Development of Halal Gelatin from Fish Bone Extracted Using Ultrasound Assisted Extraction Method Mokhamad Nur a)*; Inten Laras Satiti a); Tanalyna Hasna a)
a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
*mnur[at]ub.ac.id
Abstract
The global demand for gelatin has been increasing over the years. Recent reports indicate that the annual world output of gelatin is nearly 326 kilotons, with pig skin-derived gelatin accounting for the highest, output, followed by bovine hides, bones, and other sources. Gelatin produced from porcine is unacceptable for both Muslims and Jews for religious reasons. Therefore, the search for alternative gelatin sources has been initiated and accelerated. Fish by product can be a potential candidate for halal gelatin. Gelatin from Eel Fish Bone (Anguilla bicolor) can be extracted by some techniques. Fish bones was pretreated with acid-alkali. Ultrasound (40 kHz) was used to extract gelatin for 1, 3, and 5 h. Based on the results of the yield test, pH, viscosity, gel strength, and whiteness, the best treatment was obtained at 5 hour extraction time. Functional properties was compared to other gelatin sources. The fish bone can be developed for potential halal gelatin sources.
Keywords: Halal gelatin; Ultrasound Assisted Extraction Method; Fish Gelatin
