Research Article
Improving Quality of Halal Milkfish Gelatin by Cross-Link with Sucrose and Glutaradehid
@INPROCEEDINGS{10.4108/eai.1-10-2019.2291730, author={K Mustami and A Ahmad and A Ismail and N Hamzah}, title={Improving Quality of Halal Milkfish Gelatin by Cross-Link with Sucrose and Glutaradehid}, 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={cross-link gelatin halal fish}, doi={10.4108/eai.1-10-2019.2291730} }- K Mustami
A Ahmad
A Ismail
N Hamzah
Year: 2020
Improving Quality of Halal Milkfish Gelatin by Cross-Link with Sucrose and Glutaradehid
AICIS
EAI
DOI: 10.4108/eai.1-10-2019.2291730
Abstract
One of the newest sources of halal gelatin is from fish scales, but it has low quality for pharmaceutical dosage form. Thepurpose of this studyis to improve the quality of milkfish gelatin by cross-link and halal analysis. Quality parameters are viscosity and swelling index. Gelatin samples were extracted by alkaline and acidmethod. The samples were divided into two large groups cross-link: gelatin and chitosan-gelatin. The sample was crosslinked with glutaraldehyde and oxidized sucrose. All samples were tested for identity using IR spectrophotometer, Oswald method for viscosity, and swelling index. Oxidized sucrose is made by reacting sucrose with sodium periodate. The results showed creating cross link gelatin was successful as shown in the IR spectrum. The first group gelatin and the second group chitosan-gelatin had improved viscosity and swelling index quality. The second group has a better swelling index. Samples that cross-linked with glutaraldehyde had better viscosity and swelling index compared to samples with cross-linked oxidized sucrose. This shows that cross links have good polymeric properties. For the study of halal crosslink gelatin, samples materials have no critical point or possibility contaminated by haram material. Similarly, the manufacturing process also does not find a critical point that requires supervision. Based on this study, cross-linked gelatin has better quality than gelatin. The gelatin materials is also halal.
