The extraction of gelatin from black tilapia fish skins with different acid concentration

Abstract

Gelatin was extracted from black tilapia fish skins which is considered as one of the potential sources to produce gelatin. It’s mainly used in various food and pharmaceutical applications. The process of extraction gelatin was carried out via acid treatment at different concentration of 0.05 M, 0.1 M, 0.15 M and 0.2 M of hydrochloric acid (HCl) and followed by a final thermal extraction with water at 45°C. The objective of this study was to illustrate the effects of treated fish skins at different acid concentration to the properties in terms of yield, gel strength and moisture content for gelatin. The yield of gelatin for 0.05 M and 0.2 M were 18.86% to 20.95% respectively while for moisture content of gelatin were 6.93% to 8.34% respectively. The gel strength at 0.05 M gives the highest (290.8 g) which suitable as an edible gelatin.