Making Gelatin From Milkfish Bones (Chanos Chanos) and it Application in Soy Milk Pudding (Glycine Max)

¹ Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, 90245, Makassar, Indonesia
³ Faculty of Agriculture, Omdurman Islamic University (Sudan), 12217, Khartoum, Sudan

^* Corresponding author: muhammad.asfar@agri.unhas.ac.id

Abstract

Indonesia's dependence on imported gelatin is increasing. Based on the literature that as much 80% of imported gelatin uses non-halal raw materials in the form of pig skin, it is necessary to make innovations to produce gelatin from halal materials. The purpose of this study was to analyze the characteristics of gelatin from milkfish bones and produce soy milk pudding with characteristics that are acceptable to panelists. The research method consisted of making two types of gelatin using 3% acetic acid solution and 4% hydrochloric acid solution, then conducting physical analysis for gelatin and organoleptic, protein, and syneresis tests for soy milk pudding. The results showed that milkfish bone gelatin using 3% acetic acid solution had a gel strength of 181.5 g/bloom, a yield of 2.2%, and a pH of 7. Meanwhile, milkfish bone gelatin using 4% hydrochloric acid solution had a gel strength of 57.5 g/bloom, a yield of 13.97%, and a pH of 6. Then, the best results were obtained in soy milk pudding with the addition of milkfish bone gelatin in 3% acetic acid solution. In addition, milkfish bone gelatin using 3% acetic acid solution has almost the same structure as commercial gelatin based on FTIR results.