FITRIYANI, FITRIYANI (2025) KARAKTERISTIK GELATIN TULANG IKAN BANDENG (Chanos chanos) MENGGUNAKAN METODE HIDROLISIS DENGAN ENZIM BROMELIN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Gelatin is a product obtained through partial hydrolysis of collagen from animal skins and bones. Milkfish is a type of fish that contains high protein. Milkfish bone has 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine the effect of soaking time and soaking temperature on the characteristics of milkfish bone gelatin. This research used the Split Plot Randomized Block Design method which consisted of 2 factors. The first factor was soaking time with 3 levels, namely (1) 12 hours (2) 16 hours and (3) 20 hours. The second factor was soaking temperature consisting of 3 levels, namely (1) 25oC (2) 35oC (3) 45oC. The research results showed that soaking time had a significant effect on yield, ash content, acidity degree, viscosity, L*, a*, b*, chroma and clarity. Soaking temperature had a significant effect on yield, ash content, acidity degree, viscosity, L* value, a* value, b* value, 0hue value, chroma value and clarity. There was an interaction of soaking time and temperature on yield, ash content, viscosity, L* value, a* value, b* value, 0hue value, chroma value and clarity.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gelatin merupakan produk yang diperoleh melalui hidrolisis parsial kolagen dari kulit dan tulang hewan. Ikan bandeng merupakan salah satu jenis ikan yang memiliki kandungan protein tinggi. Tulang ikan bandeng mengandung protein sebesar 32% yang dapat dimanfaatkan sebagai alternatif bahan baku dalam pembuatan gelatin. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dan suhu perendaman terhadap karakteristik gelatin tulang ikan bandeng. Penelitian ini menggunakan Rancangan Petak Terbagi Acak Kelompok (Split Plot RAK) yang terdiri atas dua faktor. Faktor pertama adalah lama perendaman dengan tiga taraf, yaitu: (1) 12 jam, (2) 16 jam, dan (3) 20 jam. Faktor kedua adalah suhu perendaman dengan tiga taraf, yaitu: (1) 25°C, (2) 35°C, dan (3) 45°C. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata terhadap rendemen, kadar abu, derajat keasaman, viskositas, nilai L*, a*, b*, kroma, dan kejernihan. Suhu perendaman berpengaruh nyata terhadap rendemen, kadar abu, derajat keasaman, viskositas, nilai L*, a*, b*, nilai hue⁰, nilai kroma, dan kejernihan. Terdapat interaksi antara lama dan suhu perendaman terhadap rendemen, kadar abu, viskositas, nilai L*, a*, b*, nilai hue⁰, nilai kroma, dan kejernihan. | |||||||||
| Uncontrolled Keywords: | bromelain enzyme, gelatin, milkfish bone | |||||||||
| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology |
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| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Mrs FITRIYANI FITRIYANI | |||||||||
| Date Deposited: | 16 May 2025 02:01 | |||||||||
| Last Modified: | 16 May 2025 02:01 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48758 |
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