dc.contributor.advisor | Jacoeb, Agoes Mardiono | |
dc.contributor.advisor | Nurilmala, Mala | |
dc.contributor.author | Isnaini, Nurul | |
dc.date.accessioned | 2021-11-29T02:32:46Z | |
dc.date.available | 2021-11-29T02:32:46Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/110023 | |
dc.description.abstract | Gelatin merupakan produk hidrolisis kolagen yang dapat membentuk gel
reversibel. Salah satu bahan baku gelatin adalah kulit ikan patin. Ekstraksi tunggal
gelatin menyisakan kolagen di dalam struktur kulit ikan patin sehingga perlu
dilakukan ekstraksi bertingkat. Ekstraksi bertingkat bertujuan meningkatkan
rendemen sekaligus mempertahankan kualitas gelatin. Produksi gelatin diawali
dengan pretreatment di dalam NaOH 0,2 M dan asam asetat 0,05 M. Ekstraksi
bertingkat menggunakan kombinasi suhu 55-75, 55-80, dan 65-75 oC selama 10
jam pada setiap tahap dengan pelarut akuades. Rancangan percobaan yang
digunakan yaitu Rancangan Acak Lengkap (RAL) dan uji lanjut Duncan.
Penggunaan metode ekstraksi bertingkat meningkatkan rendemen dibanding
ekstraksi tunggal. Perbedaan perlakuan berpengaruh terhadap viskositas, kekuatan
gel, dan distribusi bobot molekul gelatin. Perlakuan tidak berpengaruh terhadap
pH, kadar air, kadar abu, serta setting point. Hasil terbaik diperoleh pada
perlakuan ekstraksi 65-75oC yang menghasilkan rendemen (25.05±0.35%),
viskositas (63.67±2.08 mps), serta kekuatan gel (255.69±2.94 bloom). Perbedaan
perlakuan menyebabkan perbedaan tingkat kerusakan pada struktur stratum
compactum kulit ikan patin. | id |
dc.description.abstract | Gelatin is hydrolyzed collagen that can form a reversible gel. One source of
gelatin is Pangasius skin. Gelatin single extraction left some collagen in Pangasius
skin so that a multistage extraction is needed. Multistage extraction aims to
increase yield and maintain gelatin quality. Gelatin production began with
pretreatment in 0,2 M NaOH and 0,05 M acetic acid. This extraction used some
combination of 55-75, 55-80, and 65-75 oC for 10 hours at each stage in distilled
water. The experimental designs in this study were completely randomized design
(CRD) and Duncan's advanced test. Multistage extraction improved gelatin yield
from a single extraction. Different treatments affected viscosity, gel strength, and
molecular weight distribution. Treatments did not affect pH values, water contents,
ash levels, and setting points. The best results were obtained at 65-75 oC treatment
which resulted in a yield (25.05±0.35%), viscosity (63.67±2.08 mps), and gel strength
(255.69±2.94 bloom). Different treatments caused different damage to the stratum
compactum of Pangasius skin. | id |
dc.description.sponsorship | LPDP Rispro Invitasi | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Pengaruh Ekstraksi Bertingkat terhadap Sifat Gelatin Kulit Ikan Patin (Pangasius hypopthalmus) | id |
dc.title.alternative | Effect of Multistage Extraction on the Gelatin Properties of Pangasius Fish Skin (Pangasius hypopthalmus) | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | gel | id |
dc.subject.keyword | histologi | id |
dc.subject.keyword | kolagen | id |
dc.subject.keyword | reversibel | id |
dc.subject.keyword | suhu | id |