Isolation of Gelatin from Gulamah Fish Bones (Johnius trachycephalus) and its Application in Jelly Candy / Isolasi Gelatin dari Tulang Ikan Gulamah (Johnius trachycephalus) dan Aplikasinya Pada Permen Jelly

Background: Gelatin, as a product of partial collagen hydrolysis, is typically derived from pig bones or skin, creating halal compliance issues for Indonesia's Muslim population. Objective: This study aimed to isolate halal gelatin from gulamah fish bones (Johnius trachycephalus) and apply it as a gelling agent in jelly candy production. Methods: The gelatin isolation process involved: (1) degreasing through immersion in boiling water, (2) demineralization using 5% acetic acid for 48 hours, (3) extraction at 60-75°C for 12 hours, and (4) oven drying at 50°C. Gelatin was characterized using FTIR and tested for quality parameters (yield, moisture content, ash content, pH) according to SNI standards. Jelly candies were formulated with two gelatin concentrations (F1=5g; F2=10g) and evaluated for physical properties and hedonic quality. Results: The study achieved a gelatin yield of 7.32% with SNI 06-3735 compliant characteristics: 10.2% moisture content, 1.24% ash content, pH 6.28, and FTIR identification of characteristic functional groups (-OH, C=O, N-H, C-H, and C-N). Formula F2 (10g gelatin) received the highest preference scores for texture (2.93), aroma (2.93), and taste (4.63). Conclusion: Gulamah fish bones show potential as a halal gelatin source meeting quality standards, with optimal application at a 10g concentration in jelly candy formulations

Latar belakang : Gelatin sebagai hasil hidrolisis parsial kolagen umumnya berasal dari tulang atau kulit babi, menimbulkan masalah kehalalan bagi masyarakat Muslim Indonesia. Tujuan : Penelitian ini bertujuan mengisolasi gelatin halal dari tulang ikan gulamah (Johnius trachycephalus) dan mengaplikasikannya sebagai bahan pembentuk gel dalam permen jelly. Metode penelitian meliputi isolasi gelatin dari tulang ikan gulamah melalui tahapan: (1) degreasing dengan perendaman air mendidih, (2) demineralisasi menggunakan asam asetat 5% selama 48 jam, (3) ekstraksi pada suhu 60–75°C selama 12 jam, dan (4) pengeringan oven 50°C. Gelatin dikarakterisasi menggunakan FTIR dan diuji parameter mutu SNI (rendemen, kadar air, kadar abu, pH). Permen jelly diformulasi dengan dua konsentrasi gelatin (F1=5 g; F2=10 g) dan dievaluasi mutu fisik serta hedonik. Hasil penelitian menunjukkan rendemen gelatin 7,32% dengan karakteristik memenuhi SNI 06-3735: kadar air 10,2%, kadar abu 1,24%, pH 6,28, serta identifikasi gugus fungsi –OH, C=O, N-H, C-H, dan C-N melalui FTIR. Permen jelly formula F2 (10 g gelatin) lebih disukai panelis dengan skor tertinggi pada tekstur (2,93), aroma (2,93), dan rasa (4,63). Kesimpulan: Tulang ikan gulamah berpotensi sebagai sumber gelatin halal dengan kualitas memenuhi standar, dan aplikasi optimal dicapai pada konsentrasi 10 g dalam formulasi permen jelly.