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All Journal Indonesian Journal of Chemical Science and Technology
Muhammad Farhan
Medan State University
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Utilization Of Gelatin From Catfish (Clarias Gariepinus) Bones Using Acid Method As A Syrup Thickener Muhammad Farhan
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 9 No. 2 (2026): JULY 2026
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v9i2.70419

Abstract

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.
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