%0 Thesis
%9 Skripsi
%A Vadya Kautsar Yanuba, NIM.: 21106030050
%B FAKULTAS SAINS DAN TEKNOLOGI
%D 2025
%F digilib:70734
%I UIN SUNAN KALIJAGA YOGYAKARTA
%K Gelatin, Tulang Ikan Manyung, Waktu Pretreatment, Asam Sitrat
%P 89
%T PENGARUH VARIASI WAKTU PRETREATMENT ASAM SITRAT TERHADAP KARAKTERISTIK GELATIN TULANG IKAN MANYUNG (Arius thalassinus)
%U https://digilib.uin-suka.ac.id/id/eprint/70734/
%X Global market demand for gelatin products is expected to continue to increase by 4.3% during the period 2022-2030, but it is not matched by the availability of raw materials for making halal gelatin. In this study, the isolation and characterization of gelatin from manyung fish bones (Arius thalassinus) which has the potential to be an alternative in meeting the needs of halal gelatin. The purpose of this study was to identify the presence of typical gelatin absorption in the FTIR results of isolation products from manyung fish bones (Arius thalassinus) and determine the effect of variations in the length of citric acid soaking in the pretreatment stage on the yield and gelatin characteristics. In the pretreatment process, soaking was carried out using 9% citric acid solution with variations in the length of soaking (24 hours, 48 hours, 72 hours, and 96 hours). Gelatin was then extracted twice at 70℃ for 6 hours. Characterization included functional group analysis, pH, moisture content, gel strength, and viscosity. Analysis using an FTIR spectrophotometer showed the presence of typical absorption of gelatin functional groups in the form of amide A, amide I, amide II, amide III, and finger print. The results showed that the soaking time significantly affected the yield, pH, gel strength, and viscosity of the gelatin produced, but did not significantly affect the moisture content of the gelatin produced. The yield of manyung fish bone gelatin ranged from 5.847-15.530%. The pH value ranged from 4.698-4.078, moisture content 5.588-6.412%, viscosity 0.926-1.870 cP, and gel strength 183.990-55.077 g bloom. The test results of pH, water content, viscosity, and gel strength have met the quality standards of SNI 06-3735-1995 and GMIA 2019.
%Z Ika Qurrotul Afifah, M.Si.