Halal gelatin quality from skipjack tuna (Katsuwonus pelamis L.) bones and its application to mango jelly products.

This study aimed to determine the concentration of hydrochloric acid solution and the most appropriate soaking time to produce gelatin with quality in accordance with the provisions of Indonesian National Standard (SNI). This study used a completely randomized factorial design to see the effect of using different concentrations of HCl solution and soaking time in the formation of gelatin from skipjack tuna and its application to mango jelly candy products. The results showed that the soaking process using acid greatly affected the quality of the gelatin produced in terms of yield value, water content, ash content, fat content, protein content, viscosity and pH. The interaction between the concentration of the HCl solution and the soaking time gave a highly significant effect on the gelatin quality from the skipjack tuna bones produced in all the parameters observed. The soaking time and the concentration of the HCl solution had a highly significant effect on all parameters of the quality of the gelatin produced. The use of the selected gelatin from skipjack tuna bones in jelly candy products had a softer texture than jelly candy using commercial gelatin on organoleptic assessment. Therefore, improve the quality of halal gelatin product from skipjack tuna bones has the potential to be applied to jelly candy industries. [ABSTRACT FROM AUTHOR]