![]() Penelitian ini dilakukan untuk mengetahui karakteristik fisik dan kimiawi gelatin tulang ikan patin yang diekstrak dengan limbah buah nanas. Gelatin dari tulang ikan patin yang diekstrak dengan asam diketahui memiliki hasil ekstraksi yang tertinggi, kekuatan gel yang menyerupai gelatin komersial dan kadar abu yang rendah. Tulang ikan merupakan salah satu sumber alternatif untuk produksi gelatin yang sangat potensial. Some physicochemical parameters of gelatin resemble commercial gelatin and other fish bone gelatin. The proximate characteristics obtained were moisture 8.59%, ash 0.95%, crude protein 47.60% and fat 7.71%. Viscosity and pH of gelatin solution obtained were 3.17 cP and 4.52 respectively. Gelatin of Pangasius catfish bone extracted with pineapple waste has gel strength of 64.83 g.bloom g, hardness of 4.96 N, cohesiveness of 0.88, springiness of 1.03 mm, gumminess of 4.36 N, and chewiness of 2.78 N. ![]() The hydroxyproline content of gelatin was 10.9–16.3 mg/g. Fish bone gelatin has molecular weight ranging from 100-150 kDa and > 225 kDa. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze the gelatin existence. ![]() The main extraction was carried out by soaking fish ossein in warm water for 5 hours at 75 ☌. Pre-treatment was done by soaking the fish bone into pineapple waste for 32, 48, and 56 hours. Gelatin extraction was done by pre-treatment and main extraction. gelatin extraction and physicochemical characterization. ![]() The research was conducted in two stages i.e. Pineapple waste has a low pH and contains citric acid. The aim of this research was to determine the physical and chemical characteristics of Pangasius catfish bone gelatin extracted using pineapple waste. ![]() It has similar gel strength with the commercial gelatin and has a low ash content. Pangasius catfish bone is the one of the most promising source due to its high yield of gelatin. Fish bones are the most potential as an alternative source for gelatin production. ![]()
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January 2023
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