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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) · pp. 78–91

DOI
10.15575/ijhar.v7i2.38678
ISSN
2657-0165, 2656-3754
Published
2025-08-31
Publisher
UIN Sunan Gunung Djati Bandung
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

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.

Keywords

Collaboration network of the authors

40 authors · 114 co-authorship links · showing the 40 most connected

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  • Hasanuddin University
  • Affiliation unknown
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Co-authorOrganisationJoint articles
Arif SardiAffiliation unknown5
Muliari MuliariAffiliation unknown3
Yunina RahmiAffiliation unknown3
Haris MunandarAffiliation unknown2
Anceu MurniatiAffiliation unknown2
Jasmansyah JasmansyahAffiliation unknown2
Arie HardianAffiliation unknown2
Atiek Rostika NoviyantiAffiliation unknown2
Teguh KaryaAffiliation unknown2
Dani Gustaman SyarifAffiliation unknown2
Veinardi SuendoAffiliation unknown2
Damar Rastri AdhikaAffiliation unknown2
Viny Veronika TanuwijayaAffiliation unknown2
Fatmawati SaifuddinAffiliation unknown2
R Nurlian R NurlianAffiliation unknown2
Tikarahayu PutriAffiliation unknown1
Kiki Yuli HandayaniAffiliation unknown1
Nur Ika Sari RakhmawatiAffiliation unknown1
Rachma HasibuanAffiliation unknown1
Awaluddin AwaluddinHasanuddin University1
Ishak BachtiarAffiliation unknown1
M Imran HasanuddinAffiliation unknown1
Dian Kusmawati NurdinAffiliation unknown1
Ade Yeti NuryantiniAffiliation unknown1
Rhindira HumairaniAffiliation unknown1
M.Radhi M.RadhiAffiliation unknown1
Ilham ZulfahmAffiliation unknown1
Baihaqi BaihaqiAffiliation unknown1
Muslich HidayatAffiliation unknown1
Mujibul RahmanAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, first harvested 7 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<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>