ANALISIS SIFAT KIMIA HIDROKOLOID GELATIN DARI LIMBAH TULANG IKAN TUNA (Thunnus albacarees)

Elvi Juli Firdani, Andi Besse, Nur Asyik

Abstract


ABSTRACT

The purpose of this study was to determine the functional group, yield, and chemical properties of gelatin as a hydrocolloid compound from the waste of tuna (Thunnus albacarees) fishbone. This research used a descriptive method by comparing the gelatin properties from fresh, cooked, and pressure-cooked fish bones. Data were analyzed descriptively by reviewing the results of FTIR test, total yield test, and chemical properties test. The result shows that functional groups of gelatin from fresh, cooked, and pressure-cooked fishbones had typical functional groups including amide A, amide B, amide I, amide II, and amide III. The yields of gelatin from fresh, cooked, and pressure-cooked fishbones were 0.78%, 0.79%, and 1.05%, respectively. The gelatin from fresh fishbones had a pH value of 6.2, 9.5% water content, 1.6% ash content, and 84.05% protein content. Meanwhile, the gelatin from cooked fishbones had a pH of 5.9, 11.9% water content, 1.8% ash content, and 77.23% protein content. The gelatin from pressure-cooked fishbones had a pH value of 6.5, 7.1% water content, 1.3% ash content, and 80.09% protein content.

Keywords: gelatin, fishbone, chemical properties

 

ABSTRAK

Tujuan dari penelitian ini untuk mengetahui gugus fungsi҆, rendemen dan sifat kima senyawa hidrokoloid gelatin dari pemanfaatan limbah tulang ikan tuna (Thunnus albacarees). Penelitian ini  menggunakan metode deskriptif dengan membandingkan sifat dari gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto. Data dianalisis secara deskriptif yaitu dengan mengkaji semua hasil uji FTIR, Uji total rendemen dan uji sifat kimia yang telah diperoleh keterangan dari gugus fungsi, rendemen dan sifat kimia dari gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto. Hasil penelitian menunjukkan bahwa gugus fungsi gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto memiliki gugus fungsi yang khas diantaranya amida A, amida B, amida I, amida II dan amida III. Rendemen gelatin tulang ikan segar yaitu 0,78%, gelatin tulang ikan masak yaitu 0,79% dan gelatin tulang ikan presto yaitu 1,05%. Sifat kimia gelatin tulang ikan segar memiliki pH 6,2,  kadar air 9,5 kadar abu 1,6% dan kadar protein 84,05%. gelatin tulang ikan masak memiliki pH 5,9, kadar air 11,9%, kadar abu 1,8% dan kadar protein 77,23%. gelatin tulang ikan presto memiliki pH 6,5, kadar air 7,1%, kadar abu 1,3% dan kadar protein 80,09%.

Kata KuncI: Gelatin, Tulang Ikan Tuna, Sifat Kimia


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