Gelatin is widely used in the food industry as a stabilizer, thickener, emulsifiers, forming gels, water binding, precipitants, and edible coating. The various use of gelatin is not balanced by the growth of domestic production of gelatin. The imported gelatin is usually a product of the processing bone and skin animal such as cows, sheep, and pigs. However, these sources become a problem for people who are forbidden to consume so it is necessary to find alternative sources accepted by all people. Fish gelatin widely developed as the best alternative to mammalian gelatin substitute. One of the fish that are often found in Indonesia is the Dumbo catfish (Clarias gariepinus). Fish bone gelatin has a weakness which is the ability of gel formation lower than mammalian gelatin. Therefore, the restore of quality of the fish gelatin is needed, one of which can be achieved by phosphorylation. The aim of this study is to determine the acid and phosphorylation influence to the physic and chemical characteristic’s of Dumbo catfish bone gelatin. This research was carried out by soaking the bone of Dumbo catfish in two different acids are acetic acid and hydrochloric acid at concentration of 4%, 6%, and 8% then extracted using a solution of STPP 0.04%, 0.08%, and 0.16%. Tests carried out on the parameters of the gelatin yield, moisture content, ash level, pH, viscosity, and gel strength. The results showed that there are significant effect of CH3COOH concentrations on yield, ash level, pH, viscosity, dan gel strength. The addition of STPP on the extraction of bone gelatin Dumbo catfish effect on ash level, pH, and gel strength. Keywords: Acid, Dumbo Catfish, Gelatin, Phosphorylation, STP
