Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme

<p>Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . The<br />purpose of this research was to determine the best concentration of phosphoric acid and papain enzyme<br />and to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processed<br />with phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia using<br />phosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. The<br />second phase was characterize the physicochemical gelatin from the best concentration of phosphoric acid<br />concentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of the<br />data using ANOVA with completely randomized (CRD) design If there was difference between treatment<br />then continued with Honestly Significant Difference Test (HSDT). The results of the first research phase<br />found the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the value<br />gel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtained<br />in this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristic<br />were: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water content<br />of 7.12%; and the pH value of 5.11.<br />Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones