Abstract
Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is no<br />gelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus, the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75oC). In addition, the properties of resulted gelatin were determined including yield, pH, gel strength, viscosity, functional groups, molecular weight profiles, and amino acid composition. The extraction at 75oC was chosen as the best result. The yield was 17%; pH 5.3; gel strength 1789.55 gf, viscosity 104.2 Cp, respectively. There was functional group amide A, I, II, dan III. SDS-PAGE showed β, α1 dan α2 bands for tuna skin gelatin. In addition, the main amino acids were glycine and proline.
Highlights
Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries
It is necessary to find an alternative source of gelatin, especially from fishery by products.the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75 oC)
Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin
Summary
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251). Karakteristik gelatin kulit ikan tuna sirip kuning. Abstrak Gelatin merupakan produk yang banyak diperlukan dalam berbagai industri, yaitu industri pangan maupun non-pangan. Penggunaan gelatin yang sangat luas menyebabkan kebutuhan gelatin Indonesia selalu mengalami peningkatan dari tahun ke tahun. Belum terdapat industri gelatin dalam negeri, sehingga perlu penelitian tentang sumber gelatin, terutama dari limbah perikanan. Penelitian ini bertujuan untuk melakukan ekstraksi gelatin kulit ikan tuna sirip kuning dengan perlakuan suhu (55, 65 dan 75 oC). Sifat-sifat gelatin yang diteliti yaitu rendemen, pH, kekuatan gel, viskositas, analisis gugus fungsional, bobot molekul, dan komposisi asam amino. Perlakuan tersebut mempunyai rendemen sebesar 17%; pH 5,3; kekuatan gel 1789,55 gf; viskositas 104,2 Cp. Gugus fungsi pada perlakuan tersebut terdapat amida A, I, II, dan III. Komposisi asam amino utama yaitu glisina dan prolina
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