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The gelatin is the biomaterial that produced by collagen denaturation. The age of animal was reported influences the collagen crosslinks which by that contribute to the gelatin quality. The aims of this study were to determine the characteristics of gelatin that extracted from the skin of adult and sub adult striped catfish (Pangasius hypophthalmus) using acid-base pre-treatment based on pH and FTIR (Fourier Transform Infrared) analysis. The gelatine were extracted from striped catfish skins of adult fish (total body length or TBL = 48.6 ± 1.9 cm) and sub-adult (TBL = 38.9 ± 0.5 cm) using acid-base pre-treatment (CH3COOH and NaOH solution). The pre-treated skin was washed with tap water until neutral. Finally, the swollen skin was mixed with sterile water at a ratio 1/10 (w/v) and extracted using water bath at 40-70 °C for 60 minutes. In general, the pre-treated acid-base of adult and sub adult fish skin resulted the neutral pH gelatin. The FTIR spectra analysis of gelatin from adult and sub adult striped catfish skin exhibited the similar of wavenumbers included amide A, B, I, II, and III region. In both striped catfish skin gelatin adult and sub-adult were shown the functional groups of O-H, C-H, N-H, C = O, C = N, C = C, and N = O.

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).

The fluorescence method has been used for identification of blood disease and blood type of human because of specific characteristics. In this research, we observed the fluorescence characteristics of broiler and pig blood. The blood of broiler and pig were obtained from the local slaughterhouse in Surabaya. Each blood was measured directly using fluorescence spectrophotometer. All experiments were conducted at wavelength of 200 nm to 800 nm with scan speed of 500 nm/min and SlitEx/Em of 10nm/10nm. Fluorescence characteristic of the blood samples was shown from these excitation and emission peaks. From investigation, the broiler bloods have fluorescence spectra at 350.5 nm for excitation and 349.7 and 698.0 nm for emission. Meanwhile, the fluorescence characteristic of pig blood was appeared at 311.0 nm and 309.0; 622.0 nm for excitation and emission, respectively. The results showed that between broiler and pig blood have significant different fluorescence characteristic.

Gelatin in ice cream samples has been successfully identified using Quartz Crystal Microbalance (QCM) sensors. The sensor was prepared by polyaniline and nickel nanoparticles modification. The modification was deposited on the surface of QCM gold electrode using layer by layer (LbL) method. Performance of the sensor was investigated for gelatin determination in the homemade ice cream samples. The homemade ice cream was made with and without porcine or bovine gelatins addition. The experiments were performed in various concentration of the ice cream (100, 200, 300, 400, and 500 ppm) at pH 9. The measurement was compared to the standard of porcine and bovine gelatins. The results showed that the sensor can be identified gelatin in ice cream samples. Frequency shift of ice cream that contained porcine gelatin was appeared as positive value, whereas a negative shift value was occurred for ice cream that contained bovine gelatin.