Irwandi Jaswir, Nurlina Yusof, Yuliana, Miftahul Khair, Minda Azhar, Rahadian Zainul, Widya Lestari, Ridar Hendri, Anton Komaini, Kazuo Miyashita, Ahmad Muhammad Salamatullah, Mustofa Ahda
Gelatin is a key ingredient widely used in the food industry. In recent years, alternative sources of gelatin, such as fish skin, have been explored. However, traditional extraction methods are time-consuming and environmentally harmful. High-Pressure Processing (HPP) has emerged as a novel and eco-friendly approach for gelatin extraction. Using HPP can reduce processing time and chemical waste, while also enhancing the properties and yield of gelatin. Gelatin produced through HPP method yields 1.24 times more than the conventional method (yields: 32.1 ± 1.81% and 25.8 ± 1.24%, respectively). Besides, gelatin concentration of both methods is not different significanly. Moreover, the functional groups and protein composition of gelatin obtained by the conventional and HPP methods are identical. This study found that HPP produces gelatin with a spongy microstructure and excellent gel strength. Notably, gelatin extracted from red tilapia using HPP exhibited a 1.45-fold higher gel strength than that extracted by the conventional method (gel strength 184 g and 128 g, respectively). However, applying high pressure (350 MPa) reduces the amino acid content of the extracted gelatin. This study determined that a pressure of 250 MPa is optimal for producing gelatin with desirable characteristics using the HPP method. To achieve high-quality gelatin from fish skin, further optimisation of the HPP process is necessary. © The Author(s) 2026.
International Halal Research Centre, Universitas Negeri Padang, West Sumatera, Padang, Indonesia; International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, 53100, Malaysia; Bioprocess and Molecular Engineering Research Unit (BPMERU), Faculty of Engineering, International Islamic University Malaysia (IIUM) Gombak, Kuala Lumpur, Malaysia; Faculty of Tourism and Hospitality, Universitas Negeri Padang, West Sumatera, Padang, Indonesia; Department of Chemistry, Universitas Negeri Padang, West Sumatera, Padang, Indonesia; Faculty of Dentistry, International Islamic University Malaysia, Kuantan Campus, Bandar Indera Mahkota, Pahang, Kuantan, 25200, Malaysia; Faculty of Fisheries and Marine Science, Universitas Riau, Pekanbaru, Indonesia; Faculty of Sport Science, Universitas Negeri Padang, West Sumatera, Padang, Indonesia; Hokkaido Bunkyo University, Kogane-chuo 5-196-1, Hokkaido, Eniwa City, 061-1449, Japan; Department of Food Science and Nutrition, College of Food and Agriculturan Sciences, King Saud University, Riyadh, 11451, Saudi Arabia; Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia; Ahmad Dahlan Halal Center, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
