Ekstraksi dan Aplikasi Gelatin Tulang Ikan Tuna pada Permen Jelly
(1) Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor
(2) Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor
(3) Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor
(*) Corresponding Author
DOI: https://doi.org/10.26858/jptp.v9i1.42992
Abstract
Sumber bahan utama gelatin berasal dari babi secara hukum tidak diperbolehkan dikonsumsi karena status kehalalannya bagi penduduk muslim. Sehingga diperlukan alternatif bahan baku selain babi salah satunya berasal dari tulang ikan. Saat ini masih menjadi tantangan proses ekstraksi gelatin dengan menghasilkan rendemen yang tinggi dan aplikasi dari gelatin tersebut. Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman ekstraksi terhadap rendemen dan karakteristik gelatin serta mengaplikasikan gelatin pada produk permen jelly. Ektraski gelatin dilakukan dengan metode asam HCL 4% dengan variasi perendaman 12 jam, 24 jam, dan 48 jam. Karakteristik yang meliputi kadar randemen, uji proksimat kadar protein, kadar air, kadar abu, dan derajat keasaman (pH). Aplikasi gelatin dilakukan pada permen jelly dengan melakukan uji hedonik. Analisis data yang digunakan adalah rancangan acak lengkap (RAL) dengan nilai signifikan sebesar 0.05 (α=5%). Data panelis uji hedonik dianalisis secara deskriptif dengan menggunakan software Microsoft Excel. Hasil penelitian gelatin dengan ekstraksi 48 jam lebih direkomendasikan karena mampu menghasilkan rendemen terbanyak sebesar 22%, dengan tingkat keasaman (pH) 3.83, kadar air 0.081%, dan protein 85.5%. Uji hedonik menunjukkan penggunaan gelatin ikan tuna ekstraksi 48 jam pada pembuatan permen jelly pada komponen rasa dan tektur lebih disukai karena gelatin ikan memiliki aroma dan tektur yang khas dibandingkan gelatin komersial.
The main raw materials for gelatin come from pork and beef. Pork is legally prohibited for consumption due to its halal status for Muslim residents. So we need alternative raw materials other than pork, one of which comes from fish bones. Currently, it is still a challenge in the gelatin extraction process to obtain high yields and applications of the gelatin. This study aims to determine the effect of extraction soaking time on the yield and characteristics of gelatin and to apply gelatin to jelly candy products. Gelatin extraction was carried out by the 4% HCL acid method with variations of soaking for 12 hours, 24 hours, and 48 hours. Characteristics which include yield content, proximal test for protein content, moisture content, ash content, and a physical test in the form of acidity (pH). Gelatin application was carried out on jelly candy by carrying out a hedonic test. The data analysis used was a completely randomized design with a significant value of 0.05 (α=5%). The collected hedonic test panelist data were analyzed descriptively using Microsoft Excel software. The results of research on gelatin with 48 hours of extraction are recommended because it is able to produce the highest yield of 22%, with an acidity level (pH) of 3.83, water content of 0.081%, and protein of 85.5%. The hedonic test showed that the use of tuna fish gelatin extracted 48 hours in the manufacture of jelly candy on the flavor and texture components was preferred because fish gelatin had a distinctive aroma and texture compared to commercial gelatin.
Keywords
Full Text:
PDFReferences
AOAC. (2005). Association of Official Analytical Chemist (The 4th Ed). AOAC International.
Arpi, N., Fahrizal, F., & Novita, M. (2018). Isolation of fish skin and bone gelatin from tilapia (Oreochromis niloticus): Response surface approach. IOP Conference Series: Materials Science and Engineering, 334(1). https://doi.org/10.1088/1757-899X/334/1/012061
Arshad, N. M., Ghaffar, M. A., & Mohtar, N. F. (2021). Optimization of the extraction procedures and the characterization of fish gelatin from fringescale sardinella (Sardinella fimbriata) bones. AACL Bioflux, 14(2), 672–682. http://www.bioflux.com.ro/aacl
Atma, Y. (2017). Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study. IOP Conference Series: Earth and Environmental Science, 58, 012008. https://doi.org/10.1088/1755-1315/58/1/012008
Atma, Y., & Ramdhani, H. (2018). Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste. Indonesian Journal of Biotechnology, 22(2), 86. https://doi.org/10.22146/ijbiotech.32472
BPS. (2020). Data Ekspor Impor Gelatin di Indonesia. Jakarta: Badan Pusat Statistik
Fasya, A. G., Amalia, S., Imamudin, M., Nugraha, R. P., Ni’mah, N., & Yuliani, D. (2018). Optimasi Produksi Gelatin Halal Dari Tulang Ayam Broiler (Gallus domesticus) Dengan Variasi Lama Perendaman Dan Konsentrasi Asam Klorida (HCl). Indonesia Journal of Halal, 1(2), 102–108. https://doi.org/https://doi.org/10.14710/halal.v1i2.3665
Febriana, L. G., Stannia P.H, N. A. S., Fitriani, A. N., & Putriana, N. A. (2021). Potensi Gelatin dari Tulang Ikan sebagai Alternatif Cangkang Kapsul Berbahan Halal: Karakteristik dan Pra Formulasi. Majalah Farmasetika, 6(3), 223. https://doi.org/10.24198/mfarmasetika.v6i3.33183
Finarti, Renol, Wahyudi, D., Akbar, M., & Ula, R. (2018). Rendemen Dan Ph Gelatin Kulit Ikan Nila (Oreochromis niloticus) Yang Direndam pada Berbagai Kosentrasi Hcl Rendement and pH Of Gelatin In The Skin ff Tilapia (Oreochromis niloticus) Immersed Into Various Hcl Consentration. Jurnal Pengolahan Pangan, 3(1), 22–27.
