Physico-chemical Properties Gelatin from Bone of Pangasius sutchi Extracted with Citrus Fruits

This research was extracted gelatin from the bones of Pangasius catfish without any chemical interventions. This research is expected to substitute unsafe chemicals and reduce fishery and agriculture waste with respect to sustainable, eco-friendly, and environmental concerns. This research was done by three steps, i.e., gelatin extraction (pre-treatment and main extraction), gelatin identification, and physicochemical analysis for the selected treatment. The pre-treatment used four types of Citrus fruits marked as Citrus A, B, C, and D for 24, 36, 48, and 56 hours. Then continued with the main extraction on the water at 45, 55, 65, and 75 oC for 5 h. As a result, through Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) molecular weight identification, the gelatin was successfully extracted using Citrus C D. The fish gelatin contains 1.61-3.83 g/100 g protein and 0.67-1.69 g/100g hydroxyproline. The gelatin yield was 6.26%, the gel strength of 451 g, the hardness of 10.33 N, the cohesiveness of 0.95, springiness of 1.46 mm, gumminess of 9.81 N, and chewiness of 14.32 N. Viscosity and pH of gelatin solution which obtained were 3.17 cP and 4.42 respectively. The proximate characteristics are moisture 8.81%, ash 1.12%, crude protein 58.47%, and fat 4.13%.