Study and characterization of powder mackerel (Scomberomorus commerson) bone gelatin through hydrolysis of hydrochloric acid

Abstract

Gelatin is one of the most common food additives in the food and beverage industry. Gelatin is generally made of leather or pig bones, causing concerns about the halal and safety of its product. Mackerel fish bone (Scomberomorus commerson) is a waste fish that has not been utilized well and it contains 18.6% of collagen so that it can be made into gelatin. The purpose of this research is to know the relation between HCl concentration with physical and chemical characteristics of gelatin and to know the best HCl concentration for gelatin production. Based on the physical and chemical analysis of gelatin, it is known that the concentration of hydrochloric acid influences the yield, viscosity, gel strength and pH produced. The higher HCl concentration there will be decrease in the pH value, gel strength, viscosity and protein. The yield will rise to the optimum point then decrease with respect to the high HCl concentration. Gelatin with 2% HCl concentration was the best treatment, with pH value 3.83, viscosity 3.65cP, gel strength 190.50 blooms which fulfilled British Standard, yield 10.16%, protein content 43.34%. It has functional group such as amino acids glycine, proline and hydroxyproline and 15 other amino acids, the gelatin group uptake in the region of amide wave numbers A, amides I, II and III, with a gelatin molecular weight of 290.35 g/mol.