Nur Kholis, Muhammad (2023) Ekstraksi dan Aplikasi Gelatin Tulang Ikan Tuna pada Permen Jelly. Jurnal Pendidikan Teknologi Pertanian, 09 (01). pp. 137-144. ISSN p-ISSN 2476-8995 (Print) and e-ISSN 2614-7858 (In Press)

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Abstract

Sumber bahan utama gelatin berasal dari babi secara hukum tidak diperbolehkan dikonsumsi karena status kehalalannya bagi penduduk muslim. Sehingga diperlukan alternatif bahan baku selain babi salah satunya berasal dari tulang ikan. Saat ini masih menjadi tantangan proses ekstraksi gelatin dengan menghasilkan rendemen yang tinggi dan aplikasi dari gelatin tersebut. Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman ekstraksi terhadap rendemen dan karakteristik gelatin serta mengaplikasikan gelatin pada produk permen jelly. Ektraski gelatin dilakukan dengan metode asam HCL 4% dengan variasi perendaman 12 jam, 24 jam, dan 48 jam. Karakteristik yang meliputi kadar randemen, uji proksimat kadar protein, kadar air, kadar abu, dan derajat keasaman (pH). Aplikasi gelatin dilakukan pada permen jelly dengan melakukan uji hedonik. Analisis data yang digunakan adalah rancangan acak lengkap (RAL) dengan nilai signifikan sebesar 0.05 (α=5%). Data panelis uji hedonik dianalisis secara deskriptif dengan menggunakan software Microsoft Excel. Hasil penelitian gelatin dengan ekstraksi 48 jam lebih direkomendasikan karena mampu menghasilkan rendemen terbanyak sebesar 22%, dengan tingkat keasaman (pH) 3.83, kadar air 0.081%, dan protein 85.5%. Uji hedonik menunjukkan penggunaan gelatin ikan tuna ekstraksi 48 jam pada pembuatan permen jelly pada komponen rasa dan tektur lebih disukai karena gelatin ikan memiliki aroma dan tektur yang khas dibandingkan gelatin komersial. The main raw materials for gelatin come from pork and beef. Pork is legally prohibited for consumption due to its halal status for Muslim residents. So we need alternative raw materials other than pork, one of which comes from fish bones. Currently, it is still a challenge in the gelatin extraction process to obtain high yields and applications of the gelatin. This study aims to determine the effect of extraction soaking time on the yield and characteristics of gelatin and to apply gelatin to jelly candy products. Gelatin extraction was carried out by the 4% HCL acid method with variations of soaking for 12 hours, 24 hours, and 48 hours. Characteristics which include yield content, proximal test for protein content, moisture content, ash content, and a physical test in the form of acidity (pH). Gelatin application was carried out on jelly candy by carrying out a hedonic test. The data analysis used was a completely randomized design with a significant value of 0.05 (α=5%). The collected hedonic test panelist data were analyzed descriptively using Microsoft Excel software. The results of research on gelatin with 48 hours of extraction are recommended because it is able to produce the highest yield of 22%, with an acidity level (pH) of 3.83, water content of 0.081%, and protein of 85.5%. The hedonic test showed that the use of tuna fish gelatin extracted 48 hours in the manufacture of jelly candy on the flavor and texture components was preferred because fish gelatin had a distinctive aroma and texture compared to commercial gelatin.

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