Abstract
Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin. The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance. The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. 
 Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic
Highlights
Gelatin has been used in diverse industries such as food, pharmaceutical, cosmetics and photography industries
It was confirmed that one potential as source of gelatin coming from Pangasius catfish
A study conducted by Pertiwi et al (2018) and Atma et al (2018) showed that moisture content of gelatin from Pangasius catfish bones confirmed with standards gelatin
Summary
Gelatin has been used in diverse industries such as food, pharmaceutical, cosmetics and photography industries. It was confirmed that one potential as source of gelatin coming from Pangasius catfish. Drying using tray dehydrator is and inexpensive They are potentially ruin the gelatin due to time consuming, while gelatin is a protein which sensitive on heat process or high temperature. Maltodextrin could be affecting the organoleptic and chemical properties of encapsulated or dried product like gelatin powder [6]. It is necessary to study the effect of maltodextrin utilization in organoleptic and chemical composition of the gelatin powder dried with tray dehydrator as prior analysis before fish bone gelatin applied as raw material which will be offer to the potential consumers
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