E3S Web Conf.
Volume 147, 2020The 3rd International Symposium on Marine and Fisheries Research (3rd ISMFR)
|Number of page(s)||6|
|Section||Fish Processing Technology|
|Published online||10 February 2020|
Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke
Research and Development Center for Marine and Fisheries Product Processing and Biotecnology
* Corresponding author: firstname.lastname@example.org
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 70oC for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50oC. 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.
© The Authors, published by EDP Sciences, 2020
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