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Pengaruh Suhu Ekstraksi Terhadap Karakteristik Gelatin dari Sisik Ikan Lates calcarifer dan Oreochromis niloticus
Abstract
Indonesia merupakan produsen ikan terbesar dari produk kelautan dan budidaya air tawar. Sisik ikan merupakan limbah ikan yang telah banyak dipelajari pemanfaatannya, salah satunya untuk pembuatan gelatin. Penelitian ini bertujuan untuk mengetahui pengaruh suhu ekstraksi yang berbeda terhadap kualitas gelatin sisik ikan air laut (Lates calcarifer/kakap putih), dan ikan air tawar (Oreochromis niloticus/nila merah). Metode penelitian ini adalah membandingkan kualitas gelatin dengan ekstraksi menggunakan teknologi sonikasi dengan variasi suhu ekstraksi, yaitu 55, 60, dan 65 °C. Gelatin dari sisik kakap putih dengan suhu ekstraksi sonikasi pada 60 °C memiliki rendemen tertinggi sebesar 14,79%, dengan kadar air 10,61%, kadar abu 1,79%, pH 4,86, viskositas 4,41cps, dan kandungan Cu dan Zn masing-masing sebesar 4,61, dan 2,99 mg/kg. Gelatin dari sisik nila merah dengan suhu ekstraksi sonikasi pada 65 °C memiliki rendemen tertinggi sebesar 11,62% dengan kadar air sebesar 9,05%, kadar abu sebesar 2,70%, pH 5,09, viskositas 1,61cps, dan kandungan Cu dan Zn masingmasing sebesar 11,88 mg/kg dan 2,59 mg/kg. Hasil karakterisasi gelatin kedua sisik ikan tersebut mengikuti standar SNI dan GMIA. Rendemen gelatin sisik ikan air laut (14,79%) mempunyai nilai lebih besar dibandingkan gelatin sisik ikan air tawar (11,62%). Hasil penelitian ini dapat disimpulkan bahwa kedua jenis ikan tersebut menghasilkan gelatin yang memenuhi syarat standar dan suhu ekstraksi
memberikan pengaruh rendemen terhadap hasil gelatin kedua ikan.
Abstract
Indonesia is the largest fish producer derived from marine products and freshwater aquaculture. Fish scales are fish waste that has been studied for its utilization, one of which is for gelatine manufacture. This study aims to determine the effect of different extraction temperatures on the quality of gelatine scales of seawater fish (Lates calcarifer/white snapper), and freshwater fish (Oreochromis niloticus/red tilapia). This research method compares gelatine quality with extraction using sonication technology with extraction temperature variations, namely 55, 60, and 65 °C. Gelatine from white snapper scales with extraction temperature by sonication at 60 °C has the highest yield of 14.79%, with water content of 10.61%, ash content of 1.79%, pH of 4.86, viscosity of 4.41cps, and content of Cu and Zn respectively of 4.61, and 2.99 mg/kg. Gelatine from red tilapia scales with extraction temperature by sonication at 65 °C has the highest yield of 11.62%, with water content of 9.05%, ash content of 2.70%, pH of 5.09, the viscosity of 1.61cps, and content of Cu and Zn was 11.88 mg/kg and 2.59 mg/kg, respectively. The results of this study can conclude that the two types of fish produce gelatine that meets the standard requirements, and the extraction temperature affects the gelatine yield of the two fish.
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DOI: http://dx.doi.org/10.15578/jpbkp.v18i2.918
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