Gelatin Merupakan Suatu Polipeptida Hasil Hidrolisis Kolagen. Pemanfaatan Tulang Ikan Sebagai Bahan Dasar Dalam Pembuatan Gelatin Dapat Mengatasi Masalah Limbah Pengolahan Dan Juga Dapat Menciptakan Produk Nilai Tambah. Penelitian Ini Bertujuan Untuk Menentukan Karakteristik Gelatin Seperti Rendemen, Kadar Air, Kadar Abu Dan Kadar Protein Dari Tulang Ikan Puput (Ilisha Elongate), Tulang Ikan Bulan-Bulan (Megalops Cyprinoides) Dan Tulang Ikan Kipar (Scatophagus Argus). Penelitian Ini Dilaksanakan Pada Bulan Januari-Oktober 2018, Pembuatan Gelatin Di Laboratorium Teknologi Hasil Perikanan, Pengujian Kadar Air (SNI 01-2345.2-2006) Di Laboratorium Kualitas Air, Pengujian Kadar Protein (SNI 01-2354.4-2006) Di Laboratorium Nutrisi Fakultas Perikanan Dan Ilmu Kelautan Dan Pengujian Kadar Abu (SNI 2344. 1:2010) Di Laboratorium Tanah Fakultas Pertanian Universitas Borneo Tarakan. Bahan Baku Yang Telah Dibersihkan Kemudian Direbus Selama 30 Menit Dengan Suhu 70oC. Proses Perendaman HCl 5% Dilanjutkan Dengan Tahap Ekstraksi, Filtrasi,Evaporasi, Dan Pengeringan. Hasil Rendemen Gelatin Yang Diperoleh Dari Tulang Ikan Puput (0,06%), Tulang Ikan Bulan-Bulan (0%) Dan Tulang Ikan Kipar (0%). Hasil Analisis Proksimat Tulang Ikan Puput Menunjukkan Kandungan Kadar Air 10%, Abu 0,40% Dan Protein 35,06%.
Kata Kunci: Gelatin, Tulang Ikan Puput, Tulang Bulan-Bulan, Tulang Ikan Kipar

Gelatin Is A Polypeptide Produced By Collagen Hydrolysis. Utilization Of Fish Bones As A Basic Ingredient In Making Gelatin Can Overcome The Problem Of Processing Waste And Can Also Create Value-Added Products. The Aim Of This Study Was To Determine The Characteristics Of Gelatin Such As Yield, Moisture Content, Ash Content And Protein Content Of Puput Bone (Ilisha Elongate), Lunar Fish Bones (Megalops Cyprinoides) And Bones Of Kipar Fish (Scatophagus Argus). This Research Was Conducted In January-October 2018, Making Gelatin In Fisheries Product Technology Laboratory, Testing Moisture Content (SNI 01-2345.2-2006) In The Water Quality Laboratory, Testing Protein Content (SNI 01-2354.4-2006) At The Nutrition Laboratory Of The Faculty Of Fisheries And Marine Sciences And Ash Content Testing (SNI 2344. 1:2010) At The Soil Laboratory Of The Faculty Of Agriculture, Borneo Tarakan University. Raw Materials That Have Been Cleaned Are Then Boiled For 30 Minutes At A Temperature Of 70oC. The Immersion Process Of 5% HCl Is Continued With The Extraction, Filtraton, Evaporation And Drying Stages The Yield Of Gelatin Obtained From Puput (0,06%), Moon Fish Bone (0%) And Kipar Fish Bone (0%). The Proximate Analysis Of Puput Bone Showed A Content Of 10%, Moisture Content 0,40% And 35,06% Protein. Keywords: Gelatin, Fishbone Of Slendershad, Fishbone Of Indo Pasific Tarpon, Fishbone Of Spotted Scat