Characteristics of candies made from Catfish (Pangasius sp.) skin collagen, gelatin and its hydrolysate

Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Jl Agatis Kampus IPB Dramaga, Bogor, West Jawa 16680, Indonesia

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Abstract

Catfish skin is a by-product from the fishing industry that has potential as a source of collagen and gelatin. An enzymatic hydrolysis process was conducted using the commercial bromelain enzyme pineapple stem extract. The resulting collagen, gelatin and its hydrolysates were then used as basic ingredients in candy making. This study aims to determine the characteristics of candy made from collagen, gelatin and its hydrolysate; determine the effect of the type of raw material on the physicochemical properties of the candy; and determine the biological activity contained in it. The methods employed in this study consisted of the following stages: preparation of catfish skin, pre-treatment of catfish skin, extraction of catfish skin, hydrolysis of collagen and gelatin derived from catfish skin and candy formulation. The results showed that collagen hydrolysate produced through hydrolysis with pineapple stem extract is the best raw material for candy making. The hydrolysate had a pH value of 4.71±0.03; viscosity of 4.71±0.03 mPas; toxicity LD₅₀ value of 1036.83 μg/mL; degree of hydrolysis of 57.42%; and molecular weight range of 9.8-12.7 kDa. The best characteristics were shown by collagen candy from hydrolyzate with pineapple stem extract. The candy produced a protein content of 64.03%; an ash content of 0.31%; a moisture content of 3.48%; and hedonic parameters appearance of 4.20, aroma of 4.73, flavor of 4.70, and texture of 3.00. Candy with the highest antioxidant activity was obtained from collagen hydrolyzed using commercial bromelain enzyme, which amounted to 98.62 μg/mL by the ABTS method and 382.33 μmol/g by the FRAP method.