SUSTAINABLE PRODUCTION OF HALAL GELATIN FROM FISH BONES

• Main Author: Clara Tania, Aurellia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73015
• Institution: Institut Teknologi Bandung

Gelatin has become an important commodity with an expected market potential of USD 6.7 billion and a CAGR of 9.29% in 2027. However, Indonesia is still importing gelatin, and most of the imported gelatin is derived from non-halal material, so there is a high urgency to produce halal gelatin to meet the domestic demand for gelatin. On the other hand, Indonesia’s national fish production figure was 23.16 million tons in 2020. Fish processing accounts for 53% of non-food waste, whereas fish waste contains high collagen components which are suitable as raw material for gelatin. However, the conventional method of producing gelatin is unsustainable and negatively impacts the environment. Therefore, the solution to this issue is to produce halal fish-bone-based gelatin with a sustainable process. This research aims to produce halal gelatin by focusing on the environmental aspects by comparing the acid hydrolysis method with enzymatic hydrolysis in order to obtain good gelatin yield and provide characteristics according to specifications. Gelatin production will be carried out using stripped catfish bone as raw material with acid hydrolysis and enzymatic methods. Variables varied during the gelatin hydrolysis process are the concentration of bromelain enzyme, the ratio of bone in acid solution during the acid treatment, and the ratio of bone in distilled water during the extraction process. The obtained gelatin will be analyzed in the parameters of viscosity, gel strength, pH, water content, color, yield, and LCIA (Life Cycle Impact Assessment) analysis is performed to determine the impact of the process on the environment. Based on the experimental results, the yield of gelatin by the acid hydrolysis method ranged from 1.46-3.6% and that of the enzymatic method, which was 1.13-1.78%. All characteristics of the gelatin acid hydrolysis complied with SNI and British Standards, while the parameters of gel strength at 1% enzyme concentration in the enzymatic method did not meet the required standards. The ratio of acid solution to fish bone had a significant effect (p<0.05) on the characteristics (moisture content, viscosity, and gel strength), as well as the ratio of enzyme concentrations. The ratio of the amount of water solvent to fish bones only had a significant effect (p<0.05) on the yield and did not have a significant effect (p>0.05) on the characteristics, but the enzymatic method doesn’t has a significant effect on all the characteristics. The ratio of acid solution and water to bone did not significantly affect the environmental impact (p>0.05), while variations in enzyme concentrations significantly affected the environmental impact (p<0.05).