K.A. Pradarameswari, K. Zaelani, E. Waluyo, R. Nurdiani
Gelatin can be used as emulsifier and stabilizer in food products. Until now, the most widely used raw materials for the production of gelatin industry are cow bone, cow skin and pig skin. Fish gelatin has been highlighted as a better alternative to replace mammals gelatin based on ethical and religious perspective. Fish gelatin was extracted from Pangas catfish skin to determine its physico-chemical properties. Different temperatures (45 °C, 50 °C, 55 °C) were employed during gelatin extraction. Higher temperature increased the yield and fat contents of Pangas catfish skin gelatin. In contrary, higher water, protein, ash contents were observed during lower temperature. Temperature significantly (p < 0.05) affected the gel strength, viscosity, melting point, and gelling point of fish skin gelatin. Based on the FTIR spectrum catfish skin gelatin functional groups can be identified as N-H, O-H, C = H, C-O and C-H. © Published under licence by IOP Publishing Ltd.
Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia; BIOSEAFOOD Research Group (Aquatic Biotech Exploration Sustainable), Brawijaya University, Malang, Indonesia
