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Pranoto, Y., Istigani, M., Santoso, U., Lestari, L. A., Erwanto, Y., & Rohman, A. (2016). Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins. KnE Life Sciences, 3(3), 92-97. https://doi.org/10.18502/kls.v3i3.381

https://doi.org/10.18502/kls.v3i3.381

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authors

  • Yudi Pranoto

    Yudi Pranoto

    Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281 Research Center of Halal Product, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281
  • Mawaddah Istigani

    Mawaddah Istigani

    Research Center of Halal Product, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281
  • Umar Santoso

    Umar Santoso

    Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281
  • Lily Arsanti Lestari

    Lily Arsanti Lestari

    Research Center of Halal Product, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281
  • Yuny Erwanto

    Yuny Erwanto

    Research Center of Halal Product, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281
  • Abdul Rohman

    Abdul Rohman

    Research Center of Halal Product, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281

Published Date

  • Jan 1, 2016

Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins

KnE Life Sciences / International conference on Agro-industry (ICoA) 2015 / Pages 92-97

Abstract

Gelatin has been extracted from fivelined threadfin bream fish using 0.05 M acetic acid. Extraction process was carried out at varying temperature of 60, 80 and 95oC for 3 h. Result indicated that extraction at 80oC showed the highest gel strength (187 Bloom) with viscosity of 12 cP. In fact, it produced the lowest yield (30.45%) with melting point of 31.67oC. Higher gelatin yield was shown by extraction at 95oC (38%) and the higher melting point was shown by extraction at 60oC and 95oC (around 34oC). Amino acids composition of the selected gelatin was similar to that of bovine gelatin. At concentration of 1-3% (w/v), emulsion stability index (ESI) of fish gelatin was lower than bovine gelatin. Emulsion activity index (EAI) was dependent on the gelatin concentration, at level of 1% and 2%, EAI of fish gelatin was considerably higher than bovine gelatin. At gelatin 3%, EAI of fish gelatin and bovine gelatin was similar. It suggests that the gelatin from fivelined threadfin bream skin has comparable physicochemical properties against bovine gelatin.

Keywords: Fivelined threadfin bream, gelatin, physicochemical properties. 

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