Extraction and Characteristic of Gelatin from Milkfish (Chanos chanos) Scales and Bones with Variation in Acid and Base Concentrations, Extracting and Drying Method

This study aims to determine the optimum conditions for extracting gelatin from milkfish (Chanos chanos) scales and bones. Scales and bond milkfish were pre-treated with 0.01 N, 0.1 N and 1 N of sodium hydroxide and acetic acid; extraction used water bath (60 °C, 8 hours), sonicator (50 °C, 3 hours), microwave (100 °C, 1 hour), and autoclave (121 °C, 1 hour); and drying used dry hot air (60 °C) and freeze dried (-40 ° C). The characteristics of gelatin determined with measuring viscosity, pH and yield. The most optimal method (p <0.05) for extraction of milkfish scales and bones used 1N acetic acid for 8 hours (pretreatment process), water bath 60°C, 8 hours for hydrolysis methods and freeze dried for the drying methods. The characteristics of gelatin viscosity, pH and yield were 3.3890 cP, 4.6, and 1.9% respectively, while milkfish scales were 4.6759 cP, 5.4 and 3.7%. Gelatin produced from bone can be used for food and pharmaceutical ingredients (hard, soft capsule, and tablets) while those from scales can be used for food and pharmaceutical ingredients (hard capsule).