Damayanti, Aprillia (2019) Ekstraksi Gelatin Dari Limbah Tulang Ikan Tuna Dengan Metode Ultrasound Assisted Extraction (UAE) (Kajian Suhu Dan Lama Waktu Ekstraksi). Sarjana thesis, Universitas Brawijaya.
Abstract
Gelatin merupakan turunan protein dari kolagen yang terdenaturasi yang bersifat termo-reversibel antara sol dan gel. Impor gelatin non halal terus meningkat karena tingkat produksi gelatin yang kurang sebanding dengan kebutuhan sehingga menjadi kendala bagi sebagian besar masyarakat muslim tentang kehalalannya, maka perlu adanya alternatif bahan baku. Pemanfaatan tulang ikan sejalan dengan usaha pengurangan limbah industri pada pengolahan ikan. Penggunaan UAE (Ultrasound Assisted Extraction) dalam proses ekstraksi dapat menurunkan penggunaan suhu dan lama waktu ekstraksi gelatin tulang ikan tuna. UAE (Ultrasound Assisted Extraction) adalah metode yang mengkombinasikan panas dan getaran dengan frekuensi tertentu. Penggunaan metode UAE belum banyak dilakukan, khususnya mengenai kajian tentang suhu dan waktu ekstraksi gelatin tulang ikan tuna. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan variasi suhu ekstraksi (70oC, 75oC, 80oC) dan lama waktu ekstraksi (2,5 jam, 3 jam, 3,5 jam) sebanyak 3 kali ulangan. Selanjutnya dilakukan analisis fisik yang meliputi rendemen, kekuatan gel, warna, pH, titik jendal, titik leleh, viskositas, daya serap air, daya serap minyak, swelling power dan kelarutan kemudian dilanjutkan analisis kimia yang meliputi kadar air, kadar abu, kadar lemak dan kadar protein. Data yang diperoleh dianalisa menggunakan ANOVA, dengan uji lanjut BNT. Penentuan perlakuan terbaik diperoleh menggunakan Zeleny Multiple Attribute. Hasil penelitian menunjukkan bahwa perlakuan suhu ekstraksi pada gelatin tulang ikan tuna dengan metode Ultrasound Assisted Extraction berpengaruh nyata (α=0,05) terhadap kadar air serta pada rendemen, kadar air, kekuatan gel, viskositas, dan nilai pH. Perlakuan lama waktu ekstraksi pada gelatin tulang ikan tuna dengan metode Ultrasound Assisted Extraction berpengaruh nyata (α=0,05) terhadap kelarutan, kekuatan gel, nilai pH. Sedangkan interaksi keduanya memberikan pengaruh nyata (α=0,05) terhadap kelarutan dan pH. Nilai perlakuan terbaik menurut karakteristik fisik dan kimia diperoleh dari perlakuan dari lama waktu 3 jam dan suhu ekstraksi 75oC, yaitu : rendemen (17,42%), kekuatan gel (325,63 bloom), viskositas (4,7cP), pH (4,2), daya serap air (7,83 g/g), daya serap minyak (6,93 g/g), warna derajat putih (40,95), swelling power (0,89 g/g), titik leleh (22,67oC), titik jendal (8,27oC), kelarutan (97,26%) kadar air (2,97%), kadar protein (81,57%), kadar abu (2,11%), kadar lemak (1,03%). Beberapa parameter dipengaruhi nilai pH yang berhubungan dengan penggunaan asam atau basa pada pretreatment sehingga perlu dilakukan berbagai macam perlakuan untuk meningkatan sifat fisik dan kimia gelatin khususnya tulang ikan. Serpihan dari lembaran gelatin tulang ikan tuna dalam beberapa hari sebagian menggumpal sehingga perlu penelitian lebih lanjut terkait daya simpan dan pengaplikasian dalam produk pangan maupun non pangan.
English Abstract
Gelatin is a protein derived from denatured collagen that is thermoreversible between sols and gels. The import of non-halal gelatin continues to increase because the level of gelatin production is less than what is needed. Most of the gelatin imported is made from bone and pork, which is an obstacle for most Moslem about halalness, so there is a need for alternative raw materials. Utilization of fish bones is in line with the effort to decrease industrial waste at fish processing companies. The use of Ultrasound-assisted extraction (UAE) during the the extraction process can reduce the use of temperature and the length of time for tuna bone gelatin extraction. UAE (Ultrasound-Assisted Extraction) is a method that combines heat and vibration with certain frequencies. The use of the UAE method has not been widely used, especially regarding the study on the most appropriate temperature and extraction time in the gelatin extraction process of fish bones specifically for tuna. This study used Factorial Randomized Block Design with extraction temperature variations (70°C, 75°C, 80°C) and extraction time (2.5 hours, 3 hours, 3.5 hours) for 3 replications. Furthermore, a physical analysis was carried out which included the yield, gel strength, color, pH, gelling point, melting point, viscosity, water absorption, oil absorption, swelling power and solubility then continued with chemical analysis including water content, ash content, fat content and protein content. The data obtained was analyzed using ANOVA, with further LSD test. Determination of the best treatment was obtained using Zeleny Multiple Attribute. The results showed that the treatment of extraction temperature on Tuna Bone Gelatin using the Ultrasound-Assisted Extraction method had a significant effect (α = 0.05) on moisture content as well as on yield, moisture content, gel strength, viscosity, and pH value. The treatment of extraction time in Tuna Bone Gelatin using the Ultrasound-Assisted Extraction method had a significant effect (α = 0.05) on solubility, gel strength, pH value. While the interactions of both have a significant effect (α = 0.05) on solubility and pH. The best treatment value according to physical and chemical characteristics was obtained from the treatment of the 3 hours extraction time and at the extraction temperature of 75°C, as follows: yield (17,42%), viscosity (4,7cP), gel strength (325,63 bloom) pH (4.2), water absorption (7,83 g/g), oil absorption (6.93 g/g), whiteness degree (40.95), swelling power (0.89 g/g), melting point (22,67oC), gelling point (8,27oC), solubility (97.26%) water content (2.97%), protein content (81,57%), ash content (2,11%), fat content (1,03%). Several parameters were also influenced by pH values related to the use of acids or bases at pretreatment so that various treatments need to be done to improve physical and chemical properties of gelatin especially fish bones. Flakes from Tuna bone gelatin sheets, in a few days are partially clumping so that further research is needed regarding the shelf life and the application in food and non-food products.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/563/052002624 |
| Uncontrolled Keywords: | Gelatin, Kolagen, Tulang Ikan Tuna, Ultrasound Assisted Extraction.-Collagen, Gelatin, Tuna Fish Bone, Ultrasound-Assisted Extraction |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.26 Gelatin / Gelatin industry |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 06:57 |
| Last Modified: | 10 Aug 2020 06:57 |
| URI: | http://repository.ub.ac.id/id/eprint/180354 |
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