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Quality Determination and Gelatin Identification Bone of Eel Fish (Anguilla marmorata (Q) Gaimard) Through Variation Acid Solution and Soaking Duration
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| Author:
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JAMALUDDIN , AKHMAD KHUMAIDI, HARTANTY ENTENDING, YONELIAN YUYUN, AGUSTINUS WIDODO, PITRIANI
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| Abstract:
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Gelatin is one kind of protein derived from natural collagen found in skin and bones. In this study used bone of Eel fish (Anguilla marmorata (Q) Gaimard) as raw material for making of gelatin extracted with a solution of 5% acetic acid and 5% phosphoric acid at 24 hours and 48 hours soak time. This study aims to determine the best soaking time between acetic acid and phosphoric acid to the gelatin quality (moisture content, ash content, protein content, and the content of Pb and Hg) and the value of yield in accordance with ISO standards. In this study determination of water content using the heat up method, ash content using the ignition method, heavy metal content using Atomic Absorption Spectrophotometry (AAS) and to see the functional groups of gelatin using FTIR (Fourier Transform Infrared) spectroscopy. The results showed that the gelatin extracted using 5% acetic acid with 48 hour soaking time has a yield value ranging from 6.7% - 1.26%, and moisture content has a value of 0.035%, ash content of 0.007%, protein content of 74 042%, and the content of Pb and Hg respectively 0.093 mg/kg and <0.0005 mg/kg. Characterization test using FTIR showed a sample that obtained the same functional group characterization as gelatin.
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| Keyword:
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Acetic Acid, Phosphoric Acid, Variation in Soaking Time, Gelatin, Bone of Anguilla marmorata.
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP1.361
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| Download:
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