Screening on halal gelatin extraction from spotted oceanic triggerfish (Chanthidermis maculata) skin using response surface methodology

Abstract

Spotted oceanic triggerfish fish is one type of fish that has the potential to be a source of halal gelatin. Almost all parts of his body can become gelatin. In the process of processing the fish, many parts are wasted such as skin. Though this skin can be used for gelatin extract. From the results of the study, gelatin yield ranged from 2.7 – 9.3% with an average value of 5.50%. This gelatin has a viscosity value ranging from 6.21 – 7.57 cP which was analyzed using the Rapid Visco Analyzer (RVA) instrument and gel strength analysis using a Texture Analyzer and found results of 80.33 – 97.67 g / cm2. Based on the probability value < 0.05 yield, viscosity, and gel strength of gelatin, it is known that there are several independent variables that have a real effect on yield, namely variables B (concentration of H2SO4), D (soaking duration), F (ratio of water/extraction skin) and G (extraction temperature). In viscosity, the influential variables are C (citric acid concentration), D (soaking duration), E (soaking water/skin ratio) and G (extraction temperature). While on gel strength, the influential variables are A (NaOH concentration) and G (extraction temperature). The influence of factors on response can be sorted sequentially, namely the order in yield is G>F>B>D>A>H>C>E, in viscosity is C>E>D>G>H>A>B>F and in gel strength is G>A>E>H>B>F>C>D. This indicates that the G factor (extraction temperature) was selected as the most important factor, and the 2nd and 3rd most important factors can be selected from A (NaOH concentration), B (H 2SO4 concentration), D (extraction duration) and E (soaking water/skin ratio), and H (extraction duration).