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Physical Chemistry Characterization of Gelatin on Eel Fish Bone (Anguilla marmorata Q. Gaimard) With Various Concentrations of Solvent Base and Extraction Time
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| Author:
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JAMALUDDIN , AKHMAD KHUMAIDI, RAODHATUL JANNA, YONELIAN YUYUN, AGUSTINUS WIDODO, PITRIANI
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| Abstract:
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Gelatin is the hydrolysis of animal collagen contained in bones and skin are animal wastes such as cow bone, cow skin, fish skin, and fish bones. Waste of eel fish bones also has the potential as a raw material of it which easy and cheap to obtain. Gelatin mostly used in the food industry (confectionery, sausages), pharmaceuticals (vitamin coatings), and cosmetics (lotion, soap). This study aimed to determine the effect of soaking of gelatin on eel fishbone using two types of bases (NaOH and Ca (OH)2) and the differences of extraction time to the physical and chemical of gelatin characteristics. The removal process of fat on bone using a heating method with a temperature of 70°C for 30 minutes. Demineralization uses two types of alkaline with varying NaOH concentrations of 0.5%, 1%, 1.5%, 2%, 2.5% and 3% and Ca(OH)2 of 3%, 6% and 9% for 24 and 48 hours. Extraction is done for 5 and 10 hours using a water bath with a temperature of 70°C and a drying temperature of 50°C for 24 hours. The rendemen produced ranges at 1.7% - 4.33%, water content of 6.13% - 10.65%, ash content of 9.71% - 19.71%, pH of 8.31 - 8.68, viscosity 6.22 - 6.89 and protein content of 69.11% - 88.23%. Best quality of gelatin obtained at 3% NaOH soaking for 5 hours extraction time, rendemen generated as much as 6.91%, with a moisture content of 6.48%, ash content of 8.43%, pH of 8.75, the viscosity of 6.67 cPs and protein content of 77.28%.
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| Keyword:
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Eel Fish Bone, Gelatin, Solvents Bases, Extraction Time
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.289
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| Download:
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