ANFILA, YOVI WIRA (2016) Pengaruh Jenis Asam Terhadap Gelatin dari Limbah Kulit Ikan Payus (Elops hawaiensis). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

Text PENGARUH JENIS ASAM TERHADAP GELATIN DARI LIMBAH KULIT IKAN PAYUS (ELOPS HAWAIENSIS).PDF - Published Version Restricted to Registered users only Download (3MB)

Abstract

Bontot is the fish jally products which is characteric product of the area Domas village, Pontang district Serang regency, requires an effort to implement the concept of zero waste as well as possible. The processing of bontot from fish will product waste in large quantities. Never the less, the treatment of waste fish leather is not optimal yet, some home industry only processing into dried salted fish leather. One of the new breakthroughs in processing waste fish leather is the utilization of waste into raw materials of fish gelatin. The purpose of this study was to determine differences in the type of acid and thebel concentration of acetic acid (CH ) for making ladyfish gelatin (Elops hawaiensis)leather. The research was conducted in June 2015 - March 2016 in Laboratory of Fishery Products Processing Technology Department of Fisheries, Faculty of Agriculture, Sultan Ageng Tirtayasa University. Analysis of the file used in this study is completely randomized design (CRD). The treatments were different concentrations of each acid solution. Ladyfish (Elops hawaiensis)leather gelatin at a concentration of acetic acid type (CH 3 COOH)and citric acid (C 6 H 8 O 7 3 COOH) and citric acid (C )the resulting yield is 14.33% and 14%, the water content of 5.85% and 6.20%, ash content 1.27% and 5.60%, pH values of 6.25 and 5.45, viscosity of 13.50cP and 11cP, gel strength of 310.29 g / cm 2 and 279.02 g / cm 2 , color 2.77 and 4.10, and the scent of 3.16 and 3.80. Ladyfish (Elops hawaiensis)leather gelatin can be applied to food products. Keyword: Fish leather, gelatin, and ladyfish.

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