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Mackerel (Scomberomorus commersonii) is one of the pelagic fish that has high economic value and is widespread in Indonesia waters and potentially as a source of raw material of gelatin production derived from skin. This study aimed to characterize the physico chemical properties of gelatin of mackerel with extraction with 3 time of replacement. Pretreatment with NaOH 0,1 M and 12 hours of immersion time, hydrolysis with CH3COOH 0,1 M for 3 hours, extracted with temperature 70˚C for 2 hours and evavoration with temperature 60oC for 60 minutes production gelatin of mackerel skin’s with physico chemical characteristics of mackerel skin’s gelatin are known to have pH 5,47, gel strength 70,81 bloom, viscosity 5.51 cP and color brightness L=70.78, a=1.44 and b=19.34. Yield 6.61±0.52%. The result of proximate analysis produced protein (86.78±0.07%), water content (7.69±0.12%), lipid (0.71±0.07%) and ash (0.58±0.13%). The main amino acids were glysin (25.66%), prolin (12.73%), alanin (12.37%), asam glutamat (11.70%) and arginin (9.10%).

Extraction and Characterization Gelatin of Skin Mackerel (Scomberomorus commersonii) From Province Bangka Belitung Island