Chemistry and Physic Characterization of Milkfish (Chanos chanos) Gelatin from Tarakan, North Borneo, Indonesia

¹ Fisheries Product Technology Department, Faculty of Fishery and Marine Science, University of Borneo Tarakan, North Borneo, Indonesia
² Aquaculture Department, Faculty of Fishery and Marine Science, University of Borneo Tarakan, North Borneo, Indonesia.
³ Elctrical Engineering Department, Faculty of Engineering, University of Borneo Tarakan, North Borneo, Indonesia.
⁴ Chemistry Department, Faculty of Science, Institut Teknologi Sepuluh Nopember, Surabaya, East Java, Indonesia.
⁵ ITS Halal Center, Institute of Research and Community Service, Institut Teknologi Sepuluh Nopember, Surabaya, East Java, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Gelatin of milkfish (Chanos chanos) from Tarakan, North Borneo, Indonesia has been extracted successfully. The gelatin was extracted from the milkfish bone. In prior to extracting, the bone was cleaned with demineralized water and then dried at room temperature. The extraction process was done in several procedures. The first procedure has immersed the bone in 0.1 M NaOH for 48 hours. After that, it was washed until it reached neutral conditions and continued with immersing it in 0.1 M HCl for 72 hours and then washed it to get the neutral condition. The next procedure is the extraction process. It was using water solvents with a ratio of milkfish bone and water is 1: 3. The extraction process was carried out at 55ºC for 4 hours. The obtained gelatin was characterized. The results showed that moisture content 6.39%; ash content 1.92%; pH 6.1; viscosity 5.39 cP; and color 75 PtCo. This result was proved that the gelatin extraction successful.