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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Department of Food Technology
2024-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/28751 |
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| author | Fitriyani Fitriyani Zulfatun Najah Septariawulan Kusumasari |
| author_facet | Fitriyani Fitriyani Zulfatun Najah Septariawulan Kusumasari |
| author_sort | Fitriyani Fitriyani |
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| description | <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> |
| format | Article |
| id | doaj-art-7f205244e6554fda8b3ff5165a28bc37 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-7f205244e6554fda8b3ff5165a28bc372025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-12-016221022510.33512/fsj.v6i2.2875112782Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis MethodFitriyani Fitriyani0Zulfatun Najah1Septariawulan Kusumasari2Sultan Ageng Tirtayasa UniversitySultan Ageng Tirtayasa UniversitySultan Ageng Tirtayasa University<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>https://jurnal.untirta.ac.id/index.php/fsj/article/view/28751bromelain enzyme, gelatin, milkfish bone. |
| spellingShingle | Fitriyani Fitriyani Zulfatun Najah Septariawulan Kusumasari Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method Food ScienTech Journal bromelain enzyme, gelatin, milkfish bone. |
| title | Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method |
| title_full | Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method |
| title_fullStr | Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method |
| title_full_unstemmed | Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method |
| title_short | Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method |
| title_sort | characteristics of milkfish chanos chanos bone gelatin using bromelain enzyme hydrolysis method |
| topic | bromelain enzyme, gelatin, milkfish bone. |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/28751 |
| work_keys_str_mv | AT fitriyanifitriyani characteristicsofmilkfishchanoschanosbonegelatinusingbromelainenzymehydrolysismethod AT zulfatunnajah characteristicsofmilkfishchanoschanosbonegelatinusingbromelainenzymehydrolysismethod AT septariawulankusumasari characteristicsofmilkfishchanoschanosbonegelatinusingbromelainenzymehydrolysismethod |