Optimization of Time and Temperature Gelatin Extraction from Pink Perch (Nemipterus bathybius) Head using Response Surface Methodology (RSM)

Ulfatul Mardiyah,Simon Bambang Widjanarko,Kiki Fibrianto

doi:10.21776/ub.jels.2019.009.02.06

Ulfatul Mardiyah, Simon Bambang Widjanarko + Show 1 more

Open Access

https://doi.org/10.21776/ub.jels.2019.009.02.06

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Abstract

Gelatin from fisheries byproducts was very potential to be used as an alternative gelatin substitute for bovine and porcine gelatin. In this study, optimization of pink perch head gelatin extraction was carried out based on temperature and extraction time. Factorial design and Response Surface Methodology (RSM) were used to optimize the gelatin extraction process of pink perch ( Nemipterus bathybius ) head. The purpose of this research was to determine the optimum condition of the pink perch head extraction process based on the temperature and time of extraction. The extraction temperature (50 °C - 90 °C), and the extraction time (3 - 7 hours) were the independent variables. The response variables of this study were the yield of gelatin (%), gel strength (g.bloom) and viscosity (cP). The optimum extraction conditions were obtained at the extraction temperature of 74.40 o C for 5.42 hours with a yield of 5.31 %, the gel strength of 311.01 g.bloom and the viscosity of 5 cP. Considering its similarity to the commercial gelatin, particularly on their chemical characteristics, it can be suggested that the head of pink perch is a potential alternative of gelatin source. Keywords: Extraction, Gelatin, Optimization, Pink Perch Head

Highlights

Gelatin is a polypeptide obtained from collagen degradation of animal’s bone and skin which functions as an emulsifier, foam-former, gel-former and edible-film [1,2]
There is few published works reported for gelatin extraction of pink perch head originated from Indonesia
Preparation of Raw Materials Pink perch head separated from the body using a knife

Summary

INTRODUCTION

Gelatin is a polypeptide obtained from collagen degradation of animal’s bone and skin which functions as an emulsifier, foam-former, gel-former and edible-film [1,2]. Gelatin obtained from the industrial waste of fish processing can be used as an alternative source of gelatin [3]. Considering the chemical components of the fish head, its utilization as a source of gelatin production can effectively increase the value of waste economically and reduce environmental pollution as well [5]. Fish gelatin tends to be sub-quality compared to both bovine and porcine gelatin [6]. The extraction condition of gelatin production needs optimization. There is few published works reported for gelatin extraction of pink perch head originated from Indonesia. The purpose of this research is to optimize temperature and extraction time of gelatin from pink perch (Nemipterus bathybius) head. Response Surface Methodology (RSM) was to establish an optimum condition of yield, gel strength and viscosity of gelatin.

MATERIAL AND METHOD Materials

AND DISCUSSION Yield

Findings

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