OPTIMASI EKSTRAKSI DAN KARAKTERISASI GELATIN KULIT IKAN TENGGIRI (Scomberromorus commersoni) SEGAR DAN KERING

• المؤلفون الرئيسيون: , Indrati Kusumaningrum, , Dr. Yudi Pranoto, S.TP., M.P.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2011
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/90224/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52624

Spanish mackerel (Scomberromorus commersoni) skin is one of waste from fish processing. It was used as a source of fish gelatin. Optimization of gelatin extraction was investigated by using a central composite design of response surface methodology (RSM). The aim of this study was to determine the optimal condition of temperature and time for extraction process and properties of the gelatin extracted from fresh and dried Spanish mackerel skin. The optimal condition of fresh fish skin extraction was 62,57 o C for 3,9 hours and the optimal condition of dry fish skin was 59,71 o C for 4,25 hours. Results showed that predicted yield of fresh skin gelatin by RSM was 14,94% and predicted gel strength was 253,24 Bloom, whereas the actual experiment for yield and gel strength were 13,92% and 245,96 Bloom, respectively. The result of predicted yield and gel strength for dry fish skin by RSM were 13,69% and 291,93 Bloom, respectively and the actual experiment for yield and gel strength were 13,03% and 291,33 Bloom, respectively. The results showed that proximate, gel strength, viscosity, colour and pH of fresh fish skin gelatin were significantly different from dry fish skin gelatin. The functional properties (emulsifying and foaming) of both gelatins showed increase with increasing concentrations (1-3%). Emulsifying and foaming properties of these fish gelatins were lower than that of commercial bovine gelatin.