Extraction and Characterization of Halal Gelatin from Fish Skin
Gelatin was extracted from fish skin of (mosa, EMG) flathead grey mullet, (hamor, EHG) greasy grouper and (bolti, EBG) Nile tilapia by a series of pretreatment with sodium hydroxide and citric acid. The results showed significant higher (p<0.05) gelatin yield from hamor skin (12.7 %) compared to other type of fish skins. The viscosity of hamor gelatin gel (7.73 cP) and bloom value (123.7g) were significantly higher (p<0.05) than gelatin gels from mosa and bolti. On the other hand, Gelatin extracted from mosa and bolti had similar gelatin yield, viscosity, gel strength and pH value. All extracted fish gelatin gels showed significant (p<0.05) higher viscosity value than halal bovine gelatin gel (HBG). The extracted gelatin has the potential use as halal gelatin to replace non-halal gelatin from porcine and nonhalal bovine.