TY - JOUR
T1 - Histological structure of striped catfish (Pangasius Hypophthalmus) skin from different body size (age) and its relation to the quality of gelatin based on the melting point
AU - Hidayati, D.
AU - Alfarisy, M. U.
AU - Khairunissa,
AU - Kurniawan, F.
AU - Prasetyo, E. N.
AU - Luqman, A.
AU - Sa'adah, N. N.
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2021/4/1
Y1 - 2021/4/1
N2 - Gelatin is a protein derived from collagen denaturation. Currently, fish gelatin has been developed as an alternative to halal gelatin. Fish gelatin can be extracted from the skin of several fish including striped catfish (Pangasius hypophthalmus), because the skin's connective tissue contains a lot of collagen. In industrial applications, melting point is a very important characteristic of gelatin. The biological factors of raw materials such as the size or age of fish are thought to influence the content of collagen, thereby affecting the melting point of gelatin. The aim of this study was to compare the histological structure of the striped catfish skin at different body sizes, especially the observation of collagen in the skin's connective tissues and to determine its relationship with the quality of its gelatin product based on melting point. The gelatin pre-treatment was performed using acid-base treatment, extraction with distilled water (55°C) were conducted prior to melting point measurement. The results of histological analysis showed that the connective tissue in the skin of larger fish contained thicker stratum compactum and thinner of stratum spongiosum. The melting point of large catfish skin gelatin has a higher melting point (25.5 °C) than the smaller size (24 °C).
AB - Gelatin is a protein derived from collagen denaturation. Currently, fish gelatin has been developed as an alternative to halal gelatin. Fish gelatin can be extracted from the skin of several fish including striped catfish (Pangasius hypophthalmus), because the skin's connective tissue contains a lot of collagen. In industrial applications, melting point is a very important characteristic of gelatin. The biological factors of raw materials such as the size or age of fish are thought to influence the content of collagen, thereby affecting the melting point of gelatin. The aim of this study was to compare the histological structure of the striped catfish skin at different body sizes, especially the observation of collagen in the skin's connective tissues and to determine its relationship with the quality of its gelatin product based on melting point. The gelatin pre-treatment was performed using acid-base treatment, extraction with distilled water (55°C) were conducted prior to melting point measurement. The results of histological analysis showed that the connective tissue in the skin of larger fish contained thicker stratum compactum and thinner of stratum spongiosum. The melting point of large catfish skin gelatin has a higher melting point (25.5 °C) than the smaller size (24 °C).
UR - http://www.scopus.com/inward/record.url?scp=85104191404&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/718/1/012075
DO - 10.1088/1755-1315/718/1/012075
M3 - Conference article
AN - SCOPUS:85104191404
SN - 1755-1307
VL - 718
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012075
T2 - 3rd International conference on Fisheries and Marine Sciences, INCOFIMS 2020
Y2 - 10 September 2020
ER -