Evaluation of quality characteristics of gelatin from milkfish bone result of enzymatic hydrolysis
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Abstract
Gelatin, commonly produced from pork and beef hides or bones, faces halal challenges and prohibitions by certain ethnic groups. Research has thus shifted to alternative sources like fish. Milkfish, with its high protein content, is a potential source for gelatin. While gelatin can be produced using acid-base or enzymatic methods, the enzymatic process is more environmentally friendly, requires lower temperatures, and is more energy-efficient. This research aimed to determine the effects of soaking time and enzyme type (bromelain and papain) on the characteristics of gelatin from milkfish bone. The study employed a Randomized Block Design of Split Plot with two factors that were soaking time (12, 16, and 20 hours) and enzyme type (bromelain and papain). The best treatment was selected by using the Zeleny method. The results showed ranges for yield (1.22–1.47%), moisture content (5.30–9.41%), ash content (1.74–3.04%), and viscosity (120–216 cP). The gelatin's acidity was found to be nearly neutral (pH 6.62–7.14). In conclusion, soaking time had a significant effect on yield, while enzyme type significantly affected yield, ash content, acidity. There was an interaction between soaking time and enzyme type on yield. The best treatment was enzymatic hydrolysis with a 16-hour soaking time using bromelain enzyme
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