Evaluating the impact of Palm vinegar (Arenga pinnata) concentration on the chemical and physical characteristics of Parrotfish (Scarus sp) scale gelatin

Abstract

This study aimed to extract gelatin from parrotfish (Scarus sp) scales using palm vinegar (Arenga pinnata) and to assess how varying vinegar volumes affect the chemical and physical properties of the extracted gelatin. The extraction process was conducted using three different vinegar-to-scale ratios: P1 (3:1), P2 (5:1), and P3 (7:1), within a Completely Randomized Design (CRD). The resulting gelatin was characterized based on its physical properties, including gelling temperature and melting point, as well as chemical properties such as water content, ash content, and pH. The findings showed that the gelling temperature ranged from 11.15 °C to 11.25 °C, while the melting point varied between 26.6 °C and 27.1 °C. Water content was recorded between 7.11 % and 7.29 %, ash content ranged from 8.79 % to 9.26 %, and pH values were between 4.25 and 4.4. Statistical analysis revealed that variations in the volume of palm vinegar did not significantly influence the measured properties. Among the treatments, the P2 (5:1) ratio produced gelatin with the highest water content (7.29 %), ash content (9.17 %), and pH (4.4). Notably, the water content of all gelatin samples conformed to the Indonesian National Standard (SNI) for gelatin (≤16 %), but the ash content exceeded the SNI limit of 3.32 %, indicating the need for further refinement. These results highlight the potential of palm vinegar as a natural and eco-friendly extraction agent for gelatin production, offering sustainable applications for the food, pharmaceutical, and cosmetic industries while promoting fishery waste utilization.