Open Access
| Issue |
BIO Web Conf.
Volume 223, 2026
The 3rd International Conference on Food Technology and Nutrition (ICFTN 2025)
|
|
|---|---|---|
| Article Number | 02001 | |
| Number of page(s) | 16 | |
| Section | Food Processing and Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202622302001 | |
| Published online | 25 February 2026 | |
- Simanjuntak, M.C., P F and N P U S 2018 Analisis usaha ternak ayam broiler di peternakan ayam selama satu kali masa produksi J (Basel) III 60–81 [Google Scholar]
- Amin, M. and Nurhalizah 2021 Proses Pemotongan dan Marinasi Ayam Broiler: Studi Kasus Pemotongan Ayam di RPA PT Ciomas Adisatwa vol 3 54–58 [Google Scholar]
- Du, L., Khiari, Z., Pietrasik, Z. and Betti, M. 2013 Physicochemical and functional properties of gelatins extracted from turkey and chicken heads, Poult Sci 92 2463–2474 [Google Scholar]
- Sugita, P., Rifai, M., Ambarsari, L., Rahayu, D.U.C. and Dianhar, H. 2021 Preparasi gelatin sapi berbasis tulang femur untuk aplikasi cangkang kapsul obat herbal melalui hidrolisis asam dan karakterisasinya, J (Basel) 6 32–41 [Google Scholar]
- Darwin, D., Ridhay, A. and Hardi, J. 2018 Kajian ekstraksi gelatin dari tulang ikan mujair (oreochromis mossambicus), KOVALEN J 4 1–15 [Google Scholar]
- Nugraheni, A.W., Anggo, A.D. and Dewi, E.N. 2021 Pengaruh jenis asam terhadap karakteristik gelatin kulit ikan ayam-ayam, vol 4 6 [Google Scholar]
- Miskiyah, M., Sasmitaloka, K.S. and Budiyanto, A. 2022 Pengaruh lama waktu perendaman terhadap karakteristik gelatin ceker ayam, Agrointek J 16 179–185 [Google Scholar]
- Hastuti, D. and Sumpe, I. 2007 Pengenalan dan proses pembuatan gelatin, vol 3 39–48 [Google Scholar]
- Nurilmala, M., Jacoeb, A.M. and Dzaky, R.A. 2017 Karakteristik gelatin kulit ikan tuna sirip kuning, J (Basel) 20 339 [Google Scholar]
- YL et al. 2000 Application of gelatin in food packaging: a review, Polymers (Basel) 14 [Google Scholar]
- Gál, R., Mokrejš, P., Mrázek, P., Pavlačková, J., Janáčová, D. and Orsavová, J. 2020 Chicken heads as a promising by-product for preparation of food gelatins Molecules 25 [Google Scholar]
- Cliche, S., Amiot, J., Avezard, C. and Gariépy, C. 2003 Extraction and characterization of collagen with or without telopeptides from chicken skin, Poult Sci 82 503–509 [Google Scholar]
- Kulkarni, V.V. and Devatkal, S.K. 2015 Utilization of byproducts and waste materials from meat and poultry processing industry: A review, Journal of Meat Science 11 1–10 [Google Scholar]
- Schrieber, R. and Gareis, H. 2007 Gelatine Handbook: Theory and Industrial Practice (Wiley-VCH) [Google Scholar]
- Rasli, H.I. and Sarbon, N.M. 2015 Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin, Int Food Res J 22 584–592 [Google Scholar]
- Rahman, M.N.A. and Jamalulail S.A.S.K.A. 2012 Extraction, physicochemical characterizations and sensory quality of chicken feet gelatin, Borneo Science 30 1–13 [Google Scholar]
- Wangtueai, S. and Noomhorm, A. 2009 Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales, LWT 42 825–834 [Google Scholar]
- Wahyuni, S., Asnani, Hajar S and Sarinah and 2021 Produksi gelatin halal dari tulang ikan cakalang ( katsuwonus pelamis l .) menggunakan NaOH dan pengaplikasiannya pada produk permen jelly, vol 6 4408–4421 [Google Scholar]
- Sitepu, L. 2022 Karakterisasi Gelatin Hasil Ekstraksi dari Tulang Sapi Melalui Proses Perlakuan Basa NaOH, J (Basel) 5 72–78 [Google Scholar]
