Kulit ikan tuna Yellowfin (Thunnus albacares) merupakan hasil samping suatu industri pengolahan ikan. Kulit ikan tuna Yellowfin dimanfaatkan sebagai bahan pembuatan gelatin karena mengandung kolagen. Penelitian ini dilakukan untuk mengetahui karakteristik gelatin kulit ikan tuna Yellowfin dan aplikasinya pada permen jelly. Pada penelitian ini gelatin kulit ikan tuna Yellowfin diperoleh dengan proses ekstraksi pada larutan NaOH konsentrasi 0,01 M selama 12 jam. Gelatin kulit ikan tuna Yellowfin diaplikasikan pada permen jelly dengan perbedaan konsentrasi penambahan gelatin 8, 10 dan 12%. Permen jelly gelatin kulit ikan tuna Yellowfin dibandingkan dengan permen jelly gelatin bovine. Hasil penelitian menunjukkan bahwa rendemen gelatin kulit ikan tuna Yellowfin sebesar 12,49 %db. Kekuatan gel gelatin kulit ikan tuna Yellowfin 291,73 g Bloom dan viskositas 8,6 cPs serta titik leleh 35 derajat celcius. Kekuatan gel dan titik leleh gelatin kulit ikan tuna Yellowfin lebih rendah dibanding dengan gelatin bovine yang memiliki kekuatan gel 309,7401 g Bloom dan titik leleh gelatin bovine yaitu 36,33 derajat celcius, tetapi viskositas gelatin kulit ikan tuna Yellowfin lebih tinggi dibanding dengan viskositas gelatin bovine yaitu 5,6 cPs. Sifat fungsional gelatin menunjukkan bahwa makin tinggi konsentrasi gelatin (1, 2 dan 3 % b/v), maka stabilitas foam, dan foaming expansion gelatin makin meningkat. Karakteristik fisik dan kimia makin meningkat dengan makin tingginya konsentrasi gelatin yang ditambahkan pada formulasi. Hasil evaluasi sensoris permen jelly gelatin menunjukkan ada beda nyata (p<0,05) terhadap warna, rasa, bau dan tekstur permen jelly gelatin dengan variasi konsentrasi gelatin kulit ikan tuna Yellowfin yang ditambahkan. Penerimaan panelis secara keseluruhan terhadap permen jelly gelatin kulit ikan tuna Yellowfin menunjukkan bahwa permen jelly gelatin kulit ikan tuna Yellowfin dengan penambahan gelatin kulit ikan tuna Yellowfin 10% paling disukai panelis.

Yellowfin tuna (Thunnus albacares) fish skin is a by product of fish processing industry. Yellowfin tuna skin was used as materials for gelatin because it contains collagen. This study was conducted to determine the characteristics of Yellowfin tuna skin gelatin and the application on jelly candy. In this study, Yellowfin tuna fish skin gelatin was obtained by the extraction process in 0.01 M NaOH solution for 12 hours. Fish skin gelatin was applied to the jelly candy with different concentrations of gelatin addition of 8 , 10 and 12%. Jelly candy of Yellowfin tuna skin gelatin compared with bovine gelatin jelly candy. The results showed that the yield of Yellowfin tuna fish skin gelatin is 12.49 % dry basis. The gel strength of Yellowfin tuna skin gelatin is 291.73 g Bloom and viscosity is 8.6 cPs with melting point 35 degrees celsius. The gel strength and melting point Yellowfin tuna fish skin gelatin is lower than bovine gelatin which has the gel strength 309.7401 g Bloom and melting point 36.33 degrees celsius , however the viscosity of Yellowfin tuna skin gelatin is higher than the bovine gelatin which is 5.6 cPs. Functional properties of gelatin showed that the higher concentration of gelatin (1, 2 and 3% w/v), then foam stability and foaming expansion increasing. Physical and chemical characteristics increase with the higher concentration of gelatin is added to the formulation. The results of sensory evaluation in jelly candy gelatin showed the significant difference (p<0,05) on the color, taste, smell and texture of gelatin jelly candy with the various concentration of Yellowfin tuna skin gelatin which is added. Overall, the acceptance panelists showed that skin gelatin jelly candy with the addition 10% Yellowfin tuna skin gelatin is chosen by the panelist.

Kata Kunci : gelatin, kulit ikan tuna Yellowfin, ekstraksi, permen jelly/gelatin , Yellowfin tuna skin, extraction, jelly candy