Gelatin is one of the essential ingredients in pharmaceutical and nonpharmaceutical
industries. Manufacture of gelatin from the bones of tilapia
(Oreochromis niloticus) is very important to reduce the use of gelatin from pigs
and cows. Tilapia bone gelatin with good quality that meets the physical
properties of the chemical are influenced by several factors, such as gelatin
solution concentration, the acidity of the solution immersion, submersion time and
temperature of extraction. The purpose of this study was to determine the effect of
acid concentration and extraction time on the quality gelatin, to knowing how
much acid concentration and extraction time that produces high-quality gelatin.
Experiments carried by means demineralization of bone tilapia using acid solution
is HCl to a concentration of 4, 5, and 6%, and using different extraction time 3, 5,
and 7 hours. These results indicate organoleptic test fresh tilapia fish bone gelatin
(GNS) and ripe tilapia fish bone gelatin (GNM) is different in color, where the
darker color of the sample of gelatin farmasetis. Best gelatin obtained from GNS
that use demineralized with HCl 5% extraction time 5 hours, with a yield that is
equal to 19.92%, a viscosity of 2.21 cP, the degree of acidity (pH) 3.9, the water
content of 8.61% ash content of 3.1, 156.90 g bloom gel strength, melting point
26.33 0C , protein content of 8.2%. Spectrophotometry FTIR test of GNS and
GNM shows typical absorption gelatin namely the absorption area -OH and -NHstrain
as well as strain -CH2- on the amide A. In the amide B indicates that the
amide -NH- group will tend to bind to the strain -CH2- when carboxylic groups in
stable condition. Amide I and II show the chain structure of α-helix, whereas the
amide III still showed a triple-helix structure.