The Gel Strength and Profile Texture of Liquid Crude Extract from Fish Bone Gelatin by Pineapple Waste Combined Water Extraction

Authors

  • Y Atma Universitas Trilogi, Jakarta
  • A Z Mustopa Indonesia Institute of Science (LIPI)
  • M Pertiwi Universitas Trilogi, Jakarta
  • R Maisarah Universitas Trilogi, Jakarta

DOI:

https://doi.org/10.24853/jasat.1.1.9-14

Keywords:

Fish bone Gelatin Gel strength Profile texture Crude extract

Abstract

The gel strength and profile texture was the most important physical characteristic of gelatin. Unfortunately, the gelatin based on alternative source such as bone of fish has low gel strength and profile texture value compared mammalian gelatin. In another side, the extraction gelatin method has been using more saver solvent such as citric acid and water. The aim of this research was extracted gelatin from bone of fish using pineapple waste and water. Then continued with the gel strength and profile texture analysis of gelatin crude extract. The result shown that the fish bone gelatin successful extracted using pineapple waste combined with warm water at pre-treatment and main extraction respectively. The gel strength of fish bone gelatin was 430 g.bloom. Profile texture of crude extract fish bone gelatin including hardness was 9.83 N, cohesiveness of 0.46, springiness of 2.91, gumminess of 4.52 N and chewiness of 14.30. The result suggested that liquid crude extract of fish bone gelatin was comparable toward mammalian and another fish gelatin

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Author Biography

Y Atma, Universitas Trilogi, Jakarta

Program Studi Ilmu dan Teknologi PanganFakultas Bioindustri

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Published

2018-08-31

Issue

Vol. 1 No. 1 (2018): Journal of Applied Sciences and Advanced Technology

Section

Articles

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