Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas comosus)

Atma, Yoni; Ramdhani, Hisworo; Mustopa, Apon Zaenal; Pertiwi, Mega; Maisarah, Rizkia

doi:10.22146/agritech.29821

Cited by 6 publications

(7 citation statements)

References 11 publications

(15 reference statements)

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“…Tidak hanya sebagai bahan tambah pangan, gelatin juga digunakan dalam industri kosmetik, obatobatan dan juga sebagai pembuat film (Iqbal, Anam, & Ridwan., 2015 ;Nurilmala & Jacoeb., 2017 ;Ridhay et al, 2018). Gelatin adalah protein dalam bentuk gel, didapatkan secara alami dari proses denaturasi panas dan hidrolisis kolagen kulit, tulang dan jaringan serat putih hewan (Atma, Ramdhani, Mustopa, & Pertiwi., 2018) ; Gunawan, Suptijah, & Uju, 2017 ;Ridhay et al, 2018). Pada proses denaturasi panas dan hidrolisis tersebut struktur tripel helix dari kolagen bergabung membentuk ikatan kovalen dengan tiga jenis peptida dari asam amino (Fransiskha, 2016).…”

Section: Pendahuluanunclassified

“…Ridhay & Hardi (2018) melakukan ekstraksi gelatin dari tulang ikan mujair dengan perendaman menggunakan asam sitrat 9%. Atma et al (2018) melakukan ekstraksi gelatin dari tulang ikan patin dengan menggunakan limbah buah nanas sebagai pengganti pelarut asam secara alami, karena buah nanas mengandung asam sitrat yang tinggi. Hasil yang diperoleh yaitu kadar air 8,59%, abu 0,95%, protein kasar 47,60% dan lemak 7,71%.…”

Section: Pendahuluanunclassified

“…Kadar abu dari penelitian ini masih tergolong besar jika dibandingkan dengan kadar abu yang dihasilkan dari proses ekstraksi gelatin ikan tulang patin dengan pelarut asam sitrat menghasilkan kadar abu 0,38% (Pertiwi et al 2018), gelatin dari tulang ikan patin menggunakan limbah buah nanas dengan kadar abu 0,95% (Atma, Ramdhani, Mustopa, Pertiwi, & Maisarah, 2018), gelatin dari tulang ikan cangkalang dengan pelarut HCl 5% dengan kadar abu 1,397% (Ridhay, Musafira, Nurhaeni, Nurakhirawati, & Khasanah, 2016), gelatin dari ikan tuna menggunakan pelarut HCl 3% menghasilkan kadar abu sebanyak 8,02% (Fransiskha, 2016), kadar abu dari gelatin tulang ikan lele dengan perendaman HCl 4% sebesar 13,37% (Permata Widiastri, Sudaryanto, & Anteng, 2016). Saputra, Widiastuti, & Supriadi (2015) menyatakan bahwa kadar abu merupakan mineralmineral hasil penguraian yang tertinggal pada proses ekstraksi.…”

Section: Kadar Abuunclassified

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EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl

