Muammar Yulian, Muhammad Reza, Nofa Ramadani, Rosi Hamama, Raudhatul Fadhilah, Yusrizal Akmal, Kasim Sakran Abass, Epa Paujiah, Sukree Hajisamae, Ilham Zulfahmi

Physicochemical Properties of Halal Alternative Gelatin from Parrotfish (Scarus quoyi) Scales Optimized by Response Surface Methodology

Introduction

Physicochemical properties of halal alternative gelatin from parrotfish (scarus quoyi) scales optimized by response surface methodology. Explore halal gelatin from parrotfish scales, optimized with Response Surface Methodology. Discover its physicochemical properties, structural similarity, and potential as a sustainable alternative to mammalian sources.

Abstract

The increasing demand for halal-friendly gelatin, combined with concerns over health risks associated with mammalian sources, has created a need for alternative raw materials. Fish scales from local species, such as parrotfish, offer a sustainable and promising option that has yet to be extensively explored. The study aims to investigate the physicochemical properties of gelatin extracted from the scales of the parrotfish (Scarus quoyi) scales. Response Surface Methodology (RSM) was employed to determine the optimal concentration of hydrochloric acid (HCl) and immersion time to maximize yield and quality. Physicochemical properties, including yield, moisture content, ash content, pH, and viscosity, were evaluated, and the structural characteristics of the gelatin were analyzed using Fourier-Transform Infrared Spectroscopy (FTIR). All processing steps were conducted in compliance with Halal Critical Control Points (HCCPs) to ensure the final product remained free from cross-contamination with non-halal substances. Response surface methodology optimization identified 4% HCl concentration and 29.4 hours of immersion as optimal conditions. These conditions produce gelatin with a yield, moisture, ash, pH, and viscosity are 14.5%, 4%, 0.48%, 4.15, and 1.78 cP, respectively. FTIR analysis confirmed that the extracted gelatin exhibited absorption peaks consistent with those of commercial gelatin, indicating a functional group similarity. Compared to gelatin from other fish species, parrotfish gelatin demonstrated a competitive yield and notably low moisture content, thereby enhancing its stability and storage potential. These findings highlight the potential of parrotfish scales as a sustainable source of halal gelatin, contributing to waste reduction and offering a viable alternative to mammalian gelatin.

Review

This study addresses a significant and growing demand for halal-friendly gelatin alternatives, driven by both religious dietary requirements and concerns regarding traditional mammalian sources. The innovative use of parrotfish scales, a marine by-product, presents a sustainable and under-explored raw material, aligning well with principles of waste reduction. The methodological approach is robust, employing Response Surface Methodology (RSM) to optimize critical extraction parameters (HCl concentration and immersion time) and utilizing comprehensive physicochemical characterization, including FTIR spectroscopy to confirm structural integrity. A key strength of the research is the explicit adherence to Halal Critical Control Points (HCCPs) throughout processing, which is crucial for ensuring the product's market acceptance and compliance for its target demographic. The initial findings are promising, indicating a competitive yield and notably low moisture content, which enhances the gelatin's stability and storage potential. The optimization process successfully identified specific conditions (4% HCl, 29.4 hours immersion) yielding a gelatin with desirable properties: 14.5% yield, 4% moisture, 0.48% ash, pH 4.15, and viscosity of 1.78 cP. FTIR analysis further confirmed functional group similarities with commercial gelatin. While these quantitative results are valuable, the abstract could benefit from a more direct comparative discussion of these specific values against established benchmarks for commercial or other fish gelatins, beyond stating "competitive yield" and "low moisture." A notable omission in the abstract is the lack of data on crucial functional properties such as bloom strength, gelling and melting temperatures, or amino acid profile. These are fundamental parameters that dictate a gelatin's suitability for various industrial applications (e.g., confectionery, pharmaceuticals, cosmetics), and their inclusion would significantly strengthen the overall assessment of the extracted gelatin's quality and potential. Despite the opportunities for further detailed characterization, this research successfully establishes parrotfish scales as a promising and sustainable source for halal gelatin. It makes a valuable contribution to the field by offering a viable, religiously compliant alternative to conventional animal-derived gelatins, while simultaneously addressing environmental concerns related to waste utilization. Future work should ideally focus on a more comprehensive investigation into the functional properties, including bloom strength, rheological behavior, and amino acid composition, to fully assess its industrial applicability. Additionally, exploring the scalability of the extraction process and conducting direct comparisons with a broader range of commercial gelatins would provide a complete picture of its market competitiveness. Overall, this study lays a strong foundation for the development and commercialization of a valuable halal ingredient derived from a novel, sustainable marine source.

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