Pengaruh Waktu Curing Terhadap Kualitas Gelatin Kulit Kerbau yang Diproduksi Melalui Proses Basa
ENDANG BOGOWATI, Yuny Erwanto, S.Pt., MP., Ph.D.; Rusman, Ir., MP., Ph.D.
2018 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKANPenelitian ini bertujuan untuk mengetahui pengaruh waktu curing larutan basa terhadap kualitas gelatin kulit kerbau. Produksi gelatin menggunakan larutan curing basa (NaOH 0,5M) dengan waktu curing 2, 3 dan 4 hari. Materi penelitian menggunakan kulit kerbau sebanyak 4.500 g yang dibagi menjadi 3 perlakuan dengan 5 kali replikasi. Kulit dibersihkan dari rambut dan kotoran, dipotong-potong 3 x 3 cm, ditimbang, dan dilakukan curing (2, 3 dan 4 hari) kemudian dicuci. Kulit diekstraksi pada suhu 55ºC selama 6 jam, disaring kemudian dikeringkan menggunakan oven dengan suhu 60oC. Pengujian gelatin yang dilakukan meliputi rendemen, derajat keasaman (pH), viskositas, kekuatan gel, kadar air, kadar protein, kadar lemak, analisis profil gugus fungsional (FTIR) and analisis termal (DSC dan TGA). Data hasil uji kualitas gelatin dianalisis dengan Rancangan Acak Lengkap (RAL) Pola Searah, apabila terdapat perbedaan yang nyata dilanjutkan dengan Duncan�s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pengaruh waktu curing NaOH tidak berbeda nyata (P>0,05) terhadap derajat keasaman (pH), kadar air, dan kadar protein, tetapi berbeda nyata (P<0,05) terhadap rendemen, viskositas, kekuatan gel dan kadar lemak. Uji gugus fungsional (FTIR) menunjukan bahwa intensitas serapan infra merah gugus utama yaitu O-H, C-H, C=O, dan N-H dari sampel memiliki daerah resapan yang berbeda-beda. Gelatin yang diproduksi menggunakan waktu curing 2 hari memperlihatkan karakteristik terbaik yaitu rendemen 15,13%; pH 9,99; viskositas 8,25 cP; kekuatan gel 105,24 g Bloom; kadar lemak 0,15%. Kata kunci : Kulit kerbau, Gelatin, Waktu curing, Kualitas gelatin, NaOH
This study was aim to study the effect of cured time in alkali solution (NaOH 0,5 M) on quality of buffalo hide gelatin. Gelatin production was cured in NaOH 0,5 M for 2, 3 and 4 days. Material used in this study was 4,500 g buffalo hide which is divided into 3 treatments with 5 replications. The hide was cleaned from hair and feces, cutted into 3x3 cm pieces, weighed and cured (2, 3 and 4 days) then washed. Extraction was conducted at temperature of 55ºC for 6 hours. Characterization of the tests includes yield, pH, gel strength, viscosity, moisture content, protein content, fat content, functional group profile (FTIR) and thermal analysis (DSC and TGA). The data were analyzed used Completely Randomized Design (CRD) One Way Classification, if there were a significant difference followed by Duncan�s New Multiple Range Test (DMRT). Result of study showed that pH, moisture content, and protein content were not significant difference (P>0,05), while curing process affected on yield, viscosity, gel strength, and fat content (P<0,05). The functional group test (FTIR) showed that the absorption intensity of the O-H, C-H, C = O, and N-H major groups of samples had different absorption areas. The results showed that 2 days curing time had the best physical and chemical characteristics with high yield (15,13%), pH (9,99), viscosity (8,25 Cp), gel strength (105,24 g Bloom) and fat content (0,15%). Keywords : Gelatin, Buffalo Hide, Curing Time, Gelatin Quality, NaOH
Kata Kunci : Kulit kerbau, Gelatin, Waktu curing, Kualitas gelatin, NaOH