Bhernama

2020

Sains Natural

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Extraction of Gelatin from Fish White Bone (Lates Calcarifer) with HCl Concentration Variance Gelatin is a food added ingredient used in emulsifiers, thickeners, food stabilizers. Gelatin is a type of protein in the form of gel obtained from the denaturation of skin, bone and fish tissue collagen denaturation. The process of making gelatin from the bones of white snapper (Lates calcarifer) uses the HCl acid method with the parameters of yield, water content, ash content, and protein content. The immersion process carried out with varoius of HCl acid concentration 3%, 7% and 11%.The results show that the best value of% yield at a concentration of 7% of 1.90%, 10.16% water content. Ash content 3%. Protein content is 3.25%. FTIR spectrum revealed the presence of amida group at wave number 3269 cm-1, amide I; II; and Amida III sequentially at wave number 1656 cm-1; 1525.69 cm-1; 1161.15 cm-1.Keywords : Gelatin ; collagen ; Lates calcarifer ; FTIRABSTRAK Gelatin merupakan bahan tambah pangan yang digunakan dalam pengemulsi, pengental, penstabil makanan. Gelatin merupakan salah satu jenis protein yang berbentuk gel yang didapatkan dari hasil denaturasi kolagen kulit, tulang dan jaringan ikan. Proses ekstrak gelatin dari bahan tulang ikan kakap putih (Lates calcarifer) menggunakan asam HCl dengan parameter rendemen, kadar air, kadar abu, kadar protein dan analisis FTIR. Proses perendaman dilakukan variasi asam HCl 3%, 7% dan 11%. Dari hasil penelitian didapatkan nilai % rendemen tertinggi pada konsentrasi 7% sebesar 1,90%, dengan nilai kadar air 10,16%, kadar abu 3,00%, kadar protein 3,25%. Dari spektrum FTIR didapatkan gugus Amida A pada bilangan gelombang 3269 cm-1, amida I ; II ; dan amida III secara berturut-turut pada bilangan gelombang 1656 cm-1 ; 1525,69 cm-1 ; 1161,15 cm-1.Kata kunci : Gelatin ; ikan kakap putih ; FTIR

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Section: Pendahuluanunclassified

Section: Kadar Abuunclassified

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EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl

Bhernama

2020

Sains Natural

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“…Finally, the hydroxyproline recovery analyzed as extraction yield and selected as part of indicator of gelatin amount. It was calculated by the method described in Koli et al [24] and Atma et al [25] with some modifications.…”

Section: B Gelatin Confirmation Testmentioning

confidence: 99%

“…The gelatin existance in clear exracted solution was confirmed through the molecular weight (MW) range recognition using SDS-PAGE, also the hydroxyproline content and the gelatin yield. It is re-play as same as our previous research [15], [23], [25], but it is needed to be retest in order to justify that the gelatin are presence in the extracted solution. The protein pattern of fish bone gelatin showed at Figure 1.…”

Section: A the Fish Bone Gelatin From Pangasius Catfishmentioning

confidence: 99%

Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity of Ultrafiltration and Gel Filtration Fraction of Gelatin Hydrolyaste Derived from Bone of Fish for Antidiabetes

Atma¹,

Lioe²,

Prangdimurti³

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Bioactive peptides have been investigated largely for many biofunctional properties. The aim of this research was to determine the inhibitory activity of ultrafiltration (UF) and gel filtration (GF) fractions of gelatin derived from bone of Pangasius catfish against dipeptidyl peptidase IV (DPP-IV). Previous studies have shown that gelatin from skins of salmon, hake, halibut, milkfish, tilapia and bone of pangasius catfish have the activity in DPP-IV inhibition. While, as inhibitor, most of previous and recent studies shown that separation and fractination of gelatin hydrolysate increase their activity. This research was conducted in three stages including gelatin hydrolysates fractination by ultrafiltration (UF), UF fraction loaded into gel filtration (GF) and DPP-IV inhibition measurement. The fish bone gelatin was hydrolyzed using flavourzyme at three enzyme/substrate ratios (E/S of 3%, 6% and 9%) with incubation times 4, 6, and 8 h. Then, the hydrolysates fractioned by ultrafiltration with 3 kDa cutoff membrane continued with Superfine G-25 sephadex column (65 cm x 3 cm, flow rate 1 mL/min). The result shown that both group of fractions i.e UF and GF have inhibitory activity regarding their capacity to inhibit DPP-IV. The UF fraction >3 kDa derived from 9% (E/S) ratio for hdyrolysis were superb as DPP-IV inhibitor than other fractions, the highest one also has bioactivity higher than other previous fish gelatin fractions.

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Transforming pangasius catfish waste into innovative nano particles: Elevating fish gelatin from derivative to product enhancement

Atma,

Jusnita,

Melanie

et al. 2024

Materials Today Sustainability

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Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas comosus)

Cited by 6 publications

References 11 publications

EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl

EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl

Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity of Ultrafiltration and Gel Filtration Fraction of Gelatin Hydrolyaste Derived from Bone of Fish for Antidiabetes

Transforming pangasius catfish waste into innovative nano particles: Elevating fish gelatin from derivative to product enhancement

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