Halal gelatin extraction from Patin fish bone (Pangasius hypophthalmus) by-product with ultrasound-assisted extraction

5th International Seminar on Sciences

自然科学（总论）

Asih, I.D.^1 ; Kemala, T.^1 ; Nurilmala, M.^2

Department of Chemistry, IPB University, Bogor

16680, Indonesia^1

Department of Aquatic Product Technology, IPB University, Bogor

16680, Indonesia^2

关键词: Extraction time;    Fish bones;    Fourier transform infrared;    Gel strengths;    Molecular weight analysis;    Porcine skin;    Sodium dodecyl sulfate-polyacrylamide gel electrophoresis;    Ultrasound-assisted extraction;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/299/1/012061/pdf
DOI  :  10.1088/1755-1315/299/1/012061

学科分类：自然科学（综合）

来源: IOP

【 摘 要 】

The most gelatin is derived from porcine skins and bones that accounted for 46% of total gelatin. This is an obstacle to the development of food products in a Muslim country like Indonesia. One of the prospective source to be developed is fish bones that account for 10-20% of fish weight, with the highest cultivation is Pangasius (Patin fish). This study aims to extract the gelatin from fish bone by-product with ultrasound-assisted extraction using a combination of 3, 5, and 7 hours of extraction time. Based on the results, 5 hours extraction time became the best treatment that gives the highest yield, that 5 ± 1.03% with a value of gel strength, viscosity, and pH respectively 147.74 ± 0.83 g Bloom, 14.63 ± 0.31 cP, and 6.76 ± 03. Analysis of functional group with Fourier transform infrared (FTIR) has given a typical uptake of gelatin with the appearance of the amide peak. The result of molecular weight analysis with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) obtained gelatin molecular weight with range 120.08-155.82 KDa.