Produksi dan Karakterisasi Edible Film Berbahan Kombinasi Gelatin Kulit Sapi Split dan Soy Protein Isolate dengan Penambahan Enzim Transglutaminase

DWI WULANDARI, Yuny Erwanto, S.Pt., M.P., Ph.D.; Prof. Dr. Yudi Pranoto, STP., M.P.; Ir. Rusman, M.P., Ph.D.

2018 | Disertasi | S3 Ilmu Peternakan

Gelatin diperoleh dari hidrolisis kolagen, yang merupakan bahan baku edible film. Peningkatan karakteristik edible film dapat dilakukan dengan mengkombinasikan dua jenis protein berbeda sumber seperti gelatin kulit sapi split (GKSS) dan soy protein isolate (SPI) dengan enzim transglutaminase (TGase) sebagai agen cross linking. Penelitian ini terdiri dari empat tahap dengan tujuan untuk memproduksi dan mengkarakterisasi edible film berbahan kombinasi gelatin kulit sapi split dan soy protein isolate dengan penambahan enzim transglutaminase. Materi penelitian menggunakan kulit sapi split, SPI, Tgase, asam asetat, gliserol dan daging ayam broiler. Penelitian tahap pertama menggunakan RAL pola searah dengan asam asetat (CH3COOH) sebagai bahan curing 0,1M, 0,3M, 0,5M. Tahap II menggunakan RAL pola faktoial 3x3 dengan perbandingan GKSS dan SPI ( 90 : 10; 80 : 20; 70 : 30) serta level TGase 10 U, 20 U dan 30 U. Penelitian tahap III menggunakan RAL pola searah dengan level gliserol sebagai perlakuan 10%, 20% dan 30%. Rancangan percobaan tahap IV dengan RAL pola faktorial 4 x 4 dengan konsentrasi gelatin (0%, 5%, 10%, 15%) dan lama penyimpanan sosis (0 hari, 5 hari, 10 hari , 15 hari) serta dilakukan uji organoleptis terhadap sosis yang dilapisi edible film sebagai edible coating. Hasil penelitian tahap I menunjukkan konsentrasi asam asetat berpengaruh nyata terhadap rendemen, kadar abu, pH, gel strength dan tidak berbeda nyata terhadap kadar air, kadar lemak, kadar protein dan viscositas. Distribusi berat molekul antara 25 - 40 kDa. Profil asam amino gelatin menyerupai komposisi asam amino kolagen. Hasil penelitian tahap II terdapat perbedaan yang nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, viskositas, gel strenght. Distribusi berat molekul antara 60 - 190 kDa. Komposisi asam amino gelatin sama dengan komposisi kolagen. Morfologi gelatin diamati dengan SEM menunjukkan bentuk yang kompak. Hasil penelitian tahap III menunjukkan perbedaan yang nyata terhadap ketebalan, kemuluran, kelarutan, derajat cross linking dan WVTR serta tidak berpengaruh nyata terhadap kekuatan tarik film. Penelitian tahap IV terdapat perbedaan nyata terhadap pH, kadar air, kadar protein, susut berat dan keempukan sosis ayam. Hasil uji organoleptis menunjukkan bahwa edible film kombinasi GKSS +SPI +TGase yang digunakan sebagai edible coating pada sosis ayam dapat diterima responden. Kesimpulan dari keseluruhan penelitian adalah edible film kombinasi GKSS + SPI dan Tgase sebagai agen cross linking dengan perbandingan 90:10 +TGase 30 U + gliserol 30% pada konsentrasi 15% dapat digunakan sebagai bahan baku edible film dan dapat diaplikasikan sebagai edible coating pada sosis ayam dengan penyimpanan suhu dingin selama 15 hari.

Gelatin is obtained from collagen hydrolysis, which is the raw material of edible film. The enhancement of edible film characteristics can be done by combining two different sources of protein such as bovine split hide gelatin (BSHG) and isolated soy protein (ISP) with transglutaminase enzyme (TGase) as cross linking agents. This study consists of four stages with the aim to produce and characterize edible films made of gelatin combination of bovine split hide and isolated soy protein with the addition of transglutaminase enzyme. The research material used bovine split hide, SPI, Tgase, acetic acid, glycerol and broiler chicken meat. The third stage of research using RAL on one way anova of acetic acid (CH3COOH) as curing material 0.1M, 0.3 M, 0.5 M. Phase II used a 3x3 factorial RAL pattern with a ratio of bovine split hide gelatin and isolated soy protein (90: 10; 80: 20; 70: 30) as well as transglutaminase enzyme levels of 10 U, 20 U and 30 U. The third phase study using RAL one way anova of glycerol level as treatment (10%, 20% and 30%). Experimental design of stage IV with RAL factorial pattern 4 x 4 with gelatin concentration (0%, 5%, 10%, 15%) and duration of sausage storage (0 days, 5 days, 10 days, 15 days) and organoleptic test to sausage which is coated edible film as edible coating. The results of research phase showed that the concentration of acetic acid had significant effect on the yield, ash content, pH, gel strength, and no significant to water content, fat content, protein content and viscosity. The molecular weight distribution is between 25 - 40 kDa. The amino acid profile of gelatin resembles the collagen amino acid composition. The results of research phase II there were significant in water content, ash content, fat content, protein content, viscosity, gel strenght. The molecular weight distribution is between 60 - 190 kDa. The amino acid composition of gelatin is the same as the collagen composition. The results of the research phase III showed significant in thickness, elongation, solubility, degree of cross linking and WVTR and no significant effect on film tensile strength. Fourth stage of the study showed significant differences in pH, moist The results of organoleptic test showed that the edible film combination of BSHG + ISP + TGase used as an edible coating on chicken sausage was acceptable to respondents. The conclusions of the whole study were edible combination film of GKSS + SPI and Tgase as cross-linking agent with ratio of 90:10 + TGase 30 U + 30% glycerol at 15% concentration can be used as edible film raw material and can be applied as edible coating on chicken sausage with cold storage temperature for 15 days.

Kata Kunci : Edible film, Gelatin, Kulit sapi split, Soy protein isolate, Enzim transglutaminase/Edible film, Gelatin, Bovine split hide, Isolated soy protein, Transglutaminase enzyme