Kajian  Pengaruh  Variasi Konsentrasi Asam Sitrat Terhadap Kekuatan Gel  Produk Gelatin Kulit Ayam Broiler Dikaitkan Dengan  Pola Proteinnya

Hardikawati, Tutut; Puspawati, Ni Made; Ratnayani, Ketut

doi:10.24843/jchem.2016.v10.i01.p16

Cited by 10 publications

(9 citation statements)

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“…The size of the length of the gelatin peptide chain is related to the molecular weight of the gelatin product. The longer the pepetida chain, the greater the molecular weight and the higher the value of the gel strength [21]. Likewise, the higher the extraction temperature, the lower the gel strength value obtained.…”

Section: Gel Strengthmentioning

confidence: 98%

Screening on halal gelatin extraction from spotted oceanic triggerfish (Chanthidermis maculata) skin using response surface methodology

Fahrizal,

Arpi,

Supardan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Spotted oceanic triggerfish fish is one type of fish that has the potential to be a source of halal gelatin. Almost all parts of his body can become gelatin. In the process of processing the fish, many parts are wasted such as skin. Though this skin can be used for gelatin extract. From the results of the study, gelatin yield ranged from 2.7 – 9.3% with an average value of 5.50%. This gelatin has a viscosity value ranging from 6.21 – 7.57 cP which was analyzed using the Rapid Visco Analyzer (RVA) instrument and gel strength analysis using a Texture Analyzer and found results of 80.33 – 97.67 g / cm2. Based on the probability value < 0.05 yield, viscosity, and gel strength of gelatin, it is known that there are several independent variables that have a real effect on yield, namely variables B (concentration of H2SO4), D (soaking duration), F (ratio of water/extraction skin) and G (extraction temperature). In viscosity, the influential variables are C (citric acid concentration), D (soaking duration), E (soaking water/skin ratio) and G (extraction temperature). While on gel strength, the influential variables are A (NaOH concentration) and G (extraction temperature). The influence of factors on response can be sorted sequentially, namely the order in yield is G>F>B>D>A>H>C>E, in viscosity is C>E>D>G>H>A>B>F and in gel strength is G>A>E>H>B>F>C>D. This indicates that the G factor (extraction temperature) was selected as the most important factor, and the 2nd and 3rd most important factors can be selected from A (NaOH concentration), B (H 2SO4 concentration), D (extraction duration) and E (soaking water/skin ratio), and H (extraction duration).

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Section: Gel Strengthmentioning

confidence: 98%

Screening on halal gelatin extraction from spotted oceanic triggerfish (Chanthidermis maculata) skin using response surface methodology

Fahrizal,

Arpi,

Supardan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Beberapa fungsi dari gelatin yaitu sebagai zat pengenyal, pengental, pengemulsi, penstabil, pembentuk gel dan pelapis. Bahan baku pembuatan gelatin sudah banyak diteliti, diantaranya tulang sapi 2 , tulang ikan 3,4 , kulit ikan 5,6,7 , kulit ayam 8,9 , dan kulit domba 10 .…”

Section: Pendahuluanunclassified

The Effect of Chicken Feet Gelatin to Characteristic of Jelly Candy

Miskiyah

Juniawati²,

Oktafia³

et al. 2021

J. Penelit Pascapanen Pertan

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Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

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“…Akibatnya, terjadi penurunan kuat tarik dan perpanjangan pada hidrogel. Tingginya konsentrasi asam sitrat juga dapat memutus ikatan hidrogen antar molekul sehingga melemahkan interaksi antara polimer [16].…”

Section: Gambar 1 Spektra Ir Hidrogel (A) Ca4 (B) Ca8 Dan (C) Ca12unclassified

Sintesis Hidrogel Pektin – Gelatin dengan Penambahan Ekstrak Kulit Buah Naga Sebagai Kandidat Pembalut Luka Bakar

et al. 2020

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Teknik pembalutan luka saat ini menerapkan metode perawatan luka modern dengan cara mempertahankan isolasi lingkungan luka dalam keadaan tertutup dan lembab. Ada beberapa jenis pembalut luka yang telah dikembangkan, salah satunya hidrogel. Hidrogel merupakan pembalut luka berbentuk lembaran yang memiliki kemampuan menyerap cairan luka dan memiliki stabilitas yang baik pada pH asam sehingga dapat digunakan untuk pengobatan luka bakar. Dalam penelitian ini, hidrogel dibuat menggunakan polimer alami seperti pektin dan gelatin. Kedua bahan tersebut dikombinasikan menggunakan metode ikatan silang dengan penambahan asam sitrat sebagai agen pengikat silang. Penambahan asam sitrat memberikan pengaruh terhadap karakteristik material hidrogel yang dihasilkan, sehingga diperlukan jumlah yang tepat agar didapatkan hidrogel dengan properti material yang baik. Hidrogel juga ditambahkan zat aktif berupa flavonoid pada ekstrak kulit buah naga agar dapat digunakan sebagai pembalut luka untuk menyembuhkan luka bakar. Dari hasil penelitian, hidrogel dengan konsentrasi asam sitrat 4% (Hidrogel CA 4%) menghasilkan nilai swelling, tensile strength, dan elongation tertinggi sebesar 890%, 0,05 Mpa, dan 200%. Hasil properti mekanik dari Hidrogel CA 4% ini dibuktikan dengan uji FTIR yang telah dilakukan, yaitu munculnya gugus karbonil C=O sebagai hasil reaksi esterifikasi yang terjadi antara polimer dengan asam sitrat di daerah serapan 1733,9 cm-1.Wound dressing technique currently applies modern wound care methods by maintaining the environmental isolation of the wound in a closed and moist state. There are several types of wound dressing that have been developed, one of them is hydrogel. Hydrogel is sheet-shaped wound dressings which have the ability to absorb exudate and have good stability acidic pH that can be used for the treatment of burns. In this study, hydrogel were made using natural polymers such as pectin and gelatin. The two polymers were combined using crosslinking method with the addition of citric acid as a crosslinking agent. The addition of citric acid has affect on the characteristics of the hydrogel material produced, therefore the right amount is needed to obtain a hydrogel with good mechanical properties. Hydrogel also added by an active substance in the form of flavonoids from dragon fruit peel extract that can be used as a wound dressing to cure burns. This study resulting hydrogel with a concentration of 4% citric acid (Hydrogel CA 4%) produced highest value of swelling, tensile strength, and elongation are 890%, 0.05 Mpa, and 200%, repectively. The mechanical properties of Hydrogel CA 4% was proved by FTIR test that had been carried out, namely the presence of C=O carbonyl group as a result of the esterification reaction that occurred between the polymers and citric acid in the absorption area of 1733.9 cm-1.

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Kajian Pengaruh Variasi Konsentrasi Asam Sitrat Terhadap Kekuatan Gel Produk Gelatin Kulit Ayam Broiler Dikaitkan Dengan Pola Proteinnya

Cited by 10 publications

References 0 publications

Screening on halal gelatin extraction from spotted oceanic triggerfish (Chanthidermis maculata) skin using response surface methodology

Screening on halal gelatin extraction from spotted oceanic triggerfish (Chanthidermis maculata) skin using response surface methodology

The Effect of Chicken Feet Gelatin to Characteristic of Jelly Candy

Sintesis Hidrogel Pektin – Gelatin dengan Penambahan Ekstrak Kulit Buah Naga Sebagai Kandidat Pembalut Luka Bakar

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