I safi'i, - and W Tjahjaniningsih, - and Endang Dewi Masithah (2021) Optimization of Extraction Time on The Characteristic of Gelatin from Scales of Red Snapper (Lutjanus sp.). The 1st International Conference on Biotechnology and Food Sciences, 679. ISSN doi:10.1088/1755-1315/679/1/012010

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Abstract

Abstract. Fish fillet products that are increasingly popular have an impact on the accumulation of waste that can pollute the environment. Red snapper scales are one of the fishery byproducts that can be used as raw material for making gelatin because they contain collagen. The quality of the resulting gelatin can be affected by the extraction time, so research is needed to find out the optimal extraction time to get the quality of gelatin from red snapper scales that meet quality standards. This study uses a completely randomized design (CRD) with five treatments and four replications in each treatment. The treatment in this study was the use of different extraction times, namely one, two, three, four, and five hours. Data analysis was performed descriptively by comparing the results of testing the characteristics of red snapper scales gelatin with SNI and GMIA gelatin quality standards. The results showed that the extraction time of one hour was the optimal time in the process of extracting gelatin red snapper scales with yield of 7.38%, gel strength of 304.74 grams of Bloom, viscosity of 7.5 cp, water content of 14.02%, ash content of 1.23%, and pH 6.6. Red snapper scales can be used as raw material for gelatin to support the concept of zero waste in the fishery product processing industry.

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