Isolation of Gelatin from Gulamah Fish Bones (Johnius trachycephalus) and its Application in Jelly Candy
Article Sidebar
Main Article Content
Page: 1368-1383
Abstract
Background: Gelatin, as a product of partial collagen hydrolysis, is typically derived from pig bones or skin, creating halal compliance issues for Indonesia's Muslim population. Objective: This study aimed to isolate halal gelatin from gulamah fish bones (Johnius trachycephalus) and apply it as a gelling agent in jelly candy production. Methods: The gelatin isolation process involved: (1) degreasing through immersion in boiling water, (2) demineralization using 5% acetic acid for 48 hours, (3) extraction at 60-75°C for 12 hours, and (4) oven drying at 50°C. Gelatin was characterized using FTIR and tested for quality parameters (yield, moisture content, ash content, pH) according to SNI standards. Jelly candies were formulated with two gelatin concentrations (F1=5g; F2=10g) and evaluated for physical properties and hedonic quality. Results: The study achieved a gelatin yield of 7.32% with SNI 06-3735 compliant characteristics: 10.2% moisture content, 1.24% ash content, pH 6.28, and FTIR identification of characteristic functional groups (-OH, C=O, N-H, C-H, and C-N). Formula F2 (10g gelatin) received the highest preference scores for texture (2.93), aroma (2.93), and taste (4.63). Conclusion: Gulamah fish bones show potential as a halal gelatin source meeting quality standards, with optimal application at a 10g concentration in jelly candy formulations
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Fajri F, Hendrik H, Hamid H. Salted Fish Processing Business Analysis In Panipahan District of Pasir Limau Kapas Rokan Hilir Riau Province 2015.
Damayanti D. Aplikasi gelatin dari tulang ikan patin pada pembuatan permen jelly 2007.
Nurilmala M. Kajian Potensi Limbah Tulang Ikan Keras (Teleostei) sebagai Surnber Gelatin dan Analisis Karakteristiknya 2004.
Eastoe JE, Leach AA. Chemical constitution of gelatin [From mammals, chicken tendon, calf skin, pig skin]. 1977.
Prayitno P. Extraction of Collagen from Chicken Feet with Various Acidic Solutions and Soaking Time. Anim Prod 2007;9.
Schrieber R, Gareis H. Gelatine handbook: theory and industrial practice. John Wiley & Sons; 2007. DOI: https://doi.org/10.1002/9783527610969
Ariyanto R. Pembuatan Gelatin Tulang Ikan Tengiri (Scomberomorusguttatus) Dengan Variasi Penggunaan Jenis Cuka. Prosiding: Seminar Nasional Ekonomi dan Teknologi, 2022, p. 123–32. DOI: https://doi.org/10.24929/prosd.v0i0.2378
Syahputra DE, Muarif A, Suryati S, Azhari A, Mulyawan R. Pembuatan gelatin dari tulang ikan bandeng dengan metode ekstraksi dan variasi konsentrasi asam sitrat. Chemical Engineering Journal Storage 2022;2:91–100. DOI: https://doi.org/10.29103/cejs.v2i4.7842
Jamilah B, Harvinder KG. Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chem 2002;77:81–4. DOI: https://doi.org/10.1016/S0308-8146(01)00328-4
Rahmawati H, Pranoto Y. Sifat Fisiko-Kimia Gelatin Kulit Ikan Belut Dan Lele Pada Keadaan Segar Dan Kering. Fish Scientiae 2016;2:18. https://doi.org/10.20527/fs.v2i3.1148. DOI: https://doi.org/10.20527/fs.v2i3.1148
Bhernama BG. Ekstraksi Gelatin dari Tulang Ikan Kakap Putih (Lates Calcarifer) Dengan Asam HCl. Jurnal Sains Natural 2020;10:43. https://doi.org/10.31938/jsn.v10i2.282. DOI: https://doi.org/10.31938/jsn.v10i2.282
Hamzah N, Fadhlurrahman M, Ningsi S, Haeria H. Profil Indeks Pengembangan Ikatan-Silang Gelatin-Kitosan. Ad-Dawaa Journal of Pharmaceutical Sciences 2019;2. https://doi.org/10.24252/djps.v2i2.12147.
Hamzah N, Fadhlurrahman M, Ningsi S, Haeria H. Profil Indeks Pengembangan Ikatan-Silang Gelatin-Kitosan. Ad-Dawaa Journal of Pharmaceutical Sciences 2019;2. https://doi.org/10.24252/djps.v2i2.12147. DOI: https://doi.org/10.24252/djps.v2i2.12147
Febriana LG, Stannia NAS, Fitriani AN, Putriana NA. Potensi Gelatin Dari Tulang Ikan Sebagai Alternatif Cangkang Kapsul Berbahan Halal: Karakteristik Dan Pra Formulasi. Majalah Farmasetika 2021;6:223. https://doi.org/10.24198/mfarmasetika.v6i3.33183.
