Pengaruh lama waktu perendaman larutan HCl terhadap mutu gelatin dari tulang ikan tongkol (Euthynnusaffinis)
DOI:
https://doi.org/10.35891/lempuk.v2i2.4891Keywords:
Tulang Ikan Tongkol, Gelatin, HCl, Kadar air, pHAbstract
Gelatin merupakan jenis protein yang diperoleh dengan cara mengekstraksi tulang ataupun kulit hewan. Penelitian ini bertujuan guna mengetahui pengaruh pelarut HCl dan lama waktu ekstraksi terhadap kandungan kimia gelatin. Pelarut yang digunakan HCl 5% dengan lama waktu 24 jam, 48 jam, 72 jam, dan 96 jam. Analisa kimia yang dilakukan antara lain kadar air, kadar abu, dan nilai pH gelatin. Adapun hasilpenelitianmenunjukkanbahwahasil terbaik terdapat pada gelatin tulang ikan tongkol yakni sebesar 0,76% pada kadar air, 0,03% pada kadar abu dan 3,8 pada nilai pH.
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