Pengaruh Jenis Larutan Perendam serta Metode Pengeringan Terhadap Sifat Fisik, Kimia, dan Fungsional Gelatin dari Kulit Cucut

Abstract

Gelatin is a denduration product of collagen and has been wide UtiI'zed fw foods. photqqhy uses, medical meletiak, end cutture materiak for mkmoganisms. Recently, gelatin's uses has expanded to new tqyhcations such as heath hods. Gelatin of land animal o@n such as bovine and porcine has been mddy med. However, geldm with new pupetties is desried to deveky expended typkm. In this reseerch gelaiin was made from shark skin. The shark skh collagen was distended by acetic acid sdution (acid process) and sodium hythxide sdution (alkah' process), and platin was then extracted at 80DC of weter. The extracfed gelatin was dried by vacuum drying and h z ed tying to obtain powder pcduct. Shark geldin produced by the combinelion of &ad and v~cuurnd yhg process (OW3 geldin) had better quWes on yield, wder content, gel strength, meking point, and emulsion stiWI& as tampered to the others. Sensory evsJuelion hikefed thd shavk gelafin had lower values m color, ador, and pet?inmance as compd to the commercial gelab'n of kh, pig end bovine (SKW Biosystem). However, as compitred to the commercial gelatins. OVB gelatin had a similar vdues on gel strengh (202 bioom) and emulsion stability (lo(?%), but buthigher values on vkcosify (8 cP) and pH (9.3). Those vaiues indiiated fiat 9 skin gelatin cm be used to substitute the commmial Hafin in some food industries