Tuna Bone Research Articles

Recovery and Characterization of Calcium-Rich Mineral Powders Obtained from Fish and Shrimp Waste: A Smart Valorization of Waste to Treasure

With the increase in global aquaculture production, managing waste from aquatic biomass has become a significant concern. This research aimed to develop a sustainable valorization approach for recovering calcium-rich fish, including mackerel tuna and pangas bone and shrimp shell powders. The powders were characterized by various physicochemical and nutritional parameters, including proximate composition, amino acids, protein solubility, water holding capacity (WHC), oil holding capacity (OHC), and heavy metal contents. Color analysis and structural examination were carried out using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray spectroscopy (EDX), and Fourier-transform infrared spectroscopy (FT-IR), and in vitro radical scavenging activity was assessed. Significant protein content was observed in the powders, which was highest in shrimp shell powder (SSP) at 37.78%, followed by 32.29% in pangas bone powder (PBP) and 30.28% in tuna bone powder (TBP). The ash content was consistent in PBP and TBP at around 62.80%, while SSP had a lower ash content of 36.58%. Amino acid analysis detected 14 different amino acids in the recovered powders. Notably, SSP demonstrated the highest WHC and OHC values (2.90 and 2.81, respectively), whereas TBP exhibited the lowest values (1.11 for WHC and 1.21 for OHC). FE-SEM revealed the compact structure of TBP and PBP, contrasting with the porous surface of SSP. EDX analysis indicated higher calcium (24.52%) and phosphorus (13.85%) contents in TBP, while SSP was enriched in carbon (54.54%). All detected heavy metal concentrations were within acceptable limits. The recovered powders demonstrated significant ABTS free radical scavenging activity. The findings of this study suggest the suitability of the recovered powders for various food and pharmaceutical applications.

Chemical Compositions and Characteristics of Biocalcium from Pre-Cooked Tuna Bone as Influenced by Sodium Chloride Pretreatment and Defatting by Asian Seabass Lipase.

Pre-cooked bone is a waste product generated during tuna processing and can serve as a potential source of biocalcium (BC). Generally, non-collagenous protein and fat must be removed properly from bone. A NaCl solution can be used to remove such proteins, while fish lipase can be used in a green process, instead of solvent, for fat removal. Thus, this study aimed to investigate the impact of NaCl pretreatment at different concentrations in combination with heat to eliminate non-collagenous proteins, and to implement fish lipase treatments at varying levels for fat removal, for BC production from pre-cooked tuna bone. Optimal NaCl pretreatment of bone was achieved when a 5% NaCl solution at 80 °C was used for 150 min. The lowest lipid content was obtained for bone defatted with crude lipase extract (CLE) at 0.30 Unit/g of bone powder for 2 h. BC powder from bone defatted with CLE (DF-BC) possessed greater contents of ash, calcium, and phosphorus and smaller particle sizes than the control BC powder. X-ray diffractograms suggested that both BC powders consisted of hydroxyapatite as a major compound, which had a crystallinity of 62.92-63.07%. An elemental profile confirmed the presence of organic and inorganic matter. Thus, BC powder could be produced from pre-cooked tuna bone using this 'green process'.

Characterization of PVA/Chitosan and Tuna Fish Bones CHA Scaffold for Bone Tissue Engineering

Bone tissue engineering has been used in the biomedical field to treat bone defects by implanting scaffolds into bone tissue. However, the currently developed scaffold still needs to be developed to obtain scaffold building materials with good compatible properties and can regenerate damaged bone cells. This study combines PVA/Chitosan polymer with CHA of tuna bone using the porogen leaching method at a calcination temperature of 100°C for 12 hours. The purpose of this study was to determine the physicochemical properties by characterizing XRD, SEM-EDX, FTIR, and the porosity of the scaffold. The results obtained from the results of the PVA/Chitosan/CHA XRD patterns are the formation of the PVA/Chitosan phase at 2θ(°)=19.68, the IR spectrum of the 43−group band and 2 stretching, the ratio mol Ca/P is 1.98, the pore diameter is 1.561 ± 0.07 μm and the porosity is 55.04%. These results indicate that the PVA/Chitosan/CHA scaffold is an amorphous calcium phosphate (ACP) that has the potential for bone tissue engineering.

