Overview

Original Research

MANUFACTURING OF HALAL GELATIN: FORMULATION AND CHARACTERIZATION OF GELATIN BASED ON COMPOSITE OF SEA CUCUMBER, SEAWEED AND Κ-CARRAGEENAN

ANSHARULLAH ANSHARULLAH 1, ASNIAR ASNIAR 2, ASNANI ASNANI 3 and TAMRIN TAMRIN 4

Vol 20, No 08 ( 2025 )   |  DOI: 10.5281/zenodo.16812132   |   Author Affiliation: Department of Food Technology, Universitas Halu Oleo, Kendari, Indonesia 1, Department of Nutrition, InstitutTeknologi dan Kesehatan Avicenna, Kendari, Indonesia 2, Department of Fisheries Processing Technology, Universitas Halu Oleo, Kendari, Indonesia 3, Department of Food Technology, Universitas Halu Oleo, Kendari, Indonesia 4   |   Licensing: CC 4.0   |   Pg no: 13-24   |   Published on: 12-08-2025

Abstract

The study was to examine the characteristics of gelatin produced from the composite of sea cucumber (SC),

seaweed (SW), and κ carrageenan (CR). The for mulations used were F1 (100% SC); F2 (50% SC: 25% SW:

25% CR); F3 (25% SC: 50% SW: 25% CR); and F4(50% SW: 50% CR). The characteristics of the gelatin were

then analyzed, including viscosity, gel strength, functional groups (with FTIR), and morphology (wit h Scanning

Electron Microscope SEM); and compared with those of a commercial bovine based gelatin (CG). The results

of the study showed that the highest viscosity was of F4, but the highest gel strength was of F3. FTIR (Fourier

transform infrared spectro scopy) analysis showed that all formulas had almost identical spectrum profiles. The

highest relative transmittance in the 3300 cm 1 region was found in F1, followed by F2 and F3. SEM (Scanning

electron microscope) analysis showed that the morphology of F1, F2, and F3 was similar, but significantly

different from F4. The addition of seaweed and κ carrageenan in the resulting halal gelatin formula would be

expected to reduce the production costs, so that it might expand its application in various food, me dicine and

pharmaceutical products.

Keywords

Halal Gelatin, Seaweed, κ carrageenan, Sea Cucumber.