WIDODO, INDRA TARUNA (2016) PEMANFAATAN LIMBAH KULIT IKAN PAYUS (Elops hawaiensis) SEBAGAI BAHAN BAKU GELATIN DENGAN KOMBINASI LARUTAN PERENDAM. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Step of processing the product of bontot showed that one of the solid waste was the fish skin.The new breakthrough was needed to support the activities of zero waste. Therefore, it was necessary to do research on utilization of ladyfish (Elops hawaiensis) skin waste as a gelatin raw material with combination of soaking solution. This study aimed to determine the best of concentration HCl and NaOH and know the effect of HCl and NaOH as soaking solution on organoleptic quality, chemical and physical. This research was divided in two stages. The first stage was to dicide the best HCl concentration (4%, 5%, 6%). The second stage was to dicide the best NaOH concentration (0.1%; 0.3%; 0.5%) before HCl soaking. Making of ladyfish gelatin used a completely randomized design (RAL) with 2 replications. The first research stage of using HCl 6% has resulted the best gelatin which had 3.00 color hedonic value; 3.23 odor hedonic value; 11.22% yield; 282.74 g bloom gel strength; 17.20 cP viscosity; 6.12% water content; 0.86% ash content and 5.62 pH value. The second research stage showed that the best combination treatment was HCl 6% and NaOH 0.1% with 3.70 color hedonic value; 3.13 odor hedonic value; 11.00% yield; 280.43 g bloom gel strength; 36.95 cP viscosity; 8.75% water content; 0.58% ash content and 6.88 pH value. Its can be concluded that ladyfish skin gelatin generally met gelatin standards and can be applied in food and non- food products. Keywords: Gelatin, ladyfish skin and soaking solution.

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