relation: https://eprints.untirta.ac.id/48758/
title: KARAKTERISTIK GELATIN TULANG IKAN BANDENG (Chanos chanos) MENGGUNAKAN METODE HIDROLISIS DENGAN ENZIM BROMELIN
creator: FITRIYANI, FITRIYANI
subject: T Technology (General)
subject: TP Chemical technology
description: 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.
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: id
identifier: https://eprints.untirta.ac.id/48758/1/Fitriyani_4444190017_Fulltext.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48758/2/Fitriyani_4444190017_01.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48758/3/Fitriyani_4444190017_02.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48758/4/Fitriyani_4444190017_03.pdf
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identifier: https://eprints.untirta.ac.id/48758/5/Fitriyani_4444190017_04.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48758/6/Fitriyani_4444190017_05.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48758/7/Fitriyani_4444190017_Lamp.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48758/8/Fitriyani_4444190017_Ref.pdf
identifier:   FITRIYANI, FITRIYANI  (2025) KARAKTERISTIK GELATIN TULANG IKAN BANDENG (Chanos chanos) MENGGUNAKAN METODE HIDROLISIS DENGAN ENZIM BROMELIN.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.