Physical and chemical properties of wami tilapia skin gelatin

Alfaro, Alexandre da Trindade; Fonseca, Gustavo Graciano; Balbinot, Evellin; Machado, Aline Fernanda Perez; Prentice, Carlos

doi:10.1590/s0101-20612013005000069

Cited by 28 publications

(26 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The high protein content (85.39%) and low ash content (2.46%) in CSG were in an appropriate range but significantly different from those in CBG (91.70% and 0.31%, respectively). However, the ash content of CSG was lower than the maximum acceptable value (2.6%) (Alfaro, Fonseca, Balbinot, Machado, & Prentice, 2013).…”

Section: Proximate Analysis and Ph Determinationmentioning

confidence: 70%

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Moosavi‐Nasab

Yazdani-Dehnavi

Mirzapour‐Kouhdasht

2020

Food Science & Nutrition

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.

show abstract

Section: Proximate Analysis and Ph Determinationmentioning

confidence: 70%

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Moosavi‐Nasab

Yazdani-Dehnavi

Mirzapour‐Kouhdasht

2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Rendemen diperoleh dari perbandingan berat kering gelatin yang dihasilkan dengan berat bahan segar 9 .…”

Section: Penghitungan Rendemenunclassified

Pengaruh Penggunaan Pelarut Dan Teknik Ekstraksi Terhadap Mutu Gelatin Kaki Ayam

Miskiyah¹,

Juniawati²,

Kamsiati³

2020

J. Penelit Pascapanen Pertan

View full text Add to dashboard Cite

<div><p>Proses produksi gelatin dari bahan baku alternatif diperlukan untuk mengatasi kebutuhan gelatin halal. Saat ini, terdapat batasan penggunaan gelatin, terkait dengan aspek kehalalannya. Eksplorasi proses produksi gelatin dari limbah pemotongan ayam memerlukan berbagai modifikasi agar memenuhi standar mutu gelatin yang telah ditetapkan oleh Standar Nasional Indonesia (SNI). Tujuan penelitian ini adalah mengetahui sifat fisikokimia gelatin yang dihasilkan dari kaki ayam dan karakteristiknya dari proses modifikasi gelatin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat ulangan. Perlakuan yang digunakan dalam penelitian adalah bahan pelarut (A) (A1: HCl 1%,, A2: NaOH 1%,; A3: CH3COOH 1%) dan metode ekstraksi (B) (B1: pemanasan menggunakan water bath dan B2: menggunakan panci bertekanan/presto). Hasil penelitian menunjukkan bahwa kaki ayam memiliki kandungan protein yang cukup tinggi, sehingga berpotensi digunakan sebagai bahan baku untuk produksi gelatin. Perlakuan terbaik adalah 2 hari ekstraksi menggunakan pelarut CH3COOH 1%, dengan proses ekstraksi menggunakan water bath selama 1 jam. Rendemen gelatin 6,75 ± 1,89%; kadar air 10,41 ± 0,63%; kadar abu 3,90 ± 0,43%; kandungan lemak 9,68 ± 1,21%; kandungan protein 77,21 ± 0,58%; pH 5,62 ± 0,13; bersifat larut; viskositas 6,67 ± 1,53 cPs; kekuatan gel 164,75 ± 3,40 g bloom; kandungan residu Cu 4,52 ± 0,71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0,00 ppm; dan Sulfit 5.56 ± 0,30 ppm. Proses produksi gelatin dengan menggunakan metode asam dan proses ekstraksi dengan <em>water bath </em>belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</p></div><div> </div>Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product

show abstract

“…Rendemen diperoleh dari perbandingan berat kering gelatin yang dihasilkan dengan berat bahan segar (Alfaro et al, 2013).…”

Section: Penghitungan Rendemenunclassified

“…Larutan gelatin dibuat dalam konsentrasi 1% (b/v) menggunakan air destilasi pada suhu 60°C, kemudian diaduk selama 30 menit dan didinginkan pada suhu ruang (~25°C) (Alfaro et al, 2013). pH diukur di Laboratorium Kimia BB Pascapanen.…”

