Pengaruh konsentrasi dan waktu perendaman NaOH terhadap karakteristik gelatin kulit ikan patin The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin
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Accepted
6 March 2023
Published
12 April 2023
Keywords:
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characteristic, gelatin, NaOH, pangasius fish, skin
Abstract
Gelatin is widely used in the food and non-food sectors; therefore, its use continues to increase. The need for gelatin in Indonesia still depends on its imports from other countries. Commercial gelatin generally originates from pork and beef, which is a concern for some religions regarding halalness, and there is a prohibition against consuming pork or beef. Therefore, alternative sources of raw materials are needed to overcome this problem by utilizing sources from fishery products, such as striped catfish skin. Gelatin preparation involves several stages, including pretreatment, extraction, and drying. The pretreatment process can be carried out using alkaline, acidic, or a combination of both. The combination of alkaline and acidic conditions improved the properties of the resulting gelatin. Concentration and soaking time are factors that can affect gelatin. Therefore, this study aimed to analyze the effects of NaOH concentration and soaking time on the physicochemical properties of gelatin. This study used a Random Design complete (RAL) factorial with two factors. The treatment used was the concentration of NaOH (0.1 M, 0.2 M, and 0.3 M) and the soaking time of NaOH (1 hour and 3 hours). Data analysis was performed using one-way analysis of variance (ANOVA) with Duncan’s test at 95% confidence interval (p<0.05). The results showed that the interaction between different NaOH concentrations and NaOH soaking times had a significant effect on the yield parameters, pH, gel strength, and viscosity, while the interaction between the different NaOH concentrations had no effect on the water and ash content. The results of striped catfish skin gelatin in all treatments had characteristics (moisture, ash, pH, gel strength, and viscosity) that were in accordance with gelatin standards SNI 8622-2018 and GMIA 2019.
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Tabarestani, H. S., Maghsoudlou, Y., Motamedzadegan, A., & Mahoonak, A. R. S. (2010). Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). Bioresource Technology, 101(15), 6207–6214. https://doi.org/10.1016/j.biortech.2010.02.071
Tkaczewska, J., Morawska, M., Kulawik, P., & Zaja, M. (2018). Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method. Food Hydrocolloids, 81(2018), 169-179. https://doi.org/10.1016/j.foodhyd.2018.02.048
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Association of Official Analytical Chemist. (2005). Official method of analysis of the association of official analytical chemist.
Badan Pusat Statistik. (2023, Februari). Buletin Statistik Perdagangan Luar Negeri Impor November 2022. https://www. bps.go.id.
Badan Standardisasi Nasional. (2018). SNI 8622-2018. Gelatin Ikan.
Devi, H. L. N. A., Suptijah, P., & Nurilmala, M. (2017). Efektifitas alkali dan asam terhadap mutu kolagen dari kulit ikan patin. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 255-265. http://dx.doi.org/10.17844/jphpi.v20i2.17906
Febriansyah, R., Pratama, A., & Gumilar, J. (2019). Pengaruh konsentrasi naoh terhadap rendemen, kadar air dan kadar abu gelatin ceker itik (Anas platyrhynchos javanica). Jurnal Ilmu dan Teknologi Hasil Ternak, 14(1), 1-10. http://dx.doi.org/10.21776/ub.jitek.2019.014.01.1
Gelatin Manufactures Institute of America (GMIA).2019a. Standard testing methods for edible gelatin.
Gelatin Manufactures Institute of America (GMIA).2019b. Gelatin handbook.
Hao, S., Li, L., Yang, X., Cen, J., Shi, H., Bo, Q., & He, J. (2009). The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments. Food Chemistry, 115(1), 124-128. https://doi.org/10.1016/j.foodchem.2008.11.080
Islami, A. D., Junianto, & Rita, R. (2018). Karakteristik fisik dan kimia gelatin kulit kakap pada hasil ekstraksi suhu yang berbeda. Jurnal Perikanan dan Kelautan, 9(2), 34-40.
Kaewdang, O., & Benjakul, S. (2015). Effect of ethanolic extract of coconut husk on gel properties of gelatin from swim bladder of yellowfin tuna. LWT-Food Science and Technology, 62(2), 955-961.https://doi.org/10.1016/j.lwt.2015.02.006
Khan, A., Guttormsen, A., & Roll, K. H. (2018). Production risk of pangas (Pangasius hypophthalmus) fish farming. Aquaculture Economics and Management, 22(2), 192-208. https://doi.org/10.1080/13657305.2017.1284941
Kementerian Kelautan dan Perikanan. (2023, Februari 14). Produksi Perikanan. Statistik KKP. https://statistik.kkp.go.id.
Kumar, D. P., Chandra, M. V., Elavarasan, K., & Shamasundar, B. A. (2017). Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste. International Journal of Food Properties, 2(S3), S2612-S2625. https://doi.org/10.1080/10942912.2017.1381702
Mahmoodani, F., Ardekani, V. S., Fern, S. S., & Yusop, S. M. B. A. (2014). Optimization of extraction and physicochemical properties of gelatin from pangasius catfish (Pangasius sutchi) skin. Sains Malaysiana, 43(7), 995–1002.