Arnamalia A, Nabila JR, Lutviyani A. Tinjauan Perspektif Islam Dan Sains: Penggunaan Kulit Ikan Nila Sebagai Alternatif Bahan Baku Gelatin Halal. Kaunia Integration and Interconnection Islam and Science 2022;17:61–6. https://doi.org/10.14421/kaunia.3363.
Febriana LG, Stannia NAS, Fitriani AN, Putriana NA. Potensi Gelatin Dari Tulang Ikan Sebagai Alternatif Cangkang Kapsul Berbahan Halal: Karakteristik Dan Pra Formulasi. Majalah Farmasetika 2021;6:223. https://doi.org/10.24198/mfarmasetika.v6i3.33183. DOI: https://doi.org/10.24198/mfarmasetika.v6i3.33183
Arnamalia A, Nabila JR, Lutviyani A. Tinjauan Perspektif Islam Dan Sains: Penggunaan Kulit Ikan Nila Sebagai Alternatif Bahan Baku Gelatin Halal. Kaunia Integration and Interconnection Islam and Science 2022;17:61–6. https://doi.org/10.14421/kaunia.3363. DOI: https://doi.org/10.14421/kaunia.3363
Tukiran NA, Anuar N, Jamaludin M. Gelatin in Halal Pharmaceutical Products. Malaysian Journal of Syariah and Law 2023;11. https://doi.org/10.33102/mjsl.vol11no1.344. DOI: https://doi.org/10.33102/mjsl.vol11no1.344
Reza M, Annissa D. Fish-based gelatin: exploring a sustainable and halal alternative. Journal of Halal Science and Research 2023;4:55–67. https://doi.org/10.12928/jhsr.v4i2.8596. DOI: https://doi.org/10.12928/jhsr.v4i2.8596
Nurilmala M, Suryamarevita H, Hizbullah HH, Jacoeb AM, Ochiai Y. Fish skin as a biomaterial for halal collagen and gelatin. Saudi J Biol Sci 2022;29:1100–10. DOI: https://doi.org/10.1016/j.sjbs.2021.09.056
Smith DM. Functional properties of muscle proteins in processed poultry products. Poultry meat processing, CRC Press; 2000, p. 191–204. DOI: https://doi.org/10.1201/9781420042177-14
Al-Faroji DS. Karakterisasi Gelatin Tulang Ikan Tongkol (Euthynnus affinis) dengan Penghidrolisat Asam Asetat. Jurnal Kartika Kimia 2023;6:78–85. https://doi.org/10.26874/jkk.v6i1.206. DOI: https://doi.org/10.26874/jkk.v6i1.206
Febriani Y, Yulia R, Salman S, Nerdy N, Syakila PF, Daeli JEF. Pengembangan Edible Film dari Gelatin Kepala Ikan Kurisi (Nemipterus japonicus) Dengan Teknik Ekstraksi Asam dan Basa. Forte Journal 2025;5:97–105.
Jaya FM, Rochyani N. Ekstraksi Gelatin Tulang Ikan Gabus (Channa Striata) Dengan Variasi Asam Yang Berbeda Pada Proses Demineralisasi. Jurnal Perikanan Dan Kelautan 2020;25:201. https://doi.org/10.31258/jpk.25.3.201-207. DOI: https://doi.org/10.31258/jpk.25.3.201-207
Hanum GR. Buku Ajar Biokimia Dasar Edisi Revisi. Umsida Press 2018:1–165. DOI: https://doi.org/10.21070/2018/978-602-5914-14-0
Hassan N, Ahmad T, Zain NM, Awang SR. Identification of Bovine, Porcine and Fish Gelatin Signatures Using Chemometrics Fuzzy Graph Method. Sci Rep 2021;11. https://doi.org/10.1038/s41598-021-89358-2. DOI: https://doi.org/10.1038/s41598-021-89358-2
Okur PS, Okur İ, Öztop MH, Alpas H. Improving the Physical Properties of Fish Gelatin by High Hydrostatic Pressure (HHP) and Ultrasonication (US). Int J Food Sci Technol 2020;55:1468–76. https://doi.org/10.1111/ijfs.14487. DOI: https://doi.org/10.1111/ijfs.14487
Sockalingam K, Abdullah HZ, Idris MI. Alteration of Physico-Mechanical Properties of Black Tilapia Scale Gelatins Using UVA and UVC Irradiation. International Journal of Integrated Engineering 2022;14. https://doi.org/10.30880/ijie.2022.14.01.013. DOI: https://doi.org/10.30880/ijie.2022.14.01.013
Çebi N, Durak MZ, Toker ÖS, Saǧdιç O, Arıcı M. An Evaluation of Fourier Transforms Infrared Spectroscopy Method for the Classification and Discrimination of Bovine, Porcine and Fish Gelatins. Food Chem 2016;190:1109–15. https://doi.org/10.1016/j.foodchem.2015.06.065. DOI: https://doi.org/10.1016/j.foodchem.2015.06.065
Junianto KH, Maulina I. Produksi gelatin dari tulang ikan dan pemanfaatannya sebagai bahan dasar pembuatan cangkang kapsul. Hibah Penelitian Dirjen Dikti Fakultas Perikanan Dan Imu Kelautan, Universitas Padjajaran 2006.
