KARAKTERISTIK GELATIN TULANG IKAN TENGGIRI (Scomberomorus commersoni) DENGAN EKSTRAKSI ASAM

MARTAWIJAYA, SURATMAN and Widiastuti, Indah and Rinto, Rinto (2010) KARAKTERISTIK GELATIN TULANG IKAN TENGGIRI (Scomberomorus commersoni) DENGAN EKSTRAKSI ASAM. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini telah dilaksanakan pada bulan Maret 2009 sampai Mei 2009 di Laboratorium Teknologi Hasil Perikanan dan Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya. Penelitian ini bertujuan untuk mengetahui konsentrasi asam dan lama perendaman terbaik dalam rangka mendapatkan gelatin dengan rendemen terbanyak dan memperoleh gelatin dengan mutu terbaik. Rancangan yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan konsentrasi HC1 (4%, 5%, 6%) dan lama perendaman (24 dan 48 jam) sebagai perlakuan. Masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diamati meliputi rendemen, kekuatan gel, viskositas, pH, kadar air, kadar abu, kadar protein dan kadar lemak. Hasil Penelitian menunjukkan bahwa perbedaan konsentrasi HC1 dan lama perendaman berpengaruh nyata terhadap nilai rendemen, kekuatan gel (gel strength), viskositas, pH, kadar air, kadar abu dan kadar protein, tetapi berpengaruh tidak nyata terhadap kadar lemak. Perlakuan terbaik untuk mendapatkan rendemen tertinggi yaitu pada kombinasi perlakuan A3B2 (konsentrasi HC1 6% dengan lama perendaman 48 jam) yaitu dengan nilai 14,26%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Gelatin, Tulang Ikan Tengiri
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 07 Nov 2022 03:56
Last Modified: 07 Nov 2022 03:56
URI: http://repository.unsri.ac.id/id/eprint/81271

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