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Title: | Karakterisasi Minuman Sari Buah Difortifikasi dengan Hidrolisat Kolagen Kulit Tuna Sirip Kuning |
Other Titles: | Characterization of Fruit Juice Drink Fortified with Yellowfin Tuna Skin Collagen Hydrolysate |
Authors: | Nurhayati, Tati Nurjanah Syafiq, Muhammad Iqbal |
Issue Date: | 10-Jan-2023 |
Publisher: | IPB University |
Abstract: | Pengolahan limbah kulit dan lambung ikan tuna dapat dimanfaatkan
menjadi hidrolisat kolagen yang memiliki antioksidan kuat serta memiliki bobot
molekul lebih rendah dari kolagen agar mudah diserap oleh tubuh. Pembuatan
hidrolisat kolagen melalui proses hidrolisis secara enzimatis dengan enzim pepsin.
Hidrolisat kolagen memiliki potensi dalam pembuatan produk minuman
fungsional misalnya sari buah jeruk dan apel yang ditambahkan hidrolisat kolagen
dengan konsentrasi 0%; 1,5%; 2%; dan 2,5%. Penambahan hidrolisat kolagen
pada minuman sari buah berpengaruh terhadap nilai pH, viskositas, total mikroba,
dan aktivitas antioksidan. Penambahan hidrolisat kolagen cenderung menaikan
nilai pH dan nilai viskositas. Nilai pH masih dalam rentang pH umum minuman
asam, yaitu 3-4. Nilai viskositas cenderung naik pada kedua produk ketika
ditambahkan hidrolisat kolagen. Total mikroba pada produk masih dalam rentang
SNI 7388:2009 tentang batas maksimum cemaran mikroba dalam pangan
sehingga aman dikonsumsi. Aktivitas antioksidan pada produk memiliki nilai
yang tinggi dan termasuk ke dalam antioksidan kuat. The treatment of tuna skin and stomach waste can be used as collagen hydrolysate which has strong antioxidants and has a lower molecular weight than collagen to be easily absorbed by the body. The manufacture of collage n hydrolysate through an enzymatic hydrolysis process with the enzyme pepsin. Collagen hydrolyzate has potential in the manufacture of functional beverage products such as cider and apples to which collagen hydrolysate is added with a concentration of 0%; 1,5%; 2%; and 2.5%. The addition of collagen hydrolysate to fruit juice drinks has an influence on pH value, viscosity, total microbes, and antioxidant activity. The addition of collagen hydrolysate tends to increase the pH value and viscosity value. The pH value has 3-4 which is still in the pH range of acidic drinks, and viscosity tends to rise when collagen hydrolysate is added. The total microbes in the product are still within the range of SNI 7388:2009 concerning the maximum limit of microbial contaminants in food for consumption. The antioxidant activity of the product has a high value and is classified as a strong antioxidant. |
URI: | http://repository.ipb.ac.id/handle/123456789/115951 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
COVER.pdf Restricted Access | Cover | 535.71 kB | Adobe PDF | View/Open |
FULL TEXT.pdf Restricted Access | Full Text | 943.44 kB | Adobe PDF | View/Open |
LAMPIRAN.pdf Restricted Access | Lampiran | 306.18 kB | Adobe PDF | View/Open |
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