Komansilan S. Pengaruh penggunaan beberapa jenis filler terhadap sifat fisik chicken nugget ayam petelur afkir. Zootec 2015;35:106–16. DOI: https://doi.org/10.35792/zot.35.1.2015.7107
Junianto ., Misbahul A, Azzahra HY, Taqiyyuddiin N. Fish Bone Gelatin. Asian Journal of Fisheries and Aquatic Research 2021;12:36–44. https://doi.org/10.9734/ajfar/2021/v12i430242. DOI: https://doi.org/10.9734/ajfar/2021/v12i430242
Hutabarat MR, Yuniarti R, Dalimunthe GI, Lubis MS. Formulasi dan uji mutu fisik hard candy sari herba pegagan (centella asiatica (l.) urban). 2022;2:59–66. https://doi.org/10.32696/fjfsk.v2i1.1374. DOI: https://doi.org/10.32696/fjfsk.v2i1.1374
Hardoko H, Sinaga WSL, Parhusip AJN, Halim Y, Mastuti TS, Decyree J. Penerapan Teknologi Tepat Guna Pembuatan Permen Fungsional Dari Daun Sirih Pada Kwg St. Ig. Loyola Bogor. Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat Dan Corporate Social Responsibility (PKM-CSR) 2019;2:197–202. DOI: https://doi.org/10.37695/pkmcsr.v2i0.634
Bactiar A, Ali A, Rossi E. Pembuatan permen jelly ektrak jahe merah dengan penambahan karagenan 2017.
Candy J. Aplikasi gelatin tulang ikan nila merah (oreochromis niloticus) terhadap mutu permen jelly. Jurnal Saintek Perikanan Vol 2010;6:62–70.
Mufida RT, Darmanto YS, Suharto S. Karakteristik permen jelly dengan penambahan gelatin sisik ikan yang berbeda. Jurnal Ilmu Dan Teknologi Perikanan 2020;2:29–36. DOI: https://doi.org/10.14710/jitpi.2020.8086
Rashati D, Christiningtyas Eryani M, Farmasi Jember A. Formulasi dan uji stabilitas gummy candies buah naga (hylocereus polyrhizus) dengan variasi konsentrasi gelatin dan karagenan sebagai gelling agent formulation and stability test of gummy candies fruit dragon (hylocereus polyrhizus) with variation of gelatin. Jurnal Informasi Kesehatan Indonesia 2019;5:58–64.
Firdaus F, Kresnanto VA. Formulasi nutraseutikal sediaan gummy candies sari buah markisa kuning dengan variasi kadar sukrosa sebagai bahan pemanis. Jurnal UMM 2013;8:31–45.
Bleeker P. Derde bijdrage tot de Kennis der ichthijologische fauna van Celebes. 1851.
Monika A. Uji Biuret Biuret test. 2021.
Suprapta KA. Identifikasi Asam Amino Pada Albumin Telur Dan Sampel Unknown. n.d.
Sutresna N. Get Success UN Kimia. PT Grafindo Media Pratama; 2008.
