The Effect of NaOH Concentration and Soaking Time on The Characteristics of Striped Catfish (Pangasianodon hypophthalmus) Skin Gelatin

Abstract

Gelatin is widely used in the food and non-food sectors; therefore, its use continues to increase. The need for gelatin in Indonesia still depends on its imports from other countries. Commercial gelatin generally originates from pork and beef, which is a concern for some religions regarding halalness, and there is a prohibition against consuming pork or beef. Therefore, alternative sources of raw materials are needed to overcome this problem by utilizing sources from fishery products, such as striped catfish skin. Gelatin preparation involves several stages, including pretreatment, extraction, and drying. The pretreatment process can be carried out using alkaline, acidic, or a combination of both. The combination of alkaline and acidic conditions improved the properties of the resulting gelatin. Concentration and soaking time are factors that can affect gelatin. Therefore, this study aimed to analyze the effects of NaOH concentration and soaking time on the physicochemical properties of gelatin. This study used a Random Design complete (RAL) factorial with two factors. The treatment used was the concentration of NaOH (0.1 M, 0.2 M, and 0.3 M) and the soaking time of NaOH (1 hour and 3 hours). Data analysis was performed using one-way analysis of variance (ANOVA) with Duncan’s test at 95% confidence interval (p<0.05). The results showed that the interaction between different NaOH concentrations and NaOH soaking times had a significant effect on the yield parameters, pH, gel strength, and viscosity, while the interaction between the different NaOH concentrations had no effect on the water and ash content. The results of striped catfish skin gelatin in all treatments had characteristics (moisture, ash, pH, gel strength, and viscosity) that were in accordance with gelatin standards SNI 8622-2018 and GMIA 2019.