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Latar belakang penelitian menyoroti bahwa gelatin umumnya berasal dari tulang atau kulit babi sehingga berpotensi menimbulkan masalah kehalalan. Metode meliputi degreasing air mendidih, demineralisasi asam asetat 5% selama 48 jam, ekstraksi 60–75°C selama 12 jam, dan pengeringan oven 50°C. Gelatin dikarakterisasi menggunakan FTIR dan diuji mutu berdasarkan standar SNI (rendemen, kadar air, kadar abu, pH). Hasil menunjukkan rendemen 7,32% dengan kadar air 10,2%, kadar abu 1,24%, pH 6,28, serta identifikasi gugus fungsi khas melalui FTIR. Formulasi F2 (10 g) memperoleh skor tertinggi pada tekstur, aroma, dan rasa, menegaskan konsentrasi optimal untuk permen jelly.",{"@graph":63,"@context":119},[64,81,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,72,75,78],{"item":68,"name":69,"@type":70,"position":71},"https://docshare.wps.com","Home","ListItem",1,{"item":73,"name":9,"@type":70,"position":74},"https://docshare.wps.com/id/document/",2,{"item":76,"name":27,"@type":70,"position":77},"https://docshare.wps.com/id/document/layanan-kesehatan/",3,{"item":79,"name":59,"@type":70,"position":80},"https://docshare.wps.com/id/document/isolation-of-gelatin-from-gulamah-fish-bones-johnius-trachycephalus-and-its-application-in-jelly-candy/140155/",4,{"url":79,"name":59,"@type":82,"image":83,"author":88,"headline":59,"publisher":91,"fileFormat":94,"inLanguage":57,"description":61,"dateModified":95,"datePublished":96,"encodingFormat":94,"isAccessibleForFree":97,"interactionStatistic":98},"DigitalDocument",{"url":84,"@type":85,"width":86,"height":87},"https://docshare.wps.com/thumbnails/isolation-of-gelatin-from-gulamah-fish-bones-johnius-trachycephalus-and-its-application-in-jelly-candy/140155.png","ImageObject",300,407,{"name":89,"@type":90},"Alex Sinclair","Person",{"url":68,"name":92,"@type":93},"DocShare","Organization","application/pdf","2026-09-21","2026-08-24",true,{"@type":99,"interactionType":100,"userInteractionCount":77},"InteractionCounter",{"@type":101},"ViewAction",{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"Apa tujuan penelitian isolasi gelatin dari tulang ikan gulamah?","Question",{"text":109,"@type":110},"Penelitian bertujuan mengisolasi gelatin halal dari tulang ikan gulamah (Johnius trachycephalus) dan mengaplikasikannya sebagai bahan pembentuk gel dalam pembuatan permen jelly.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Tahapan apa saja yang dilakukan dalam proses isolasi gelatin?",{"text":114,"@type":110},"Tahapannya meliputi degreasing dengan perendaman air mendidih, demineralisasi menggunakan asam asetat 5% selama 48 jam, ekstraksi pada 60–75°C selama 12 jam, dan pengeringan oven 50°C.",{"name":116,"@type":107,"acceptedAnswer":117},"Bagaimana hasil karakterisasi dan mutu gelatin serta formulasi permen jelly terbaik?",{"text":118,"@type":110},"Gelatin memiliki rendemen 7,32% dan memenuhi mutu SNI 06-3735 (kadar air 10,2%, kadar abu 1,24%, pH 6,28) dengan identifikasi gugus fungsi melalui FTIR. Permen jelly formula F2 (10 g gelatin) paling disukai panelis pada tekstur, aroma, dan rasa.","https://schema.org",{"og:url":79,"og:type":121,"og:title":59,"og:site_name":92,"og:description":61},"article",{"robots":123,"canonical":79},"index,follow",{"doc_id":125,"site_id":56},140155,1787569432,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":89,"user_avatar":130,"doc_module":4,"category_id":26,"category_name":27,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":77,"is_deleted":4,"is_public":71,"is_downloadable":71,"audit_status":71,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":126,"read_time":141},1099523882182,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Isolation of Gelatin from Gulamah Fish Bones (Johnius trachycephalus) and its  \nApplication in Jelly Candy  \nIsolasi Gelatin dari Tulang Ikan Gulamah (Johnius trachycephalus) dan Aplikasinya  \nPada Permen Jelly  \nSindi a, Rafita Yuniarti a*, Minda Sari Lubis a, Zulmai Rani a  \na Department of Pharmacy, Faculty of Pharmacy, Universitas Muslim Nusantara Al-Washliyah, Medan, North Sumatera, Indonesia.  \n*Corresponding Authors: rapitayuniarti@gmail.com or [rafitayuniarti@umnaw.ac.id](rafitayuniarti@umnaw.ac.id)  \nAbstract  \nBackground: Gelatin, as a product of partial collagen hydrolysis, is typically derived from pig bones or skin, creating halal compliance issues for Indonesia's Muslim population. Objective: This study aimed to isolate halal gelatin from gulamah fish bones (Johnius trachycephalus) and apply it as a gelling agent in jelly candy production. Methods: The gelatin isolation process involved: (1) degreasing through immersion in boiling water, (2) demineralization using 5% acetic acid for 48 hours,(3) extraction at 60-75°C for 12 hours, and (4) oven drying at 50°C. Gelatin was characterized using FTIR and tested for quality parameters (yield, moisture content, ash content, pH) according to SNI standards. Jelly candies were formulated with two gelatin concentrations (F1=5g; F2=10g) and evaluated for physical properties and hedonic quality. Results: The study achieved a gelatin yield of 7.32% with SNI 06-3735 compliant characteristics: 10.2% moisture content, 1.24% ash content, pH 6.28, and FTIR identification of characteristic functional groups (-OH, C=O, N-H, C-H, and CN). Formula F2 (10g gelatin) received the highest preference scores for texture (2.93), aroma (2.93), and taste (4.63) . Conclusion: Gulamah fish bones show potential as a halal gelatin source meeting quality standards, with optimal application at a 10g concentration in jelly candy formulations.  \nKeywords: Gelatin, Gulamah Fish Bone (Johnius trachycephalus), FTIR, Jelly Candy.  \nAbstrak  \nLatar belakang : Gelatin sebagai hasil hidrolisis parsial kolagen umumnya berasal dari tulang atau kulit babi, menimbulkan masalah kehalalan bagi masyarakat Muslim Indonesia. Tujuan : Penelitian ini bertujuan mengisolasi gelatin halal dari tulang ikan gulamah (Johnius trachycephalus) dan mengaplikasikannya sebagaibahan pembentuk gel dalam permen jelly. Metode penelitian meliputi isolasi gelatin dari tulang ikangulamah melalui tahapan: (1) degreasing dengan perendaman air mendidih, (2) demineralisasi menggunakanasam asetat 5% selama 48 jam, (3) ekstraksi pada suhu 60–75°C selama 12 jam, dan (4) pengeringan oven 50°C. Gelatin dikarakterisasi menggunakan FTIR dan diuji parameter mutu SNI (rendemen, kadar air, kadar abu, pH). Permen jelly diformulasi dengan dua konsentrasi gelatin (F1=5 g; F2=10 g) dan dievaluasi mutu fisik sertahedonik. Hasil penelitian menunjukkan rendemen gelatin 7,32% dengan karakteristik memenuhi SNI 06- 3735: kadar air 10,2%, kadar abu 1,24%, pH 6,28, serta identifikasi gugus fungsi –OH, C=O, N-H, C-H, dan CN melalui FTIR. Permen jelly formula F2 (10 g gelatin) lebih disukai panelis dengan skor tertinggi pada tekstur (2,93), aroma (2,93), dan rasa (4,63) . Kesimpulan: Tulang ikan gulamah berpotensi sebagai sumber gelatin halal dengan kualitas memenuhi standar, dan aplikasi optimal dicapai pada konsentrasi 10 g dalam formulasi permen jelly.  \nKata Kunci: : Gelatin, Tulang Ikan Gulamah (Johnius trachycephalus), FTIR, Permen Jelly.  \nCopyright © 2020 The author(s). You are free to : Share (copy and redistribute the material in any medium or format) and Adapt (remix, transform, and build upon the material) under the following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use; NonCommercial — You may not use the material for commercial purposes; ShareAlike —If you remix, trans","cbCaie6s3ch9HcF5","https://ap.wps.com/l/cbCaie6s3ch9HcF5","pdf",838277,16,"Indonesian","# Abstrak\n## Latar belakang\n## Tujuan\n## Metode\n## Hasil dan kesimpulan\n# Pendahuluan\n## Kondisi desa dan potensi perikanan\n## Pemanfaatan ikan gulamah\n## Potensi tulang ikan sebagai sumber gelatin","[{\"question\":\"Apa tujuan penelitian isolasi gelatin dari tulang ikan gulamah?\",\"answer\":\"Penelitian bertujuan mengisolasi gelatin halal dari tulang ikan gulamah (Johnius trachycephalus) dan mengaplikasikannya sebagai bahan pembentuk gel dalam pembuatan permen jelly.\"},{\"question\":\"Tahapan apa saja yang dilakukan dalam proses isolasi gelatin?\",\"answer\":\"Tahapannya meliputi degreasing dengan perendaman air mendidih, demineralisasi menggunakan asam asetat 5% selama 48 jam, ekstraksi pada 60–75°C selama 12 jam, dan pengeringan oven 50°C.\"},{\"question\":\"Bagaimana hasil karakterisasi dan mutu gelatin serta formulasi permen jelly terbaik?\",\"answer\":\"Gelatin memiliki rendemen 7,32% dan memenuhi mutu SNI 06-3735 (kadar air 10,2%, kadar abu 1,24%, pH 6,28) dengan identifikasi gugus fungsi melalui FTIR. Permen jelly formula F2 (10 g gelatin) paling disukai panelis pada tekstur, aroma, dan rasa.\"}]","Isolasi Gelatin dari Tulang Ikan Gulamah (Johnius trachycephalus) dan Aplikasinya Pada Permen Jelly | PDF",25]