Had done research processing scales red snapper (Lutjanjus campechanus sp.) into gelatin by process of maseration a solution of citric acid, acetate acid, hydrochloric acid, and phosphoric acid an then continued with hydrolysis process. Concentration of solvent used 5% (% v/v) for 3 and 6 days. Gelatin produces then were analyzed fourier transform infrared spectroscopy (FTIR), proximate analysis include yield and the water content, analysis of physical-chemist properties include analysis viscosity and pH, organoleptic test (color, texture, odor). Analyst ftir results showed the presence of a cluster functions 0-H, C-H, C=0, N-H and C-C aromatis similar to those of spectra that are found on commercial gelatin. Gelatin best results obtained maseration on with phosphoricacid 5% viscosity of gelatin 3,91 cP, the water content 2,569%, pH 6,98 and yield 11,7448%.