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The benefit of fish skin as an alternative source of gelatin has been chalanging today through the issues and regarding to the halal status of gelatin. This study aims to explore the potential use of Sapu-sapu fish skin (Hyposarcus pardalis) as an alternative source of gelatins. Physicochemical properties determinated as a standard quality of gelatin. Fish skin gelatin carried out by pretreated sapu-sapu fish skin in phosporic acid 2%, 4%, 6% (v/v) and acetic acid 2 %,4 %,6 % (v/v) independently for 16 hours continued by water extraction on 70 0 C for 2 hours. The yield of gelatin and characteristic of molecular structure analyzed by FTIR though analysis of physicochemical properties consist of proximate (moisture, ash , fat and protein assay), viscosity, melting point, gelling point, pH, isoelectric point and gel strength. The results showed that fish skin gelatin extracted in phosphoric acid 4% had bigest randemen (11.6%) and close similarly with molecular structure characteristic of porcine skin gelatin as a standard. Phsycochemical properties of fish skin gelatin from phosphoric acid 4 % extracted had pH 4.78, Isoelectric Point 8.37, gelling point 11.5 0 C, melting point 27 0 C, viscosity 12.7 cP, gel strength 416.57 bloom, moisture 7.5 %, ash content 9.4 % , 10.3 % fat and 66.6 % protein content. While the results of heavy metal (Hg 0.0012 mg/Kg, Pb 7.69 mg/Kg, Cd 2.49 mg/kg, Cu 0.99 mg/Kg, Zn 11.10 mg/Kg) are still bellow the limit allowable in SNI 7387:200 except for Cd and Pb with not allowed on processed food fish. Overall physicochemical properties of sapu-sapu fish skin gelatin meet the quality standard of gelatin except for ash and fat content, viscosity and gel stength. Karakteristik Fisikokimia Gelatin Kulit Ikan Hermanto, et.al. 110

Karakteristik Fisikokimia Gelatin Kulit Ikan Sapu-Sapu (Hyposarcus pardalis) Hasil Ekstraksi Asam