<![CDATA[This study aims to determine the effect of papain and bromelain enzymes on the yield and quality conformity of gelatin from tawes fish scales (Barbonymus gonionotus) with the Indonesian National Standard (SNI). This research is an experimental study consisting of several stages, including gelatin production, yield analysis at various concentrations of papain and bromelain enzymes (1%; 1.5%; 2%), testing of moisture content, ash content, fat content, protein content, pH, melting point, viscosity, and functional group analysis of gelatin. The results showed that the highest yield was obtained at a concentration of 2% for papain and bromelain enzymes, with yields of 17.6% and 41.3%, respectively. The highest yield of gelatin extracted using papain enzyme had a moisture content of 7%; ash content of 2%; fat content of 0.08%; protein content of 46.76%; pH 5.97; melting point 30°C; and viscosity 3.83 cP. The highest yield of gelatin extracted using bromelain enzyme had a moisture content of 11.5%; ash content of 1%; fat content of 0.19%; protein content of 53.42%; pH 6.61; melting point 27°C; and viscosity 3.05 cP. The functional group analysis of gelatin using papain enzyme showed the presence of specific functional groups for gelatin, namely Amide A, Amide I, II, and III groups, while in gelatin extracted using bromelain enzyme, Amide I and Amide III groups were not found. It is concluded that the highest yield was obtained at a concentration of 2%, with the resulting gelatin quality meeting the Indonesian National Standard (SNI). However, the protein content did not meet the Indonesian National Standard (SNI).]]>
