Box-Wilson Design and Analysis for Extraction of Gelatin from Black Kingfish Skin

Gelatin is a derived, protein-based biopolymer used in nourishments to enhance consistency, strength, and flexibility. The aim of this research is to optimize the organic acid extraction of gelatin from fish skin. In this work, effect of parameters such as acid (based on its type) concentration (0.05-0.15 M), extraction temperature (40-60 °C), and types of acid (formic, acetic and propionic acids) on extraction yield of gelatin was examined at constant extraction time of 7 d and skin to acid mass ratio of 1:20. Collagenous material was separated from fish skin, and a basic protein, collagen, was hydrolyzed to gelatin, a derived protein. Response surface methodology (RSM) based Box-Wilson design was used for optimization and the optimization results revealed that the maximum gelatin extraction of 11.91% was achieved at 0.1 M formic acid and 52 °C. Thus, it would be concluded that the fish skin could be the potential feedstock for gelatin extraction.