Abstract
Gelatin is derived from the hydrolysis of the animal collagen contained in the bones and skin. Milkfish bones have the potential to be used as raw materials for gelatine production because it is estimated to be 15–20% of the total body weight of the fish. The extraction of gelatine from fish bones is a solution in utilizing the waste of the fish processing industry. Hydrolysis or soaking in an acidic solution against collagen is aimed to eliminate the salt of calcium and other minerals in the cartilage. This research was conducted to determine the influence of acid types and concentration on the milkfish bones gelatine production. This study used a completely randomized factorial design with two factors. The first factor was the type of acid (citric acid, acetic acid, and a mixture of citric and acetic acids), while the second factor was the concentration of acid (5%, 9%, and 13%). The data obtained were analysed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) Advanced test. The results showed that the type and concentration of acid affected the yield, gel strength, viscosity, melting point, and gelling point. The best treatment in this study was extraction using a 9% concentration of citric acid to produce gelatine with a yield of 10.48%, gel strength 283.1 g bloom, viscosity 4.35 cP, melting point 60.1°C, gel point 16.9°C. Identification of gelatine functional groups was carried out on gelatine from the best treatment using FT-IR Spectrophotometer. From the results of FT-IR spectra analysis, it is known that the functional groups present in the sample are – OH, C-O, N-H, C-H, C-N, C=O which are the main functional groups of gelatine. This study showed that the type and concentration of acid affected the characteristics of milkfish bone gelatine
Highlights
Gelatine is a protein food ingredient obtained by the thermal denaturation of collagen
The analysis of gelatine from milkfish bones conducted in this study included the yield, gel strength, viscosity, melting point, gelling point, and analysis of the gelatine function group using FT-IR (Spectrophotometer Fourier Transform Infra-Red) for the best treatment
Based on the analysis of variance, it is known that there was an interaction between the acid type and acid concentrations, and each treatment showed a remarkable effect on the gelatine yield of the milkfish bones
Summary
Gelatine is a protein food ingredient obtained by the thermal denaturation of collagen. The production of gelatine generally uses collagen obtained from the bones and skin of cows and pigs. The use of this material turned out to be a problem for its users. The use of bones and skin of cows will be a problem for the Hindus, while the use of material from pigs will be a problem for the Muslims and Jews Based on these problems, it is necessary to look for other alternatives for other raw materials in the production of gelatine. Acid is able to convert triple helix collagen fibre into single chains, while alkaline soaking solutions are only able to produce double chains. This research was conducted to determine the influence of acid types (citric acid, acetic acid, and a mixture of citric and acetic acids), and concentration (5%, 9%, and 13%) on the milkfish bones gelatine production
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