Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review

Karakteristik Fisik Gelatin Tulang Ikan (Kekuatan Gel, Viskositas, dan pH): Review

  • (1) * Silviwanda Silviwanda            Universitas Pendidikan Indonesia  

  • (2)  Naenum, N. T.            Universitas Pendidikan Indonesia  

    (*) Corresponding Author


Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.

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How to Cite
Silviwanda, S., & Najib Tuisina Naenum. (2024). Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review. Journal of Tropical Food and Agroindustrial Technology, 5(01), 9-18.