eprintid: 56286
rev_number: 10
eprint_status: archive
userid: 12460
dir: disk0/00/05/62/86
datestamp: 2023-02-16 00:45:15
lastmod: 2023-02-16 00:45:15
status_changed: 2023-02-16 00:45:15
type: thesis
metadata_visibility: show
contact_email: muh.khabib@uin-suka.ac.id
creators_name: Annisya Sayyida Hafshah, NIM.: 18106030045
title: ISOLASI DAN KARAKTERISASI GELATIN HALAL DARI KULIT IKAN TAWES (Barbonymus gonionotus)
ispublished: pub
subjects: kimia_farmasi
divisions: jur_kim
full_text_status: restricted
keywords: Gelatin, Isolasi, Kakterisasi, Hidrolisis Asam, Kulit Ika
note: Pembimbing: Ika Qurrotul Afifah, M.Si.
abstract: The extensive use of gelatin products in various industries has led to an increase in the number of gelatin imports every year until now. The increase in the number of requests for halal gelatin in Indonesia is not matched by the quantity of halal gelatin production. One of the animals that can be used as a source of halal, economical, and easily available gelatin is fish. This study aims to isolate gelatin from tawes (Barbonymus gonionotus) skin and determine its chemical (ash content and pH) and physical (moisture content and viscosity) characteristics. Gelatin was isolated by acid hydrolysis method using 0.05M acetic acid (CH3COOH) solution. In this study, various pretreatment treatments were carried out using 0.05 M, 0.075 M and 0.1 M NaOH solutions. Extraction was carried out using distilled water as a solvent heated at 45˚C for 16-18 hours. The results of characterization using the FTIR spectroscopy method showed that the isolated product showed absorption groups typical of gelatin amide A at wave numbers 3600 – 2300 cm-1, amide I at 1661 – 1636 cm-1, amide II at intervals 1560 – 1335 cm-1, and amide III at intervals of 1300 – 1200 cm-1. Gelatin products from tawes skin have a pH in the range of 3.6-6.5, water content <16%, ash content <3.25%, and viscosity in the range of 2.5-5.5 cP which meet the requirements for gelatin quality based on SNI 06-3735-1995. The results of this study are expected to support diversification of halal gelatin sources to meet industrial needs in Indonesia.
date: 2022-12-16
date_type: published
pages: 68
institution: UIN SUNAN KALIJAGA YOGYAKARTA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   Annisya Sayyida Hafshah, NIM.: 18106030045  (2022) ISOLASI DAN KARAKTERISASI GELATIN HALAL DARI KULIT IKAN TAWES (Barbonymus gonionotus).  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/56286/1/18106030045_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/56286/2/18106030045_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf