Pengembangan Proses Pembuatan Gelatin dari Tulang Ikan Mackerel (Scomber scombrus)

Abstract

Gelatin is collagen protein which exist in connective tissue, reversible, and mainly used in food industry as stabilizers or emulsifier. Gelatin in Indonesia is regularly imported from other countries, extracted and denatured from beef or pork bone. The main goal from the experiment is to find the extraction method of gelatin from mackerel fish bone and get the gelatin halal which meet the standard. Preliminary research are proximate analyse the mackerel fish bone and soaked the fish bone in chloride acid with different concentration and various time to adjust the best formula to lower the ash. The main research is to produce gelatin and proximate analyze the gelatin powder. Proximate analyze results that the best gelatin was produced by soaking the fish bone through chloride acid with 5% concentration during 2 hours having moisture 7.74%, ash 1.05%, fat 3.41%, protein 84.88%, and yield 2.42%. Gelatin yield is considered low because the fish type is low in collagen.