PENENTUAN KONDISI OPTIMUM EKSTRAKSI GELATIN HALAL DARI IKAN MAS (Cyprinus carpio L.)

Muhammad Rifkhi Al-Haq, NIM.: 19106030046 (2023) PENENTUAN KONDISI OPTIMUM EKSTRAKSI GELATIN HALAL DARI IKAN MAS (Cyprinus carpio L.). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Gelatin has properties that easily expand in cold water, affect the viscosity of the material, and protect the colloidal system so that it is a miracle food that is difficult to replace in industrial processes. The increasing use of gelatin is not matched by an increase in halal gelatin production. Fish bone waste is one of the materials that can be utilized as a source of halal gelatin. The aims of this study is to determine the optimum conditions of goldfish bone gelatin extraction based on the main extraction temperature and time, as well as to determine the chemical (ash content) and physical (moisture content, viscosity, and gel strength) characteristics. In this study, variations in temperature treatment (60℃ and 70℃) and extraction time (1 hour and 5 hours) using distilled water solvent were conducted. Gelatin was isolated by acid hydrolysis method using 5% citric acid. The optimum condition gelatin obtained at a temperature variation of 60 ℃ for 5 hours was characterized by functional groups with FTIR spectroscopy. The results of functional group analysis showed typical absorption of gelatin Amide A at wave numbers 3600-2300 cm-1, Amide I at wave numbers 1660-1620 cm-1, Amide II at wave numbers 1560-1300 cm-1, and Amide III at wave numbers 1240-670 cm- 1. The optimum extraction treatment was obtained at 60℃ for 5 hours with a yield of 4.353854%, ash content of 3.0559%, moisture content of 9.62595%, viscosity of 4.7 cP, and gel strength of 75.7157 gBloom. The characteristics of the gelatin produced still meet the standards of SNI 06-3735-1995 dan GMIA (Gelatin Manufacturers Institute of America), namely moisture content <16%, ash content <3.25%, gel strength of 50-300 gBloom, and viscosity of 2.5-5.5 cP.

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