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.
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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.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | 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. | |||||||||
| Uncontrolled Keywords: | extraction, fish bone, gelatin, papain enzyme. | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Talutha Nur Aisyah Sahda | |||||||||
| Date Deposited: | 17 Apr 2025 03:54 | |||||||||
| Last Modified: | 17 Apr 2025 03:54 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48227 |
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