https://doi.org/https://dx.doi.org/10.31970/pangan.v3i1.9
Gumilar, J., & Pratama, A. (2018). Produksi Dan Karakteristik Gelatin Halal Berbahan Dasar Usus Ayam. Jurnal Teknologi Industri Pertanian, 28(1), 75–81. https://doi.org/10.24961/j.tek.ind.pert.2018.28.1.75
Iqbal, M., Anam, C., Achmad, R. A., Pangan, T., & Pertanian, F. (2015). Optimasi Rendemen Dan Kekuatan Gel Gelatin Ekstrak Tulang Ikan Lele Dumbo (Clarias gariepinus sp). Jurnal Teknosains Pangan, 4(4).
Istiqlaal, S. (2018). Characteristics of Gelatin Produced Immersion of Tuna Bone in Lontar Vinegar from East Nusa Tenggara. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 443. https://doi.org/10.17844/jphpi.v21i3.24716
Mahmuda, E., Idiawati, N., & Agus Wibowo, M. (2018). Ekstraksi Gelatin Pada Tulang Ikan Belida (Chitala lopis) dengan Proses Perlakuan Asam Klorida. Jurnal Kimia Khatulistiwa, 7(4), 114–123.
Mohebi, E., & Shahbazi, Y. (2017). Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT - Food Science and Technology, 76, 108–116. https://doi.org/https://doi.org/10.1016/j.lwt.2016.10.062
Ni’mah, N. (2017). Pengaruh Konsentrasi HCl Terhadap Proses Demineralisasi Pada Produk Gelatin Dari Tulang Ayam Broiler (Gallus domesticus). Skripsi. Jurusan Kimia Fakultas Sains Dan Teknologi Universitas Islam Negeri Maulana Malik Ibrahim Malang.
Nurilmala, M., Wahyuni1, M., & Wiratmaja, H. (2006). Perbaikan Nilai Tambah Limbah Tulang Ikan Tuna (Thunnus sp) Menjadi Gelatin Serta Analisis Fisika-Kimia. Buletin Teknologi Hasil Perikanan , 9(2), 22–33.
Panjaitan, F. C. (2016). Optimasi Ekstraksi Gelatin Dari Tulang Ikan Tuna (Thunnus albacares). Jurnal Wiyata, 3(1), 11–16.
Pertiwi, M., Atma, Y., Mustopa, A., & Maisarah, R. (2018). Karakteristik Fisik dan Kimia Gelatin dari Tulang Ikan Patin dengan Pre-Treatment Asam Sitrat. Jurnal Aplikasi Teknologi Pangan, 7(2), 83–91. https://doi.org/10.17728/jatp.2470
Safitri, R., Isamu, K. T., & Akib, N. I. (2019). Uji Kualitas Gelatin Dari Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) Menggunakan Jenis Asam Yang Berbeda. Jurnal Fish Protech, 2(2), 218–225. http://ojs.uho.ac.id/index.php/jfp
Shyni, K., Hema, G. S., Ninan, G., Mathew, S., Joshy, C. G., & Lakshmanan, P. T. (2014). Isolation and characterization of gelatin from the skins of skipjack tuna (katsuwonus pelamis), dog shark (scoliodon sorrakowah), and rohu (labeo rohita). Food Hydrocolloids, 39, 68–76. https://doi.org/10.1016/j.foodhyd.2013.12.008
Tazwir, Musfiq, A., & Rinta, K. (2009). Pengaruh Perendaman Tulang Ikan Tuna (Thunnus albacares) Dalam Larutan NaOH Terhadap Kualitas Gelatin Hasil Olahannya. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 4(1),29–36. https://doi.org/http://dx.doi.org/10.15578/jpbkp.v4i1.434
Wahyuningtyas, M., Jadid, N., Burhan, P., & Atmaja, L. (2019). Physical and Chemical Properties of Gelatin from Red Snapper Scales : Temperature Effect. Jurnal Teknik ITS, 8(2), 95–101.
Wulandari, W., Supriadi, A., & Purwanto, B. (2013). Pengaruh Defatting Dan Suhu Ekstraksi Terhadap Karakteristik Fisik Gelatin Tulang Ikan Gabus. Fishtech, 2(1), 38–45.
Article Metrics
Abstract view : 255 times | PDF view : 64 timesRefbacks
- There are currently no refbacks.
Copyright (c) 2023 Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Publisher Address :
Department of Agricultural Technology Education, Faculty of Engineering, Universitas Negeri Makassar
Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Email: redaksijurnalptp@gmail.com
Website: http://ojs.unm.ac.id/ptp
INDEXED BY :
This journal is published under the terms of Creative Commons Attribution 4.0 International License.