EKSTRAKSI GELATIN KULIT IKAN KAKAP MERAH (Lutjanus sp.) DENGAN PROSES PERLAKUAN ASAM
Setiawati, Ima Hani
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Commercial gelatin extracted from bones and skins of animals (cows and pigs), triggering people being unsure in “health” and “halal” perspectives. Th erefore other sources of gelatin for example bones and skins of fi sh should be explored. Processing of snapper (Lutjanus sp) skins into gelatin can be achieved by either acid or alkali treatment. Th e objective of this research was to utilize snapper skin wastes as gelatin sources extracted using acid treatment (acetic acid 1-5%) combined with extraction period (12, 18, and 24 hours). Th e best gelatin product was extracted from snapper skin soaked in acetic acid 3% v/v for 18 hours. Physical and chemical analysis was conducted in order to characterize gelatin which revealed that moisture content was 10.19%, total ash 0.40%, fat 0.33%, and protein content 88,88%; gel strength 312.5 bloom; viscosity17.4 cP; pH 5.45; gelling point 10.15ºC; melting point 27.26ºC; isoelectric point 8; whiteness 34.7%; meanwhile heavy metals Pb and Hg were not detected.