PEMBUATAN GELATIN dari TULANG IKAN AIR TAWAR (Anabantidae)

, HARIYANTO and SAMBUDI, YOSAFAT JOKO (2011) PEMBUATAN GELATIN dari TULANG IKAN AIR TAWAR (Anabantidae). Other thesis, Fakultas Teknik.

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    Abstract

    Fish is a food that is consumed many people other than as an export commodity. Fish not only has good taste, it also has nutrients that are very useful. Basically, fish processing aims to prevent damage or decay. Gelatin is a protein that can be extracted from the bone. Gelatin in the bones was extracted by hot water at a temperature 60-100 ° C. A good extraction can result in 14-15% yield (calculated from the weight of bone). Extraction of gelatin from fish bones is a business of fish processing waste. The purpose of this experiments is to determine whether the best processes, and determine the time it takes to get good results. The process is done through 4 stages of degreasing, demineralization, extraction, and drying. Degreasing process includes cleaning the bone by soaking in boiling water for ± 30 minutes and then drained. The process involves immersing the bone demineralization in 5% HCl solution, wash, drain, and cutting. And for stirring performed bone pulverization process into a powder. Extraction process involves stringing tools and materials, then extracting at a temperature of ± 90 ° C for (2, 3, 4 hours), further refine the extracted and concentrated. The process of drying involves drying the solid in an oven at a temperature of ± 50oC for 24 hours. It was grinded to reduce size and analyze the best results. From the experiments it was found that the process is best with a 1:3 ratio stirring for 4 hours. And from the results of sensory test can be said that the respondents most preferred products and product closer to market is a product obtained from the extraction of gelatin with stirring

    Item Type: Thesis (Other)
    Subjects: T Technology > TP Chemical technology
    Divisions: Fakultas Teknik
    Fakultas Teknik > D3 - Teknik Kimia
    Depositing User: Lutvi Satriyo Putro
    Date Deposited: 12 Jul 2013 07:07
    Last Modified: 12 Jul 2013 07:07
    URI: http://eprints.uns.ac.id/id/eprint/2515

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