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

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