Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke

Abstract

Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70 o C for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50 o C. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52.

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

“…Likewise, under the acidic conditions provided by soy sauce and vinegar, the collagen molecule is susceptible to hydrolysis by different types of proteases which consist of natural meat proteases (calpains and cathepsins) and added proteases (cysteine and aspartic proteases of broccoli, asparagus, and ginger extracts). Thereby, collagen is converted to gelatin by applying a baking temperature (Ayudiarti et al., 2020 ). Hence, the enhanced tenderness could be understood from the solubilized collagen and the decrease insoluble tissues in marinated samples (Maqsood et al., 2018 ).…”

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

“…Therefore, the addition of stabilizer to ice cream is necessary to produce ice cream with a soft texture, which can improve the aeration of the ice cream, reduce ice crystals growth during storage, controlling melting down, and provide uniformity of product (Bahramparvar & Tehrani, 2011;Syed & Shah, 2016). Commonly used stabilizers for ice cream are gelatin, guar gum, locust gum, alginate, carrageenan, pectin, carboxymethyl cellulose (CMC), and crystalline micro cellulose (Ayudiarti, Hastarini, & Susilowati, 2020;Ayudiarti, Suryanti, & Oktavia, 2020;Pirsa & Hafezi, 2023). Stabilizers promote good melting of the ice cream, and provide a good texture when consumed.…”

“…Gelatin extracted from fish scale and skin is a biopolymer that contains protein up from 85% to 92%, water, and mineral salt (Alipal et al, 2021;Choi & Regenstein, 2000;Duconseille et al, 2015;Gómez-Guillén et al, 2002;Karim & Bhat, 2009). Recent study in Indonesia, developing fish gelatin had been conducted using corkfish (Channa striata) (Ayudiarti, Hastarini, & Susilowati, 2020), tuna fish (Ayudiarti, Suryanti, & Oktavia, 2020), catfish (Alika & Atma, 2018), milkfish (Chanos chanos) (Swastawati et al, 2022), and other fish (Lestari et al, 2019). Gelatin made from these fish bones and skin has the potential to be used as a stabilizer.…”