eprintid: 48227
rev_number: 18
eprint_status: archive
userid: 7128
dir: disk0/00/04/82/27
datestamp: 2025-04-17 03:54:32
lastmod: 2025-04-17 03:54:32
status_changed: 2025-04-17 03:54:32
type: thesis
metadata_visibility: show
creators_name: NUR AISYAH SAHDA, TALITHA
creators_id: 4444190078
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: NAJAH, ZULFATUN
contributors_name: WULANDARI, PUJI
contributors_id: 198706012022032006
contributors_id: 198703092019032010
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS PERTANIAN
corp_creators: JURUSAN TEKNOLOGI PANGAN
title: KARAKTERISTIK MUTU GELATIN BERBASIS TULANG IKAN BANDENG (Chanos chanos sp.) TERHADAP SUHU DAN WAKTU PERENDAMAN ENZIM PAPAIN
ispublished: pub
subjects: Q1
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: extraction, fish bone, gelatin, papain enzyme.
note: Gelatin secara umum terbuat dari kolagen yang bersumber dari tulang babi dan sapi, namun karena adanya larangan dalam suku atau kelompok etnis tertentu, penelitian beralih ke gelatin yang berasal dari tulang ikan bandeng. Penelitian ini bertujuan untuk mengetahui pengaruh suhu perendaman dan lama perendaman terhadap atribut kualitas gelatin tulang ikan bandeng. Menggunakan Rancangan Petak Terbagi dalam Rancangan Acak Kelompok dengan 2 faktor dan 2 kali ulangan, percobaan dilakukan terhadap suhu perendaman yaitu (25℃, 35℃, dan 45℃) dan lama perendaman (12, 16, dan 20 jam). Hasil penelitian menunjukkan bahwa suhu perendaman memberikan pengaruh yang nyata terhadap rendemen (0,81%-0,37%), kadar abu (2,31%-3,84%), L* vade (28,86%-55,58%), a* vade (-2,81%-3,88%), b* vade (4,645-29,95%), kromatografi (5,62%-30,20%), dan kejernihan (0,31%-1,27%). Durasi perendaman secara signifikan mempengaruhi hasil (0,99%-1,20%), kadar air (5,80%-8,73%), pH (6,65-6,79), viskositas (145cP-222cP), L* (38,43%-48,20%), a* (-0,30%-(-0,40%)), b* (13,65%-20,18%), kroma (14,29%-20,46%), dan kejernihan (0,69%-1,03%). Interaksi kedua perlakuan tersebut memberikan pengaruh yang signifikan terhadap karakteristik hasil, pH, dan viskositas. Khususnya, perlakuan optimal diidentifikasi pada S3W3.
abstract: Gelatin traditionally relies on collagen sourced from pork and beef bones, yet due to prohibitions within certain tribes or ethnic groups, research has turned towards gelatin derived from milkfish bones. This study aimed to investigate the impact of soaking temperature and soaking duration to the quality attributes of milkfish bone gelatin. Employing a Split Plot Design with in a Randomized Block Design with 2 factors and 2 replications, the experiment carried of out soaking temperature namely (25℃, 35℃, and 45℃) and soaking duration (12, 16, and 20 hours). Results demonstrated that soaking temperature had significate affect on yield (0.81%-0.37%), ash content (2.31%-3.84%), L* vade (28.86%-55.58%), a* vade (-2.81%-3.88%), b* vade (4.645-29.95%), chroma vade (5.62%-30.20%), and clarity (0.31%-1.27%). Soaking duration had a significantly affects yield (0.99%-1.20%), moisture content (5.80%-8.73%), pH (6.65-6.79), viscosity (145cP-222cP), L* (38.43%-48.20%), a* (-0.30%-(-0.40%)), b* (13.65%-20.18%), chroma (14.29%-20.46%), and clarity (0.69%-1.03%). In interaction of both treatment had significant affects on the characteristics of yield, pH, and viscosity. Notably, the optimal treatment was identified in the S3W3.
date: 2025
date_type: published
pages: 88
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   NUR AISYAH SAHDA, TALITHA  (2025) KARAKTERISTIK MUTU GELATIN BERBASIS TULANG IKAN BANDENG (Chanos chanos sp.) TERHADAP SUHU DAN WAKTU PERENDAMAN ENZIM PAPAIN.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/48227/1/Talitha%20Nur%20Aisyah%20Sahda_4444190078_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/48227/2/Talitha%20Nur%20Aisyah%20Sahda_4444190078_01.pdf
document_url: https://eprints.untirta.ac.id/48227/3/Talitha%20Nur%20Aisyah%20Sahda_4444190078_02.pdf
document_url: https://eprints.untirta.ac.id/48227/4/Talitha%20Nur%20Aisyah%20Sahda_4444190078_03.pdf
document_url: https://eprints.untirta.ac.id/48227/5/Talitha%20Nur%20Aisyah%20Sahda_4444190078_04.pdf
document_url: https://eprints.untirta.ac.id/48227/7/Talitha%20Nur%20Aisyah%20Sahda_4444190078_05.pdf
document_url: https://eprints.untirta.ac.id/48227/8/Talitha%20Nur%20Aisyah%20Sahda_4444190078_Ref.pdf
document_url: https://eprints.untirta.ac.id/48227/9/Talitha%20Nur%20Aisyah%20Sahda_4444190078_Lamp.pdf