Characteristics of halal gelatin from red snapper (Lutjanus malabaricus) bone and its potency as beta-carotene coating material

Dwi Syanti Wirandhani; Mei Linda Nikma Nur Ulumi; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri

doi:10.21107/agrointek.v17i3.15460

Characteristics of halal gelatin from red snapper (Lutjanus malabaricus) bone and its potency as beta-carotene coating material

Dwi Syanti Wirandhani, Mei Linda Nikma Nur Ulumi, Reza Fadilah Ardhani, Cathrine Olivia Andhani, Desiana Nuriza Putri

Abstract

Gelatin is a material produced from the partial hydrolysis of collagen sourced from the skin and bones of farm animals such as cows and pigs. Gelatin has been used for coatings because it has high permeability and dissolves in warm conditions, so the matrix cross-links are strong. The red snapper fillet processing industry produces 11.2-15% of waste, such as bone which has not been utilized optimally. The objective of this study was to determine the characterization of red snapper bone gelatin as a source of halal gelatin and measure its ability as a coating material for β-carotene pigment microencapsulation. Results showed the characteristics of red snapper bone gelatin with a yield of 10.71%, water content of 9.63%, protein content of 34.06%, ash content of 7.62%, gelatin fat content of 0.28%, and color intensity (L: 62.6). ; a+: 13.3 and b+: 30). The obtained halal gelatin was applied as a coating material for β-carotene pigment microencapsulation through the foam-mat method. It resulted in encapsulation with a yield of 16.75%, water content 9.25%, total carotenoid content 145.49 mg/g, surface carotenoid content 2.04%, solubility 78%, encapsulation efficiency 98.22%, color intensity (L: 50; a+: 29.9 and b+: 14.6), the particle size of 1004.04 μm and irregular shape.

Keywords

Extraction; Fishbone gelatine; red snapper fish; coating material; beta-carotene

Full Text:

PDF

References

Aisyah, N., Huda, N., Azhar, M., and Fazilah, A. 2014. Poultry as an alternative source of gelatin. Health and the Environment Journal, 5(1), 37–49.

Antares, A., Wartini, N. M., and Wrasiati, L. P. 2017. Karakteristik kapsul ekstrak pewarna buah pandan (pandanus tectorius) menggunakan penyalut maltodekstrin dan karaginan. Jurnal Ilmiah Teknologi Pertanian, 2(2), 220–226.

Aryayustama, M. G., Wartini, N. M., and Suwariani, N. P. 2018. Stabilitas kadar karotenoid ekstrak buah pandan (pandanus tectorius) pada suhu dan penyimpanan carotenoid stability of pandanus fruit extract (pandanus tectorius) on light and storage temperature. Jurnal Rekayasa Dan Manajemen Agroindustri, 6(3), 218–224.

Bhernama, B. G. 2020. Ekstraksi gelatin dari tulang ikan kakap putih (lates calcarifer) dengan asam HCl. Jurnal Sains Natural, 10(2), 43–54. https://doi.org/10.31938/jsn.v10i2.282

da Silva Dias, J. C. 2014. Nutritional and health benefits of carrots and their seed extracts. Food and Nutrition Sciences, 5(22), 2147–2156. https://doi.org/10.4236/fns.2014.522227

Dian, P. P., Darmawan;, Erizal;, and Tjahyono. 2012. Isolasi dan sintesis gelatin sisik ikan kakap putih (lates calcarifer) berikatan silang dengan teknik induksi iradiasi gamma. Indonesian Journal of Material Science, 14(1), 40–46.

Duconseille, A., Astruc, T., Quintana, N., Meersman, F., and Sante-Lhoutellier, V. 2015. Gelatin structure and composition linked to hard capsule dissolution: a review. Food Hydrocolloids, 43, 360–376. https://doi.org/10.1016/j.foodhyd.2014.06.006

Fatmawati. 2011. Perlindugan hak atas kebebasan beragama dan beribadah dalam hukum indonesia. Jurnal Konstitusi, 8(4), 490–520.

