Karakterisasi Gelatin Tulang Ikan Tongkol (Euthynnus affinis) dengan Penghidrolisat Asam Asetat

Al-Faroji, Didin Syahrudin
Sabrina, Mariam
Sumiardi, Ade
Suryani, Nani
Indriatmoko, Dimas Danang

Jurnal Kartika Kimia
Vol 6 No 1 (2023): Jurnal Kartika Kimia

Gelatin is a type of converted protein obtained through the hydrolysis process of collagen from animal skin, bones and white fibrous tissue. The main raw materials used in gelatin production are beef bones, cow skin and pork skin. The bones of tuna fish (Euthynnus affinis) can be used as a source of gelatin. This research aims to isolate gelatin from E. affinis fish bones using acetic acid as a hydrolyzate and to characterize the amino acid content using High Performance Liquid Chromatography. E. affinis bone gelatin is brownish yellow with a yield of 12.2%, water content 10%, ash content 1.03%, pH 4.33, and viscosity 3.44 cP and strength of 67.54 g. bloom. E. affinis bone gelatin contains 77.7 amino acids consisting of proline 8.76%, glycine 23, 5% and tryptophan 0.01% which is a typical amino acid of collagen.