Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method
<p>Gelatin is a product obtained through partial hydrolysis of collagen from animal skin and bones. Milkfish is a type of fish that contains high protein, milkfish bones have 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2024-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/28751 |
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| Summary: | <p>Gelatin is a product obtained through partial hydrolysis of collagen from animal skin and bones. Milkfish is a type of fish that contains high protein, milkfish bones have 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine the effect of soaking time and soaking temperature on the characteristics of milkfish bone gelatin. This research used the Split Plot Randomized Block Design method which consisted of 2 factors. The first factor was soaking time with 3 levels, namely (1) 12 hours (2) 16 hours and (3) 20 hours. The second factor was soaking temperature consisting of 3 levels (1) 25<sup>o</sup> (2) 35<sup>o</sup>C (3) 45<sup>o</sup>C. The research results showed that soaking time had a significant effect on yield, ash content, pH, viscosity, L*, a*, b*, <em>chroma </em>and clarity. Soaking temperature has a significant effect on yield, ash content pH, viscosity, L*, a*, b*, <sup>0</sup>Hue, <em>chroma </em>and clarity. There was an interaction of soaking time and temperature on yield, ash content, viscosity, L*, a*, b*, <sup>0</sup>Hue, chroma and clarity.</p> |
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| ISSN: | 2685-4279 2715-422X |