CHARACTERISTICS OF DEMINERALIZED GELATIN FROM LIZARDFISH (Saurida spp.) <br> SCALES USING NaOH-NaCl SOLUTION

Abstract

Demineralization is required to reduce the ash content of gelatin. Previous studies have confirmed the high quality of gelatin was produced after demineralized using combination of NaCl and aqueous NaOH. The purpose of this study was to determine the effect of NaCl on the properties of gelatin from Lizardfish (Saurida spp.) scales. The cleaned scales was demineralized using a mixture of NaOH 0.5% and NaCl (0-0.8%), at various temperatures (45, 65, 86oC) and time (30, 60, 90 and 150 minutes). The obtained samples was determined by ash content, pH, the lightness and moisture content. Addition of NaCl reduced the ash, pH and moisture content but increased the whiteness. Gelatin physical properties increased inline with NaCl concentration. Extended demineralized period gave a positive effect on ash, pH and moisture content but opposite effect was observed in the lightness and physical properties. Extended demineralization periods in high temperature reduced gelatin quality. The highest gel strength was found at demineralization for 150 min at 65oC using a combination of NaOH 0.5% and NaCl 0.8%. At this condition, the gelatin has 10%, 1,7%, 248 bloom, and 7,1 cP of moisture content, ash, gel strength and viscosity, respectively, which fulfil SNI 06.3735.1995.

Production and characterization of gelatin from rabbit bone as bioplastics material by acid pre-treatment

“…The decrease in ash content indicates the absence of inorganic salt content in the gelatin produced during pre-treatment with acid (Ahmad and Benjakul, 2011). In line with that, Wardhani et al (2017) also reported that the ash content was affected by the demineralisation process during gelatin extraction from fish scales, and this content process was reduced by using NaCl and NaOH. The fat content of rabbit bone gelatin in this current study ranged from 0.03 to 0.1%, which was much lower than that stipulated by Standar Nasional Indonesia (SNI) 06-3735-1995, which is a maximum of 5%.…”

Total Padatan Terlarut dan Transmitansi Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng

“…Pengujian pH gelatin tulang ikan bandeng mengacu pada cara yang dilakukan oleh Wardhani et al (2017). Sampel sebanyak 0,2 gram dilarutkan ke dalam air dengan suhu 25 o C kemudian dihomogenkan menggunakan magnetic stirrer.…”

“…Pengujian viksositas gelatin tulang ikan bandeng mengacu pada cara yang dilakukan oleh Wardhani et al (2017). Sampel dilarutkan dalam air dengan suhu 60 o C hingga mencapai konsentrasi 6,67% (b/v).…”

Potensi Gelatin dari Tulang Ikan sebagai Alternatif Cangkang Kapsul Berbahan Halal: Karakteristik dan Pra Formulasi

“…Sebanyak 50 -70% bobot ikan adalah sisik dan tulang ikan. 10,11 Indonesia memiliki hasil perikanan yang melimpah, namun pemanfaatan limbah tulang ikan belum optimal. Tulang ikan berpotensi digunakan untuk menghasilkan gelatin yang dapat digunakan dalam pembuatan cangkang kapsul.…”