Application of Milkfish Bone-Based Gelatin as an Alternative to Non-halal Gelatin
DOI:
https://doi.org/10.12962/j22759970.v4i2.1732Keywords:
Critical Point, Food, Gelatin, Halal, MilkfishAbstract
Collagen partially hydrolyzes to produce gelatin that functions as a gelling and non-gelling agent for various industries. Currently, Indonesia cannot produce its own gelatin, so to meet its needs, Indonesia imports 100%. However, many imported gelatins are still made from pork, so they need to be replaced to ensure that the gelatin is halal . This paper discusses the substitution of pork-based gelatin with milkfish bones. The general process for making gelatin from milkfish bones involves extracting, drying, demineralizing, degreasing, and determining the gelatin yield. Brackish water fish collagen, including milkfish, contains approximately 12–14 kDa parvalbumin, suggesting the potential for allergic reactions among consumers. Meanwhile, the critical point for halal gelatin extracted from milkfish bones is the origin of the milkfish bones and the use of citric acid as an extractor. Although there are still weaknesses, gelatin from milkfish can replace pork-based gelatin, and it can have a positive impact on the Indonesian economy by reducing gelatin imports.
References
Kemendagri, “DITJEN DUKCAPIL KEMENDAGRI.” Accessed: Apr. 25, 2024. [Online]. Available: https://dukcapil.kemendagri.go.id/page/read/data-kependudukan
“Surah Al-Baqarah - 2:168 - Quran.com.” Accessed: Jun. 14, 2024. [Online]. Available: https://quran.com/id/2?startingVerse=168
“Surah Al-Ma idah - 5:3 - Quran.com.” Accessed: Jun. 14, 2024. [Online]. Available: https://quran.com/id/5?startingVerse=3
H. Cipta Badan Standardisasi Nasional, “SNI 99004:2021 Standar Nasional Indonesia Persyaratan umum pangan halal,” 2021. [Online]. Available: www.bsn.go.id
“Pendar Ekonomi Sirkular di Kampung Bandeng Kalanganyar - Kompas.id.” Accessed: May 17, 2024. [Online]. Available: https://www.kompas.id/baca/nusantara/2023/10/30/pendar-ekonomi-sirkular-di-kampung-bandeng-kalanganyar
“Kampung Cabut Duri Bandeng Kalanganyar, Sehari Bisa Kerjakan Hingga 90 Ekor - Radar Sidoarjo.” Accessed: May 17, 2024. [Online]. Available: https://radarsidoarjo.jawapos.com/kota-delta/85936312/kampung-cabut-duri-bandeng-kalanganyar-sehari-bisa-kerjakan-hingga-90-ekor
A. Mar atussoliha, “Potensi Wisata Pemancingan dalam Meningkatkan Perekonomian Masyarakat Pesisir Kecamatan Sedati Kabupaten Sidoarjo,” vol. 1, 2020.
I. H. Setiawati, “Karakteristik Mutu Fisika Kimia Gelatin Kulit Ikan Kakap Merah (Lutjanus sp.) Hasil Proses Perlakukan Asam,” Fakultas Perikanan dan Ilmu Kelautan Institut Perikanan Bogor, 2009.
R. Schrieber and Dr. H. Gareis, Gelatine Handbook: Theory and Industrial Practice. Ney York, 2007.
A. Maharani and A. Fadhilah, “Pra Rancangan Pabrik Gelatin dari Kulit Ikan Nila dengan Kapasitas 200 Ton/Tahun,” Institut Teknologi Indonesia, 2021.
E. A. W. Putri, J. Hermanianto, D. Hunaefi, and M. Nurilmala, “The Effect of NaOH Concentration and Soaking Time on The Characteristics of Striped Catfish (Pangasianodon hypophthalmus) Skin Gelatin,” J Pengolah Has Perikan Indones, vol. 26, no. 1, pp. 117–126, 2023, doi: 10.17844/jphpi. v26i1.45489.
A. T. Agustin, “Gelatin Ikan: Sumber, Komposisi Kimia dan Potensi Pemanfaatannya,” Jurnal Media Teknologi Hasil Perikanan, vol. 1, no. 2, 2013.
