The Effect of Acid Concentration and Duration of Submersion toward the Characteristics of Gelatin of Eel Fish Bone (Anguilla bicolor) Produced through Acid Process

4th International Conference on Tropical and Coastal Region Eco Development

生态环境科学;经济学

Yudhistira, B.^1 ; Palupi, E.^1 ; Atmaka, W.^1

Food Science and Technology, Universitas Sebelas Maret, Surakarta

57101, Indonesia^1

关键词: Acid concentrations;    Ash contents;    Effect of acids;    Gel strengths;    Gelling agents;    Protein contents;    Selling value;    Watersoluble;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/246/1/012046/pdf
DOI  :  10.1088/1755-1315/246/1/012046

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Eel fish (Anguilla sp.) is one kind of freshwater aquaculture that has high selling value. Efforts to reduce fish bone waste as well as an alternative way to overcome, its halal problem is by producing it into gelatin. Gelatin is a water-soluble conversion protein that can either be a gelling agent (gel-making ingredients) or a non-gelling agent. This study aims to determine the effect of acid concentration and the duration of submersion to gelatin of eel fish produced through the acid process. The used treatment was in a different concentration of HCl recpectively 4 %, 5 %, and 6 % and 24 hours and 48 hours of submersion time. The ANOVA significance of 0.5 indicates that the acid concentration and the duration of submersion have an effect on the gelatin characteristics formed on the submersion, gel strength, viscosity, and pH. Based on the results of the submersion test, pH, viscosity, and gel strength, the best treatment was obtained at 4 % HCl concentration with the submersion duration of 2 days consecutive period of 4.29 %; 5.70; 5.90 cP; and 200.15 bloom. The proximate content of the best treatments including moisture content, ash content, and protein content were respectively 7.43 %; 1.71 %; and 87.84 %.