Extraction of gelatin from bones of red tilapia (Oreochromis nilotica) and tamban ( clupeidae)

Mohammad Aidil Amir, Sohaimi (2015) Extraction of gelatin from bones of red tilapia (Oreochromis nilotica) and tamban ( clupeidae). [Undergraduate Final Year Project Report] (Submitted)

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Products of gelatin are widely used in the food industry such as candy, jelly and marshmallow. However, most of the gelatin that are available in the market are derived from porcine and bovine. Some religions like Islam and Jews prohibited their followers to consume any food products containing pig derivatives, including porcine gelatin. Extraction of gelatin from fish bones as the alternatives source for gelatin have been conducted. The purpose of this study are to differentiate the concentration of glycine (Gly) in the bones of red tilapia (oreochromis) and 'tamban' (clupeidae). By using acid solubilized method, the critical point for the extraction have been analysed which are the extraction temperature, concentration of the acid and the time of extraction. The optimum temperature, extraction time and concentration of acid are at 67.2 °C, 5 hours, and 3.35% HCI. The concentration of glycine content in the extracted gelatin from the fish bones was analysed by using HPLC. Glycine concentration in red tilapia was greater than in clupeidae which were 101.199 mg/mL and 39.419 mg/mL. The red tilapia represents the fresh water fish while clupeidae represent marine fish. The difference in glycine concentration shows that the fresh water fish which is red tilapia are more potential to be extracted in obtaining more quality gelatin. However, there are several parameters such as gel strength and others amino acid content that need to be considered for further study to classify more quality gelatin.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 15 Feb 2016 07:58
Last Modified: 14 Feb 2017 07:37
URI: http://umkeprints.umk.edu.my/id/eprint/4359
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