PUTRI, SABILLA AMELIA (2025) PENGARUH KONSENTRASI ENZIM BROMELIN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK FISIKOKIMIA GELATIN KULIT IKAN PATIN (Pangasius djambal). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Gelatin is a type of protein that is mostly obtained from natural collagen found in animal skin and bones. The type of fish that has the potential to be used as raw material for making gelatin is catfish skin. The enzyme method was chosen because it can shorten the extraction time and improve the characteristics of gelatin. The purpose of this study was to determine the effect of bromelain enzyme concentration and extraction temperature on the physical and chemical properties of catfish skin gelatin and to determine the interaction between the two factors. This research used factorial Completely Randomized Design with two factors, namely bromelain enzyme (0,5; 1,0; 1,5 and 2,0%) and extraction temperature (60 and 70oC) with two repetitions. The results showed that concentration of bromelain enzyme had a significant effect on the parameters of yield, viscosity, gel strength, color (L*), water content, and protein content. Extraction temperature had a significant effect on the parameters of yield, viscosity, gel strength, color (L*), and protein content. The selected treatment for making catfish skin gelatin using the Multiple Attribute Decision Making (MADM) method is with 1,0% bromelain enzyme treatment and 70oC extraction temperature with a yield of 18,40%, viscosity of 26,75 mPa·s, gel strength of 143,21 bloom, L* value of 44,24, oHue value of 79.45, water content of 10,60%, ash content of 0,24%, protein content of 97,43%, pH 7, and FTIR analysis showed the presence of gelatin functional groups.
| Item Type: | Thesis (S1) | ||||||||||||
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| Uncontrolled Keywords: | Gelatin adalah protein yang sebagian besar diperoleh dari kolagen alami yang terdapat pada kulit dan tulang hewan. Salah satu bahan baku alternatif yang berpotensi untuk produksi gelatin adalah kulit ikan patin. Penelitian ini menggunakan metode enzimatis, khususnya dengan enzim bromelin, yang memiliki keunggulan seperti waktu ekstraksi yang lebih singkat dan peningkatan kualitas gelatin. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi enzim bromelin dan suhu ekstraksi terhadap sifat fisik dan kimia gelatin dari kulit ikan patin, serta untuk melihat interaksi antara kedua variabel tersebut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi enzim bromelin (0,5%, 1,0%, 1,5%, dan 2,0%) dan suhu ekstraksi (60°C dan 70°C), masing-masing dengan dua ulangan. Hasil penelitian menunjukkan bahwa konsentrasi enzim bromelin berpengaruh signifikan terhadap parameter rendemen, viskositas, kekuatan gel, warna (L*), kadar air, dan kadar protein. Suhu ekstraksi juga memberikan pengaruh signifikan terhadap parameter rendemen, viskositas, kekuatan gel, warna (L*), dan kadar protein. Perlakuan terbaik berdasarkan metode Multiple Attribute Decision Making (MADM) adalah pada konsentrasi enzim bromelin 1,0% dan suhu ekstraksi 70°C. Pada kondisi ini, karakteristik gelatin yang dihasilkan meliputi: rendemen sebesar 18,40%, viskositas 26,75 mPa·s, kekuatan gel 143,21 bloom, nilai L* sebesar 44,24, oHue sebesar 79,45, kadar air 10,60%, kadar abu 0,24%, kadar protein 97,43%, pH 7, dan hasil analisis FTIR menunjukkan keberadaan gugus fungsi khas gelatin. | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling |
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| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan | ||||||||||||
| Depositing User: | Sabilla Amelia Putri | ||||||||||||
| Date Deposited: | 29 Apr 2025 01:56 | ||||||||||||
| Last Modified: | 29 Apr 2025 01:56 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48325 |
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