PENGARUH PENAMBAHAN ENZIM BROMELIN TERHADAP KARAKTERISTIK GELATIN LIMBAH TULANG IKAN TUNA (Thunnus sp.)

Farkha Fadhila Firdausi, NIM.: 19106030005 (2023) PENGARUH PENAMBAHAN ENZIM BROMELIN TERHADAP KARAKTERISTIK GELATIN LIMBAH TULANG IKAN TUNA (Thunnus sp.). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Exploration of alternative sources of halal gelatin needs to be carried out to offset the increasing demand for gelatin from various industries in Indonesia. In this research, extraction, and characterization of gelatin from tuna fish bone waste was carried out with the addition of the enzyme bromelain in the pre-treatment process as an alternative raw material for gelatin. The purpose of this study was to detect the presence of a characteristic absorption in the FTIR spectrum of gelatin extracted from waste tuna bones and to analyze the yield characteristics, pH, water content, gel strength, and viscosity of gelatin extracted from waste tuna bones with the addition of bromelain enzymes. In the process of making gelatin, bromelain enzyme was pre-treated with different concentrations (0; 0.03; 0.06; and 0.09%) for 4 hours. Collagen hydrolysis into gelatin was carried out using 13% citric acid solution for 3 days. Gelatin extraction was carried out at 80oC for 6 hours, then the extraction results were dried at 60oC for 24 hours. FTIR analysis showed the presence of a typical absorption of gelatin identical to commercial gelatin which has NH, CN, C=O, and CH functional groups. The results showed that variations in the addition of bromelain enzymes did not have a significant effect on changes in yield, pH, water content, gel strength, and viscosity of tuna waste gelatin.

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