Section: Pengukuran Phunclassified

Kajian Potensi Kulit Sapi sebagai Bahan Dasar Produksi Gelatin Halal

2017

View full text Add to dashboard Cite

INTISARIGelatin merupakan produk turunan protein yang diperoleh dari hidrolisis kolagen hewan yang dapat diekstraksi melalui proses asam dan basa. Pemanfaatan gelatin sudah sangat luas dan menjadi bagian dalam gaya hidup masyarakat Indonesia. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia gelatin kulit sapi kering dibandingkan dengan sifat gelatin komersial yang distandarkan SNI. Penelitian didesain menggunakan rancangan acak lengkap pola searah dengan perlakuan jenis pelarut ekstraksi (HCl 1%, CH3COOH 1%, NaOH 1%) dengan ulangan sebanyak empat kali. Sebanyak 1000 g kulit sapi yang telah mengembang direndam dengan HCl 1%, CH3COOH 1%, dan NaOH 1% pada masing-masing wadah selama 4 hari (1:3 (b/v)) kemudian dinetralkan, diekstraksi dengan air (1:3) menggunakan panci bertekanan 1 atm pada suhu 100 o C selama 1 jam, didinginkan, disaring, dikeringkan, dan kemudian dihaluskan. Analisis produk gelatin meliputi rendemen, analisis proksimat, pH, viskositas, kekuatan gel, dan kandungan logam (Cu, Zn, As, dan sulfit). Hasil analisis data dibandingkan dengan skor pada gelatin komersial dan SNI 06-3735-1995. Penggunaan pelarut asam dan basa untuk menghidrolisis kulit sapi kering menghasilkan gelatin dengan rendemen dan sifat fisikokimia yang berbeda nyata (P<0,05). Penggunaan HCl 1% sebagai larutan perendam dapat menghasilkan rendemen gelatin 65,75% lebih tinggi dibandingkan dengan perendaman CH3COOH 1% dan 27,71% lebih tinggi dibandingkan dengan perendaman NaOH 1%. Gelatin yang dihidrolisis menggunakan pelarut HCl 1% menghasilkan gelatin dengan sifat fisikokimia yang sebagian besar memenuhi standar SNI dan gelatin komersial. Kesimpulan penelitian ini kulit sapi kering yang dihidrolisis menggunakan pelarut HCl 1% berpotensi sebagai alternatif bahan baku pembuatan gelatin.(Kata kunci: Gelatin, Hidrolisis, Kulit sapi kering, Sifat fisikokimia, SNI Gelatin) (HCl 1%, CH3COOH 1%, NaOH 1%) and repeated four times. Sample 1000 g that has been soaked with HCl 1%, CH3COOH 1%, and NaOH 1% in each container for 4 days (1:3 (w/v)) then neutralized, extracted with water (1:3) using a 1 atm pressure pan at 100°C for 1 hour, cooled, filtered, dried, and crushed. The analysis of gelatin products includes rendement, proximate analysis, pH, viscosity, gel strength, and metal content (Cu, Zn, As, and sulfite). Results of data analysis were compared with scores on commercial gelatin and SNI 06-3735-1995 ABSTRACT Gelatin is a protein product derived from the hydrolysis of animal tissues containing collagen through extraction process with acid or base treatment. The utilization of gelatin is very broad and has become part of the lifestyles of Indonesian. This research was conducted to study the physicochemical properties of dry cow skin gelatin compared to that commercial gelatin standardized by SNI. The experiment was set up in a one way completely randomized design with various kinds of solvent extraction

show abstract

Physical and chemical properties of wami tilapia skin gelatin

Cited by 28 publications

References 13 publications

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Pengaruh Penggunaan Pelarut Dan Teknik Ekstraksi Terhadap Mutu Gelatin Kaki Ayam

Kajian Potensi Kulit Sapi sebagai Bahan Dasar Produksi Gelatin Halal

Contact Info

Product

Resources

About