Halal gelatin extraction from Patin fish bone (Pangasius hypophthalmus) by-product with ultrasound-assisted extraction

Abstract

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.