- Febriansyah, R., Pratama, A. and Gumilar, J. 2019 Pengaruh konsentrasi NaOH terhadap rendemen, kadar air dan kadar abu gelatin ceker itik (anas platyrhynchos javanica), J (Basel) 14 1–10 [Google Scholar]
- Cho, S.M., Gu, Y.S. and Kim, S.B. 2005 Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins, Food Hydrocoll 19 221–229 [Google Scholar]
- Tabarestani, H.S., Maghsoudlou, Y., Motamedzadegan, A. and Sadeghi Mahoonak A.R. 2010 Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss), Bioresour Technol 101 6207–6214 [Google Scholar]
- Salem, A., Abdelhedi, O., Sebii, H., Ben Taher, F., Fakhfakh, N., Jridi, M., Zouari, N. and Debeaufort, F. 2023 Techno-functional characterization of gelatin extracted from the smooth-hound shark skins: Impact of pretreatments and drying methods Heliyon 9 [Google Scholar]
- Setyawaty, R. and Triliandari, M. 2018 Gelatine Production from Skin of Chicken Leg using A Variety of Naoh Concentration, Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 13 126–132 [Google Scholar]
- Montero, P. and Gómez-Guillén, M.C. 2000 Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin vol 65 [Google Scholar]
- Mad-Ali, S., Benjakul, S., Prodpran, T. and Maqsood, S. 2016 Characteristics and gel properties of gelatin from goat skin as influenced by alkaline-pretreatment conditions, Asian-Australas J Anim Sci 29 845–854 [Google Scholar]
- Erge, A. and Zorba, Ö. 2018 Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment, LWT 97 205–212 [CrossRef] [Google Scholar]
- Mohammadnezhad, S. and Farmani, J. 2022 Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology, Food Sci Nutr 10 1908–1920 [Google Scholar]
- Suryati, S.A.N.Z., Meriatna, M. and Suryani, S. 2015 Pembuatan dan Karakterisasi Gelatin dari Ceker Ayam dengan Proses Hidrolisis, Jurnal Teknologi Kimia Unimal 4 66 [Google Scholar]
- Kanwate, B.W. and Kudre, T.G. 2022 Impact of different extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder, Food Sci Biotechnol 31 1277–1287 [Google Scholar]
- Analysis AOAC O M of 2023 18th AOAC [Google Scholar]
- Anon 20AD 2019. Gelatin Manufacturers Institute of America [Google Scholar]
- Putri, E.A.W., Hermanianto, J., Hunaefi, D. and Nurilmala, M. 2000 Pengaruh Konsentrasi Dan Waktu Perendaman Naoh Terhadap Karakteristik Gelatin Kulit Ikan Patin (Pangasianodon hypophthalmus), J (Basel) 26 117–126 [Google Scholar]
- Kaewdang, O., Benjakul, S., Prodpran, T., Kaewmanee, T. and Kishimura, H. 2016 Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline Pretreatments, Journal of Aquatic Food Product Technology 25 1190–1201 [Google Scholar]
- Mhd Sarbon, N., Badii, F. and Howell, N.K. 2013 Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin, Food Hydrocoll 30 143–151 [Google Scholar]
- Fatimah, S., Sarto, S., Fahrurrozi, M. and Budhijanto, B. 2023 Characterization and Development of Gelatin from Cow Bones: Investigation of the Effect of Solvents Used for Soaking Beef Bones Applied Sciences (Switzerland) 13 [Google Scholar]
- Bhernama, B.G., Nasution, R.S. and Nisa, S.U. 2020 Ekstraksi Gelatin Dari Tulang Ikan Kakap Putih (Lates Calcarifer) Dengan Asam Hcl, Jurnal Sains Natural Universitas Nusa Bangsa 10 43–54 [Google Scholar]
- Maryam, S., Effendi, N. and Kasmah, K. 2019 Produksi dan Karakterisasi Gelatin dari Limbah Tulang Ayam dengan Menggunakan Spektrofotometer Ftir (Fourier Transform Infra Red), Majalah Farmaseutik 15 96–104 [Google Scholar]
- Sukardi, R.W.I. and Sugiharto, A. 2023 Pemanfaatan Gelatin Dari Tulang Ikan Nila (Oreochromis Niloticus) Dengan Metode Asam Sebagai Pengental Sirup, Jurnal Pengolahan Pangan 8 9–14 [Google Scholar]
