Hydrogels are one of the biopolymers that have been applied and have excellent potential
to be developed as a raw material in future food technology, biomedicine, and three …

Fish gelatin, derived from processing by-products, has captured substantial attention due to
its sustainability and exceptional attributes. This comprehensive review explores its …

Gelatin is a food added ingredient used in emulsifiers, thickeners, food stabilizers. Gelatin is
a type of protein in the form of gel obtained from the denaturation of skin, bone and fish …

This research was extracted gelatin from the bones of Pangasius catfish without any
chemical interventions. This research is expected to substitute unsafe chemicals and reduce …

Fish scales have a fairly high protein content, one of which is collagen. Therefore, it is
necessary to conduct research related to the use of fish scales as gelatine, which is one of …

Bioactive peptides have been investigated largely for many biofunctional properties. The
aim of this research was to determine the inhibitory activity of ultrafiltration (UF) and gel …

Cangkang kepiting bakau merupakan salah satu limbah yang kurang dimanfaatkan dengan
baik karena biasanya hanya dijadikan untuk campuran pakan ternak. Cangkang kepiting …

This study aims to determine the effect of fish bone gelatin addition on physical, chemical,
and organoleptic characteristics of gelato. This research was done on three stages: fish …

Ice cream is a frozen food processed using a stabilizer, fat milk, and protein. It has a soft
texture that can survive at room temperature. The bones of jambal catfish (Pangasius …

Penggunaan gelatin yang banyak dimanfaatkan diberbagai sektor industri baik pangan
maupun non-pangan menjadikan kebutuhan gelatin di Indonesia tinggi, menyebabkan …