Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/116113
Title: Pengaruh Waktu Ekstraksi Terhadap Karakteristik Gelatin Kulit Ikan Patin
Other Titles: Effect of Extraction Time on The Characteristics of Starch Fish Skin Gelatin
Authors: Nurilmala, Mala
Nurjanah
Falah, Rama Sulthan
Issue Date: 18-Jan-2023
Publisher: IPB University
Abstract: Gelatin merupakan produk hidrolisis protein kolagen kulit dan tulang hewan yang dapat dimanfaatkan dalam berbagai industri pangan maupun nonpangan. Penelitian ini bertujuan untuk menentukan perbandingan waktu ekstraksi terbaik untuk membuat gelatin, serta karakteristik fisik-kimia gelatin kulit ikan patin. Waktu yang digunakan untuk proses ekstraksi yaitu 6, 8 dan 10 jam. Waktu terbaik ditentukan berdasarkan karakteristik gelatin yang dihasilkan menggunakan analisis ANOVA dengan uji lanjut Duncan. Perlakuan terbaik didapatkan pada perlakuan waktu ekstraksi 8 jam. Perlakuan tersebut menghasilkan rendemen 17,64±0,18%; kadar air 10,22±0,18%; kadar abu 0,26±0,02%; pH 5,50±0,49; setting point 20,83±0,83ºC; viskositas 63,0±2,0 mps; dan kekuatan gel 204,688±4,52 bloom. Karakteristik gelatin yang dihasilkan telah sesuai dengan standar GMIA 2019 dan SNI 8622-2018. Analisis logam berat gelatin menunjukkan bahwa gelatin yang dibuat tidak terdeteksi logam berat arsen (As), merkuri (Hg), cadmium (Cd) dan timbal (Pb).
Gelatin is a product of hydrolysis of animal skin and bone collagen protein that can be used in various food and non-food industries. This study aims to determine the ratio of the best extraction time to make gelatin, as well as the physico-chemical characteristics of catfish skin gelatin. The time used for the extraction process is 6, 8 and 10 hours. The best time was determined based on the characteristics of the gelatin produced using ANOVA analysis with Duncan’s further test. The best treatment was obtained at the extraction time of 8 hours. This treatment resulted in a yield 17.64±0.18%; water content 10.22±0.18%; ash content 0.26±0.02%; pH 5.50±0.49; setting point 20.83 ± 0.83ºC; viscosity 63.0±2.0 mps; and gel strenght 204.688±4.52 bloom. The characteristics of the gelatin produced are in accordance with the GMIA 2019 standard and SNI 8622-2018. Heavy metal analysis of gelatin showed that the gelatin made did not detect heavy metals arsenic (As), mercury (Hg), cadmium (Cd) and lead (Pb).
URI: http://repository.ipb.ac.id/handle/123456789/116113
Appears in Collections:UT - Aquatic Product Technology

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