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PRODUKSI GELATIN DARI UDANG WINDU (Penaeus monodon) DENGAN EKSTRAKSI DAN VARIASI LAMA PERENDAMAN ASAM SULFAT SEBAGAI ALTERNATIF GELATIN HALAL
Gelatin is a collagen derivative compound that is widely used in various industries, with increasing demand. This study aims to study the effect of variations in sulfuric acid soaking time (6%) on the characteristics of gelatin extracted from tiger prawn (Penaeus monodon) head, skin, and tail waste, including yield, water content, ash content, pH, and viscosity, and to analyze the FTIR spectra of the resulting gelatin. The extraction process was carried out using the autoclave method, with variations in soaking time for 24, 36, and 48 hours. The results showed that variations in soaking time did not significantly affect the yield, water content, pH, and viscosity of gelatin. However, longer soaking times significantly increased the ash content of gelatin. The average values of yield, water content, pH, viscosity, and ash content for soaking for 24, 36, and 48 hours were: 5.57%, 9.49%, 2.13, 4 cP, and 12.05% (for 24 hours); 5.77%, 9.91%, 2.18, 4 cP, and 11.74% (for 36 hours); and 5.67%, 8.80%, 2.34, 8 cP, and 13.29% (for 48 hours). FTIR characterization confirmed the presence of typical gelatin absorption groups in the amide A, amide I, amide II, and amide III bands, indicating that the structure of the resulting gelatin is similar to that of commercial gelatin. Based on the results of this study, it can be concluded that the soaking time of sulfuric acid affects the ash content of gelatin, but does not affect most of the other characteristics. In addition, FTIR characterization showed that gelatin obtained from tiger shrimp waste has a similar structure to commercial gelatin.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
NIM.: 20106030008 Nilam Indhitya Pertiwi
PRODUKSI GELATIN DARI UDANG WINDU (Penaeus monodon) DENGAN EKSTRAKSI DAN VARIASI LAMA PERENDAMAN ASAM SULFAT SEBAGAI ALTERNATIF GELATIN HALAL (Text)
PRODUKSI GELATIN DARI UDANG WINDU (Penaeus monodon) DENGAN EKSTRAKSI DAN VARIASI LAMA PERENDAMAN ASAM SULFAT SEBAGAI ALTERNATIF GELATIN HALAL (Other)
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