Chemical Properties of Fish Gelatin from Skin and Bone of Yellowfin Tuna (Thunnus Albacares)

This study aims to compare the chemical properties of extracted gelatin from the skin and bone of yellowfin tuna (Thunnus albacares) by using the acid method. The proximate and FTIR analyses of extracted gelatin (TSG and TBG) were conducted to determine their chemical properties. The acid condition successfully produced gelatin with a yield percentage of 3.24% and 2.61%, respectively. The proximate properties revealed that both extracted gelatin TSG and TBG contain a high total protein level (85.10% and 82.85%, respectively) and low lipid content (both 0.02%). The FTIR analyses showed that Amide A, I, II, and III appeared at 3452.58, 1637.56, 1517.98, and 1240.23 cm- 1 in TSG FTIR spectra, while in TBG spectrum, those bands appeared at 3493.09, 1660.71, 1533.41, and 1238.30 cm-1. Both skin and bone of yellowfin tuna can potentially be used to produce gelatin for industrial and pharmaceutical purposes with further optimation.