Miskiyah, K. S. Sasmitaloka, E. Kamsiati, Juniawati, and A. Budiyanto, “KARAKTERISTIK MUTU GELATIN CEKER AYAM SEBAGAI ALTERNATIF GELATIN HALAL Quality Characteristic of Chicken Feet Gelatin as Alternative of Halal Gelatin,” pp. 1–6, 2020.
Anonimu, “Sosis, Pengawetan Buah Segar, Gelatin, Pikel Mentimun atau Terong, Aneka Manisan Buah,” Tekno Pangan & Agroindustri, vol. I, no. 9, pp. 133–135, 2000.
L. G. Febriana, N. A. S. Stannia P.H, A. N. Fitriani, and N. A. Putriana, “Potensi Gelatin dari Tulang Ikan sebagai Alternatif Cangkang Kapsul Berbahan Halal: Karakteristik
dan Pra Formulasi,” Majalah Farmasetika, vol. 6, no. 3, p. 223, 2021, doi: 10.24198/mfarmasetika.v6i3.33183.
T. Hasan and E. Dwijayanti, “Kandungan Gelatin Ekstrak Limbah Tulang Ikan Bandeng (Chanos chanos) dengan Variasi Konsentrasi Asam Sitrat,” Jurnal Sains dan Edukasi Sains, vol. 5, no. 1, pp. 38–43, 2022, doi: 10.24246/juses.v5i1p38-43.
I. Ismail, M. N. Djide, M. A. Manggau, and L. Rahman, “Physicochemical Properties of Milkfish Gelatin-Natural Starch Composite,” Open Access Maced J Med Sci, vol. 10, no. A, pp. 540–547, Apr. 2022, doi: 10.3889/oamjms.2022.8618.
A. Jannah, E. Yulianti, and A. Fasya, “Gelatin Production from Milkfish Bone (Chanos-chanos Forsk,” Sep. 2019.
S. Standar Nasioanal Indonesia, “Mutu dan Cara Uji Gelatin,” 1995.
E. T. Puspa, “Kajian Pustaka Sifat Alergen pada Kolagen Ikan dan Produk Turunannya.” 2023.
N. G. Safitri and R. Nugraha, “Purifikasi dan Karakterisasi Molekuler Sekuen Parvalbumin dari Ikan Patin (Pangasius sp.) dan Ikan Gurami (Osphronemus goramy),” 2022.
Masirah, “Perbandingan Karakteristik Sifat Fisikokimia Gelatin Tulang Ikan,” Prosiding Seminar Nasional Kelautan dan Perikanan IV 2018, no. September, pp. 285–292, 2018.
C. Nadha, “Menenal Kolagen dan Gelatin,” LPPOM MUI, Jawa Barat, 202AD.
LPPOM MUI, Surat Keputusan tentang “Daftar Bahan Tidak Kritis” . Indonesia, 2013.
A. Marzuki, E. Pakki, and F. Zulfikar, “Ekstraksi dan penggunaan gelatin dari limbah tulang ikan bandeng BANDENG ( Chanos chanos Forskal ),” Majalah Farmasi dan Farmakologi, vol. 15, no. 2, pp. 63–68, 2011.
D. Fatimah and A. Jannah, “Efektivitas Penggunaan Asam Sitrat Dalam Pembuatan Gelatin Tulang Ikan Bandeng (Chanos-chanos Forskal),” Alchemy, 2012, doi: 10.18860/al.v0i0.1663.
D. E. Syahputra, A. Muarif, S. Suryati, A. Azhari, and R. Mulyawan, “Pembuatan Gelatin Dari Tulang Ikan Bandeng Dengan Metode Ekstraksi Dan Variasi Konsentrasi Asam Sitrat,” Chemical Engineering Journal Storage (CEJS), vol. 2, no. 4, p. 91, 2022, doi: 10.29103/cejs.v2i4.7842.
![](https://journal.its.ac.id/public/journals/2/submission_1732_1733_coverImage_en_US.png)
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Latif Setyabudi, Alfian Wisnu Pambudi, Setiyo Gunawan
![Creative Commons License](http://i.creativecommons.org/l/by-nc/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.