- Rahmawati, Y.D. and Hasdar, M. 2017 Kualitas viskositas dan kekuatan gel gelatin kulit domba yang dihidrolisis mengunakan larutan NaOH, Agrisaintifika Jurnal Ilmu-Ilmu Pertanian 1 70 [Google Scholar]
- Yamaguchi, S., Akeda, K., Shintani, S.A., Sudo, A. and Matsushita, T. 2022 Drug-Releasing Gelatin Coating Reinforced with Calcium Titanate Formed on Ti-6Al-4V Alloy Designed for Osteoporosis Bone Repair Coatings 12 [Google Scholar]
- Chatterjee, S. and Bohidar, H.B. 2005 Effect of cationic size on gelation temperature and properties of gelatin hydrogels, Int J Biol Macromol 35 81–88 [Google Scholar]
- Trilaksani, W., Nurilmala, M. and Setiawati, I.H. 2012 Ekstraksi gelatin kulit ikan kakap merah (Lutjanus sp.) dengan proses perlakuan asam, J Pengolah Has Perikan Indones 15 240–251 [Google Scholar]
- Boran, G., Mulvaney, S.J. and Regenstein, J.M. 2010 Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources J Food Sci 75 E565–71 [Google Scholar]
- Niu, L., Zhou, X., Yuan, C., Bai, Y., Lai, K., Yang, F. and Huang, Y. 2013 Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments, Food Hydrocoll 33 336–341 [Google Scholar]
- Fawale, S.O., Abuibaid, A., Hamed, F., Kittiphattanabawon, P. and Maqsood, S. 2021 Molecular, structural, and rheological characterization of camel skin gelatin extracted using different pretreatment conditions Foods 10 [Google Scholar]
- Zulkifli, M., Naiu, A.S. and Yusuf, N. 2014 Rendemen, Titik Gel dan Titik Leleh Gelatin dari Tulang Ikan Tuna (thunnus sp.) yang Diproses dengan Menggunakan Cuka Aren (arenga pinnata), Jurnal Ilmiah Perikanan dan Kelautan 1 147–154 [Google Scholar]
- Nurlela, N., Nurhayati, L. and Lindawati, E. 2021 Uji sifat fisikokimia gelatin yang diisolasi dari tulang ikan kembung (Rasterelliger sp.) menggunakan beberapa jenis larutan asam, Jurnal Litbang Industri 11 49 [Google Scholar]
- Hasdar, M. and Rahmawati, Y.D. 2016 Nilai pH, titik leleh dan viskositas pada gelatin kulit domba asal brebes yang dikatalis berbagai konsentrasi NaOH, Parapemikir Jurnal Ilmiah Farmasi 5 98–102 [Google Scholar]
- Masirah 2018 Perbandingan karakteristik sifat fisikokimia gelatin tulang ikan bandeng dan gelatin sapi komersial, Prosiding Seminar Nasional Kelautan dan Perikanan IV 2018 pp 285–292 [Google Scholar]
- Cahyaningrum, R., Safira, K.K., Lutfiyah, G.N., Zahra, S.I., Rahasticha, A.A. and Aini, N. 2021 Potensi gelatin dari berbagai sumber dalam memperbaiki karakteristik marshmallow, Pasundan Food Technology Journal (PFTJ) 8 38–44 [Google Scholar]
- Febriana, L.G., Stannia, N.A.S.P.H., Fitriani, A.N. and Putriana, N.A. 2021 Potensi gelatin dari tulang ikan sebagai alternatif cangkang kapsul berbahan halal: karakteristik dan pra formulasi, Majalah Farmasetika 6 223 [Google Scholar]
- Santoso, C., Surti, T. and Sumardianto 2015 Perbedaan Penggunaan Konsentrasi Larutan Asam Sitrat Dalam Pembuatan Gelatin Tulang Rawan Ikan Pari Mondol (Himantura gerrardi), Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 4 106–114 [Google Scholar]
- Hido, F., Sompie, M., Pontoh, J.H.W. and Lontaan, N.N. 2020 Pengaruh perbedaan suhu ekstraksi terhadap kekuatan gel, viskositas, rendemen dan pH gelatin ceker ayam kampung, Zootec 41 451–456 [Google Scholar]
- Jamilah, B. and Harvinder, K.G. 2002 Properties of gelatins from skins of fish - Black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica), Food Chem 77 81–84 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.