Open AccessFish Bone Gelatin
Author(s) -
. Junianto,
Azmi Misbahul,
Haya Yumna Azzahra,
Nabhaan Taqiyyuddiin
Publication year - 2021
Publication title -
asian journal of fisheries and aquatic research
Language(s) - English
Resource type - Journals
ISSN - 2582-3760
DOI - 10.9734/ajfar/2021/v12i430242
Subject(s) - gelatin , fish <actinopterygii> , raw material , fish bone , materials science , pulp and paper industry , food science , chemistry , fishery , biochemistry , biology , organic chemistry , engineering
The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.