Extraction and Characterization of Gelatin From Rabbitfish Skin (Siganus canaliculatus) with Enzymatic Method Using Bromelin Enzyme

Abstract

Gelatin basically is a pure protein food ingredient, obtained from thermal denaturation of collagen from animals. Gelatin is used as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesive, whipping agent, and edible coating food wrap. Protein levels in fish skin determines the amount of collagen contained in the skin tissue, so the Rabbitsfish skin has a great potential as a source of collagen to be hydrolysed into gelatin. This study aimed to determine the characteristics of gelatin produced from Rabbitfish skin by enzymatic extraction as well as to determine the best treatment of combination of enzyme concentrations and extraction time. Gelatin production was carried out by hydrolysis using bromelain enzyme with concentration 1%, 1.5% and 2% with the extraction time of 2 hours, 4 hours, and 6 hours. The result obtained was gelatin with rendement ranging from 3,13% up to 5,83%, the water content ranged from 0,17% up to 3,56%, ash content 0,35% up to 3,65%, and protein levels ranged from 91% up to 94,72%. The chemical characteristics of gelatin from Rabbitfish skin have a yield of up to 6%, water content less than 6%, ash content less than 4% and protein content reaching 94%. The best treatment was obtained at 1% enzyme concentration and 4 hours extraction time, yielded gelatin with a protein content of 94,72%.