Ecology, Environment and Conservation Paper

GELATIN BASED ON TILAPIA FISH BONES

DjonyIzak Rudyardjo and Siswanto

Abstract

A research about gelatin synthesis and characterization from tilapia fish bone as basic material has been done. The aim of this research is to find out the influence of temperature variation on drying process on the gelatin creation process from tilapia fish bone in order to find the best temperature in the gelatin creation process. The process of the creation of the gelatin is started from cleansing the material (tilapia bone) from the dirt and flesh remains on the bone by soaking it in the boiling water for couple of minutes. After cleaning it, the tilapio bone is seeped and dried. After being dried, the fish bone is soaked in HCl 5% for about 48 hours long until ossein is formed. Ossein is cleansed until pH value is neutral and then be extracted using waterbath on 90 oC temperature for 5 hours. The extracted product is filtered and dried in an oven on temperatures vary from 45 ºC, 50 ºC, 55 ºC, 60 ºC, and 65 oC. The characteristic of the best gelatin sample and meet the standard criteria for the creation of the gelatin is shown by the sample on 45 oC drying process where the rendemen value 4.11%, water content 6.31%, ash content 1.59%, melting point 24 ºC, gel point 10 oC, and mollecular weight 385,336 g/mole. On the other hand, on the FT-IR test result, it has been found that sample shows functional groups of C-H stretching and bending, C=O stretching, O-H bending, O-H bending and N-H stretching as functional groups of gelatin creation.