EXTRACTION OF PINK PERCH (Nemiptherus bathybius) HEAD’S GELATIN WITH ACID TREATMENT

Ulfatul Mardiyah

doi:10.5281/jsapi.v8i2.262

Ulfatul Mardiyah Program Studi Pengolahan Hasil Perikanan, Akademi Perikanan Ibrahimy, Situbondo

10.5281/jsapi.v8i2.262

Keywords: Gelatin, pink perch head, HCl.

Abstract

Gelatin is one type of protein degradation of triple helix collagen structure with the aid of acid and heat. Fish gelatin is very potential to be used as alternative gelatin substitute gelatin of cow or pig. The objective of this research was to utilize fish curry head as processed gelatin source using hydrochloric acid (HCl) 2,98% with extraction temperature 74 ^oC and extraction time 5,42 hours and gelatin production result compared with commercial gelatin. The yield of gelatin is 4.92%. characteristic pink perch gelatin are water content 8.23%, ash content 0.85%, protein content 88.54%, fat content 0.13%, gel strength 311,01 g.bloom, viscosity 5 cP, pH 5.43, gel temperature 10,12 ^oC and melting temperature 20,37 ^oC. Based on t-test, the physicochemical characteristics generated by the gelatin of pink perch head are generally lower than that of commercial gelatin.

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