1st International Conference on Science and Technology, ICOST 2019, 2-3 May, Makassar, Indonesia

Research Article

Extraction and Characteristic of Gelatin from Milkfish (Chanos chanos) Scales and Bones with Variation in Acid and Base Concentrations, Extracting and Drying Method

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  • @INPROCEEDINGS{10.4108/eai.2-5-2019.2284683,
        author={Isriany  Ismail and Nursalam  Hamzah and Siti  Qurrataayyun and Sri  Rahayu and Karlina Amir Tahir and M. Natsir Djide},
        title={Extraction and Characteristic of Gelatin from Milkfish (Chanos chanos) Scales and Bones with Variation in Acid and Base Concentrations, Extracting and Drying Method},
        proceedings={1st International Conference on Science and Technology, ICOST 2019, 2-3 May, Makassar, Indonesia},
        publisher={EAI},
        proceedings_a={ICOST},
        year={2019},
        month={6},
        keywords={milkfish gelatin viscosity bone scales},
        doi={10.4108/eai.2-5-2019.2284683}
    }
    
  • Isriany Ismail
    Nursalam Hamzah
    Siti Qurrataayyun
    Sri Rahayu
    Karlina Amir Tahir
    M. Natsir Djide
    Year: 2019
    Extraction and Characteristic of Gelatin from Milkfish (Chanos chanos) Scales and Bones with Variation in Acid and Base Concentrations, Extracting and Drying Method
    ICOST
    EAI
    DOI: 10.4108/eai.2-5-2019.2284683
Isriany Ismail1,*, Nursalam Hamzah1, Siti Qurrataayyun1, Sri Rahayu1, Karlina Amir Tahir1, M. Natsir Djide2
  • 1: Departement of Pharmacy, Faculty of Medicine and Health Science, Universitas Islam Negeri Alauddin Makassar, Indonesia. 92113
  • 2: Departement of Pharmacology, Faculty of Pharmacy, Universitas Hasanuddin, Indonesia. 90245
*Contact email: isriany.ismail@uin-alauddin.ac.id

Abstract

This study aims to determine the optimum conditions for extracting gelatin from milkfish (Chanos chanos) scales and bones. Scales and bond milkfish were pre-treated with 0.01 N, 0.1 N and 1 N of sodium hydroxide and acetic acid; extraction used water bath (60 °C, 8 hours), sonicator (50 °C, 3 hours), microwave (100 °C, 1 hour), and autoclave (121 °C, 1 hour); and drying used dry hot air (60 °C) and freeze dried (-40 ° C). The characteristics of gelatin determined with measuring viscosity, pH and yield. The most optimal method (p <0.05) for extraction of milkfish scales and bones used 1N acetic acid for 8 hours (pretreatment process), water bath 60°C, 8 hours for hydrolysis methods and freeze dried for the drying methods. The characteristics of gelatin viscosity, pH and yield were 3.3890 cP, 4.6, and 1.9% respectively, while milkfish scales were 4.6759 cP, 5.4 and 3.7%. Gelatin produced from bone can be used for food and pharmaceutical ingredients (hard, soft capsule, and tablets) while those from scales can be used for food and pharmaceutical ingredients (hard capsule).