Gelatin from Jerbung Shrimp Shells (Fenneropenaeus marguiensis de Man) Using Three Types of Solvent: Acetic Acid, Phosphoric Acid, and Sulfuric Acid

Sjamsiah Sjamsiah, Firnanelty Firnanelty, Sri Haerani Dg Manesa, Andi Imas Cahyani, Sari Rahmawati

Abstract


Gelatin is a type of protein consisting of amino acids produced through the hydrolysis of collagen. One of the ingredients that can be used as raw material for making gelatin is shrimp shell. This study aims to determine the characteristics of gelatin made from Jerbung shrimp shells (Fenneropenaeus marguensis de Man) using three types of acid solvents, namely acetic acid, phosphoric acid, and sulfuric acid. The hydrolysis process was carried out with varying concentrations of 1%, 3% and 6%, respectively. The results of the analysis of the physical characteristics of gelatin with acetic acid, sulfuric acid and phosphoric acid showed results that were in accordance with the requirements of the Indonesian National Standard (SNI). The results of the analysis are in accordance with SNI standards, namely pH values in the range of 4.5-6.5, water content below 16%, ash content of 3.25%, viscosity in the range of 1.5-7 cP and gel strength in the range of 50-300 blooms. The results of the FTIR analysis of gelatin from the synthesis of 3 types of acids showed a typical absorption of the N-H and O-H functional groups at wave numbers 3600-3400 cm-1, C-H groups at wavenumbers 3000-2840 cm-1, C=O groups at wave numbers 1800- 1650 cm-1. These results indicate that Jerbung shrimp shell has the potential as an alternative raw material for making gelatin.

Keywords


Gelatin, Shrimp shell, Acetic acid, Phosphoric acid, Sulfuric acid

References


Ait Boulahsen, Chairi, H., Laglaoui, A., Arakrak, A., Zantar, S., Bakkali, M., & Hassani, M. (2018). Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste. E3S Web of Conferences, 37, 02006. EDP Sciences. https://doi.org/10.1051/e3sconf/20183702006

AOAC (Association of Office Analytical Chemist) method. (1995).

Febryana, W., Idiawati, N., & Wibowo, M. A. (2018). Ekstraksi gelatin dari kulit ikan belida (Chitala lopis) pada proses perlakuan asam asetat. Jurnal Kimia Khatulistiwa, 7(4).

Hassan, N., Ahmad, T., Zain, N. M., & Awang, S. R. (2021). Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method. Scientific Reports, 11(1). https://doi.org/10.1038/s41598-021-89358-2

Hidayat, G., Dewi, E. N., & Rianingsih, L. (2016). Karakteristik Gelatin Tulang Ikan Nila Dengan Hidrolisis Menggunakan Asam Fosfat Dan Enzim Papain (Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme). Jurnal Pengolahan Hasil Perikanan Indonesia, 19(1), 69-78.

Hong, T., Iwashita, K., & Shiraki, K. (2017). ‘Viscosity Control of Protein Solution by Small Solutes: A Review. Current Protein & Peptide Science, 19(8), 746–758. https://doi.org/10.2174/1389203719666171213114919

Islam, S. Z., M. Khan and A. K. M. Nowsad Alam. (2016). Production of Chitin and Chitosan from shrimps shell waste. J bangladesh Agril Univ. 14(2), 253-259.

Juliasti, R., Legowo, A. M., & Pramono, Y. B. (2014). Pengaruh konsentrasi perendaman asam klorida pada limbah tulang kaki kambing terhadap kekuatan gel, viskositas, warna dan kejernihan, kadar abu dan kadar protein gelatin. Jurnal Teknologi Hasil Pertanian, 7(1).

Oktaviani, I., Perdana, F., & Nasution, A. Y. (2017). Perbandingan sifat gelatin yang berasal dari kulit ikan patin (Pangasius hypophthalmus) dan gelatin yang berasal dari kulit ikan komersil. JOPS (Journal Of Pharmacy and Science), 1(1), 1-8.

Said, M. I. (2020). Role and function of gelatin in the development of the food and non-food industry: A review. IOP Conference Series: Earth and Environmental Science, 492(1). https://doi.org/10.1088/1755-1315/492/1/012086

Samatra, M. Y., Noor, N. Q. I. M., Razali, U. H. M., Bakar, J., & Shaarani, S. M. (2022). Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends. In Comprehensive Reviews in Food Science and Food Safety, 21(4), 3153–3176. John Wiley and Sons Inc. https://doi.org/10.1111/1541-4337.12967

Sasmitaloka, K. S., Miskiyah, M., & Juniawati, J. (2017). Kajian potensi kulit sapi sebagai bahan dasar produksi gelatin halal. Buletin peternakan, 41(3), 328-337.

Sántiz-Gómez, M. A., Mazorra-Manzano, M. A., Ramírez-Guerra, H. E., Scheuren-Acevedo, S. M., Navarro-García, G., Pacheco-Aguilar, R., & Ramírez-Suárez, J. C. (2019). Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin. Food Science and Biotechnology, 28(3), 751–757. https://doi.org/10.1007/s10068-018-0514-y

Venugopal, V. (2021). Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches. In Frontiers in Sustainable Food Systems (Vol. 5). Frontiers Media S.A. https://doi.org/10.3389/fsufs.2021.611835

Wiradana, P. A., Nur, A., Sani, M. D., Affandi, M., Widyaleksono, T., & Putranto, C. (2022). A short review on status, trends and prospects of Jerbung Shrimp (Fenneropenaeus merguiensis de Man) in Indonesia. Eco. Env. & Cons, 26(4), 1657-1664)

Zhuo, R. Q., Zhou, T. T., Yang, S. P., & Chan, S. F. (2017). Characterization of a molt-related myostatin gene (FmMstn) from the banana shrimp Fenneropenaeus merguiensis. General and Comparative Endocrinology, 248, 55–68. https://doi.org/10.1016/j.ygcen.2017.03.010




DOI: http://dx.doi.org/10.30870/educhemia.v9i1.23354

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Firnanelty Firnanelty

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

EduChemia Indexed by:

   

                                                                                                                                                                                                                                                 More Indecxing...                                                         

Creative Commons License

EduChemia: Jurnal Kimia dan Pendidikan is licensed under a Creative Commons Attribution 4.0 International License

________________________________________________________

EduChemia: Jurnal Kimia dan Pendidikan ISSN 2502-4778 (print) | ISSN 2502-4787 (online)
Published by Department of Chemistry Education - Universitas Sultan Ageng Tirtayasa
Address : Jl. Ciwaru Raya No. 25, Sempu, Kota Serang, Banten 42117, Indonesia
Email  : [email protected]