Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke

Diah Lestari Ayudiarti,Rini Susilowati,Ema Hastarini,A Isnansetyo,Mgs M Prima Putra,D Wahyu Kartika Sari,I Dewi Puspita,R Ida Adharini,A Dwi Jayanti,R.C Bhujel,N Huda

doi:10.1051/e3sconf/202014703027

Abstract

Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70oC for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50oC. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52.

Highlights

Cork fish (Channa striata) is one of the swamp fish that has not been widely cultivated
The fish was filleted the meat was used for albumin extraction and the skin was used for gelatin extraction material
Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for 12 hours

Summary

Introduction

Cork fish (Channa striata) is one of the swamp fish that has not been widely cultivated. Cork fish has physical features that have a nearly rounded body shape, and the more backward shape is compressed. [4] explains that cork fish fins do not have hard fingers, have long and wide dorsal and anal fins, semicircular caudal fins, wide pectoral fins with rounded ends. The proportion of body parts of cork fish includes the head and gills, meat, bones, skin, and innards. Each body part has different proportions based on the size or weight of the cork fish. The weight of the head and gills of male and female cork fish increases with increasing fish weight. The skin is part of the body of cork fish whose utilization is still very limited, namely as a skin cracker. Cork fish skin has a fairly high protein content, where this protein can be extracted to get gelatin

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