International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 9, September 2019 Edition [ISSN 2250-3153]


Analysis of the Physicochemical Properties of Gelatin From Mahi-Mahi Skin (Coryphaena hippurus)
      Alfin Mubarroq Utomo and Eddy Suprayitno
Abstract: Gelatin is a protein resulted from partial collagen hydrolysis made from animal’s skin or bones. Mahi-mahi or lemadang fish is one of the large pellagic fish commercialized as fillet while its bone and skin was mostly unused and thus suitable to produce gelatin. Objective of this study was to found out the best physicochemical properties of gelatin made from mahi-mahi skin after curing for 6, 7 and 8 hours using tartaric acid. Best result shown in 8 hours curing with rendemen 14,04%, gel strength 14,75 N, viscosity 6,52 cP; protein content 86,18%; fat content 0,46%; water content 8,18%; pH 4.87 and glicyn amino acid content 23,09% and prolin 13,22 as the main amino acid structure in gelatin.

Reference this Research Paper (copy & paste below code):

Alfin Mubarroq Utomo and Eddy Suprayitno (2019); Analysis of the Physicochemical Properties of Gelatin From Mahi-Mahi Skin (Coryphaena hippurus); International Journal of Scientific and Research Publications (IJSRP) 9(9) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.09.2019.p93111
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