PEMANFAATAN LIMBAH IKAN SEBAGAI SUMBER ALTERNATIF PRODUKSI GELATIN, SEBUAH TINJAUAN LITERATUR SINGKAT

Jelin Tiku Pakalla(1*), Fetriyuna .(2), Panggulu Ahmad Ramdhani Utoro(3)


(1) Jurusan Teknologi Industri Pangan Universitas Padjadjaran, Jatinangor Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600 Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman Jalan Pasir Belengkong, Gunung Kelua, Kota Samarinda, 75119
(2) Jurusan Teknologi Industri Pangan Universitas Padjadjaran, Jatinangor Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman Jalan Pasir Belengkong, Gunung Kelua, Kota Samarinda, 75119
(*) Corresponding Author

Abstract


Gelatin is a protein derived from the breakdown of collagen found in animals. It has diverse applications across industries such as pharmaceuticals, cosmetics, and especially the food industry. Fish waste, comprising skin, bones, and fins, represents a potential source for gelatin production. Hence, this article outlines advancements in utilizing fish waste for the gelatin production. The methodology involves a comprehensive review of scientific journals that focus on fish waste as the raw material for gelatin production. Findings from various studies indicate that waste from the skin and bones of different fish species, including barramundi, tilapia, red snapper, and tuna, can be utilized as sources of gelatin. Various extraction methods, such as enzymatic, acidic, and alkaline, result in diverse yield outcomes. The properties of the produced gelatin, including viscosity and gel strength, also exhibit variations based on the extraction methods employed and the type of fish waste utilized. Gelatin production from fish waste, especially skin and bones, has the potential to reduce environmental pollution and enhance the added value of fisheries in Indonesia, an archipelagic nation with a high fisheries production.


Keywords


Extraction, Gelatin, Fish, Fish Waste

Full Text:

PDF

References


Aris, S.E., A. Jumiona, S. Akil. (2020). Identifikasi titik kritis kehalalan gelatin. Jurnal Pangan Halal, 2(1): 17-22.

Asmawati, A., Fahrizal, F., Arpi, N., Amanatillah, D., & Husna, F. (2023). The characteristics of gelatin from fish waste: A review. Aceh Journal of Animal Science, 8(3), 99-107.

Atma, Y. (2016). Pemanfaatan limbah ikan sebagai sumber alternatif produksi gelatin dan peptida bioaktif. Di dalam: Prosiding Seminar Nasional Sains dan Teknologi. Jakarta, Indonesia, 8 November 2016. P. 1-6.

Atma, Y., Ramdhani, H., Mustopa, A.Z., Pertiwi, M., dan Maisarah, R. (2018). Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas comosus). Agritech, 38(1):56-63.

Fernianti, D., Juniar, H. dan Dwiayu Adinda, N. (2020). Pengaruh Massa Ossein Dan Waktu Ekstraksi Gelatin Dari Tulang Ikan Tenggiri Dengan Perendaman Asam Sitrat Belimbing Wuluh. Jurnal Distilasi, 5(2):1-9.

Gomez-Guillen, M. C., Gimenez, B., Lopez-Caballero, M. A., & Montero, M. P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food hydrocolloids, 25(8):1813-1827.

Handoko, T., Rusli, S.O., dan Sandy, I. (2011). Pengaruh Jenis dan Konsentrasi Asam, Temperatur dan Waktu Ekstraksi Terhadap Karakteristik Fish Glue Dari Limbah Ikan Tenggiri. Reaktor, 13(4):237–241.

Haryati, D., Lulu N, dan Nurlaila A. (2019). Ekstraksi Dan Karakterisasi Gelatin Kulit Ikan Baronang (Siganus Canaliculatus) Dengan Metode Enzimatis Menggunakan Enzim Bromelin. Canrea Journal: Food Technology, Nutritions, and Culinary Journal. 2(1):19–25.

GMIA (Gelatin Manufacturers Institute of America. (2019). Standar testing methods for edible gelatin. Official prosedures of the Gelatin Manufacturers Institute of America, Inc, America.

