PENGGUNAAN BAHAN PELARUT LEMAK DALAM PEMBUATAN GELATIN KULIT KAKI ITIK DAN PENGARUHNYA TERHADAP KUALITAS FISIK DAN KIMIA

Poeloeng Dwi Nugroho, Nanung Agus F. S.Pt., M.Sc., Ph.D.; Yuny Erwanto, S.Pt., M.P. Ph.D.

2013 | Skripsi | S1 PETERNAKAN

PENGGUNAAN BAHAN PELARUT LEMAK DALAM PEMBUATAN GELATIN KULIT KAKI ITIK DAN PENGARUHNYA TERHADAP KUALITAS FISIK DAN KIMIA Poeloeng Dwi Nugroho 06/196930/PT/05184 INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan perlakuan terhadap kualitas fisik dan kimia gelatin kulit kaki itik dengan beberapa macam bahan pelarut lemak yang digunakan. Materi penelitian ini menggunakan 1500 buah kaki itik betina afkir dan dibagi dalam lima kelompok. P0 tanpa menggunakan bahan pelarut, P1 diberi pelarut kloroform, P2 diberi pelarut n-heksana, P3 diberi pelarut petroleum eter, dan P4 diberi pelarut metanol. Penambahan pelarut dilakukan sebelum curing. Parameter yang diamati dari penggunaan metode yang berbeda pada penelitian ini meliputi karakteristik fisik (pH, viskositas, dan rendemen) serta kualitas kimia meliputi (kadar lemak, kadar protein dan kadar air). Data hasil penelitian diuji dengan analisis variansi pola searah dan bila terdapat perbedaan yang nyata dilanjutkan dengan uji Duncan's new Multiple Range Test (DMRT). Hasil uji kualitas menunjukkan bahwa besarnya rendemen berkisar antara 9,6±0,2% hingga 10,4±0,1%. Kadar air antara 6,1±0,4% hingga 7,4±1,3%. Kadar abu 0,5% hingga 1,7±0,6%. Kadar lemak berkisar antara 5,6±0,5% hingga 7,7±0,1%. Kadar Protein antara 74,7±0,3% hingga 85,6±0,1%. pH antara 4,3±0,1 sampai 4,6, Viskositas 6,7±0,3 cP sampai 7,2±0,1 cP, Kekuatan Gel antara 168,7±32,3 bloom hingga 300,4±58,3 bloom. Gelatin yang diproses menggunakan pelarut lemak terbukti menunjukkan penurunan kadar lemak yang signifikan (P<0,05). Kadar protein (P<0,01) dan kekuatan gel (P<0,05) yang dihasilkan meningkat dibanding tanpa pelarutan lemak . Hasil terbaik ditunjukkan oleh gelatin yang diproses dengan penambahan pelarut lemak metanol dengan kekuatan gel sebesar 343.7 bloom, kadar protein sebesar 79.6%, kadar lemak 5.1%, dan viskositas sebesar 7.39 cP. Kata kunci : Kulit Kaki Itik, Gelatin, Pelarut Lemak, Kualitas Fisik dan Kimia

PRODUCTION OF DUCK FEET SKIN GELATIN USING FAT SOLVENT AND THE EFFECT IN PHYSICAL AND CHEMICAL QUALITY Poeloeng Dwi Nugroho 06/196930/PT/05184 ABSTRACT This study aimed, to investigate the effect of different extraction treatment on the physical and chemical quality of duck feet skin gelatin use some sort of fat solvents. 1500 pieces of duck feet used in this study, and were devided into five groups. P0 without the solvents, chloroform was given in P1, n-hexane was given in P2, petroleum ether was given in P3 and P4 was given by methanol solvent. The addition of solvents was conducted before curing. Extraction temperature was controlled at two temperatures rise to 600C for 6 hours and 650C for 6 hours. The differences were observed from the use of different methods in the study included physical characteristics (pH, viscosity, gel strength, and yield) and the chemical quality (fat, protein, ash, and water content). The results of this studies were analyzed by completely randomized design-one way classification (CRD). If there is a real difference result, analysis will be followed by Duncan's New Multiple Range Test (DMRT). Quality test result indicated of the yield ranged from 9.6±0.2% to 10.4±0.1%, water content is between 6.1±0.4% up to 7.4±1.3%, ash content is 0.5% up to 1.7±0.6%, fat content ranged from 5.6±0.5% up to 7.7±0.13%, protein levels between 74.7±0.3% up to 85.6±0.1%. Physical test results showed pH was between 4.3±0.1 to 4.6, viscosity 6.7±0.3 cP up to 7.2±0.1 cP, gel strength between 168.7± 32.3 bloom up to 300.4±58.3 bloom. Gelatin is processed using proven fat solvents showed a significant decrease in fat content (P<0.05). Protein levels at (P<0.01) and the gel strength at (P<0.05) is higher than without dissolving fat process. The best results were shown by gelatin processed by the addition of methanol with gel strength up to 343.7 bloom, protein levels up to 79.6%, fat content 5.1%, and viscosity up to 7.39 cP. Keywords : Gelatin, Duck feet skin, Fat solvent, Phisical and Chemical Quality

Kata Kunci : Kulit Kaki Itik, Gelatin, Pelarut Lemak, Kualitas Fisik dan Kimia