Pengaruh Konsentrasi Asam Asetat Dan Rasio Tulang : Asam Asetat Tahap Demineralisasi Pada Proses Pembuatan Gelatin Dari Tulang Ikan Bandeng (Chanos chanos)

Ferawati, Ferawati and , Eni Budiyati, S.T, M.Eng (2018) Pengaruh Konsentrasi Asam Asetat Dan Rasio Tulang : Asam Asetat Tahap Demineralisasi Pada Proses Pembuatan Gelatin Dari Tulang Ikan Bandeng (Chanos chanos). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Milkfish (chanos chanos) is one of the strategic commodities to meet the needs of cheaper protein and favored by consumers in Indonesia. However, milkfish processing often only uses meat without using of bone. Gelatin is a soluble protein produced from the hydrolysis of collagen. The steps of process to make gelatin in this research are: preparation of raw materials with degreasing steps (soaked in boiling water for 30 minutes and dried in the sun for one day), demineralization (the bone was then soaked in acetic acid with concentrations of 4%; 6%; 8 %; 10% (v / v) and the ratio of bone : acetic acid 1: 5; 1: 7,5; 1:10 (w / v) until became ossein), step of the process (solvent extraction using distilled water in the ratio 1: 3 at a temperature at 70°C for 3 hours, the filtrate was then filtered and dried by oven drying at temperature of 80°C), step of analysis (yield, moisture content, ash content) obtained gelatin in accordance with the SNI is at concentration 10% acetic acid and the ratio 1: 7, 5. The yield was 2.97% and ash content 3%. The application Steps of the syrup, the weight of gelatin used for viscosity is equivalent with commercial syrup is 1.287 grams, viscosity 2.17 cp and pH 4.09. Based on FT-IR result it can be concluded that the product obtained is true gelatins. Keywords: gelatin, fish bone, demineralization, FT-IR

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: gelatin, fish bone, demineralization, FT-IR
Subjects: Q Science > QD Chemistry
Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Teknik > Teknik Kimia
Depositing User: FERAWATI
Date Deposited: 05 Jan 2018 06:50
Last Modified: 05 Jan 2018 06:50
URI: http://eprints.ums.ac.id/id/eprint/57899

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