Characteristics of halal gelatin from spanish mackerel (Scomberomorus commersonii) bone gelatin isolated with bromelain enzyme pretreatment

In this research, gelatin was isolated and characterized from mackerel fish bone (Scomberomorus commersonii) by varying the bromelain enzyme concentration as an alternative source of halal gelatin. This study aimed to detect the presence of typical gelatin absorption in the FTIR (Fourier Transform Infrared Spectroscopy) spectrum of products isolated from mackerel fish bone waste and to analyze the effect of bromelain enzyme on yield, pH, water content, ash content, and gelatin protein content. Pretreatment processes were carried out using enzymes with variations of 0; 1; 1,5; and 2% for 6 hours, followed by a 13% citric acid solution for 96 hours. Extraction was conducted using distilled water as a solvent heated at 75^oC for 6 hours. The gelatin solution was concentrated for 24 hours and dried for 48 hours in an oven at 60oC. Characterization using FTIR spectrophotometer indicated the presence of gelatin absorption bands such as Amide A, Amide I, Amide II, and Amide III. Gelatin isolated from mackerel fish bone had a yield ranging from 3,64-7,57%, pH values of 3,88-5,15, water content of 7,63-10,19%, ash content of 2,19-5,92%, and protein content of 65,68-88,47%. An increase in yield of up to 50% compared to the yield of non-enzymatic gelatin occurred when the enzyme bromelain was added at 1.5% in the pretreatment process. The characteristics of mackerel fish bone gelatin meet the requirements of GMIA (2012) and SNI (1995), however, for the ash content, only the addition of 1,5% enzyme met the standard. The yield, pH, water content, ash content, and protein content of mackerel fish bone gelatin were significantly influenced by the concentration of the bromelain enzyme used.

Keywords: Citric Acid, Bromelain, Mackerel Bones