Microwave-assisted extraction of gelatin from Barramundi (Lates calcarifer) scales: effect of extraction time and quality evaluation

Abstract

Barramundi (Lates calcarifer) has economic value and is highly sought after in Indonesia. One of the by-products of barramundi is its scales, which are used to make gelatin products. Gelatin production can be increased by exploring alternative extraction processes that use environmentally friendly green technologies, such as microwave processing. This study aims to determine the effect of microwave extraction time on gelatin production from barramundi and to compare the evaluation results with those of standard gelatin per SNI and GMIA. The method in this study was an experiment with three extraction-time treatments (10, 20, and 30 minutes) to determine gelatin product yields and characterize the products. Results showed that curing time significantly affected yield, water content, ash content, and Zn content (P < 0.05), but did not significantly affect viscosity, pH, or Cu content (P > 0.05). Variations in extraction time indicate that it affects gelatin quality, including yield, organoleptic water content, ash content, pH, viscosity, and Cu and Zn levels. Gelatin with a microwave extraction time of 30 minutes produced the highest amount, namely 11.68 ±0.02%, with a water content of 12.77±0.01%, ash content of 2.16±0.15%, pH of 5.44±0.05, viscosity of 3.51±0.04  cps, and Cu and Zn metal content of 8.61 ±0.04 mg/Kg and 4.61±0.13 mg/Kg, respectively. The characterization results were based on SNI and GMIA standards. The FTIR results for gelatin also showed compliance. This study concluded that extracting gelatin from barramundi fish scales with lime juice in a microwave for 30 minutes is a promising method for obtaining alternative halal gelatin raw materials.