Artikel Isolasi Gelatin dari Limbah Tulang Ikan Nila (Oreochromis Niloticus): Pengaruh Suhu dan Waktu Ekstraksi Putra Capriyanda 1,a , Muhammad Mujiburohman 1,b,* 1 Jurusan Teknik Kimia, Fakultas Teknik, Universitas Muhammadiyah Surakarta, Jl.A. Yani Pabelan Kartasura Tromol Pos 1 Surakarta 57102, Indonesia E-mail: a putracapriyanda10@gmail.com, b mmujiburohman@ums.ac.id (*Corresponding author) Abstract. Gelatin is a type of protein derivate from collagen fibers that can be extracted from bone. This study aims to determine the effects of temperature and extraction time on the extract of isolated gelatin from tilapia fish bones. Gelatin isolation stages include degreasing using water, demineralization with a ratio of 1:10 (w/v) tilapia bone powder and distilled water, and extraction. The extraction used distilled water with a ratio of ossein and distilled water 1:10 (w/v). The extraction temperature was varied at 50 o C, 60 o C, and 85 o C, for 1 hour, 3 hours, and 5 hours. The highest yield of gelatin was obtained at a temperature of 60 o C in 1 hour, i.e. 0.86 g (yield of 9.55%). The test on gelatin obtained the gelatin viscosity from 1,442-2,844 cP, gelatin pH 5,2-6,8, and ash content of 2,143-2,778%. The FTIR test showed that the product contained amine and carbonyl functional groups at the wavelengths of 1206.53 cm -1 , 1270.18 cm-1 , and 1286.58 cm -1 . The gelatin obtained meets the commercial gelatin quality standards. Keywords: gelatin, collagen, tilapia fishbone, viscosity. EQUILIBRIUM Volume 4 No.2 December 2020 Online at http://equilibrium.ft.uns.ac.id