Testing the Level Organoleptics for Moringa (Moringa oleifera) Biscuits with the Addition of Tuna (Thunnus Sp) Bone Flour as an Additional Food for Children Toddlers

One of the 2030 SDG targets, namely SDG target 2, the Indonesian government has attempted to provide interventions to reduce stunting rates, both specific interventions and sensitive interventions. One of the government's efforts is to provide functional food in the form of high-calorie biscuits to stunted toddlers. Several obstacles often occur, one of which is distribution where the PMT biscuits are produced outside Papua and it takes time for distribution until when they arrive in the community the biscuits have expired and cannot be consumed. Organoleptic test results for color preference levels, panelists liked Moringa Biscuits with the addition of 20% tuna bone meal; for the level of preference for aroma, panelists liked Moringa Biscuits with the addition of 10% tuna bone meal; for taste preference level, panelists liked Moringa Biscuits with the addition of 30% tuna fish bone meal; For the level of preference for texture, panelists liked Moringa Biscuits with the addition of 20% tuna bone meal.

Characteristics of The Mackerel Tuna Bone Flour (Euthynnus affinis) Produced by Pressure Hydrolysis Method

Fish bones are a by-product or waste from fish processing, both on a small and large scale. Many efforts have been made to utilize these bones by converting them into bone meal. The use of the pressure hydrolysis method in the production of fish bone meal can produce high-quality products. This study aimed to determine the quality of the mackerel tuna bone meal using the pressure hydrolysis method. The data obtained were then discussed descriptively and qualitatively. The results showed that the pressure hydrolysis method effectively produced mackerel tuna bone meal. The highest yield of mackerel tuna bone meal was obtained in the TT2 treatment with a heating time of 2 hours. The bone meal produced had moisture content ranging from 6.58% to 8.76%, ash content ranging from 96.86% to 98.82%, and organoleptic values such as odor, texture, and color were acceptable to the panelists. During storage for 3 days at room temperature, there was mold growth of Aspergillus flavus and Aspergillus penicillium in the range of 1.25×102 to 1.45×102 colonies per gram and met the minimum standards set by the Indonesian National Standard (SNI).

Preparation, Structural Characterization, and Stability of Low-Molecular-Weight Collagen Peptides-Calcium Chelate Derived from Tuna Bones.

This study was conducted to prepare calcium chelate of low-molecular-weight tuna bone collagen peptides (TBCPLMW) with a high chelation rate and to identify its structural characteristics and stability. The optimum conditions for calcium chelation of TBCPLMW (TBCPLMW-Ca) were determined through single-factor experiments and response surface methodology, and the calcium-chelating capacity reached over 90% under the optimal conditions. The amino acid compositions implied that Asp and Glu played important roles in the formation of TBCPLMW-Ca. Structural characterizations determined via spectroscopic analyses revealed that functional groups such as -COO-, N-H, C=O, and C-O were involved in forming TBCPLMW-Ca. The particle size distributions and scanning electron microscopy results revealed that folding and aggregation of peptides were found in the chelate. Stability studies showed that TBCPLMW-Ca was relatively stable under thermal processing and more pronounced changes have been observed in simulated gastric digestion, presumably the acidic environment was the main factor causing the dissociation of the TBCPLMW-Ca. The results of this study provide a scientific basis for the preparation of a novel calcium supplement and is beneficial for comprehensive utilization of tuna bones.

Eco-friendly soil stabilization method using fish bone as cement material

The method of soil improvement by calcium phosphate precipitation is a novel, environmentally friendly, and non-toxic technique. Such technology provides advantages over ureolytic induced calcite precipitation (UICP), the most popular and widely used method in the field of geotechnical engineering. In this paper, an investigation of the consolidation of fine and coarse sand samples by enzyme induced calcium phosphate precipitation (EICPP) was carried out. Tuna bones were used as an alternative source of calcium and phosphorus ions, as one of the most popular fish species in Japan and the main source of food industry waste. Unconfined compressive strength (UCS) of the samples after 21 days of daily injection of the solution showed an increase in strength up to 6,05 MPa in fine and up to 4,3 MPa in coarse sand samples. X-ray powder diffraction (XRD), scanning electron microscope (SEM), and energy dispersive X-ray spectroscopy (SEM-EDS) analysis were performed to investigate the nature and type of deposition. Analyses confirmed that deposition is composed of brushite with needle-like crystals in the case of Toyoura sand and flower-like crystals in the case of Mikawa sand. SEM-EDS showed a presence of both, calcium, and phosphorus in the precipitate, indicating the presence of calcium phosphate compounds (CPCs). This study reveals that tuna bones are a rich source of calcium and phosphorus for EICPP, which results in a strengthening of silicate soil up to 3.4–6.05 MPa and is able to reduce ammonia emissions by 85.7 % - 97.5 % compared to UICP.

