Open AccessHalal gelatin extraction from Patin fish bone (Pangasius hypophthalmus) by-product with ultrasound-assisted extraction
Author(s) -
Indah Dwi Asih,
Tetty Kemala,
Mala Nurilmala
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/299/1/012061
Subject(s) - gelatin , extraction (chemistry) , pangasius , chemistry , chromatography , food science , ingredient , capillary electrophoresis , fishery , fish <actinopterygii> , biochemistry , biology , catfish
The most gelatin is derived from porcine skins and bones that accounted for 46% of total gelatin. This is an obstacle to the development of food products in a Muslim country like Indonesia. One of the prospective source to be developed is fish bones that account for 10-20% of fish weight, with the highest cultivation is Pangasius (Patin fish). This study aims to extract the gelatin from fish bone by-product with ultrasound-assisted extraction using a combination of 3, 5, and 7 hours of extraction time. Based on the results, 5 hours extraction time became the best treatment that gives the highest yield, that 5 ± 1.03% with a value of gel strength, viscosity, and pH respectively 147.74 ± 0.83 g Bloom, 14.63 ± 0.31 cP, and 6.76 ± 03. Analysis of functional group with Fourier transform infrared (FTIR) has given a typical uptake of gelatin with the appearance of the amide peak. The result of molecular weight analysis with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) obtained gelatin molecular weight with range 120.08-155.82 KDa.