Fridayana, I. W. E., Wrasiati, L. P., and Ganda Putra, G. 2018. Karakteristik enkapsulat pewarna fungsional dari ekstrak selada laut (ulva lactuca l) pada perlakuan perbandingan gelatin dan maltodekstrin. Jurnal Rekayasa Dan Manajemen Agroindustri, 6(4), 335–344. https://doi.org/10.24843/jrma.2018.v06.i04.p08

GMIA. 2012. Gelatin Manufacturers Institute of America. 1–25. http://www.gelatin-gmia.com/images/GMIA_Gelatin_Manual_2012.pdf

Gumilar, J., and Pratama, A. 2018. Produksi dan karakteristik gelatin halal berbahan dasar usus ayam. Jurnal Teknologi Industri Pertanian, 28(1), 75–81. https://doi.org/10.24961/j.tek.ind.pert.2018.28.1.75

Gunawan, F., Suptijah, P., and Uju. 2017. Ekstraksi dan karakterisasi gelatin kulit ikan tenggiri (Scomberomorus commersonii) dari provinsi kepulauan bangka belitung. Jphpi, 20(3), 568–581.

Gusdinar, T., Singgih, M., Priatni, S., Ae, S., and Suciati, T. 2011. Enkapsulasi dan stabilitas pigmen karotenoid dari neurospora intermedia n-1 (encapsulation and the stability of carotenoids from neurospora intermedia n-1). Journal of People and Environment, 18(3), 206–211. https://doi.org/10.22146/jml.18443

Haas, K., Robben, P., Kiesslich, A., Volkert, M., and Jaeger, H. 2019. Stabilization of crystalline carotenoids in carrot concentrate powders : effects of drying technology. Foods, 8, 1–16.

Hapsari, N., Rosida, D. F., Djajati, S., Aviskarahman, A., Dewati, R., and Sudaryati. 2018. Physical characteristics of fish bone gelatin extracted acid. Advanced Science Letters, 23(12), 12272–12275. https://doi.org/10.1166/asl.2017.10619

Hasrini, R. F., Zakaria, F. R., Adawiyah, D. R., and Suparto, I. H. 2017. Mikroenkapsulasi minyak sawit mentah dengan penyalut maltodekstrin dan isolat protein kedelai. Jurnal Teknologi Dan Industri Pangan, 28(1), 10–19. https://doi.org/10.6066/jtip.2017.28.1.10

Huda, W. N., Atmaka, W., and Nurhartadi, E. 2013. Kajian karakteristik fisik dan kimia gelatin ekstrak tulang kaki ayam (gallus gallus bankiva) dengan variasi lama perendaman dan konsentrasi asam. Jurnal Teknosains Pangan, 2(3), 70–75.

Islami, A. D., Junianto, and Rostika, R. 2018. Karakteristik fisik dan kimia gelatin kulit kakap pada hasil ekstraksi suhu yang berbeda. Jurnal Perikanan Kelautan, 9(2), 34–40.

Istiqlaal, S. 2018. Karakteristik gelatin tulang ikan tuna dengan perendaman cuka lontar dari nusa tenggara timur. Jphpi, 21(3), 443–450.

Jeya Shakila, R., Jeevithan, E., Varatharajakumar, A., Jeyasekaran, G., and Sukumar, D. 2012. Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chemistry, 135(4), 2260–2267. https://doi.org/10.1016/j.foodchem.2012.07.069

Khirzin, M. H., Ton, S., and Fatkhurrohman, F. 2019. Ekstraksi dan karakterisasi gelatin tulang itik menggunakan metode ekstraksi asam. Jurnal Sain Peternakan Indonesia, 14(2), 119–127. https://doi.org/10.31186/jspi.id.14.2.119-127

Kumalasari, R., Setyoningrum, F., and Ekafitri, R. 2015. Karakteristik fisik dan sifat fungsional beras jagung instan akibat penambahan jenis serat dan lama pembekuan. Pangan, 24(Maret), 37–48.

La Ifa, L. I., Artiningsih, A., Julniar, J., and Suhaldin, S. 2018. Pembuatan kitosan dari sisik ikan kakap merah. Journal Of Chemical Process Engineering, 3(1), 43. https://doi.org/10.33536/jcpe.v3i1.194

Lin, C. C., Chiou, T. K., and Sung, W. C. 2015. Characteristics of gelatin from giant grouper (epinephelus lanceolatus) skin. International Journal of Food Properties, 18(11), 2339–2348. https://doi.org/10.1080/10942912.2014.980947

Mardikasari, S. A., Suryani, S., Akib, N. I., Sahumena, M. H., Hastuti, S., and Putri, S. A. 2020. Mikroenkapsulasi asam mefenamat menggunakan polimer hidroksi propil metil selulosa dan natrium alginat dengan metode gelas ionik. Majalah Farmasi Dan Farmakologi, 23(3), 71–74. https://doi.org/10.20956/mff.v23i3.9395

Masirah. 2018. Perbandingan karakteristik sifat fisikokimia gelatin tulang ikan bandeng dan gelatin sapi komersial. Prosiding Seminar Nasional Kelautan Dan Perikanan, IV, 285–292.

