Extraction of catfish bone waste (pangasius hypophtalmus) by utilizing an organic liquid of pineapple peel waste (ananas comosus) into gelatin

Abstract

This study aims to determine how to extract the gelatin from catfish bones by using pineapple peel waste as a soaking material in the pre-treatment stage and examining the physicochemical properties of the gelatin produced. Kampung Patin in Kampar Regency, Riau Province, is one of the catfish cultivations in Indonesia. It is a center for producing catfish that produces fish bone waste. In this study, gelatin extraction will be undertaken in several stages: the preparation of pineapple waste liquid extract and gelatin extraction (pre-treatment and main extraction stages). Catfish bones will be soaked in 1:5 (m/v) pineapple waste liquid at the pre-treatment stage for 24 hours. While in the central extraction, ossein will be immersed in water at a temperature of 750C for 5 hours. The analysis results for physicochemical characteristics of gelatin obtained include yield of 2.55, pH of 4.58, water content; 11.66%, ash content; 17.71%, crude fat content; 0.17%, protein content; 64.71%. It can be inferred that it meets the established gelatin quality standards from various physicochemical characteristics of gelatin in this study.

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures

“…The resulting average pH value shows neutral because it is around 7. Gelatin with a neutral pH tends to be preferred, so the neutralization process has a vital role in neutralizing the remaining acid after soaking (Oktaviani et al, 2022). According to Aprilyani (2013), the neutrality of the resulting pH indicates that gelatin is safe for human consumption.…”