Utilization Of Gelatin From Catfish (Clarias Gariepinus) Bones Using Acid Method As A Syrup Thickener
DOI:
https://doi.org/10.24114/ijcst.v9i2.70419Keywords:
gelatin, catfish bones, acid method, thickener, syrupAbstract
This study aims to utilize catfish (Clarias gariepinus) bone waste as a source of gelatin extracted using the acid method and to examine its application as a thickening agent in syrup production. Gelatin is a protein-based hydrocolloid capable of forming gels, stabilizing emulsions, and increasing viscosity, making it widely used in the food industry. Commercial gelatin is generally derived from cattle or pigs, which raises issues regarding health, halal status, and limited raw material availability. Catfish bones are a potential waste source since they contain collagen that can be hydrolyzed into gelatin. The research process involved bone demineralization, acid treatment to break collagen bonds, and extraction under controlled temperature. The resulting gelatin was then applied in syrup formulation with varying concentrations and evaluated for its viscosity, clarity, stability, and organoleptic properties. The results showed that gelatin from catfish bones effectively functions as a natural thickener, with an optimal concentration producing syrup with stable viscosity, good clarity, and acceptable organoleptic characteristics. This study demonstrates that catfish bone waste has the potential to serve as an alternative halal, environmentally friendly, and economically valuable source of gelatin for food industry applications.
References
1. A. P. R. Rafqi Ranasasmita, “Kehalalan Produk Obat-Obatan, Terutama Obat Herbal,” Pros. Simp. Penelit. Bahan Obat Alami, no. June, pp. 552–559, 2014.
2. T. Sumiati, D. Ratnasari, and A. Setiadji, “Sintesis Dan Karakterisasi Cangkang Kapsul Keras Dari Gelatin Tulang Ikan Lele Dumbo (Clarias Gariepinus,” J. Farmamedika (Pharmamedica Journal), vol. 5, no. 2, pp. 45–51, 2020, doi: 10.47219/ath.v5i2.106.
3. S. E. Aris, A. Jumiono, and S. Akil, “Identifikasi Titik Kritis Kehalalan Gelatin,” J. Pangan Halal, vol. 2, no. 1, pp. 17–22, 2020.
4. D. P. Moranda, L. Handayani, and S. Nazlia, “Pemanfaatan limbah kulit ikan tuna sirip kuning (Thunnus albacares) sebagai gelatin: Hidrolisis menggunakan pelarut HCl dengan konsentrasi berbeda,” Acta Aquat. Aquat. Sci. J., vol. 5, no. 2, p. 81, 2018, doi: 10.29103/aa.v5i2.850.
5. J. T. Pakalla, F. Fetriyuna, P. Ahmad, and R. Utoro, “PEMANFAATAN LIMBAH IKAN SEBAGAI SUMBER ALTERNATIF PRODUKSI GELATIN , SEBUAH
6. TINJAUAN LITERATUR SINGKAT Utilization Of Fish Waste as an Alternative Source of Gelatin Production , A Brief Literature Review,” vol. 14, no. 2, pp. 1–7, 2024.
A. G. Fasya, S. Amalia, M. Imamudin, R. Putri Nugraha, N. Ni’mah, and D. Yuliani, “Optimasi Produksi Gelatin Halal dari Tulang Ayam Broiler (Gallus Domesticus) dengan Variasi Lama Perendaman dan Konsentrasi Asam Klorida (HCl),” Indones. J. Halal, vol. 1, no. 2, p. 102, 2018, doi: 10.14710/halal.v1i2.3665.
7. Astri Arnamalia, Jihan Rahmi Nabila, and Alvina Lutviyani, “Tinjauan Perspektif Islam dan Sains: Penggunaan Kulit Ikan Nila sebagai Alternatif Bahan Baku Gelatin Halal,” Kaunia Integr. Interconnect. Islam Sci., vol. 17, no. 2, pp. 61–66, 2022, doi: 10.14421/kaunia.3363.
