Electronic Theses and Dissertation

Penelitian ini akan memanfaatkan kulit, sisik dan sirip ikan tuna untuk ekstraksi gelatin halal alternatif menggunakan iradiasi microwave dengan metode respon surface methodology (rsm) untuk mengoptimumkan kondisi proses ekstraksi gelatin. dalam dalam penelitian ini, digunakan software design expert versi 13.0.15 untuk menentukan nilai variabel independen dan rstudio versi 4.4.2 untuk mengolah data. pada penelitian ini ada 3 variabel independen yaitu konsentrasi h2so4 (x1), daya microwave (x2), dan waktu ekstraksi (x3). respon yang dianalisis meliputi rendemen, ph, aktivitas emulsi, stabilitas emulsi, kapasitas busa, stabilitas busa, viskositas, kekuatan gel, kelarutan, whc (water holding capacity) dan berat molekul protein yang tidak dimasukkan kedalam proses running. hasil penelitian menunjukkan konsentrasi h2so4 (x1) dan daya microwave (x2) berpengaruh terhadap rendemen dan dapat dioptimasi menggunakan model second order. sedangkan pada ph, aktivitas emulsi, stabilitas emulsi, kapasitas busa, stabilitas busa, viskositas, kekuatan gel, kelarutan dan whc tidak dapat dioptimasi. kondisi optimal dengan konsentrasi h2so4 sebesar 0,36%, daya 455,54 watt dan waktu selama 20 menit dengan nilai composite desirability sebesar 0,91 atau 91%.

This study utilized the skin, scales, and fins of tuna fish for the extraction of halal alternative gelatin using microwave irradiation, with Response Surface Methodology (RSM) employed to optimize the extraction process conditions. Design Expert software version 13.0.15 was used to determine the values of the independent variables, while RStudio version 4.4.2 was used for data analysis. The study involved three independent variables: H₂SO₄ concentration (X₁), microwave power (X₂), and extraction time (X₃). The responses analyzed included yield, pH, emulsion activity, emulsion stability, foaming capacity, foam stability, viscosity, gel strength, solubility, water holding capacity (WHC), and protein molecular weight (which was not included in the optimization process). The results showed that H₂SO₄ concentration (X₁) and microwave power (X₂) significantly affected the gelatin yield and could be optimized using a second-order model. However, pH, emulsion activity, emulsion stability, foaming capacity, foam stability, viscosity, gel strength, solubility, and WHC could not be optimized. The optimal extraction conditions were achieved at an H₂SO₄ concentration of 0.36%, microwave power of 455.54 watts, and extraction time of 20 minutes, with a composite desirability value of 0.91 or 91%.