Analyzing the Feasibility of Transforming Tilapia (Oreochromis niloticus) Scales into Gelatin in Reducing Food Waste in Fish Markets

Abstract This study investigates the feasibility of transforming tilapia scales into a gelatin to be able to reduce fish waste in the market and create it into a health beneficial product. In the Philippines, tilapia is one of the most consumed fish in the market, and its scales are usually discarded despite having important factors like collagen, a protein that can be converted into gelatin through hydrolysis. In this experiment, tilapia scales were collected, cleaned using salt and vinegar, and boiled into a pot full of water with pandan leaves to extract the collagen. Following this, the collagen mixture was separated into two samples, one being with xanthan gum and the other being without. This was then refrigerated overnight to observe the differences in consistency, smell, texture, and overall quality. The results showed that sample one successfully formed a gelatin-like substance due to the collagen extracted from the scales. However, the second sample with the xanthan gum formed an uneven and heterogeneous appearance, indicating a clumpy texture. Although both products were not suitable as a lubricant for joints, the data collected demonstrated that tilapia scales can still be used as consumable gelatin. Keywords Tilapia scales; Fish waste management; Collagen extraction; Fish gelatin; Food waste reduction; Circular economy; Sustainable biomaterials; Philippines