ABSTRAKLimbah gelembung renang Muarenesox talabon dapat digunakan sebagai bahan baku kolagen yang sangat dibutuhkan pada industri makanan, biomedis, farmaseutikal, dan kosmeseutikal. Tujuan penelitian adalah untuk mengamati histologi dan menentukan karakteristik kimia gelembung renang meliputi proksimat dan asam amino; ekstraksi kolagen larut asam dan menentukan karakteristik kolagen meliputi proksimat, pH, logam berat, mikroba, asam amino, gugus fungsi, bobot molekul, dan stabilitas termal. Morfologi gelembung renang ikan cunang terdiri dari lapisan luar, tengah dan dalam yang mengandung serabut-serabut kolagen; protein 33,67±0,71% bb yang didominasi oleh tiga asam amino yaitu, glisina, prolina, dan alanina. Pra perlakuan dengan NaOH 0,1 Molar selama 8 jam (K1T4) dan ekstraksi asam pada konsentrasi 0,25 Molar selama 72 jam (M1T3) adalah perlakuan terbaik menghasilkan rendemen kolagen 14,51±0,43%; kadar air 12,12±0,04% bb; protein 88,54±0,08% bb; lemak 1,31±0,23% bb; abu 0,17±0,03% bb; tidak terdeteksi logam berat (Pb, Hg, As, Cd); pH 4,31; negatif cemaran E. coli dan Salmonella. Asam amino utama adalah glisina 241,06 mg/g; prolina 88,73 mg/g; dan alanina 86,98 mg/g; spektrum FTIR yang mengungkapkan adanya struktrur triple helix; pola elektroforesis terdiri dari 136 kDa (α1) dan 117 kDa (α2) yang mencirikan kolagen tipe I; serta memiliki Tmax 195,59ºC dan ΔH 7,8113 J/g. Kata kunci: ekstraksi asam, gelembung renang ikan, kolagen, kestabilan termal
Fish product tuna seâi (smoked) as a hot smoked product from tuna fish or Yellowfin fresh or frozen loin. Step processing starts from thawing from the frozen loin, cutting long form like the stick average 15-20 cm long, wide 2.5-3 cm, and thickness as 2.5-3 cm, local name the fish form isâ laloakâ, it is soaked during 30- 45 minutes in brine solvent with ingredient pepper, laid on the rack in the traditional oven cement, product distance high from smoke source is 100 cm. Special privilege from product tuna seâi is appearence, taste, colour and special flavour. The research showed using treatment of different time (2 hours, 3 hours 4 hours, 5 hours and 6 hours) smoked traditional toward organoleptic value with sensory test, during storage 10 days at room temperature, showed different level value of sensoriy or organoleptic test. At the 6 hours smoking time treatment showed as level sensoriy value (favourite from panelis) or organoleptic test was higher than others. Value of sensory test sequent as colour (8.8); flavor / odor (8.6); taste (8.9); and texture (8.7). After product tuna seâi has packaging with vacum plastic (polietilene) combine with alumunium foil (standing pouch), and storaging product during ten days at room temperature, have make decresed of sensoric value and sequent test as colour (6.9); flavor (6.70; taste (6.8) and textur (6.8) that was still on Standard Nasional Indonesia with minimal value was 7 and still on panellist favourite.
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