Optimasi Ekstraksi Dan Karakterisasi Gelatin Kepala Ikan Kurisi (Nemipterus Bathybius) Dengan Metode Response Surface Methodology

Mardiyah, Ulfatul (2017) Optimasi Ekstraksi Dan Karakterisasi Gelatin Kepala Ikan Kurisi (Nemipterus Bathybius) Dengan Metode Response Surface Methodology. Magister thesis, Universitas Brawijaya.

Abstract

Permintaan gelatin di indonesia semakin meningkat tiap tahun karena pemanfaatan gelatin yang semakin meluas di berbagai bidang industri. Ketersediaan gelatin di indonesia sangat terbatas, sehingga untuk memenuhi kebutuhan gelatin yang terus meningkat indonesia mengimpor gelatin dari sejumlah negara. Gelatin impor umumnya berasal dari tulang dan kulit sapi maupun babi. Adanya isu penyakit BSE (Bovine Spongiform Encephalopathy) yang bersal dari sapi serta perbedaan kepercayaan konsumen merupakan kendala dalam mengonsumsi gelatin babi maupun sapi, sehingga gelatin yang berasal dari limbah pengolahan ikan kurisi dapat dijadikan sumber alternatif gelatin. penggunaan ikan kurisi sangat potensial digunakan sebagai bahan baku gelatin karena jumlah produksi ikan kurisi (fillet dan surimi) mencapai 127.770 ton pertahun. Gelatin yang yang berasal dari ikan umumnya memiliki sifat fisikokimia yang lebih rendah dibandingkan dengan gelatin komersial, sehingga dilakukan optimasi pretreatment dengan HCl dan optimasi ekstraksi gelatin serta dilakukan karakterisasi fisikokimia gelatin. Penelitian ini dibagi atas dua tahapan. Tahap pertama bertujuan untuk mengetahui konsentrasi optimum HCl dalam proses pretreatment dan pengaruhnya terhadap rendemen dann kekuatan gel gelatin dengan metode RSM one factorial. Hasil terbaik pada tahap pertama digunakan untuk penelitian Tahap kedua yang bertujuan untuk mengetahui suhu dan waktu optimum ekstraksi gelatin dan pengaruhnya terhadap rendemen, kekuatan gel dan viskositas gelatin dengan metode RSM central composite design. Hasil yang terbaik pada tahap kedua kemudian dikarakterisasi sifat fisikokimia gelatin dan dibandingkan dengan gelatin komersial. Hasil penelitian menunjukkan roses pretreatment yang paling optimum diperoleh pada perendaman HCl dengan konsentrasi 2,98% dengan hasil verifikasi nilai rendemen sebesar 4,92% dan nilai kekuatan gel sebesar 312,71 g.bloom. Proses ekstraksi gelatin yang optimum diperoleh pada suhu ekstraksi 74,40oC dan waktu ekstraksi selama 5,42 jam dengan hasil verifikasi rendemen sebesar 5,31, kekuatan gel 311,01 dan viskositas sebesar 5,00 cP. Sedangkan Karakteristik fisikokimia gelatin ikan kurisi yang optimum memiliki kadar air 8,23%, kadar abu 0,85% kadar protein 88,54% dan kadar lemak 0,13%, pH 5,43, hardness 21,03 g, springiness 0,75 dan cohesiveness 0,60. Sedangkan untuk warna gelatin ikan ikan kurisi diperoleh nilai L* 78,79, a* 1,75 dan b* 21,81. Pengamatan gugus fungsi gelatin menunjukkan adanya gugus amida A, amida B, amida I, II dan III. Dan untuk pengamatan berat molekul (BM) gelatin dengan SDS-PAGE ditemukan pita protein dengan berat molekul (BM) 49,77 kDa.

English Abstract

The increase of gelatin’s demand each year in Indonesia is caused by the widespread application of gelatin in many sectors of industries. Due to inadequate supply of gelatin, Indonesia has to import it from some other countries. Imported gelatin is generally derived from bovine and pork skin. The issues of mad cow disease or BSE (Bovine Spongiform Encephalopathy) and different consumer’s belief have triggered concern against consuming gelatin obtained from bovine and pork skin, therefore, gelatin obtained from waste of pink perch processing could be used as an alternative. The use of pink perch as gelatin’s raw material is highly potential by taking into account that pink perch’s production (both fillet and surimi) has reached 127.770 ton per year. As gelatin obtained from fish generally has lower physicochemical properties compared to the commercial one, thus optimization of pretreatment using HCl, optimization of gelatin extraction and characterization of gelatin’s physicochemical properties are needed to be done. This research was divided into two steps. The first step was to determine optimum concentration of HCl used in pretreatment process and its effects on yield and gel’s strength by using single factorial RSM. The best result obtained from the first step was used in the second step. The second step was to determine optimum temperature and optimum time of gelatin extraction and its effects on yield, gel’s strength and gel’s viscosity by using central composite design RSM. The best result of the second step was observed of its physicochemical properties to be compared with the commercial gelatin. The results of this research showed that 2,98% of HCl was the optimum concentration to be used in pretreatment process in which verification of results were 4,92% of yield and 312,71 g.bloom of gel’s strength. Optimum gelatin extraction process was obtained at 74,40oC of extraction temperature and 5,42 hours of extraction time in which verification of results were 5,31% of yield, 311,01 g.bloom of gel’s strength and 5,00 cP of gel’s viscosity. Optimum physicochemical properties of gelatin from pink perch were 8,23% of moisture content, 0,85% of ash content, 88,54% of protein content and 0,13% of fat content, 5,43 of pH, 21,03 g of hardness, 0,75 g of springiness and 0,60 g of cohesiveness. The color of gelatin from pink perch was L* 78,79, a* 1,75 and b* 21,81. Observation of gelatin’s functional groups showed that there were functional groups of amida A, amida B, amida I, II dan III. During observation of molecular weight of gelatin using SDSPAGE, protein band with molecular weight of (BM) 49,77 kDa was found.

Item Type:	Thesis (Magister)
Identification Number:	TES/664.26/MAR/o/2017/041706577
Uncontrolled Keywords:	GELATIN, NEMIPTERIDAE, SURFACE CHEMISTRY - METHIODOLOGY
Subjects:	600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.26 Gelatin / Gelatin industry
Divisions:	S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
Depositing User:	Nur Cholis
Date Deposited:	14 Aug 2017 06:32
Last Modified:	13 Dec 2020 13:46
URI:	http://repository.ub.ac.id/id/eprint/1255

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	Text 15 BAB III.pdf Download (540kB)
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	Text 17 BAB V.pdf Download (1MB)
	Text 19 DAFTAR PUSTAKA.pdf Download (486kB)

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