Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme

  • Gugun Hidayat Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro. Jalan. Prof. Soedarto,SH, Tembalang, Semarang, Jawa Tengah – 50275, Telepon/Faks. +6224 7474698
  • Eko Nurcahya Dewi
  • Laras Rianingsih

Abstract

Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . The
purpose of this research was to determine the best concentration of phosphoric acid and papain enzyme
and to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processed
with phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia using
phosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. The
second phase was characterize the physicochemical gelatin from the best concentration of phosphoric acid
concentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of the
data using ANOVA with completely randomized (CRD) design If there was difference between treatment
then continued with Honestly Significant Difference Test (HSDT). The results of the first research phase
found the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the value
gel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtained
in this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristic
were: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water content
of 7.12%; and the pH value of 5.11.
Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones

Published
2016-04-26