Karakterisasi Gelatin Sisik Ikan Nila (Oreochromis niloticus) Hasil Optimasi Proses Ekstraksi Menggunakan Response Surface Methodology
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Date
2024Author
Nurlaila, Siti
Nurilmala, Mala
Jacoeb, Agoes Mardiono
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Sisik ikan nila menjadi salah satu sumber bahan baku halal yang dapat dimanfaatkan untuk produksi gelatin ikan. Penelitian ini bertujuan menentukan kondisi pretreatment yang optimum melalui penggunaan konsentrasi NaOH dan HCl yang tepat berdasarkan metode Response Surface Methodology (RSM) serta menentukan karakteristik gelatin hasil optimasi. Variabel bebas yang digunakan, yaitu konsentrasi NaOH dan konsentrasi HCl dengan variabel respon penelitian meliputi, rendemen, kadar air, kadar abu, kekuatan gel, viskositas, pH, dan setting point. Hasil optimasi diperoleh respon optimum pada konsentrasi NaOH 0,05 M dan konsentrasi HCl 0,257 M. Hasil verifikasi keadaan optimum memperoleh gelatin dengan rendemen 17,20±0,36%, kadar air 2,42±0,19%, kadar abu 0,47±0,02%, kekuatan gel 223,448±5,55 Bloom, viskositas 15,37±0,29 mPas, pH 6,87±0,08, dan setting point 19,63±0,06℃. Gelatin hasil optimasi memiliki gugus fungsi amida A, B, I, II, III dan bobot molekul menunjukkan rantai β 241,048 kDa; α_1 161,318 kDa dan α_2 100,646 kDa. Tilapia scales are one of halal raw sources that can be utilized for fish gelatin production. This study aims to determine the optimum pretreatment conditions through the use of the right NaOH and HCl concentrations based on the Response Surface Methodology (RSM) and determine the characteristics of the optimized gelatin. The independent variables were used, such as NaOH concentration and HCl concentration with response variables including yield, moisture content, ash content, gel strength, viscosity, pH and setting point. Based on this study, it showed the optimum response at NaOH concentration of 0,05 M and 0,257 M for HCl concentration. The verification results of the optimum conditions obtained gelatin with a yield of 17,20±0,36%, moisture content of 2,42±0,19%, ash content of 0,47±0,02%, gel strength of 223,448±5,55 Bloom, viscosity of 15,37±0,29 mPas, pH 6,87±0,08, and setting point of 19,63±0,06℃. The optimized gelatin has amide functional groups A, B, I, II, III and the molecular weight shows β chain 241,048 kDa; α_1 161,318 kDa dan α_2 100,646 kDa.