KARAKTERISASI GELATIN DARI SIPUT GONGGONG (Strombus sp.) SEBAGAI ALTERNATIF SUMBER GELATIN HALAL

Sri Wahyuni, RH Fitri Faradilla, Marfita Marfita

Abstract


ABSTRACT The importance of gelatin for industrial needs is reflected in its high demand in Indonesia, which until now is still fulfilled through imports. The foreign source of gelatin often causes unrest in the community. The purpose of this study was to determine the chemical characteristics of halal gelatin from Gonggong snails (Strombus sp.). Gelatin extraction was done using 5% acetic acid in 2 days, 3 days, and 4 days treatments. Each treatment was repeated three times. The analysis was done to measure the yield, water, ash, and protein contents. The proximate test results of Gonggong snail meat show that the 2 days, 3 days, and 4 days immersion treatment increase the yield value and the proximate contents. Keywords: gelatin, gongong snails, halal ABSTRAK Pentingnya fungsi gelatin untuk kebutuhan industri tercermin dari tingginya tingkat permintaan gelatin di Indonesia yang sampai saat ini pemenuhannya masih melalui impor produsen luar. Hal ini menimbulkan keresahkan di hati masyarakat terkait sumber gelatin tersebut. Tujuan penelitian ini untuk mengetahui karakteristik kimia gelatin halal dari siput gonggong (Strombus sp.). Ekstraksi gelatin menggunakan asam asetat 5% dengan perlakuan 2 hari, 3 hari dan 4 hari masing-masing perlakuan di ulang sebanyak 3 kali. Analisis yang dilakukan yaitu mengukur nilai rendemen, kadar air, kadar abu dan kadar protein. Hasil pengujian proksimat gelatin daging siput gonggong menunjukkan bahwa lama perendaman selama 2 hari, 3 hari dan 4 hari memberikan nilai rendemen yang semakin meningkat dan kandungan proksimat yang meningkat. Kata kunci: gelatin, siput gonggong,hala

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