Application of Fish Skin Gelatine in Preparation of Glucose Syrup
Vera Yunita
Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, 50275, Indonesia.
Y. S. Darmanto
Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, 50275, Indonesia.
Ulfah Amalia *
Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, 50275, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Glucose syrup is a type of beverage produced from sugar and thickening ingredients. In addition to being used as a thickening agent, gelatine can also be used to enhance food's texture and clarify juices and beverages. This study examined the effects of adding gelatine from different fish skins, including milkfish, red snapper, and tilapia, on the characteristics of glucose syrup. The 8% gelatine material created from each fish skin was then used to make glucose syrup. For control treatment, the glucose syrup without gelatine was also prepared. The results showed that there was a significant difference of glucose syrup with gelatine from various fish skin. The glucose syrup added with red snapper skin gelatine had an ideal viscosity of 100.56 cPs, as well as an ash content of 0.44%, protein content of 16.25%, and TPC of 2.55 CFU/g. In conclusion, producing glucose syrup with gelatine from fish skin is a beneficial manufacturing technique, especially to boost protein content, and it may be recognized as a safe and healthy product when done adequately.
Keywords: Application, fish skin, food additive, gelatine, glucose syrup, quality
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