CASE REPORT : FISH BONE CORPAL IN ESOPHAGUS

Esophageal foreign bodies are sharp or blunt objects or food that gets stuck and wedged in the esophagus due to being swallowed either intentionally or accidentally.A 53-year-old male patient arrived complaining of constant, worsening swallowing pain that has persisted for the past four days. The discomfort was initially experienced above the throat, but after attempting several traditional procedures to remove the bones, the pain was felt to shift to the region below the throat. Before going to the hospital, Patient has a history of consuming tuna bones. A fishbone was found in the esophagus area after an esophagoscopy was done.

Running exercise with and without calcium supplementation from tuna bone reduced bone impairment caused by low calcium intake in young adult rats

Inadequate calcium intake during childhood and adolescence is detrimental to bone metabolism. Here, we postulated that calcium supplement prepared from tuna bone with tuna head oil should benefit for skeletal development than CaCO3. Forty female 4-week-old rats were divided into calcium-replete diet (0.55% w/w, S1, n = 8) and low-calcium groups (0.15% w/w for 2 weeks; L; n = 32). Then L were subdivided into 4 groups (8/group), i.e., remained on L, L + tuna bone (S2), S2 + tuna head oil + 25(OH)D3 and S2 + 25(OH)D3. Bone specimens were collected at week 9. We found that 2 weeks on low calcium diet led to low bone mineral density (BMD), reduced mineral content, and impaired mechanical properties in young growing rats. Intestinal fractional calcium absorption also increased, presumably resulting from higher plasma 1,25(OH)2D3 (1.712 ± 0.158 in L vs. 1.214 ± 0.105 nM in S1, P < 0.05). Four-week calcium supplementation from tuna bone further increased calcium absorption efficacy, which later returned to the basal level by week 9. Calcium supplementation successfully restored BMD, bone strength and microstructure. However, 25(OH)D3 + tuna head oil + tuna bone showed no additive effect. Voluntary running also effectively prevented bone defects. In conclusion, both tuna bone calcium supplementation and exercise are effective interventions for mitigating calcium-deficient bone loss.

Growth performance of gouramy (Osphronemus gouramy) with the addition of activated charcoal from tuna (Thunnus sp) bone waste in feed

This study aims to determine the effect of adding activated charcoal from tuna bones on the growth of gouramy. This research was conducted at the Integrated Laboratory of the Faculty of Fisheries, Abulyatama University, Aceh. The test fish used were gouramy seeds with a size of 2-3 g and 5-6 cm. This study used a non-factorial completely randomized design, consisting of four treatments and three replications, including A (control; without the addition of activated charcoal), B (addition of 1% activated charcoal in feed), C (addition of 2% activated charcoal in feed), and D (addition of 3% activated charcoal in feed) for 60 days of the rearing period. Fish are kept in an aquarium with a size of 60 x 40 x 40 cm as many as 10 fish per container with a water level of 30 cm. During the maintenance period, fish were fed twice a day at satiation. Parameters measured included survival, absolute weight and length growth, daily growth rate (LPH), and feed conversion ratio (FCR). The data were analyzed using analysis of variance (ANOVA). if significantly different, continue further testing using Duncan. The results showed that the addition of 2% tuna bone activated charcoal in feed affected growth performance including in absolute weight and length growth, SGR, and gave the best value on FCR and SR of 8.98 ± 0.20 g; 3.36±0.13cm; 2.60±0.11; 1.63; 100±0.00%.Keywords: activated charcoal; fish bone; growth; Osphronemus gouramy

Growth performance of gouramy (Osphronemus gouramy) with the addition of activated charcoal from tuna (Thunnus sp) bone waste in feed