Kuan, Y. H., A. M. Nafchi, N. Huda, F. Ariffin, and A. A. Karim. (2016). Effets and texture of duck feet gelatin. J. Food Hydrocolloids. 58:267-275.

Koli, J. M., Basu, S., Nayak, B. B., Patange, S. B., Pagarkar, A. U., & Gudipati, V. (2012). Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus). Food and Bioproducts Processing, 90(3): 555–562.

Kolodziejska, I., Kaczorowski, K., Piotrowska, B., & Sadowska, M. (2003). Modification of the properties of gelatin from skins of Baltic cod (Gadus morhua) with transglutaminase. Food Chemistry. 86:203-209.

Lombu, F. V., Agustin, A. T., & Pandey, E. V. (2015). Pemberian konsentrasi asam asetat pada mutu gelatin kulit ikan tuna. Jurnal Media Teknologi Hasil Perikanan. 3(2):25-28.

Nurul, A. G., & Sarbon, N. M. (2015). Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin. International Food Research Journal, 22(2):572-583.

Pangke, R.B., Lohoo, H.J. and Agustin, A.T. (2016). Ekstraksi Gelatin Kulit Ikan Tuna Dengan Proses Basa (Naoh). Media Teknologi Hasil Perikanan, 4(2):92-94.

Rosida, R., Handayani, L. and Apriliani, D. (2018). Pemanfaatan limbah tulang ikan kambing-kambing (Abalistes stellaris) sebagai gelatin menggunakan variasi konsentrasi CH3COOH. Acta Aquatica: Aquatic Sciences Journal, 5(2): 93–99.

Said, M. I., Triatmojo, S., Erwanto, Y., & Fudholi, A. (2011). Karakteristik Gelatin Kulit Kambing Yang Diproduksi Melalui Proses Asam Dan Basa. Agritech, 31(3): 190-200.

Sanaei, AV., Mahmoodani, F., See, SF., Yusop, SM., & Babji, AS. (2013). Optimization of gelatin ekstraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin. International Food Research Journal, 20(1): 423-430.

Singkuku, F.T., Onibala, H. dan Agustin, A.T. (2017). Ekstraksi Kolagen Tulang Ikan Cakalang (Katsuwonus Pelamis) Menjadi Gelatin dengan Asam Klorida. Media Teknologi Hasil Perikanan, 5(3), 69-72.

Suryanti, S., Marseno, D. W., Indrati, R., & Irianto, H. E. (2017). Pengaruh Jenis Asam dalam Isolasi Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) terhadap Karakteristik Emulsi. Agritech, 37(4), 410-419.

Sutono, D. dan Pranoto, Y. (2013). Ekstrak Rumput Laut (Kappaphycus alvarezii) sebagai Cross Linking Agent Pada Pembentukan Edible Film Gelatin Kulit Ikan Nila Hitam, Agritech, 33(2): 168–175.

Taheri, A., Abedian Kenari, A. M., Gildberg, A., & Behnam, S. (2009). Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone Gelatin. Journal of Food Science, 74(3), 160-165.

Trilaksani, W., Nurilmala, M., dan Setiawati, I.H. (2012). Ekstraksi Gelatin Kulit Ikan Kakap Merah (Lutjanus Sp.) dengan Proses Perlakuan Asam. Jphpi, 15(3):240–251.

Wardhana, K.W. dan Sugiharto, A. (2022). Pembuatan Gelatin dari Tulang Ikan Nila (Oreochromis niloticus) Menggunakan Metode Asam untuk Pengental Sirup Nanas. Jurnal Teknik Kimia USU, 11(1):44–4


Article Metrics

Abstract view : 89 times
PDF - 35 times

DOI: https://doi.org/10.26714/jpg.14.2.2024.43-50

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Jurnal Pangan dan Gizi


Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : [email protected], [email protected]

Jumlah Pengunjung :

 View My Stats

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.