Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio

Abstract

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide : pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).

Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends

“…In another study, Aprizal et al. (2019) produced halal gelatin from buffalo hides using pineapple rinds containing bromelain enzyme and found that the physicochemical characteristics such as (viscosity, color profile, pH value, moisture, and ash content) of the produced gelatin met the criteria from GMIA (2019). Moreover, Ahmad et al.…”

“…Arsyanti et al (2018) has reported on different alkaline pretreatment on the yield and properties of buffalo hide gelatin. A work on addition of pineapple rind at different ratio on buffalo hide for gelatin extraction has been reported by Aprizal et al (2019). It was revealed that different treatment settings can create gelatin of diverse quality; some had high gel strength, while others had low gel strength, and certain conditions can produce a decent yield of gelatin while others did not.…”

“…The presence of asparagine-175 bonded with histidine-159 increases papain catalytic action by attracting the carbonyl carbon in the backbone of the peptide chain, causing the bond to break and the amino group terminal part to be released. As this occurs along the peptide chain, pepsin is capable of cleaving the peptide bonds at the phenylalanine, arginine, and In another study, Aprizal et al (2019) produced halal gelatin from buffalo hides using pineapple rinds containing bromelain enzyme and found that the physicochemical characteristics such as (viscosity, color profile, pH value, moisture, and ash content) of the produced gelatin met the criteria from GMIA (2019). Moreover, Ahmad et al ( 2020) manufactured gelatin from bovine skin using bromelain and zingibain enzyme.…”

“…Bovidae‐based gelatin (BG) can be derived from various parts or organs such as hides (Amertaningtyas et al., 2019; Santoso et al., 2019), skins (Ahmad et al., 2018, 2020; Aprizal et al., 2019; Arsyanti et al., 2018; Bahar et al., 2018; Mad‐ali, Benjakul, & Prodpran, 2016; Mulyani et al., 2019; Xu, Wei, Xiao, Bi, & Yang, 2017), bones (Arioui et al., 2018; Cao, Wang, Hao, et al., 2020; Hari Purnomo et al., 2016; Samatra et al., 2020), and heart (Roy et al., 2017). Figure 1 depicts the Bovidae group of animals that are highly potential as a sustainable source for gelatin production.…”

The Synergy Model for Strengthening the Productivity of Indonesian Halal Industry

“…The phenomenon of halal industry in the world has also spread to several countries in Southeast Asia, including Indonesia (Tieman, 2019;Wingett & Turnbull, 2020). At least the variants of goods and services that have become the object of discussion at the international business level are food and beverages, halal tourism (Aprizal, Mirdhayati, & Yendraliza, 2019), Muslim fashion and halal fashion (Ishak et al, 2016), halal media and recreation, Islamic banking (Oseni, Ali, & de Anca, 2019), Islamic microfinance (Alam, Gupta, & Shanmugam, 2017), halal pharmaceuticals (Kulsum, Adawiyah, Shofwaturrohmani, & Nurjanah, 2019), the handling of halal certification (Muhamed et al, 2019) and cosmetics (Swidi et al, 2010), as well as renewable energy (Chitrakorn, 2015).…”