This study aims to determine the effect of adding activated charcoal from tuna bones on the growth of gouramy. This research was conducted at the Integrated Laboratory of the Faculty of Fisheries, Abulyatama University, Aceh. The test fish used were gouramy seeds with a size of 2-3 g and 5-6 cm. This study used a non-factorial completely randomized design, consisting of four treatments and three replications, including A (control; without the addition of activated charcoal), B (addition of 1% activated charcoal in feed), C (addition of 2% activated charcoal in feed), and D (addition of 3% activated charcoal in feed) for 60 days of the rearing period. Fish are kept in an aquarium with a size of 60 x 40 x 40 cm as many as 10 fish per container with a water level of 30 cm. During the maintenance period, fish were fed twice a day at satiation. Parameters measured included survival, absolute weight and length growth, daily growth rate (LPH), and feed conversion ratio (FCR). The data were analyzed using analysis of variance (ANOVA). if significantly different, continue further testing using Duncan. The results showed that the addition of 2% tuna bone activated charcoal in feed affected growth performance including in absolute weight and length growth, SGR, and gave the best value on FCR and SR of 8.98 ± 0.20 g; 3.36±0.13cm; 2.60±0.11; 1.63; 100±0.00%.Keywords: activated charcoal; Osphronemus gouramy; growth; fish bone

Performance of Food Quality and Sensory Properties of Stick with Fortification of Fish Bone Flour Tuna and Kale Leaf Extract as Natural Food Coloran

Sticks are pastries that are generally made from wheat flour, tapioca and other starch sources with a high carbohydrate content, but low in nutrition so they need to be added or fortified with other nutrients such as sources of fat, protein, vitamins or minerals. Utilization of tuna bone waste can be an alternative as a fortificant in making sticks. In addition, fish bones also contain high protein and calcium. The use of kale leaf extract is also an alternative as a natural dye. This study aims to evaluate the increase in the nutritional value and preference of panelists for stick products fortified with tuna fish bone meal and kale leaf extract as natural dyes with a certain dose. The results of the chemical test showed that the stick product at P3 had the highest protein and calcium content compared to other treatments (P0, P1, P2) with a value of 6.61+0.11% protein content and 4.133+0.01 mg/100g calcium content. However, the water content and crispness of the product decreased, the water content of P3 was the lowest compared to other treatments (P1, P2 and P3) with a value of 0.945+0.12% while the highest hardness (using a penetrometer) was obtained at P3 of 6.17+0.11 mm/ 100g/10s compared to just 1.50+0.12mm/100g/10s on the P1. The results of the sensory test, the overall preference of the panelists, the aroma and color of the stick product, P2 (sticks fortified with 20% tuna bone meal and 15% natural dye of kale leaf extract) were significantly (P&lt;0.05) higher than the P0 treatment. , P1, P3. The highest value of P2 was 43% for dryness, 40% for aroma, and 57% for color. However, organoleptic assessment of taste and texture, P0 (sticks without fortification of fish bone meal and kale leaf extract) was significantly (P&lt;0.05) higher than treatments P1, P2, P3 but between treatments had no significant effect (P&gt;0 ,05). The highest score of P0 is 40% for taste and 43% for texture. The more addition of fish bone meal and kale leaf extract, the protein and calcium content of the sticks increased, but the water content and crispness of the sticks decreased. For this reason, it is recommended that in producing sticks that are added with tuna fish bone meal and natural dye, kale leaf extract should use the best composition, which is sticks with the addition of 20% tuna fish bones and 15% kale leaf extract.

Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp)

Indonesia still imports more than 6200 tons of collagen with the price reaching approximately 1$. Therefore, domestic industrial developers are needed to produce collagen. Collagen itself is usually made from bone or skin raw materials from pigs or cows, but recently there are frequent infectious diseases from this livestock so raw materials from fisheries can overcome these problems to be used as materials for making collagen. Tuna fish bones have a high collagen protein content and can be used as an alternative raw material for collagen. The purpose of this study was to determine the characteristics of tuna bone collagen made by Factor I concentration of hydrochloric acid (1%,3%,5%) with factor II extraction time (30 minutes, 60 minutes, 90 minutes). This study uses a Completely Randomized Design (CRD). In the results of the study, the best treatment, namely the treatment of 5% hydrochloric acid concentration with an extraction time of 90 minutes, had a yield value of 21.05%, the water content of 2.69%, ash content of 0.27%, pH value of 7.23, viscosity value 3 .38cP and Color (L*) 75.31. Furthermore, the results of the FTIR analysis of Amide A, Amide B, Amide I, Amide II, and Amide III with absorption peaks in a row (3362.52 cm-1), (2935.25 cm-1), (1626.46cm-1 ),(1517,14cm-1),(1235.52cm-1)

