The use of waste bone of skipjack fish (katsuwonuspelamis) to be gelatin in north Sulawesi province

  • Hens Onibala Sam Ratulangi University
  • Engel Pandey Sam Ratulangi University
  • Agnes Agustin Sam Ratulangi University
  • Febri Triani Singkuku Sam Ratulangi University


Industrial processing of Skipjack fish in North Sulawesi has recently developed besides the processing of smoked fish, wood fish, etc. However, the fish waste is abundantly produced from the processing and thus, it still needs to be utilized more effectively. Skipjack fish is the most popular fish source with a production of 60.168 tons. As a result, the produced waste from industrial processing could reach ± 7460 tons/year. The purpose of this research was to determine the nutritive value of gelatin extracted from the waste bone of Skipjack fish. Meanwhile, this study used Complete Randomized Design with Statistic JMP shortcut software for ANOVA. Results showed that the highest rendemen value was 16.25% in gelatin with 5% HCL and the water content was 9.75%. The highest protein of the gelatin was 48.2% with the fat content of gelatin was 3% extracted from 1% HCL. The study concluded that the waste bone of Skipjack fish processed to be gelatin could be utilized as an additional food in food industry under the Indonesian Standard of food (SNI). Therefore, the processing of this industry could produce a lawful food which has a nutritious content and it might reduce environmental pollution


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Jul 23, 2018
How to Cite
ONIBALA, Hens et al. The use of waste bone of skipjack fish (katsuwonuspelamis) to be gelatin in north Sulawesi province. Proceedings, [S.l.], v. 1, n. 1, p. 345-352, july 2018. Available at: <>. Date accessed: 18 june 2024.