The Effect of Bromelain Enzyme on Crosslinking Fish - Based Halal Gelatin

Abstract:

It is important for consumers to be aware of the source of gelatin due to religious restrictions, as pork is forbidden for consumption by Muslims and Jews, and cows are forbidden for consumption by Hindus. Fishery waste, such as fish bones and scales, can be a promising alternative raw material for gelatin production, as they are halal for consumption. The process of gelatin preparation involves several stages, including pretreatment, degreasing, demineralization, and hydrolysis using bromelain enzyme. hydrolysis process using bromelain enzyme ranging from 1, 2, 3, 4, 5, 6 and 7% at 300 rpm and temperature 55 °C. Hydrolysis was carried out for 6 hours and 9 hours for each concentration. Characterizations of gelatin was conducted for pH, water content, ash content, Fourier Transform-Infrared Analyzer (FTIR), X-ray Fluorescence (XRF) Spectrometry and Gas chromatography (GC). Based on the research, the optimum conditions for produce halal gelatin from red snapper scales was obtained at 5% bromelain enzyme for 9 hours for hydrolized collagen to gelatin with a yield of 11.414%, pH of 5.3, water content of 7%, ash content of 2.1%, and free from alcohol and heavy metals. The FTIR spectra show that the absorption at wavenumber 2944.5, 1628.74, 1524.55, and 1332.14 cm^-1 respectively, indicating the presence of C–H, C=O, C=C and C–N stretching. The presence of absorption peaks of that functional groups show gelatin has been formed. XRF analysis show the absence of heavy metals as Hg, Pb, Cd, and Zn. Fish-based gelatin in this study is produced through a halal process, using halal ingredients, and its product does not contain alcohol, thus the gelatin produced in this study is a halal product.

• Periodical: Engineering Headway (Volume 14)
• Pages: 3-11
• DOI: https://doi.org/10.4028/p-e9JFTU
• Online since: January 2025
• Authors: Warlinda Eka Triastuti*, Suprapto Suprapto, Regeta Salsabila Putri Hani, Helia Dewi Lestari
• Keywords: Bromelin Enzyme, Gelatin, Halal, Hydrolysis

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