Muyonga JH, Cole CGB, Duodu KG. Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chem 2004;86:325–32. DOI: https://doi.org/10.1016/j.foodchem.2003.09.038
Zhang NZ, Shanks RA, Liu X, Yu L. Phase Composition of Starch-Gelatin Blends Studied by FTIR. Adv Mat Res 2014;875–877:106–9. https://doi.org/10.4028/www.scientific.net/amr.875-877.106. DOI: https://doi.org/10.4028/www.scientific.net/AMR.875-877.106
Salamah N, Fatmawati A, Guntarti A. Gelatin Analysis in Local Soft Candy Products Using Fourier Transform Infrared (ATR-FTIR) Combined With Chemometrics. Jurnal Ilmu Kefarmasian Indonesia 2023;21:239. https://doi.org/10.35814/jifi.v21i2.1486. DOI: https://doi.org/10.35814/jifi.v21i2.1486
Singh G, Singh B, Singh A, Kumar V, Surasani VKR. Development and Characterisation of Barley‐based Non‐conventional Pasta Supplemented With Chickpea Flour. Int J Food Sci Technol 2023;59:1104–12. https://doi.org/10.1111/ijfs.16553. DOI: https://doi.org/10.1111/ijfs.16553
Dittfeld C, Mieting A, Welzel C, Jannasch A, Matschke K, Tugtekin S, et al. Molecular Spectroscopic Imaging Offers a Systematic Assessment of Pathological Aortic Valve and Prosthesis Tissue in Biomineralization. Crystals (Basel) 2020;10:763. https://doi.org/10.3390/cryst10090763. DOI: https://doi.org/10.3390/cryst10090763
Durrani CM, Donald AM. Fourier Transform Infrared Microspectroscopy of Phase-Separated Mixed Biopolymer Gels. Macromolecules 1994;27:110–9. https://doi.org/10.1021/ma00079a017. DOI: https://doi.org/10.1021/ma00079a017
Zakaria S, Bakar NHA. Extraction and characterization of gelatin from Black tilapia (Oreochromis niloticus) scales and bones. International Conference on Advances in Science, Engineering, Technology & Natural Resources (ICASETNR-15), 2015, p. 77–80.
Hidayat G, Dewi EN, Rianingsih L. Characteristics of Bone Gelatin Tilapia (Oreochromis Niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme. J Pengolah Has Perikan Indones 2016;19:69–78. https://doi.org/10.17844/jphpi.2016.19.1.69. DOI: https://doi.org/10.17844/jphpi.2016.19.1.69
Mardawati E, Sugandi H, Kayaputri IL, Cahyana Y, Wira DW, Pujianto T, et al. Study and Characterization of Powder Mackerel (Scomberomorus Commerson) Bone Gelatin Through Hydrolysis of Hydrochloric Acid 2018. https://doi.org/10.1063/1.5021195. DOI: https://doi.org/10.1063/1.5021195
Aisman A, Wellyalina, Refdi CW, Syukri D, Abdi. Extraction of Gelatin From Tuna Fish Bones (Thunnus Sp) on Variation of Acid Solution. IOP Conf Ser Earth Environ Sci 2022;1059:12049. https://doi.org/10.1088/1755-1315/1059/1/012049. DOI: https://doi.org/10.1088/1755-1315/1059/1/012049
Abedinia A, Nafchi AM, Sharifi M, Ghalambor P, Oladzadabbasabadi N, Ariffin F, et al. Poultry Gelatin: Characteristics, Developments, Challenges, and Future Outlooks as a Sustainable Alternative for Mammalian Gelatin. Trends Food Sci Technol 2020;104:14–26. https://doi.org/10.1016/j.tifs.2020.08.001. DOI: https://doi.org/10.1016/j.tifs.2020.08.001
Alemán A, Giménez B, Gómez‐Guillén MC, Montero P. Enzymatic Hydrolysis of Fish Gelatin Under High Pressure Treatment. Int J Food Sci Technol 2011;46:1129–36. https://doi.org/10.1111/j.1365-2621.2011.02590.x. DOI: https://doi.org/10.1111/j.1365-2621.2011.02590.x
Jannah A, Maunatin A, Windayanti A, Findianti Y, Mufidah Z. Isolasi dan karakterisasi gelatin dari tulang ayam dengan metode asam. ALCHEMY: Journal of Chemistry 2013. DOI: https://doi.org/10.18860/al.v0i0.2904
Ulfah M. Pengaruh konsentrasi larutan asam asetat dan lama waktu perendaman terhadap sifat-sifat gelatin ceker ayam. Agritech 2011;31.
Zulaini L, Dalimunthe GI. Formulasi Sediaan Gummy Candies Sari Sawi Pakcoy (Brassica Rapa L) Dengan Variasi Sukrosa Sebagai Pemanis. Journal of Health and Medical Science 2022:69–77.
Firdaus F, Kresnanto VA. Formulasi nutraseutikal sediaan gummy candies sari buah markisa kuning (passiflora edulis var. Flavicarpa) dengan variasi kadar sukrosa sebagai bahan pemanis. Jurnal Gamma 2013;8. DOI: https://doi.org/10.20885/teknoin.vol20.iss4.art3