PEMBERDAYAAN MASYARAKAT MELALUI PENGEMBANGAN SOFT SKILL “PEMBUATAN ABON PEPAYA” DALAM UPAYA PENINGKATAN PENDAPATAN KELUARGA DI LINGKUNGAN SONGGELA KELURAHAN ULE KOTA BIMA

This Community Service aims to increase the knowledge and skills of the IRT women group through the transformation of processing technology, marketing, marketing and business management using Papaya as a processed product of Papaya Shredded. The problem is the low knowledge and skills of IRT in processing papaya so that it becomes a product that has economic value. The target of this program is the formation of a business unit that develops food products from papaya. Specifically, this program aims to train Housewives (IRT) to produce Papaya Shredded. The training is provided starting from how to process, packaging, marketing to the method that will be applied to achieve the goal or target is the method of demonstration, training / counseling. This activity involved members of the Real Work Lecture students who were accompanied by a lecturer accompanying the management study program with the participants being housewives (IRT) in Ule Village and the community in Ule Village, Bima City. The results achieved in this activity are that the Housewife Group (IRT) has understood and has the skills and entrepreneurship, knows how to manage a more structured business, the existence of shredded products and understands how to market products with packaging innovation and the use of technology. The results of the evaluation that have been carried out can be seen that the knowledge of participants regarding tuna bone processing has increased and opened the minds of participants to take advantage of existing opportunities to increase income. Approximately 80 percent of participants actively responded positively to the skills and knowledge conveyed by the Service Team.

Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids

This study aimed to enhance the water solubility of calcium from tuna (Katsuwonus pelamis) bones (TB). Calcium hydroxyapatite (HA) was obtained by calcination of TB. For mineral profiles of TB and HA, Ca had the highest content followed by P with Ca/P of 3.47 and 1.94. Mg, K, and Na as macro minerals and Cr, Cu, Mn, and Zn as micro minerals were also found. Subsequently, HCl was applied to form structured HA-chloride compound (HA-Cl) then reacted with alkaline to obtain structured HA-hydroxide compound (HA-OH). In order to enhance the water solubility, citric and lactic acid were individually reacted with HA-Cl and HA-OH to obtain structured HA-citrate compounds (HA-Cl-Ci and HA-OH-Ci) and structured HA-lactate compounds (HA-Cl-Lac and HA-OH-Lac). HA-Cl-Ci had the highest water solubility (93.34 ± 0.45%) followed by HA-OH-Lac (90.35 ± 0.23%) with Ca/P ratio of 2.28 and 2.24, respectively. HA-Cl-Ci and HA-OH-Lac demonstrated the similar mineral profiles to those of HA but with different contents. The results of FT-IR indicated the carboxyl group of acid played an important role in binding Ca2+. X-ray diffractograms indicated that calcined bone was HA whereas the major composition of HA-Cl-Ci and HA-OH-Lac was related to calcium citrate tetrahydrate and calcium lactate pentahydrate, respectively.

KUKIS SAGU TINGGI KALSIUM FORTIFIKASI TULANG IKAN TUNA DAN RUMPUT LAUT Caulerpa sp.

Calcium is one of the important minerals in the physiological regulation of the immune system. Until now, tuna bone waste has not been widely used to fulfill human health needs. This study aims to obtained a high calcium sago cookies formulation by utilizing local resources, like seaweed ( Caulerpa sp.) and tuna bone. Research methods include 1). Production of tuna bone porridge; 2). Production of lahe ( Caulerpa sp.) porridge; 3). Production of sago flour; 4). Production of sago cookies; and 5). We were testing the chemical and physical quality of sago cookies. The univariate analysis showed that formula 1 sago cookies was preferred by the panelists and was close to the control formula. The chemicals analysis of the formula 1 sago cookies showed carbohydrates (57.95 ± 0.06%); water (5.09 ± 0.04%); fat (25.93 ± 0.08%); ash (5.90 ± 0.04%); protein (5.14 ± 0.10%); total energy (485.67 ± 0.05 kcal/100 g); energy from fat (233.33 ± 0.70 kcal/100 g); insoluble dietary fiber (20.29 ± 0.01 %); calcium (998.64 ± 8.60 mg/100 g); and phosphorus (5765.35 ± 40.36 mg/kg). The present findings confirm that panelists prefer the formula 1 sago cookies with a chemical composition according to quality requirements Indonesia National Standard (SNI 2973:2011) and nutritional adequacy recommended for Indonesian people (AKG 2019). In addition, the chemical composition contained in prototype sago cookies of formula 1 has the potential to become a high-calcium snack.

