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STUDI KUALITAS GELATIN TULANG IKAN BANDENG DARI HABITAT LAUT, PAYAU DAN TAWAR SERTA APLIKASI PADA SURIMI

Khumairoh, Tika Pratiwi (2018) STUDI KUALITAS GELATIN TULANG IKAN BANDENG DARI HABITAT LAUT, PAYAU DAN TAWAR SERTA APLIKASI PADA SURIMI. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Utilization of gelatin from other source is important to be done because of the high use of gelatin from non-halal sources. The use of milkfish bone as the main ingredient of gelatin is necessary because the large production number and it is spread all over Indonesia from brackish water aquaculture or freshwater and marine catches. The purpose of this study was to analyze the quality difference of gelatin from milkfish bone that lived in different habitats (sea, brackish and in land) with different extraction temperature. This research had two phase, the first phase was nested random design with two factors and three repetitions. The first factor was three levels habitat difference, which were sea milkfish, brackish milkfish and freshwater milkfish. The second treatment used was three levels extraction temperature, which were 60oC, 70oC and 80oC. Phase I research obtained gelatin with the best temperature treatment nested in milkfish bone types. Gelatin from the best treatment would be applied on surimi as the second phase research. The parameters of the research were: protein level, ash content, water content, yield, viscosity, pH, color intensity, fat level, texture, and organoleptic test. The result showed that the best extraction temperature treatment at 80oC nested from brackish habitat with protein level value (36%), water content (13,3%), ash content (1,67%), yield (14,05%), pH value (4,64), viscosity (2,67 d.pas), lightness (43,27), yellowness (1,97) and redness level (9,03) and then it was compared with commercial gelatin applied in surimi. Characteristic of surimi after the addition of milkfish bone gelatin and commercial did not really changed on ash content, fat and texture. The addition of milkfish bone gelatin and commercial gave real differences toward protein level. Surimi with commercial gelatin had the best organoleptic value, with fishy smell (3 points), easy to fold (2,5 points) and attractive appearance.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311048
Uncontrolled Keywords: milkfish bond, habitats, gelatin, extraction temperature
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 18 Dec 2018 10:50
Last Modified: 18 Dec 2018 10:50
URI : http://eprints.umm.ac.id/id/eprint/42250

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