The Influence of Solvent Concentration and Long Soaking to Quality Gelatin Fish Scales Red Snapper (Lutjanus camphecanus Sp.)

Warlinda Eka Triastuti; Elly Agustiani; Agus Surono; Rensi Dwi Cahyasani; Avidata .

Warlinda Eka Triastuti Departemen Teknik Kimia, Fakultas Teknologi Industri, Institut Teknologi Sepuluh Nopember
Elly Agustiani Departemen Teknik Kimia, Fakultas Teknologi Industri, Institut Teknologi Sepuluh Nopember
Agus Surono Departemen Teknik Kimia, Fakultas Teknologi Industri, Institut Teknologi Sepuluh Nopember
Rensi Dwi Cahyasani Departemen Teknik Kimia, Fakultas Teknologi Industri, Institut Teknologi Sepuluh Nopember
Avidata . Departemen Teknik Kimia, Fakultas Teknologi Industri, Institut Teknologi Sepuluh Nopember

Abstract

Gelatin have been successfully isolated from skin of brownstripe red snapper (Lutjanus campechanus sp.) by
citric acid immersion and hydrolysis process. Variation of citric acid are 1%, 3%, and 5% (%v/v) for 1,2,3,4 and 5 days.
Gelatin was analyzed Fourier transform infrared spectroscopy (FTIR); proximate analysis which includes yield and
moisture content; analysis of physical properties - chemical include viscosity and acidity (pH); Organoleptic test (Color,
smell, and taste). FTIR spectroscopy was conducted on gelatin from skin of brown stripe red snapper with citric acid
immersion. FTIR analysis of gelatin shows O-H, C-H, C=O, N-H dan C-C aromatic groups which are exactly same with
that the comercial gelatin. The best results obtained in the immersion gelatin with 1% citric acid with gelatin viscosity
from 1.82 to 2.22 cp, gelatin moisture content of 13.6 -33.7%, and pH of gelatin about 6.32 to 6.82.

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