Hapsari, N and Rosida, Dedin F and Djajati, Sri and Aviskarahman, A and Dewati, Retno and Sudaryati, Sudaryati (2017) Physical Characteristics of Fish Bone Gelatin Extracted Acid. Advanced Science Letters, 23 (12). pp. 12272-12275.
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Abstract
University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia Gelatin is a hydrocolloid which can be used as gelling, thickeners and stabilizer. Generally, gelatin made from pig bone or cow skin. Some people can’t use gelatin from pig because of religion reason. The other alternative to produce gelatin is using fish bone waste. Fishbone waste of tuna, shark, milkfish is a source of gelatin that safe to consumption was a novelty research. Tuna, shark and milkfish are usually consumed only the meat. The objective of the study was to use tuna, shark and milkfish bone waste as a gelatin by acid extraction method. The fishbone gelatin production is conducted in stages degreasing (cleaning), demineralization and extraction. Production gelatin were made from the bones waste of fish (milkfish), sharks and tuna with a concentration of citric acid (9%, 12% and 15%). The best treatment get gelatin from the bones of tuna was at a concentration of 15% citric acid to produce yield 9.27%, gel strength 206.20 g bloom, viscosity 5.90 cP and whiteness of 59.82%. Keywords: Gelatin, Fish Bones, Shark, Tuna, Milkfish, Citric Acid, Extraction. IP: 182.255.1.11 On: Thu, 17 May 2018 07:11:40
| Item Type: | Article |
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Engineering > Departement of Food Engineering |
| Depositing User: | Fatchullah Fatchullah |
| Date Deposited: | 26 Dec 2022 10:47 |
| Last Modified: | 26 Dec 2022 10:47 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/10615 |
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