Muchtadi, T. R., Wulandari, N., Hunaefi, D., Andrianto, M. S., and Sukmawati, Y. 2015. Prospek industrialisasi produk hilir minyak kelapa sawit (industrialization prospect of palm oil downstream products). Prosiding Seminar Hasil-Hasil PPM IPB 2015, I, 159–180.

Mulyani, T., Sudaryati, and Rahmawati, S. F. 2013. Hidrolisis gelatin tulang ikan kakap. Jurnal Teknologi Pangan, 5(2), 81–86.

Nasution, A. Y., and Harahap, Y. 2018. Karakterisasi gelatin hasil ekstraksi dari kulit ikan patin (pangasius hypophthalmus) dengan proses asam dan basa. Pharmaceutical Sciences and Research, 5(3), 142–151. https://doi.org/10.7454/psr.v5i3.4029

Ng, M. L., and Sulaiman, R. 2018. Development of beetroot (beta vulgaris) powder using foam mat drying. Lwt, 88, 80–86. https://doi.org/10.1016/j.lwt.2017.08.032

Nurhaeni, Rauf, R. S., and Hardi, J. 2018. Kajian ektraksi gelatin dari tulang ikan katombo (Selar crumenopthalmus) [the study of gelatin extraction from katombo fish bone ( selar crumenopthalmus ). Kovalen, 4(2), 121–130.

Panjaitan, T. F. C. 2016. Optimasi ekstraksi gelatin dari tulang ikan tuna (Thunnus albacares). Jurnal WIYATA, 3(1), 11–16.

Permata, Y., Widiastri, F., Sudaryanto, Y., and Anteng, A. 2016. Gelatin dari tulang ikan lele (Clarias batrachus): pembuatan dengan metode asam, karakterisasi dan aplikasinya sebagai thickener pada industri sirup. Jurnal Ilmiah Widya Teknik, 15(2), 146–152.

Pertiwi, M., Atma, Y., Mustopa, A., and Maisarah, R. 2018. Karakteristik fisik dan kimia gelatin dari tulang ikan patin dengan pre-treatment asam sitrat. Jurnal Aplikasi Teknologi Pangan, 7(2), 83–91. https://doi.org/10.17728/jatp.2470

Pew Research Center Religion and Public Life. 2015. The future of world religions: population growth projections, 2010-2050. http://www.pewforum.org/2015/04/02/religious-projections-2010-2050/

Pinto, M. R. M. R., Paula, D. de A., Alves, A. I., Rodrigues, M. Z., Vieira, É. N. R., Fontes, E. A. F., and Ramos, A. M. 2018. Encapsulation of carotenoid extracts from pequi (caryocar brasiliense camb) by emulsification (o/w) and foam-mat drying. Powder Technology, 339, 939–946. https://doi.org/10.1016/j.powtec.2018.08.076

Prihardhani, D. I., and Yunianta. 2016. Ekstraksi gelatin kulit ikan lencam (Lethrinus sp ) dan aplikasinya untuk produk permen jeli. Jurnal Pangan Dan Agroindustri, 4(1), 356–366.

Purnomo, W., Khasanah, L. U., and Anandito, B. K. 2014. Pengaruh ratio kombinasi maltodekstrin, karagenan dan whey terhadap karakteristik mikroenkapsulan pewarna alami daun jati (Tectona grandis l. F.). Jurnal Aplikasi Teknologi Pangan, 3(3), 121–129. http://journal.ift.or.id/files/33121129

Putri, R. W. 2013. Pengaruh lama perendaman dan konsentrasi asam klorida terhadap kualitas gelatin dari tulang ikan anggoli (Pristipomoides multidens). Universitas Brawijaya.

