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The document compares the properties of gelatin derived from catfish (Pangasius hypophthalmus) skin and commercially sourced fish skin gelatin. Gelatin was extracted from catfish skin and evaluated for organoleptic properties, moisture content, ash content, pH, and protein content. These results were then compared to commercially sourced fish skin gelatin. The catfish skin gelatin was found to have a lower moisture content, ash content, and higher pH than the commercial gelatin, but similar protein content.

Author

AhmadGhurilMuchajjalin

Language

EN