Nasution, A., Harmita, & Harahap, Y. (2018). Karakterisasi gelatin hasil ekstraksi dari kulit ikan patin (Pangasius hypophthalmus) dengan proses asam dan basa. Pharmaceutical Sciences and Research, 5(3), 54-57.
Niu, L., Zhou, X., Yuan, C., Bai, Y., Lai, K., Yang, F., & Huang, Y. (2013). Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids, 33(2), 336-341.https://doi.org/10.1016/j.foodhyd.2013.04.014
Nurilmala, M., Adinugraha, S. C., Jacoeb, A. M., Susilawati, S., & Ochiai, Y. (2020). Evaluation of the properties of tuna skin gelatin as a hardcapsule material. Fisheries Science, 86, 917-24.
Nurilmala, M., Darmawan, N., Putri, E. A. W., Jacoeb, A. M., & Irawadi, T. T. (2021). Pangasius fish skin and swim bladder as gelatin sources forhard capsule material. International Journal of Biomaterials, 2021, 1-6. https://doi.org/10.1155/2021/6658002
Nurilmala, M., Nasirullah, M. T., Nurhayati, T., & Darmawan, N. (2021). Karakteristik fisik-kimia gelatin dari kulit ikan patin, ikan nila, dan ikan tuna. Jurnal Perikanan Universitas Gajah Mada, 23(1), 71-77. https://doi.org/10.22146/jfs.59960
Pradarameswari, K. A., Zaelani, K., Waluyo, E., & Nurdiani, R. (2018). The physico-chemical properties of pangas catfish (Pangasius pangasius) skin gelatin. IOP Conference Series: Earth and Environmental Science, 137(1), 1-7. https://doi.org/10.1088/1755-1315/137/1/012067
Ratnasari, I., Sudarminto, S. Y., Nusyam, H, Simon, B., & Widjanarko. (2014). Extraction process modification to enhance properties of skin gelatin of pangas catfish (Pangasius pangasius). Food Public Health, 2014(3), 140-150. https://doi.org/10.5923/j.fph.20140403.09
Renaldi, G., Sirinupong, N., & Sukeaw, R. (2022). Agriculture and effect of extraction ph and temperature on yield and physicochemical properties of gelatin from atlantic salmon (Salmo salar) skin. Agriculture and Natural Resources, 56(4), 687–696.
Saputra, R. H., Widiastuti, I., & Supriadi, A. (2015). Karakteristik fisik dan kimia gelatin kulit ikan patin (Pangasius pangasius) dengan kombinasi berbagai asam dan suhu. FishtecH–Jurnal Teknologi Hasil Perikanan, 4(1), 29-36.
See, S. F., Hong, P. K., Ng, K. L., Wan Aida, W. M., & Babji, A. S. (2010). Physicochemical properties of gelatin extracted from skins of different freshwater fish species. International Food Research Journal, 17(3), 809-816.
Siburian, W. Z., Rochima, E., Andriani, Y., & Praseptiangga, D. (2020). Fish gelatin (definition, manufacture, analysis of quality characteristics, and application): A review. International Journal of Fisheries and Aquatic Studies, 8(4), 90-95.
Sinthusamran, S., Benjakul, S., Hemar, Y., & Kishimura, H. (2018). Characteristics and properties of gelatin from seabass (Lates calcarifer) swim bladder: impact of extraction temperatures. Waste Biomass Valorization, 9(2), 315–325. https://doi.org/10.1007/s12649-016-9817-5
Tabarestani, H. S., Maghsoudlou, Y., Motamedzadegan, A., & Mahoonak, A. R. S. (2010). Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss). Bioresource Technology, 101(15), 6207–6214. https://doi.org/10.1016/j.biortech.2010.02.071
Tkaczewska, J., Morawska, M., Kulawik, P., & Zaja, M. (2018). Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method. Food Hydrocolloids, 81(2018), 169-179. https://doi.org/10.1016/j.foodhyd.2018.02.048
Trilaksani, W., Nurilmala, M., & Setiawati, I. H. (2014). Ekstraksi gelatin kulit ikan kakap merah (Lutjanus sp.) dengan proses perlakuan asam. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3), 240-251. https://doi.org/10.17844/jphpi.v15i3.21436
Zhang, T., Sun, R., Ding, M., Li, L., Tao, N., Wang, X., & Zhong, J. (2020). Commercial cold-water fish skin gelatin and bovine bone gelatin: structural, functional, and emulsion stability differences. LWT-Food Science and Technology, 125(2020), 1-8. https://doi.org/10.1016/j.lwt.2020.109207
Authors
PutriE. A. W., HermaniantoJ., HunaefiD., & NurilmalaM. (2023). Pengaruh konsentrasi dan waktu perendaman NaOH terhadap karakteristik gelatin kulit ikan patin: The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin . Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 117-126. https://doi.org/10.17844/jphpi.v26i1.45489
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