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

Sains Natural

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Title EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl
 
Creator Bhernama, Bhayu Gita
 
Description 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
 
Publisher Universitas Nusa Bangsa
 
Contributor
 
Date 2020-09-29
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier http://ejournalunb.ac.id/index.php/JSN/article/view/282
10.31938/jsn.v10i2.282
 
Source JURNAL SAINS NATURAL; Vol 10, No 2 (2020): Sains Natural; 43-54
2621-508X
2086-3446
10.31938/jsn.v10i2
 
Language eng
 
Relation http://ejournalunb.ac.id/index.php/JSN/article/view/282/pdf
 
Rights Copyright (c) 2020 Jurnal Sains Natural
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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