EKSTRAKSI GELATIN DARI TULANG IKAN TENGGIRI MENGGUNAKAN ASAM SITRAT DALAM BELIMBING WULUH (Averrhoa Bilimbi L)
| Main Author: | ROSDIANA SAUR MAULI, NIM. 122015068 |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://repository.um-palembang.ac.id/id/eprint/5690/1/122015068_BAB%20I_DAFTAR%20PUSTAKA.pdf http://repository.um-palembang.ac.id/id/eprint/5690/2/122015068_BAB%20II_SAMPAI_BAB%20TERAKHIR.pdf http://repository.um-palembang.ac.id/id/eprint/5690/ |
Daftar Isi:
- Gelatin is a protein obtained from the partial hydrolysis of collagen, which is a major protein component in the skin, bones, hides and connective tissues of the animal's body. The use of gelatin is very widespread in the food, non-food and pharmaceutical industries. Received gelatin is obtained from the bones or skin of mammals, such as cattle and pigs. This makes gelatin from mackerel fish bones as an alternative to produce halal gelatin. Starfruit is one of the organic acids used as a modifier of collagen fibers into gelatin. This study aims to determine the concentration of starfruit citric acid concentration and immersion time used on the quality of gelatin containing air content, ash content, protein content, yield, pH value, gel strength and viscosity. The process of immersion of mackerel fish bones with concentrations of 10- 50% starfruit citric acid for 2 days, 3 days and 4 days. Based on research conducted, the making of mackerel fish bone gelatin with 50% starfruit citric acid immersion and 4 days soaking time was the optimum condition to produce an air content of 9.14%, ash content of 3.19%, protein content of 85, 68%, yield of 6.15%, pH value 6. Also obtained results of gel strength and viscosity respectively 90.0742 gbloom and 21.4140 cPs. Keywords: Gelatin, Acid concentration, Mackerel Fish Bones, Soaking Time