Preliminary evaluation of halal gelatin production from Indonesian local fish by hydrothermal

Gelatin is a protein derivative product obtained from the partial hydrolysis of collagen, which has various applications in food, pharmaceutical, cosmetic, photography, and other industries. The primary source of gelatin is pork skin. Other sources of gelatin bones and skins of cows and chickens. All have halal-related issues and may cause allergies and other health problems. An alternative source of gelatin is fishbone. However, the conventional methods for extracting fish gelatin have low production efficiency, which limits industrial yields and requires large amounts of water and chemical solvents that generate hazardous waste for the environment. This research explores hydrothermal extraction as an alternative method for gelatin production. This method does not require a lot of chemical solvents and water during the process and thus offers a greener or more sustainable process for gelatin production. Different yields of gelatin were obtained for different fish species: Pangasius hypophthalmus, Oreochromis mossambicus, and Clarias gariepinus. Further process improvement must be conducted before the process can be commercially applied.