Electronic Theses and Dissertation

Penelitian ini secara umum bertujuan untuk membuat gelatin halal dari kulit ikan kambing-kambing dengan menggunakan metode microwave. secara khusus, penelitian ini bertujuan untuk mengetahui pengaruh perbedaan daya microwave dan lama ekstraksi terhadap sifat fisiko-kimia serta mutu fungsional gelatin dari kulit ikan kambing-kambing menggunakan ekstraksi metode microwave. penelitian ini dilakukan menggunakan rancangan acak kelompok (rak) faktorial yang terdiri dari 2 faktor. faktor pertama yaitu daya microwave (d) yang terdiri dari 3 taraf yaitu daya 200 watt (d1), daya 400 watt (d2) dan daya 600 watt (d3). faktor kedua yaitu lama ekstraksi yang terdiri dari 3 taraf yaitu 20 menit (w1), 40 menit (w2) dan 60 menit (w3). hasil penelitian menunjukkan gelatin dari kulit ikan kambing-kambing rata-rata rendemen 3,55%, kadar air 1,91%, kadar protein 54,07%, kadar abu 0,14%, viskositas 23,23 mpas, kekuatan gel 308,93 g bloom, kapasitas busa 149,26%. uji warna nilai l*gelatin rata-rata 81,91, nilai a* 3,37, nilai b* 18,77. pengaruh daya microwave (d) terhadap rendemen, kadar protein, kekuatan gel, uji warna nilai l* dan a* berpengaruh sangat nyata. pada kadar air, kadar abu, viskostas, kapasitas busa serta nilai b* berpengaruh tidak nyata. pengaruh lama ekstraksi (w) terhadap rendemen, kadar protein, kekuatan gel, kapasitas busa, warna nilai l*, a* dan b* berpengaruh sangat nyata. pada kadar air, kadar abu, viskositas berpengaruh tidak nyata. pengaruh interaksi perbedaan daya microwave dengan lama ekstraksi (dw) berpengaruh sangat nyata terhadap rendemen, kadar protein, kekuatan gel, warna nilai l* dan a*. pada kadar air, kadar abu, viskositas, nilai b* warna, kapasitas busa berpengaruh tidak nyata.

This research generally aims to make halal gelatin from goat fish skin using the microwave method. Specifically, this research aims to determine the effect of differences in microwave power and extraction time on the physico-chemical properties and functional quality of gelatin from goat fish skin using the microwave extraction method. This research was conducted using a factorial Randomized Group Design (RAK) consisting of 2 factors. The first factor is microwave power (D) which consists of 3 levels, namely 200 watt power (D1), 400 watt power (D2) and 600 watt power (D3). The second factor is the extraction time which consists of 3 levels, namely 20 minutes (W1), 40 minutes (W2) and 60 minutes (W3). The results showed that gelatin from goat fish skin had an average yield of 3.55%, water content 1.91%, protein content 54.07%, ash content 0.14%, viscosity 23.23 mPas, gel strength 308, 93 g bloom, foam capacity 149.26%. Color test average L*gelatin value 81.91, a* value 3.37, b* value 18.77. The effect of microwave power (D) on yield, protein content, gel strength, color test, L* and a* values is very significant. Water content, ash content, viscosity, foam capacity and b* value have no significant effect. The effect of extraction time (W) on yield, protein content, gel strength, foam capacity, color of L*, a* and b* values is very significant. Water content, ash content, and viscosity have no significant effect. The interaction effect of differences in microwave power with extraction time (DW) had a very significant effect on yield, protein content, gel strength, color, L* and a* values. Water content, ash content, viscosity, color b* value, foam capacity have no significant effect.