Potential Development of Milkfish Gelatin (Chanos chanos)  Bound Cellulose and Starch as Food and Pharmaceutical Additives

I Ismail; M Djide; Latifah R; M Manggau; N Hamzah; A Ahmad

Proceedings of the 19th Annual International Conference on Islamic Studies, AICIS 2019, 1-4 October 2019, Jakarta, Indonesia

Research Article

Potential Development of Milkfish Gelatin (Chanos chanos) Bound Cellulose and Starch as Food and Pharmaceutical Additives

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@INPROCEEDINGS{10.4108/eai.1-10-2019.2291728,
    author={I  Ismail and M N Djide and Latifah  R and M A Manggau and N  Hamzah and A  Ahmad},
    title={Potential Development of Milkfish Gelatin (Chanos chanos)  Bound Cellulose and Starch as Food and Pharmaceutical Additives},
    proceedings={Proceedings of the 19th Annual International Conference on Islamic Studies, AICIS 2019, 1-4 October 2019, Jakarta, Indonesia},
    publisher={EAI},
    proceedings_a={AICIS},
    year={2020},
    month={2},
    keywords={fish gelatin milkfish modified gelatin cellulose starch viscosity},
    doi={10.4108/eai.1-10-2019.2291728}
}

I Ismail
M N Djide
Latifah R
M A Manggau
N Hamzah
A Ahmad
Year: 2020
Potential Development of Milkfish Gelatin (Chanos chanos) Bound Cellulose and Starch as Food and Pharmaceutical Additives
AICIS
EAI
DOI: 10.4108/eai.1-10-2019.2291728

I Ismail¹^,*, M N Djide², Latifah R², M A Manggau², N Hamzah¹, A Ahmad³

1: Departement of Pharmacy, Faculty of Medicine and Health Science, Universitas Islam Negeri Alauddin Makassar, Indonesia. 92113
2: Departement of Biofarmacetic and Pharmaceutic, Faculty of Pharmacy, Universitas Hasanuddin, Indonesia
3: Departement of Hadis, Faculty of Ushuluddin and Philosophy, Universitas Islam Negeri Alauddin Makassar, Indonesia. 92113

*Contact email: isriany.ismail@uin-alauddin.ac.id

Abstract

This study aims to improve the quality of gelatin produced from milkfish scales to be used as food and pharmaceutical additives through the binding of milkfish gelatin with cellulose and starch. Gelatin obtained from milkfish scales mixed at temperatures between 70-90°C with cellulose (GS) and starch (GA), namely hydroxypropyl methylcellulose (HPMC), methylcellulose (CMC), corn starch, potato starch and cassava starch with comparison of gelatin: cellulose/starch for groups I, II, III, IV, V, VI respectively (4.5:0.5); (4:1); (3.5:1.5); (3:2); (2.5:2.5) and (2:3). The modified gelatin was observed for interacting between molecules by FTIR and analyzed the viscosity profile, as well as the potential utilization for food and pharmaceutical additive products. The results showed that the modified gelatin resulted in interacting carboxylic, hydroxyl, and amine groups from gelatin and cellulose/starch was characterized by a shift in wavenumber. The GS modification results in better gel quality than GA. The viscosity profile of GS increases with increasing cellulose levels. GSI& GS2 has the potential to be used as a thickener for liquid food and pharmaceutical preparations (syrup, suspension, and emulsion) and semi-solids (gel, cream, paste) while GS3, GS4, GS5, and GS6 can be used as a controlled release drug matrix and drug delivery system.

Keywords: fish gelatin milkfish modified gelatin cellulose starch viscosity

Published: 2020-02-04
Publisher: EAI

: http://dx.doi.org/10.4108/eai.1-10-2019.2291728