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Chemical Properties of Fish Gelatin from Skin and Bone of Yellowfin Tuna (Thunnus Albacares)

Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) · Vol. ume No. 2 (2021)

DOI
10.70561/ica.v14i3.18397
ISSN
2655-6049, 2085-014X
Terbit
2021-12-25
Penerbit
Hasanuddin University
Bahasa
en
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

This study aims to extract and compare the chemical properties of gelatin from the skin and bone of yellowfin tuna (Thunnus albacares) by using the acid method. The proximate and FTIR analyses of tuna skin and bone gelatin (TSG and TBG) were conducted to determine their chemical properties. The acid condition successfully produced gelatin, which is 3.24% of TSG and 2.61% of TBG yields. The proximate properties revealed that both extracted gelatin BEG and CG fulfil the Indonesian standard quality of gelatin, with a high level of total protein and low lipid content. Amide A, I, II, and III were shown at 3452.58, 1637.56, 1517.98, and 1240.23 cm-1 respectively in TSG FTIR spectra, and at 3493.09, 1660.71, 1533.41, and 1238.30 cm-1, respectively in TBG spectra. Both skin and bone of yellowfin tuna can potentially be used in the production of gelatin for industrial and pharmaceutical purposes with further optimation.

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  • State University of Malang
  • Medan Area University
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Rekan penulisOrganisasiArtikel bersama
Muhammad AsharState University of Malang1
Nurjannah AbdullahAfiliasi tidak diketahui1
Andi HaminaAfiliasi tidak diketahui1
DarwisAfiliasi tidak diketahui1
Burhanuddin Siti NurazizahAfiliasi tidak diketahui1
Munif Arif RantiAfiliasi tidak diketahui1
Oktaviano Nandito GunturAfiliasi tidak diketahui1
Ibnu Aly BadiuAfiliasi tidak diketahui1
Firdaus FirdausAfiliasi tidak diketahui1
Nunuk Hariani SoekamtoAfiliasi tidak diketahui1
Musrifah TaharAfiliasi tidak diketahui1
FirdausAfiliasi tidak diketahui1
Taufik HidayatMedan Area University1
HamdayantyAfiliasi tidak diketahui1
Muhammad AlfliadhiAfiliasi tidak diketahui1
RusliAfiliasi tidak diketahui1
Tadjuddin NaidAfiliasi tidak diketahui1
Adelia FitrahAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/ica/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Chemical Properties of Fish Gelatin from Skin and Bone of Yellowfin Tuna (Thunnus Albacares)</dc:title>
	<dc:creator xml:lang="en">Firdausiah, Syadza</dc:creator>
	<dc:creator xml:lang="en">Madya, Nur</dc:creator>
	<dc:creator xml:lang="en">Seniwati</dc:creator>
	<dc:creator xml:lang="en">Tandi Rapak, Meidistria</dc:creator>
	<dc:description xml:lang="en">This study aims to extract and compare the chemical properties of gelatin from the skin and bone of yellowfin tuna (Thunnus albacares) by using the acid method. The proximate and FTIR analyses of tuna skin and bone gelatin (TSG and TBG) were conducted to determine their chemical properties. The acid condition successfully produced gelatin, which is 3.24% of TSG and 2.61% of TBG yields. The proximate properties revealed that both extracted gelatin BEG and CG fulfil the Indonesian standard quality of gelatin, with a high level of total protein and low lipid content. Amide A, I, II, and III were shown at 3452.58, 1637.56, 1517.98, and 1240.23 cm-1 respectively in TSG FTIR spectra, and at 3493.09, 1660.71, 1533.41, and 1238.30 cm-1, respectively in TBG spectra. Both skin and bone of yellowfin tuna can potentially be used in the production of gelatin for industrial and pharmaceutical purposes with further optimation.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2021-12-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/ica/article/view/18397</dc:identifier>
	<dc:identifier>10.70561/ica.v14i3.18397</dc:identifier>
	<dc:source xml:lang="en">Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta); Volume 14, No 2: December 2021 </dc:source>
	<dc:source>2655-6049</dc:source>
	<dc:source>2085-014X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/ica/article/view/18397/7750</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2021 Syadza Firdausiah, Nur Madya, Seniwati, Meidistria Tandi Rapak</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>