Use of Various Concentrations Sodium Hydroxide on the Quality of Catfish Gelatin with Response Surface Technology

Metha   Monica; Hajar  Setyaji; Mukhsin

doi:10.59890/86azam65

Authors

Metha Monica Jambi University Author
Hajar Setyaji Jambi University Author
Mukhsin Jambi University Author

DOI:

https://doi.org/10.59890/86azam65

Keywords:

Catfish, Gelatine, Sodium Hydroxide

Abstract

One of the local resources in Jambi Province is catfish (Pangasius sp), where catfish meat is exported while catfish skin is not utilized or just thrown away as waste. Optimizing the manufacture of catfish gelatin (Pangasius sp) by observing 3 (three) factors, namely:Melakukan swelling by using different soaking solutions: - Sodium Hydroxide (NaOH) as much as 0.05 M; 0.1 M; 0.15 M. Waktu soaking (Hours): 12, 24 and 48 Perbandingan using ethanol (w/b): 1 : 0 ; 1: 1 ; 1 : 2 After optimizing the patin fish gelatin (Pangasius sp), the next physicochemical analysis includes: pH, moisture content, protein content, fat content. Analyzed statistically using RSM (Response Surface Methodology) second order equation with fitting results R2 = 0.99 and 10% error . The yield of fish gelatin produced with NaOH was 7.694 - .>20.184. The pH of catfish gelatin produced ranged from 7.619 - >8.22 The water content of fish gelatin with NaOH was 9.285 - >14.238%. Protein levels ranged from 63.962 - >90.142%.The fat content of catfish gelatin with NaOH is 0.596 - >3.988%. Conclusion : Patin fish gelatin using sodium hydroxide produces high yields and optimum moisture, protein, fat conten

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