<![CDATA[This study investigates the effects of freeze drying and oven drying on the physicochemical properties and microstructural characteristics of gelatin extracted from catfish skin (Clarias sp.). The research involved a comprehensive analysis of moisture content, ash content, protein content, gel strength, viscosity, antioxidant activity, and structural integrity using scanning electron microscopy (SEM) and energy dispersive X-ray spectroscopy (EDX). The findings revealed that freeze drying produced gelatin with notably lower moisture and ash content, higher protein content, and superior gel strength and viscosity compared to gelatin obtained via oven drying. Furthermore, freeze-dried gelatin exhibited greater antioxidant activity, indicating enhanced functional properties beneficial for food and biomedical applications. The SEM analysis demonstrated a porous and well-defined structure for freeze-dried gelatin, while oven-dried gelatin showed a denser, less porous microstructure. The EDX results confirmed a higher nitrogen content in freeze-dried gelatin, emphasizing better preservation of protein integrity. Overall, this study supports the advantages of freeze drying as an effective method for producing high-quality gelatin from catfish skin, promoting its use as a sustainable alternative in various industries.]]>
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