PENGARUH VARIASI SUHU DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK GELATIN KULIT IKAN SETUHUK

JIEMSLI S GULTOM, Dr. Ir. Latif Sahubawa, M.Si.

2013 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Gelatin merupakan senyawa turunan protein hasil hidrolisis kolagen dari kulit, otot, organ, maupun tulang. Gelatin bersifat multifungsi karena dapat diaplikasikan pada berbagai bidang industri seperti pangan, farmasi, fotografi, dan kosmetik. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu ekstraksi terhadap mutu gelatin standar untuk industri pangan. Perlakuan yang digunakan adalah variasi suhu ekstraksi (50, 70, 90°C) dan lama waktu ekstraksi (3, 4, 5 jam). Parameter mutu gelatin yang dianalisis meliputi: rendemen, kadar air, kadar abu, kadar protein, viskositas, kekuatan gel, pH, dan warna. Hasil penelitian menunjukkan nilai rerata rendemen gelatin kulit ikan setuhuk berkisar 7,01 -12,9 % (db); kadar protein: 80,36-87,05% (db); kadar air: 5,48-6,25%; kadar abu: 0,91-1,61%; viskositas: 6,69-10,58 cP; kekuatan gel (bloom): 194,08-533,25; pH: 5,46-5,53; warna (tingkat kecerahan/L: 56,72-64,58; tingkat kemerahan/a: 17,5-25,8; dan tingkat kekuningan/b: 23,7-30,83). Semua parameter mutu memenuhi SNI 06-3735-1995 kecuali warna. Perlakuan suhu dan lama ekstraksi terbaik yaitu 50°C selama 4 jam dengan persentasi rendemen: 7,85%; kadar protein: 83,78 %; kadar air: 5,57%; kadar abu: 1,56%, viskositas: 10,98 cP; kekuatan gel: 533,25 bloom; pH: 5,53 ; warna (kecerahan/L: 53,8; kemerahan/a: 8,93; kekuningan/b: 23,7) dan semua parameter memenuhi standar gelatin pangan.

Gelatin is a protein derivative compounds resulting from hydrolysis of collagen in skin, organs, muscles, and bones. Gelatin is multifunctional as it can be applied in various industries such as food industry, pharmaceutical, photography, and cosmetics. This research aims to know the effect of temperature and extraction time on the quality of gelatin standard food industry. The treatmen were extraction temperature (50, 70, 90°C) and time (3, 4, 5 hours). Gelatin quality parameters analyzed including: yield, moisture content, ash content, protein content, viscosity, gel strength, pH, and color. The results showed that the average yield of setuhuk fish skin gelatin ranged from 7.01 to 12.9% (db), protein: 80.36 to 87.05% (db), water content: 5.48 to 6.25%, ash content : 0.91 to 1.61% (db), viscosity: 6.69 to 10.58 cP(centipoice); gel strength: 194.08 to 533.259 (bloom); pH: 5,46 to 5,532; color (brightness /L: 56.72 to 64.58, the reddish /a: 17.5 to 25.8, and the level of yellowish /b: 23.7 to 30.83). All quality parameter meet with SNI 06 -3735-1995 except for the color. The best temperature and extraction time was 50°C for 4 hours with percentage of yield: 7.85%; protein: 83.78%, water content: 5.57%, ash content: 1.556%, viscosity: 10.98 cP ; gel strength: 533.25 bloom; pH: 5.53; colors (brightness /L: 53.8; reddish /a: 8.93; yellowish /b: 23.7) and all of parameter qualified the standard of gelatin’s food.

Kata Kunci : gelatin; kulit ikan setuhuk; mutu; suhu dan waktu ekstraksi