Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

Physicochemical Properties of Halal Alternative Gelatin from Parrotfish (Scarus quoyi) Scales Optimized by Response Surface Methodology

Indonesian Journal of Halal Research · Vol. 7 No. 2 (2025) · hlm. 78–91

DOI
10.15575/ijhar.v7i2.38678
ISSN
2657-0165, 2656-3754
Terbit
2025-08-31
Penerbit
UIN Sunan Gunung Djati Bandung
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

The increasing demand for halal-friendly gelatin, combined with concerns over health risks associated with mammalian sources, has created a need for alternative raw materials. Fish scales from local species, such as parrotfish, offer a sustainable and promising option that has yet to be extensively explored. The study aims to investigate the physicochemical properties of gelatin extracted from the scales of the parrotfish (Scarus quoyi) scales. Response Surface Methodology (RSM) was employed to determine the optimal concentration of hydrochloric acid (HCl) and immersion time to maximize yield and quality. Physicochemical properties, including yield, moisture content, ash content, pH, and viscosity, were evaluated, and the structural characteristics of the gelatin were analyzed using Fourier-Transform Infrared Spectroscopy (FTIR). All processing steps were conducted in compliance with Halal Critical Control Points (HCCPs) to ensure the final product remained free from cross-contamination with non-halal substances. Response surface methodology optimization identified 4% HCl concentration and 29.4 hours of immersion as optimal conditions. These conditions produce gelatin with a yield, moisture, ash, pH, and viscosity are 14.5%, 4%, 0.48%, 4.15, and 1.78 cP, respectively. FTIR analysis confirmed that the extracted gelatin exhibited absorption peaks consistent with those of commercial gelatin, indicating a functional group similarity. Compared to gelatin from other fish species, parrotfish gelatin demonstrated a competitive yield and notably low moisture content, thereby enhancing its stability and storage potential. These findings highlight the potential of parrotfish scales as a sustainable source of halal gelatin, contributing to waste reduction and offering a viable alternative to mammalian gelatin.

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 114 tautan kepenulisan bersama · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Hasanuddin University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Arif SardiAfiliasi tidak diketahui5
Muliari MuliariAfiliasi tidak diketahui3
Yunina RahmiAfiliasi tidak diketahui3
Haris MunandarAfiliasi tidak diketahui2
Anceu MurniatiAfiliasi tidak diketahui2
Jasmansyah JasmansyahAfiliasi tidak diketahui2
Arie HardianAfiliasi tidak diketahui2
Atiek Rostika NoviyantiAfiliasi tidak diketahui2
Teguh KaryaAfiliasi tidak diketahui2
Dani Gustaman SyarifAfiliasi tidak diketahui2
Veinardi SuendoAfiliasi tidak diketahui2
Damar Rastri AdhikaAfiliasi tidak diketahui2
Viny Veronika TanuwijayaAfiliasi tidak diketahui2
Fatmawati SaifuddinAfiliasi tidak diketahui2
R Nurlian R NurlianAfiliasi tidak diketahui2
Tikarahayu PutriAfiliasi tidak diketahui1
Kiki Yuli HandayaniAfiliasi tidak diketahui1
Nur Ika Sari RakhmawatiAfiliasi tidak diketahui1
Rachma HasibuanAfiliasi tidak diketahui1
Awaluddin AwaluddinHasanuddin University1
Ishak BachtiarAfiliasi tidak diketahui1
M Imran HasanuddinAfiliasi tidak diketahui1
Dian Kusmawati NurdinAfiliasi tidak diketahui1
Ade Yeti NuryantiniAfiliasi tidak diketahui1
Rhindira HumairaniAfiliasi tidak diketahui1
M.Radhi M.RadhiAfiliasi tidak diketahui1
Ilham ZulfahmAfiliasi tidak diketahui1
Baihaqi BaihaqiAfiliasi tidak diketahui1
Muslich HidayatAfiliasi tidak diketahui1
Mujibul RahmanAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Physicochemical Properties of Halal Alternative Gelatin from Parrotfish (Scarus quoyi) Scales Optimized by Response Surface Methodology</dc:title>
	<dc:creator>Yulian, Muammar</dc:creator>
	<dc:creator>Reza, Muhammad</dc:creator>
	<dc:creator>Ramadani, Nofa</dc:creator>
	<dc:creator>Hamama, Rosi</dc:creator>
	<dc:creator>Fadhilah, Raudhatul</dc:creator>
	<dc:creator>Akmal, Yusrizal</dc:creator>
	<dc:creator>Abass, Kasim Sakran</dc:creator>
	<dc:creator>Paujiah, Epa</dc:creator>
	<dc:creator>Hajisamae, Sukree</dc:creator>
	<dc:creator>Zulfahmi, Ilham</dc:creator>
	<dc:subject xml:lang="en-US">extraction</dc:subject>
	<dc:subject xml:lang="en-US">fish scale waste</dc:subject>
	<dc:subject xml:lang="en-US">gelatin</dc:subject>
	<dc:subject xml:lang="en-US">halal assurance</dc:subject>
	<dc:subject xml:lang="en-US">response surface methodology</dc:subject>
	<dc:description xml:lang="en-US">The increasing demand for halal-friendly gelatin, combined with concerns over health risks associated with mammalian sources, has created a need for alternative raw materials. Fish scales from local species, such as parrotfish, offer a sustainable and promising option that has yet to be extensively explored. The study aims to investigate the physicochemical properties of gelatin extracted from the scales of the parrotfish (Scarus quoyi) scales. Response Surface Methodology (RSM) was employed to determine the optimal concentration of hydrochloric acid (HCl) and immersion time to maximize yield and quality. Physicochemical properties, including yield, moisture content, ash content, pH, and viscosity, were evaluated, and the structural characteristics of the gelatin were analyzed using Fourier-Transform Infrared Spectroscopy (FTIR). All processing steps were conducted in compliance with Halal Critical Control Points (HCCPs) to ensure the final product remained free from cross-contamination with non-halal substances. Response surface methodology optimization identified 4% HCl concentration and 29.4 hours of immersion as optimal conditions. These conditions produce gelatin with a yield, moisture, ash, pH, and viscosity are 14.5%, 4%, 0.48%, 4.15, and 1.78 cP, respectively. FTIR analysis confirmed that the extracted gelatin exhibited absorption peaks consistent with those of commercial gelatin, indicating a functional group similarity. Compared to gelatin from other fish species, parrotfish gelatin demonstrated a competitive yield and notably low moisture content, thereby enhancing its stability and storage potential. These findings highlight the potential of parrotfish scales as a sustainable source of halal gelatin, contributing to waste reduction and offering a viable alternative to mammalian gelatin.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2025-08-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/38678</dc:identifier>
	<dc:identifier>10.15575/ijhar.v7i2.38678</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 7 No. 2 (2025): August; 78-91</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/38678/15443</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2025 Author</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>