%A NIM.: 20106030027 Anisa Hanif
%O Pembimbing: Ika Qurrotul Afifah, M.Si.
%T ISOLASI DAN KARAKTERISASI GELATIN DARI TULANG IKAN TENGGIRI (Scomberomorus commersonii) DENGAN PRETREATMENT ENZIM BROMELAIN
%X The food industry has rapidly developed the use of gelatin nowadays, but it is not aligned with the availability of halal raw materials for gelatin production. In this research, gelatin was isolated from mackerel fish bone (Scomberomorus commersonii) by varying the concentration of bromelain enzyme as an alternative source of halal gelatin. This research aimed to detect the presence of typical gelatin absorption in the FTIR spectrum of products isolated, determine effect of adding enzyme on the yield, and determine the optimum enzyme concentration to produce gelatin that has good characteristics. Pretreatment processes were carried out using bromelain enzymes with variation of 0; 1; 1,5; and 2% for 6 hours. Collagen hydrolysis into gelatin was carried out using 13% citric acid for 96 hours. Extraction was conducted using distilled water as a solvent heated at 75oC about 6 hours. The gelatin solution was concentrated for 24 hours and dried for 48 hours in an oven at 60oC. The characterization performed on gelatin include functional groups, pH, water content, ash content, and protein levels. Characterization using FTIR spectrophotometer indicated the presence of gelatin absorption bands such as Amide A, Amide I, Amide II, and Amide III. The variation in the adding bromelain enzyme significantly affect the yield. Adding 1,5% enzyme increases the yield by up to 50% compared to the nonenzymatic pretreatment. This concentration is also optimal for producing the lowest ash content, which is 2,19% and the highest protein levels reaching 88,47%; meanwhile the most optimal water content is obtained from nonenzymatic pretreatment which is 7,63%. The pH values obtained in this study were in the range of 3,88-5,15 which meets the requirements of GMIA and SNI.
%K Tulang Ikan Tenggiri, Enzim Bromelain, Asam Sitrat, FTIR Gelatin
%D 2024
%I UIN SUNAN KALIJAGA YOGYAKARTA
%L digilib65655