Effects of Hydrochloric Acid Concentration on the Properties of Black Tilapia Fish Skin Gelatin
Gelatin extractedfrom fish skin is an alternativeresource instead of mammalian animals. Theextraction process of gelatin from black tilapia skin was carried out throughthe use of hydrochloric acid (HCl) with different concentration (0.05 M – 1.0 M)and followed by a final extraction with water at 50°C for 4 hours and endedwith drying. Characterization of gel strength was done in accordance with BSI:1975while moisture content and percentage yield on wet basis with AOAC 1999. Theeffects of acid concentration used during pre-treatment process on yield andphysical properties of fish gelatin were measured. The yield of gelatin for0.05 M and 1.0 M were 10.45% to 22.25% respectively. The gel strength ofgelatin at 0.05 M is the highest (833 g) due to longer storage time. Gelatin whichtreated with high acid concentration gives lower in gel strength that suitableas an edible gelatin.