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EXTRACTION OF PINK PERCH (Nemiptherus bathybius) HEAD’S GELATIN WITH ACID TREATMENT

Samakia : Jurnal Ilmu Perikanan

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Title EXTRACTION OF PINK PERCH (Nemiptherus bathybius) HEAD’S GELATIN WITH ACID TREATMENT
EKSTRAKSI GELATIN KEPALA IKAN KURISI (Nemipterus bathybius) DENGAN PERLAKUAN ASAM
 
Creator Mardiyah, Ulfatul
 
Subject Gelatin, pink perch head, HCl.
Gelatin, Keapala ikan kurisi, HCl.
 
Description Gelatin is one type of protein degradation of triple helix collagen structure with the aid of acid and heat. Fish gelatin is very potential to be used as alternative gelatin substitute gelatin of cow or pig. The objective of this research was to utilize fish curry head as processed gelatin source using hydrochloric acid (HCl) 2,98% with extraction temperature 74 oC and extraction time 5,42 hours and gelatin production result compared with commercial gelatin. The yield of gelatin is 4.92%. characteristic pink perch gelatin are water content 8.23%, ash content 0.85%, protein content 88.54%, fat content 0.13%, gel strength 311,01 g.bloom, viscosity 5 cP, pH 5.43, gel temperature 10,12 oC and melting temperature 20,37 oC. Based on t-test, the physicochemical characteristics generated by the gelatin of pink perch head are generally lower than that of commercial gelatin.
Gelatin merupakan salah satu jenis protein hasil degradasi struktur triple helix kolagenmelalui bantuan asam dan panas.Gelatin yang berasal dari ikan sangat potensial untuk dijadikan alternatif gelatin pengganti gelatin sapi maupun babi. Tujuan dari penelitian ini adalah memanfaatkan kepala ikan kurisi (Nemipterus bathybius) sebagai sumber gelatin yang diproses menggunakan asam klorida (HCl) 2,98% dengan suhu ekstraksi 74 oC dan waktu ekstraksi5,42 jam dan hasil produksi gelatin tersebut dibandingkan dengan gelatin komersial. Hasil rendemen yang diperoleh sebesar 4,92%, sedangkan karakteristik gelatin yang dihasilkan adalah kadar air 8,23%, kadar abu0,85%, kadar protein 88,54%, kadar lemak 0,13%, kekuatan gel 311,01 g.bloom, viskositas 5 cP, pH 5,43, suhu gel 10,12oC dan  suhu leleh 20,37oC. Berdasarkan uji t, karakteristik fisiko-kimia yang dihasilkan oleh gelatin kepala ikan kurisi secara umum lebih rendah dibandingkan dengan gelatin komersial.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2017-10-20
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/262
10.5281/jsapi.v8i2.262
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 8 No. 2 (2017): Samakia: Jurnal Ilmu Perikanan; 23-27
Samakia : Jurnal Ilmu Perikanan; Vol 8 No 2 (2017): Samakia: Jurnal Ilmu Perikanan; 23-27
2503-2283
2086-3861
10.5281/jsapi.v8i2
 
Language ind
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/262/248
 
Rights Copyright (c) 2017 Ulfatul Mardiyah
https://creativecommons.org/licenses/by-nc/4.0