fish Gelatin ◽

Fish Skin ◽

Religious Groups ◽

Physico Chemical ◽

Alternative Sources ◽

Bovine Hide

The major source of gelatin in the world is derived from pigskin, bovine hide and also pigs and cattle bone, of which 29,4% from bovine hides, 46% from pigskin, 23,1% from bones, and 1,5 % from others. Fish gelatin is one of the alternative sources of food gelatine, which can be accepted for various religious groups such as muslims, jews and hindus. The yield of gelatin from fish skin are varies, depending on the species and its processing method, able to match and even exceed the yield of mammalian gelatin. Physico-chemical properties of fish gelatin varies among species. Protein content of fish gelatin is lower than mammalian gelatin. The number of amino acids of fish gelatin and mammalian gelatin were similar, but defferent composition especially for glisine, proline and arginine. Fish gelatin melting point is lower than mammalian gelatin, some types of which has a gel strength and viscosity are able to match and even exceed the mammalian gelatine. Specifically of fish gelatine could replace the role of the mammalian gelatin as food gelatine, after considering suitability innate characteristic of fish gelatin for food product,ABSTRAKSumber Utama gelatin dunia berasal dari kulit dan tulang sapi serta babi; dimana dari kulit sapi (29,4%), kulit babi (46%), tulang (23,1%), dan sisanya dari bahan lain (1,5%). Gelatin dari kulit ikan merupakan salah satu sumber alternatif gelatin pangan, yang dapat diterima oleh berbagai kelompok religi, seperti muslim, jews dan hindu. Rendemen gelatin kulit ikan bervariasi, tergantung spesies dan cara pengolahannya, mampu menyamai dan bahkan melebihi rendemen gelatin mamalia. Sifat fisik-kimia gelatin ikan bervariasi diantara species ikan. Kandungan proteinnya lebih rendah dibanding protein gelatin mamalia. Jenis asam amino penyusun gelatin ikan mirip dengan gelatin mamalia, namun komposisinya berbeda terutama kandungan glisine, proline dan arginin. Titik leleh gelatin ikan lebih rendah, beberapa jenis diantaranya memiliki kekuatan gel dan viskositas yang mampu menyamai dan bahkan melebihi gelatin mamalia. Secara spesifik gelatin ikan mampu menggantikan peran gelatin mamalia sebagai gelatin pangan setelah mempertimbangkan karakteristik innate dari gelatin ikan dengan kesesuaian produk pangan. Kata kunci : gelatin, ikan, mamalia, pangan

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Characterization of Acid Soluble Collagen from Redbelly Yellowtail Fusilier Fish Skin (Caesio cuning)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i1.11699 ◽

2016 ◽

Vol 19 (1) ◽

pp. 79 ◽

Cited By ~ 4

Author(s):

Ika Astiana ◽

Nurjanah Nurjanah ◽

Tati Nurhayati

Keyword(s):

Molecular Weight ◽

Acetic Acid ◽

Raw Material ◽

Fish Skin ◽

Soaking Time ◽

Soluble Collagen ◽

Acid Soluble Collagen ◽

Collagen Protein ◽

Acid Process

Fish skin can be used as raw material for producing collagen. The collagen can be extracted by chemical or combination of chemical and enzymatic processes. Extraction of collagen chemically can do with the acid process that produces acid soluble collagen (ASC). This study aimed to determine the optimum concentration and time of pretreatment and extraction, also to determine the characteristics of the acid soluble collagen from the skin of yellow tail fish. Extraction of collagen done by pretreatment using NaOH at the concentration of 0.05; 0.1; and 0.15 M and extraction using acetic acid at the concentration of 0.3; 0.5; and 0.7 M. Pretreatment NaOH with concentration 0.05 M and soaking time of 8 hours is the best combination for eliminating non collagen protein. Combination treatment of acetic acid at the concentration of 0.3 M for 3 days obtained the best solubility. The yield of collagen ASC was 18.4±1.49% (db) and 5.79±0.47% (wb). Amino acid composition that is dominant in the ASC collagen was glycine (25.09±0.003%), alanine (13.71±0.075%), and proline (12.15±0.132%). Collagen from yellow tail fish skin has α1, α2, β and γ protein structure with the molecular weight of 125, 113, 170-181, and 208 KDa. The transition and melting temperatures of collagen were 67.69oC and 144.4oC. The surface structure of collagen by analysis of SEM has fibers on the surface. Keywords: cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)

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The Quality of Alkali Treated Cottonii (ATC) Made from Eucheuma cottonii Collected from Different Regions In Indonesia

SQUALEN Bulletin of Marine and Fisheries Postharvest and Biotechnology ◽

10.15578/squalen.v8i3.37 ◽

2013 ◽

Vol 8 (3) ◽

pp. 117 ◽

Cited By ~ 3

Author(s):

Muhamad Darmawan ◽

Bagus Sediadi Bandol Utomo ◽

Raekal Amral Yuda Mulia

Keyword(s):

Melting Point ◽

Moisture Content ◽

Raw Materials ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Sulphate Content ◽

Eucheuma Cottonii

The presented study has been carried out in order to study the quality of Alkali Treated Cottonii (ATC) made from Eucheuma cottonii which being collected from different regions in Indonesia (Belitung, Nusa Tenggara Barat and Lampung). The quality variables analyzed were the characteristics of raw materials (Clean anhydrous weed and impurities) and the characteristics of ATC produced (moisture content, ash content, acid insoluble ash content, yield, gel strength, sulphate content, gelling -melting point). The analysis was done in 3 replicates and the data were statistically analyzed using SPSS 15 package software. Results indicated that the raw material from Lampung had a better quality than those from Nusa Tenggara Barat and Belitung. In addition, the characteristics of ATC produced from these three raw materials showed that seaweed from Lampung produced better quality ATC than those from Nusa Tenggara Barat and Belitung in terms of their gel strength, sulphate content and yield.

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Extraction and Characterization Gelatin of Skin Mackerel (Scomberomorus commersonii) From Province Bangka Belitung Island

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i3.19814 ◽

2017 ◽

Vol 20 (3) ◽

pp. 568 ◽

Cited By ~ 2

Author(s):

Febri Gunawan ◽

Pipih Suptijah ◽

Uju Uju

Keyword(s):

Amino Acids ◽

Water Content ◽

Immersion Time ◽

Economic Value ◽

Chemical Properties ◽

Proximate Analysis ◽

Pelagic Fish ◽

Gel Strength ◽

Raw Material ◽

Physico Chemical

Mackerel (Scomberomorus commersonii) is one of the pelagic fish that has high economic value and is widespread in Indonesia waters and potentially as a source of raw material of gelatin production derived from skin. This study aimed to characterize the physico chemical properties of gelatin of mackerel with extraction with 3 time of replacement. Pretreatment with NaOH 0,1 M and 12 hours of immersion time, hydrolysis with CH3COOH 0,1 M for 3 hours, extracted with temperature 70˚C for 2 hours and evavoration with temperature 60ºC for 60 minutes production gelatin of mackerel skin’s with physico chemical characteristics of mackerel skin’s gelatin are known to have pH 5,47, gel strength 70,81 bloom, viscosity 5.51 cP and color brightness L=70.78, a=1.44 and b=19.34. Yield 6.61±0.52%. The result of proximate analysis produced protein (86.78±0.07%), water content (7.69±0.12%), lipid (0.71±0.07%) and ash (0.58±0.13%). The main amino acids were glysin (25.66%), Prolin (12.73%), Alanin (12.37%), Asam Glutamat (11.70%) and Arginin (9.10%).

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