Electronic Theses and Dissertation

Gelatin merupakan biopolimer hasil hidrolisis kolagen yang digunakan dalam industri pangan, farmasi, dan kosmetik sebagai agen penstabil, pembentuk gel, dan pengental. Permasalahan kehalalan pada gelatin komersial berbasis kulit atau tulang babi mendorong pencarian sumber gelatin halal, salah satunya dari limbah kulit ikan kambing-kambing (Chanthidermis maculata). Penelitian ini bertujuan mengoptimalkan proses ekstraksi gelatin dari kulit ikan kambing-kambing serta mengevaluasi pemanfaatannya dalam pembuatan marshmallow. Penelitian dilakukan dalam dua tahap. Tahap pertama adalah optimasi kondisi ekstraksi menggunakan Response Surface Methodology (RSM) dengan variabel rasio air terhadap kulit (2:1–6:1), suhu (40–80°C), dan lama ekstraksi (8–18 jam), dengan parameter respon berupa rendemen, viskositas, kekuatan gel, kapasitas busa, dan aktivitas emulsi. Tahap kedua adalah aplikasi gelatin pada pembuatan marshmallow dengan variasi konsentrasi gelatin (5% dan 6%) serta rasio sukrosa:fruktosa (85:15 dan 75:25), yang dianalisis secara sensori, kekerasan, kadar air, dan kadar abu. Hasil optimasi menunjukkan kondisi optimum ekstraksi pada rasio 5:1, suhu 70°C, dan waktu 15,6 jam, menghasilkan rendemen 9,52%, viskositas 4,4 cP, kekuatan gel 221,5 g Bloom, kapasitas busa 301%, dan aktivitas emulsi 27,09 m²/g. Pada tahap aplikasi, peningkatan konsentrasi gelatin meningkatkan kekerasan dan elastisitas tekstur marshmallow, namun menurunkan kadar air dan kadar abu. Rasio sukrosa:fruktosa 75:25 menurunkan skor hedonik aroma, rasa, dan tekstur. Formulasi terbaik diperoleh pada 6% gelatin dan rasio sukrosa:fruktosa 85:15 dengan tekstur kenyal, kadar air 24,62%, kadar abu 1,43%, dan kekerasan 13,91 N, meskipun secara hedonik masih berada pada kategori netral hingga kurang disukai.

Gelatin is a biopolymer derived from collagen hydrolysis and is widely used in the food, pharmaceutical, and cosmetic industries as a stabilizing, gelling, and thickening agent. Halal concerns related to commercial gelatin derived from porcine skin or bones have driven the search for alternative halal sources, including waste from the skin of spotted oceanic triggerfish (Chanthidermis maculata). This study aimed to optimize gelatin extraction from triggerfish skin and to evaluate its application in marshmallow production. The study was conducted in two stages. The first stage optimized extraction conditions using Response Surface Methodology (RSM) with three variables: water-to-skin ratio (2:1–6:1), temperature (40–80°C), and extraction time (8–18 h). The evaluated responses included yield, viscosity, gel strength, foaming capacity, and emulsifying activity. The second stage applied the extracted gelatin in marshmallow formulation using different gelatin concentrations (5% and 6%) and sucrose-to-fructose ratios (85:15 and 75:25), followed by sensory evaluation and analysis of hardness, moisture, and ash content. The optimum extraction conditions were a water-to-skin ratio of 5:1, temperature of 70°C, and extraction time of 15.6 h, resulting in a yield of 9.52%, viscosity of 4.4 cP, gel strength of 221.5 g Bloom, foaming capacity of 301%, and emulsifying activity of 27.09 m²/g. Increasing gelatin concentration improved marshmallow hardness and elasticity while reducing moisture and ash contents. A sucrose-to-fructose ratio of 75:25 decreased hedonic scores for aroma, taste, and texture. The best formulation consisted of 6% gelatin and a sucrose-to-fructose ratio of 85:15, producing chewy marshmallows with moisture content of 24.62%, ash content of 1.43%, and hardness of 13.91 N, although overall sensory acceptance remained neutral to slightly disliked.