Rabbinastri, Revvy (2021) STUDI EKSTRAKSI GELATIN DARI LIMBAH TULANG IKAN TONGKOL (Euthynnus affinis) DENGAN LAMA PERENDAMAN TULANG DAN KONSENTRASI ASAM KLORIDA DAN APLIKASI PADA BAKSO. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Indonesia is a tropical country that has a variety of marine resources. Indonesia waters is about two-thirds of the total area of Indonesia.The production of fishery products in Indonesia usually produces waste in the form of heads, bones, and skin which, if not handled properly, will pollute the surrounding environment and can cause unpleasant odors. Making gelatin from fish bones can provide added value and can reduce environmental pollution. Gelatin can be used in various industries, including non-food and food industries. The study was conducted in 2 stages. Stage 1 is extracting gelatin from fish bones with HCl and then analyzing the physicochemical characteristics of its gelatin. Stage 2 is application to meatball products. The experimental design used in this study was a factorial randomized block design with Factor is 1 HCl concentration (4%, 5%, 6%),Factor 2 is immersion time (24 hours, 32 hours, 56 hours) to obtain 9 treatment combinations. Research parameters include yield, gel strength, viscosity, moisture content and ash content, acidity (pH). The results showed that there was an interaction between the length of immersion and the concentration of HCl used on the yield, pH, and viscosity of the resulting gelatin. The duration of immersion had a significant effect on water content, and had no significant effect on gel strength, ash content, pH, viscosity, and yield of gelatin produced. The HCl concentration had a significant effect on gel strength and ash content, and had no significant effect on moisture content, pH, viscosity, and yield. The best treatment in this research was extraction with 4% HCl concentration with 32 hours of immersion which resulted in ash content of 2.02%, water content 12.683%, gel strength 163.205 cps, viscosity 10.833g/cm2, pH 3.329.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201610220311016
Thesis Advisors:	Noor Harini (0021046105), Rista Anggriani (0706048803)
Keywords:	Fish Bones, Gelatin, HCl, Soaking Time, Meatballs
Subjects:	Q Science > QD Chemistry S Agriculture > SF Animal culture T Technology > TP Chemical technology
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201610220311016 revvyrn
Date Deposited:	12 Jun 2021 02:37
Last Modified:	12 Jun 2021 02:37
URI :	http://eprints.umm.ac.id/id/eprint/75647

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