Pembuatan Gelatin dari Tulang Ikan Nila (Oreochromis niloticus) Menggunakan Metode Asam untuk Pengental Sirup Nanas
DOI:
https://doi.org/10.32734/jtk.v11i1.8349Keywords:
gelatin, tilapia bone, yield, pH, viscosityAbstract
Imports of gelatin in Indonesia have increased according to demand. Gelatin is a protein derivative from collagen fibers derived from bone extraction. Gelatin contains protein, water and minerals. Gelatin is used to thicken, concentrate, and stabilize fluids such as water, acetic acid, and alcohol. The raw material used in the study was tilapia bone due to the lack of utilization of tilapia bone waste treatment. The purpose of this study was to examine the effect of sulfuric acid concentration on gelatin yield and to apply gelatin as a thickener for pineapple syrup. The methods are degreasing, extraction, and application of pineapple syrup. Variations in the concentration of H2SO4 were 1%, 3%, 5%, and variations in immersion time were 10 hours, 24 hours, and 36 hours. The analysis carried out on tilapia bone gelatin consisted of yield, acidity (pH) and viscosity. The best yield was produced using 1% H2SO4 and 10 hours immersion, which was 13.77%. The largest pH was produced at 2.47 with the use of 5% H2SO4 and immersion for 24 hours, and the largest viscosity was produced at 7.66 cP with the use of 5% H2SO4 and immersion for 36 hours.
Downloads
References
R. Iskandar and Elrifadah, “Pertumbuhan dan efisiensi pakan ikan nila (Oreochromis nilotikus) yang diberi pakan buatan berbasis kiambang,†J. Ziraa"ah, vol. 40, no. 1, pp. 18–24, 2015.
R. Gustiano, O. Z. Arifin, and E. Nugroho, “Perbaikan pertumbuhan ikan nila (Oreochromis niloticus) dengan seleksi famili,†Media Akuakultur, vol. 3, no. 2, p. 98, 2008.
J. Gumilar and A. Pratama, “Produksi dan karakteristik gelatin halal berbahan dasar usus ayam,†J. Teknol. Ind. Pertan., vol. 28, no. 1, pp. 75–81, 2018.
Y. Permata, F. Widiastri, and Y. Sudaryanto," Gelatin dari tulang ikan lele (Clarias batrachus): pembuatan dengan metode asam, karakterisasi dan aplikasinya sebagai thickener pada industri sirup", Jurnal Ilmiah Widya Teknik, vol. 15, pp. 146–152, 2016.
M. Mulqan, S. Afdhal, E. Rahimi, and I. Dewiyanti, “Pertumbuhan dan kelangsungan hidup benih ikan nila gesit ( Oreochromis niloticus ) pada sistem akuaponik dengan jenis tanaman yang berbeda,†J. Ilm. Mhs. Kelaut. dan Perikan. Unsyiah, vol. 2, no. 1, pp. 183–193, 2017.
D. Azhari and A. M. Tomasoa, “Kajian kualitas air dan pertumbuhan ikan nila (Oreochromis niloticus) yang dibudidayakan dengan sistem akuaponik,†Akuatika Indonesia., vol. 3, no. 2, p. 84, 2018.
X. Zhao, J. Wu, L. Chen, and H. Yang, “Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) Fillets during storage,†Food Chem., vol. 293, no. April, pp. 418–428, 2019.
T. T. K. Anggaeni, “Pengaruh konsentrasi asam sulfat (H2SO4) terhadap rendemen, mutu fisik, dan mutu kimia gelatin dari limbah shaving kulit kambing pickel,†J. Ilmu Ternak Univ. Padjadjaran, vol. 20, no. 1, p. 17, 2020.
A. Y. Nasution and Y. Harahap, “Karakterisasi gelatin hasil ekstraksi dari kulit ikan patin (Pangasius hypophthalmus) dengan proses asam dan basa,†Pharm. Sci. Res., vol. 5, no. 3, pp. 142–151, 2018.
I. W. D. Kartika, W. Trilaksani, and I. K. M. Adnyane, “Characterization of collagen from swim bladder waste of yellow-pike (Muraenesox talabon) by acid and hydrothermal extraction,†J. Pengolah. Has. Perikan. Indones., vol. 19, no. 3, p. 222, 2017.
X. Fan et al., “Development of tilapia collagen and chitosan composite hydrogels for nanobody delivery,†Colloids Surfaces B Biointerfaces, vol. 195, no. 189, p. 111261, 2020.
Z. Song et al., “Characterization and comparison of collagen extracted from the skin of the nile tilapia by fermentation and chemical pretreatment,†Food Chem., vol. 340, no. September 2020, p. 128139, 2021.
S. Suryanti, D. Marseno, R. Infrati, and H. Irianto, “Pengaruh jenis asam dalam isolasi gelatin dari kulit ikan nila terhadap karakteristik emulsi,†Agritech, vol. 37, no. 4, pp. 410–419, 2017.
I. N. Arima and N. H. Fithriyah, “Pengaruh waktu perendaman aalam asam terhadap rendemen gelatin dari tulang ikan nila merah,†Jurnal Teknik Kimia UMJ, vol 1, no 5, pp. 1–6, 2015.
P. Capriyanda and M. Mujiburohman, “Isolasi gelatin dari limbah tulang ikan nila (Oreochromis Niloticus): pengaruh suhu dan waktu ekstraksi,†Equilib. J. Chem. Eng., vol. 4, no. 2, p. 59, 2021.
T. Wiyono and D. Kartikawati, “Pengaruh metode ekstraksi sari nanas secara langsung dan osmosis dengan variasi perebusan terhadap kualitas sirup nanas (Ananas comosus L.),†J. Ilm. UNTAG Semarang, vol. 6, no. 2, pp. 108–118, 2017.
T. F. C. Panjaitan, “Optimasi ekstraksi gelatin dari tulang ikan tuna (Thunnus albacares),†J. Wiyata, vol. 3, no. 1, pp. 11–16, 2016.
D. Wahyudi, M. Akbar, and R. Ula, “Rendemen dan pH gelatin kulit ikan nila (Oreochromis niloticus) yang direndam pada berbagai kosentrasi HCl,†Jurnal Pengolahan Pangan, vol. 3, no. 1, pp. 22–27, 2018.
M. Pertiwi, Y. Atma, A. Mustopa, and R. Maisarah, “Karakteristik fisik dan kimia gelatin dari tulang ikan patin dengan pre-treatment asam sitrat,†J. Apl. Teknol. Pangan, vol. 7, no. 2, pp. 83–91, 2018.
Published
Issue
Section
Copyright (c) 2022 Jurnal Teknik Kimia USU
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