Karakteristik Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) sebagai Sumber Kalsium dengan Perlakuan Suhu Pengeringan yang Berbeda

The raw material used in this study was yellowfin tuna (Thunnus albacares) bone from tuna fillet processing in tuna freezing company. The aimed of this study was produce bone meal as a source calsium. This research consited of two stage, first stage was making fish bone meal and second stage analysis of chemical, heavy metal, calsium and microbial content of fish bone meal. This study used different drying temperature treatment (90 oC, 100 oC, dan 110 oC), and than was analyzed descriptively. Yellowfin tuna (Thunnus albacares) bone meal which was drying temperature treatment at 110 oC had yield (19.37%). The proximate of yellowfin tuna bone meal indicated the best treatment at 110 oC with water content, ash content, protein content, fat content, calcium content were 9.27%, 59.7%, 12.65%, 7.75% and 20.47% respectively. The heavy metal (Cu, Pb, and Cd) and microbial analyzed was safe category according SNI for all treatments.

KAJIAN MUTU KIMIAWI TEPUNG TULANG IKAN TUNA SIRIP KUNING (Thunnus albacares) DENGAN SUHU PENGERINGAN YANG BERBEDA

Yellow fin tuna (Thunnus albacares) is one type of high economic value fish. The tuna fillet processing itself produces some byproducts including fish bones. The byproduct can be reused as a product and food material. This study aimed to know the chemical quality of the yellow fin tuna bone powder with different drying temperature. The method used were experimental with 3 treatments and descriptive analysis. The treatment of temperature drying (90oC, 105oC, and 120oC), and the method of proximate analyzed refers to SNI. The parameters observed were yield, moisture, ash, protein, fat and calcium content. The result showed that yellow fin tuna bone powder with different drying temperature was best at treatment with value moisture content of P1 = 10.99 %, ash content of P3 = 59.95 %, protein content of P1 = 15.84 %, fat content of P3 = 7.05 %, calcium content of P3 = 20.75% and yield of P1 = 22.92 %.

Organoleptic Quality of Tuna Porridge Canned with Fortified Tuna Bone Meal

Porridge is a cereal based meal which may be combined with tuna meat and bone meal for improved nutritional content, particularly calcium. Good quality tuna porridge canned must be beneficial to health, of high nutritional value and acceptable to sensory organs. This research aims at obtaining a formulation of tuna porridge canned product with fortified tuna bone meal with good organoleptic quality and acceptable to the society. The use of completely randomized design with fortification treatments 0%, 1%, 2% and 3% and three repetitions in the research method is expected to present an overview of the organoleptic quality of tuna porridge canned. The research result shows that fortified tuna bone meal significantly influences the organoleptic quality of taste and texture and does not significantly influence the organoleptic quality of color and smell. The analysis using the Bayes method results in the best product of tuna porridge canned with fortified tuna bone meal 1%.

Kajian potensi limbah tulang sirip Ikan Tuna (Thunnus Sp) sebagai sumber gelatin dan analisis karakteristiknya

Gelatin is a protein from the hydrolysis of bone collagen and skin of animals wich are widely used for industrial food and non food. Studies on extraction of gelatin from tuna (Thunnus sp) bone were carried out by soaking in hydrochloric acid solutions of 4%, 6% and 8% for 48 hours respectivelly and extracted with aquadest at 60ºC, 70ºC and 80ºC for 5 hours. The extract was filtered with filtering cloth and the filtrate was oven dried at 55ºC for ± 48 hours until gelatin was formed. The result showed that soaking the bone in 8% hydrochloric acid solutions followed by extraction 80ºC for 5 hours gave the best result with 8,64 yield, isoelectrict point 8,20%, protein contain 93,72%, lipid contain 0,74-1,75%. Gel strengh 257,59 g/bloom gel strengh, viscosity 3,20 cPs, pH 3,98. The results obtained for water contain of 6,97%. Ash countain 2,07%. The colour of gelatin produced from tuna bone showered different with commercial gelatin that is between yellowish brown to whitish yellow. Gelatin made from tuna bone has fishy odor whereas commercial gelatin has neutral odor.