relation: https://eprints.untirta.ac.id/48324/
title: KARAKTERISTIK FISIKOKIMIA GELATIN KULIT IKAN PATIN (Pangasius djambal) DENGAN VARIASI KONSENTRASI ENZIM PAPAIN DAN WAKTU EKSTRAKSI
creator: ALIEFRIANTI, NADIRA
subject: Q Science (General)
subject: QD Chemistry
subject: S Agriculture (General)
subject: SH Aquaculture. Fisheries. Angling
description: Gelatin is a protein derivative product produced from the hydrolysis of collagen protein in animal bones or skin. Gelatin products on the market are mostly made from pork and beef. This raises concerns related to religion and health. Catfish skin is an alternative raw material that can be used to make gelatin. Making gelatin generally uses an acid or base method. However, using enzymes such as papain enzyme can be an option to improve gelatin characteristics and shorten extraction time. Apart from that, another important thing is the extraction time. This research aimed to determine the effect of variations in papain enzyme concentration and extraction time on the physical and chemical characteristics of catfish skin gelatin. This research used a Completely Randomized Design method with enzyme concentrations (0.5; 1; 1.5; and 2%) referred to as (P1, P2, P3, and P4) and extraction times (2 hours and 4 hours) referred to as (W1 and W2). The results showed that variations in the papain enzyme concentration significantly affected yield, viscosity, gel strength, L* value, water content and protein content. Extraction time significantly affects yield, viscosity, gel strength, L* value, °Hue value and water content. The best treatment for catfish skin gelatin is the P3W1 formulation with a yield of 18.21%, viscosity of 16.70 mPa·s, gel strength of 142.06 bloom, L* value of 69.20, °Hue value of 89.55, water content of 10, 38%, ash content 0.73%, protein content 98.13%, pH 5, FTIR analysis shows the presence of functional groups gelatin.
date: 2025-04-23
type: Thesis
type: NonPeerReviewed
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/1/Nadira%20Aliefrianti_4444200078_Fulltext.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/2/Nadira%20Aliefrianti_4444200078_01.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/3/Nadira%20Aliefrianti_4444200078_02.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/4/Nadira%20Aliefrianti_4444200078_03.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/5/Nadira%20Aliefrianti_4444200078_04.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/6/Nadira%20Aliefrianti_4444200078_05.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/7/Nadira%20Aliefrianti_4444200078_Ref.pdf
format: text
language: id
identifier: https://eprints.untirta.ac.id/48324/8/Nadira%20Aliefrianti_4444200078_Lamp.pdf
identifier:   ALIEFRIANTI, NADIRA  (2025) KARAKTERISTIK FISIKOKIMIA GELATIN KULIT IKAN PATIN (Pangasius djambal) DENGAN VARIASI KONSENTRASI ENZIM PAPAIN DAN WAKTU EKSTRAKSI.  S1 thesis, Universitas Sultan Ageng Tirtayasa.