Karakteristik Fisik dan Kimia Gelatin dari Tulang Ikan Patin dengan Pre-Treatment Asam Sitrat

Abstract

This research aimed to extract gelatin from Pangasius catfish bone using citric acid and then analyse its physicochemical characteristics. The extraction of gelatin was done in two stages soaking i.e pre-treatment with citric acid and main extraction by aquadest. Pre-treatment was done by soaking bones at 24, 36, 48 and 56 h, then the main extraction was done by soaked leached bones in temperature 45, 55, 65, and 75°C. The gelatin from catfish bone then was analyzed the presence of protein by SDS-PAGE and its physico-chemical including pH, yield, gel strength, texture profile, viscosity, moisture content, ash content, protein content, and fat content. Based on SDS-PAGE, fish bone gelatin had molecular weight of 162 kDa. The best extraction treatment (pre-treatment 48 h and main extraction at 75°C) produced 6.14% of gelatin yield. Gelatin of pangasius catfish bone had pH 4.46, gel strength of 353.76 bloom, chewing power of 261.76 g, and viscosity of 3.83 cP. Water, ash, protein and fat content was 7.72, 0.38, 58.70, and 2.79%, respectively. The higher extraction temperature and the longer time for pre- treatment process, the higher molecule weight of protein. As conclusion, the best treatment that was found in the sample with the pre-treatment at 48 h and the main extraction at 75˚C, was successfully characterized on its physicochemicals. Keywords: