PENGARUH LAMA CURING TERHADAP KUALITAS GELATIN KULIT SAPI

Aditya, Shinta, Prof. Dr. Ir. Suharjono Triatmojo, MS

2010 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Gelatin dalam industri pangan merupakan salah satu hidrokoloid yang larut dalam air yang bisa digunakan sebagai pembentuk gel, pengental dan penstabil. Penelitian ini bertujuan untuk mengetahui pengaruh lama curing terhadap kualitas gelatin kulit sapi. Sebagai materi penelitian digunakan 4,5 kg kulit sapi umur 2-2,5 tahun. Kulit dipotongpotong ukuran kecil, di curing pada suhu refregerator selama 2,4 dan 6 hari. Selanjutnya kulit dicuci dengan air, direndam dalam larutan 0,1 M H2SO4 selama 24 jam. Kulit diekstraksi pada suhu 70 oC, selama 24 jam. Kotoran dipisahkan dengan cara disaring. Gelatin dikeringkan pada suhu 65oC selama 24 jam, film yang terbentuk ditimbang dan dibuat bubuk (powder). Kualitas gelatin ditentukan berdasar uji rendemen, kekuatan gel, viskositas, kadar protein dan kadar air. Analisis data menggunakan analisis pola searah, kemudian apabila terdapat beda nyata dilanjutkan dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukan bahwa pengaruh lama waktu curing tidak berbeda nyata (P>0,05) terhadap rendemen, kekuatan gel, viskositas, kadar protein dan kadar air. Rata-rata karakteristik gelatin kulit sapi dari hasil penelitian yaitu rendemen 9,23-9,52%, sedangkan untuk kekuatan gel 72,95-77,57 gram Bloom, viskositas sebesar 7,10-7,47 poise, kadar protein 90,43-93,27% dan kadar air 9,33-9,97%. Kualitas gelatin yang dihasilkan sesuai standar yang ada dipasaran sehingga bagus dan layak digunakan untuk proses lebih lanjut. Kata Kunci : Gelatin, Kulit sapi, Curing dan Kualitas gelatin

Gelatin in the food industry is one hydrocolloids which is soluble in water that can be used for the formation of gel, thickener and stabillizer. The objective of the research was to study the effect of curing time on the quality of gelatin hide cattle. There were 4.5 kg of hide used in this experiment. Hide was taken from 2-2.5 years old cattle. Hide was cut in to small size then continued for curing in refregerate temperature. The time’s of curing were 2 days, 4 days and 6 days. The process was continued by washing the hide under flowing water. The hide then was neutralized using 0.1 M sulfuric acid for 24 hours in order to removed lime. Hide containing free lime was extracted at 70oC for 24 hours. Gelatin was dried at 55°C for 24 hours. The formed film was weighed and ground to produce gelatin powder. The quality of gelatin was determined based on its rendemen, gel strenght, viscosity, protein and water content. The data were analyzed using One Way Anova design. The significant differences, was analized using the Duncan’s New Multiple Range Test. Result of the research showed that the influence of curing time was not significant (P>0.05) to rendemen, gel strenght, viskosity, protein values n dry matter. Average of gelatin characteristic were rendemen value of 9.23-9.52%, gel strenght 72.95-77.57 gram Bloom, viscosity 7.10-7.47 poise, protein content 90.43-93.27% and water content 9.33-9.97%. Quality of gelatin were qualifed based on standard market, and properly using for further prossesing. Key words : Gelatin, Hide cattle, Curing dan Quality of gelatin

Kata Kunci : Gelatin, Kulit sapi, Curing dan Kualitas gelatin