PENGARUH VARIASI JENIS ASAM TERHADAP RENDEMEN GELATIN DARI TULANG IKAN CAKALANG (Katsuwonus pelamis)

Ridhay, Ahmad; Musafira, Musafira; Nurhaeni, Nurhaeni; Nurakhirawati, Nurakhirawati; Khasanah, Nurul Bima

doi:10.22487/j24775398.2016.v2.i2.6725

Cited by 8 publications

(17 citation statements)

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“…Rendemen gelatin tertinggi diperoleh pada konsentrasi 3% sebesar 5,03% dengan kadar air 8,59%, kadar abu 8,02%, kadar lemak 0,27%, kadar protein 80,2% dan kekuatan gel gelatin adalah 167,86 gram bloom. Ridhay et al (2016) melakukan pembuatan gelatin dari tulang ikan cangkalang dengan menvariasikan pelarut asam, yaitu HCl, H 2 SO 4 , H 3 PO 4 , CH 3 COOH, H 2 C 2 O 4 , dan C 6 H 8 O 7 pada konsentrasi 5% (b/v). Hasil yang diperoleh dengan rendemen tertinggi pada pelarut H 3 PO 4 dengan kekuatan gel 39,6 mm/kg.s, viskositas 4,3784 cPs, kadar air 6,1576% dan kadar abu 2,5974%.…”

Section: Pendahuluanunclassified

“…Proses degreasing mengacu pada metoda yang digunakan oleh Ridhay, et al (2016) . Proses demineralisasi ini dilakukan dengan perendaman selama 48 jam sehingga proses pemutusan ikatan hidrogen paa struktur kolagen berlangsung baik.…”

Section: Ekstraksi Gelatin A) Degreasingunclassified

“…Akan tetapi, jika konsentrasi ion H + terlalu banyak mengakibatkan kolagen pada tulang ikan mengalami destruksi sehingga kolagen tidak terkonversi menyeluruh menjadi gelatin. Penentuan nilai rendemen ini dilakukan untuk mengetahui tingkat keefektifan dan keefisiensian proses ekstraksi yang telah dilakukan pada proses pembuatan gelatin (Darwin, Ridhay & Hardi, 2018 ;Ridhay, Musafira & Nurhaeni 2016). Fransiskha (2016) melakukan optimasi gelatin pada tulang ikan tuna dengan mengunakan variasi pelarut asam klorida 1, 3, 5, 7, 9 dan11%.…”

Section: Rendemenunclassified

“…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: Ekstraksi Gelatin A) Degreasingunclassified

Section: Rendemenunclassified

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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“…A lot of research has been done on the utilization of waste from various fish bones into gelatin, which has been done a lot, including the manufacture of gelatin from tilapia fish bones, mondoled stingrays, red stingrays, mackerel fish bones, skipjack bones, tuna fish bones, and fish bones. belida (Wijaya et al, 2015;Santoso et al, 2015;Adiningsih, & Purwanti, 2015;Hidayat et al, 2016;Ridhay et al, 2016;Panjaitan, 2016;Mahmuda et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Students Creative Thinking Skills in the Context of Handling Fish Bone Waste with Problem-Based Learning Model

Mufida

Rosbiono²,

Sopandi³

2021

Journal of Educational Sciences.

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This study aims to build students' creative thinking skills in the context of handling fish bone waste by using a Problem-Based Learning model. The research method applied was Developmental Research with pre-experimental research design one group pretest-posttest. This research was conducted at one of the MANs located in Medan City. The sample in this study were 32 students of class XI IPA in the even semester of the 2019/2020 school year. Research activities were carried out online with the help of the WhatsApp application and zoom. The research instrument used the form of 12 essay items on the validated student worksheets (LKS) and suitable for measuring students' creative thinking skills. The data obtained from this study were analyzed quantitatively using Microsoft Excel and SPSS software. The results showed that students' creative thinking skills in the context of handling fish bone waste by using a problem-based learning model were included in the "Good" category with an average overall percentage of 63%.

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Effect of Demineralization on Gelatin Production from Grasshopper (Valanga nigricornis) as an Alternative of Halal Gelatin

Amalia,

Allamah Masah Ulfah,

Paramita

et al. 2023

E3S Web Conf.

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Gelatin is a protein derivative product resulting from the collagen breakdown in a material. The protein content in dried grasshoppers, which are halal insects, reaches 40%. Hence, they have the potential to be produced as a substitute for non-halal gelatin. This study aims to determine the effect of various acid and base solvents and soaking time in the demineralization process on the characteristics of the gelatin. This study used a completely randomized design. The treatment of solvent types in the demineralization process used 6% HCl, 1% citric acid, 3% acetic acid, pineapple extract, and NaOH; while soaking times for treatment were 24 hours, 36 hours, and 48 hours. Each soaking time and solvent type in the demineralization process gave a significant effect on the yield value (P < 0.05). Demineralization treatment using 6% HCl for 48 hours showed gelatin with the best yield than other treatments, i.e., gelatin with a moisture content of 9.93%, ash content of 1.11%, and pH 5. The characteristics of gelatin in this study are under SNI 06-3735 of 1995.

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PENGARUH VARIASI JENIS ASAM TERHADAP RENDEMEN GELATIN DARI TULANG IKAN CAKALANG (Katsuwonus pelamis)

Cited by 8 publications

References 0 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

Students Creative Thinking Skills in the Context of Handling Fish Bone Waste with Problem-Based Learning Model

Effect of Demineralization on Gelatin Production from Grasshopper (Valanga nigricornis) as an Alternative of Halal Gelatin

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