Review of Fish Gelatin and Chitosan Potential as Functional Food; Polymers from Marine

Gelatin is a protein derived product obtained from the hydrolysis of animal collagen contained in bones and skin. The use of gelatin in the nutraceutical industry is as a stabilizer, gelling agent, and edible coating. Traditional sources of gelatin include pigs and cows. Both types of sources of raw materials have been known as ingredients in the manufacture of good quality gelatin. However, the use of raw materials from pigskin, will cause problems for Indonesian people who are predominantly Muslim, while for raw materials from cattle, cause problems for people who adhere to Hinduism. In recent years, many researchers have examined the sources of raw materials that are halal, hygienic and can be accepted by various religious adherents. The type of gelatin raw material that is currently being researched is fish skin. Fish gelatin is a raw material that can be a solution to the above problems. However, when compared to pork and beef gelatin, fish is an ingredient whose quality is not good in the formation of gelatin, especially in gel strength. Therefore, a modification is needed in the manufacture of fish gelatin in order to meet the requirements and be suitable for production in the industrial world. Some modifications have been made through the crosslink method. One method that is able to answer the problem of the strength of this gel is crosslink gelatin and chitosan. Chitosan is a hard-skinned animal skin extract such as shrimp and crab. This is very potential to be done because Indonesia as an archipelagic country has great potential in fisheries production. Not only halal and abundant raw material sources in the nutraceutical industry, the produced gelatin must be able to answer the challenges of consumers who are aware of the importance of nutraceutical and its function. Awareness of the importance of diet and health continues to increase in the community. Conditions that require scientists to develop nutraceutical innovations that are diverse, resistant, healthy and sourced from potential (in this case, marine). The nutritional aspects in this paper can be complementary in scientific studies puzzles on gelatin production. This paper contains three important aspects in developing the potential of gelatin and chitosan including: 1) research and modification of fish gelatin to improve its quality, 2) the potential of chitosan and fish gelatin in aspects of the nutraceutical industry, and 3) the potential of chitosan and gelatin as nutraceutical (healthy diet) and the nutritional content in it, specifically on the effects of hypercholesterolemia and hyperglycemia. Finally, this article is expected to be a good reading source in seeing the halal and thayyib side of chitosan and fish gelatin as nutraceutical. "Halal" refers to several animal-based products that must be produced under specific criteria in accordance with Islamic law and "Thayyib" implies that these nutraceutical products are good for the body, meet nutritional and healthy requirements