Rares, R. C., Sompie, M., Mirah, A. D., and Kalele, J. A. D. 2017. Pengaruh waktu perendaman dalam larutan asam asetat (CH3COOH) terhadap karakteristik fisik dan kimia gelatin ceker ayam. Zootec, 37(2), 268. https://doi.org/10.35792/zot.37.2.2017.16063

Rodiah, S., Mariyamah, M., Ahsanunnisa, R., Erviana, D., Rahman, F., and Budaya, A. W. 2018. Pemanfaatan limbah tulang ikan tenggiri sebagai sumber gelatin halal melalui hidrolisis larutan asam dengan variasi rasio asam. ALKIMIA : Jurnal Ilmu Kimia Dan Terapan, 2(1), 34–42. https://doi.org/10.19109/alkimia.v2i1.2260

Saleh, R. 2011. Ekstraksi gelatin dari limbah tulang ikan kakap merah (lutjanus sp) dengan metode asam. Teknosains, 5(1), 33–42.

Samosir, A. S. K., Idiawati, N., and Destiarti, L. 2018. Ekstraksi gelatin dari kulit ikan toman (Channa micropelthes) dengan variasi konsentrasi asam asetat. Jurnal Kimia Khatulistiwa, 7(3), 104–108.

Saputra, R., Widiastuti, I., and Supriadi, A. 2015. Karakteristik fisik dan kimia gelatin kulit ikan patin (Pangasius pangasius) dengan kombinasi berbagai asam dan suhu. Fishtech, 4(1), 29–36. https://doi.org/10.36706/fishtech.v4i1.3496

Sari, S. M. E. P., Purwadi, and Thohari, I. 2013. The use of gelatin as pegagan extracted enkapsulan (Centella asiatica) on water content, ash content, solubility and rendemen. Universitas Brawijaya.

Sarungallo, Z. L., Murtiningrum, Santoso, B., Roreng, M. K., and Latumahina, R. M. M. 2016. Nutrient content of three clones of red fruit (Pandanus conoideus) during the maturity development. International Food Research Journal, 23(3), 1217–1225.

Shweta, A., and Snoia, P. 2013. Pharamaceutical relevance of crosslinked chitosan in microparticulate drug delivery. International Research Journal of Pharmacy, 4(2), 45–51.

Souripet, A. 2015. Komposisi , sifat fisik dan tingkat kesukaan nasi ungu. Agritekno, Jurnal Teknologi Pertanian, 4(1), 25–32.

Trilaksani, W., Nurilmala, M., and Setiawati, I. H. 2012. Ekstraksi gelatin kulit ikan kakap merah (Lutjanus sp.) Dengan proses perlakuan asam. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3), 240–251. https://doi.org/10.17844/jphpi.v15i3.21436

Ulumi, M. L. N. N., Wirandhani, D. S., Ardhani, R. F., Andhani, C. O., and Putri, D. N. 2021. Mikroenkapsulasi pigmen beta-karoten dengan metode foam mat drying menggunakan gelatin tulang ikan kakap merah sebagai bahan penyalut. J. Teknologi Industri Pertanian, 15(4), 1183–1195. https://doi.org/10.21107/agrointek.v15i4.11689

Wulandari, A., Sunarti, T. C., Fahma, F., and Noor, E. 2019. Karakteristik mikrokapsul antosianin ubi jalar ungu dengan teknik spray drying. Jurnal Teknologi Industri Pertanian, 29(1), 34–44. https://doi.org/10.24961/j.tek.ind.pert.2019.29.1.34

Wulandari, Supriadi, A., and Purwanto, B. 2013. Pengaruh defatting dan suhu ekstraksi terhadap karakteristik fisik gelatin tulang ikan gabun. Jurnal Fishtech, 2(1), 461.

Yogaswara, I. B., Wartini, N. M., and Wrasiati, L. P. 2017. Karakteristik enkapsulat ekstrak pewarna buah pandan pada perlakuan jenis enkapsulan. Jurnal Rekayasa Dan Manajemen Agroindustri, 5(4), 31–40.

Yudhistira, B., Palupi, E., and Atmaka, W. 2019. The effect of acid concentration and duration of submersion toward the characteristics of gelatin of eel fish bone (Anguilla bicolor) produced through acid process. IOP Conference Series: Earth and Environmental Science, 246(1). https://doi.org/10.1088/1755-1315/246/1/012046