Aplikasi gelatin tulang ikan tenggiri (Scomberomorus sp.) dalam pembuatan permen jeli = Application of spanish mackerel (Scomberomorus sp.) fish bones gelatin in jelly candy making

Pangestu, Caroline (2016) Aplikasi gelatin tulang ikan tenggiri (Scomberomorus sp.) dalam pembuatan permen jeli = Application of spanish mackerel (Scomberomorus sp.) fish bones gelatin in jelly candy making. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)
[img] Text (abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (307kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (374kB)
[img] Text (chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (282kB)
[img] Text (chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (344kB)
[img] Text (chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (417kB)
[img] Text (chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (511kB)
[img] Text (chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (278kB)
[img] Text (bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (340kB)
[img] Text (appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (4MB)
[img] Text (publication agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (990kB)

Abstract

Gelatin is a derivative protein obtained from the partial hydrolysis of collagen, which is a major component of skin, bone, and connective tissue in animals. It widely used in food products, such as gelling agent in jelly candy product. However, the use of commercial gelatin caused problems in “halal” and healthy aspects. This research aimed to produce best gel strength gelatin derived from spanish mackerel (Scomberomorus sp.) fishbone as alternative source, and applied it in jelly candy making. As the pretreatment of gelatin extraction, fishbone was soaked in various concentration HCl (3%, 4%, 5%) for 24 hours and 48 hours. Best gel strength gelatin was obtained from soaking in HCl 3% with soaking time 48 hours. The best gelatin has yield of 5,56±0,16%, gel strength of 156,62±6,21 g Force, pH value of 3,88±0,10, melting point of 33,17±1,28ºC, setting point of 11,17±0,52ºC, whiteness degree of 80,12±0,06%, moisture content of 8,20±0,28%, ash content of 2,94±0,08%, fat content of 1,76±0,07%, and protein content of 76,48±0,85%. Jelly candies were made with different concentration of best gelatin and citric acid. The concentration of best gelatin used were 7%, 9%, and 11%. The concentration of citric acid were 1%, 1,5%, and 2%. The chosen formulation was determined based on organoleptic analysis, as the most preferred jelly candy. The result showed the chosen formulation was used 7% gelatin and 1,5% citric acid. Jelly candy from the chosen formulation has L* value of 52,80±0,73, b* value of 21,85±0,30, hardness of 2582,48±186,55 g, springiness of 0,97±0,01, gumminess of 2229,35±334,10, chewiness of 2129,59±366,69, moisture content of 38,71±0,06%, ash content of 0,26±0,02%, fat content of 0,95±0,03%, protein content of 1,66±0,05%. The chosen jelly candy was less of overall acceptance score than jelly candy used gelatin commercial.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Pangestu, CarolineUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDSantoso, JokoUNSPECIFIEDUNSPECIFIED
UNSPECIFIEDMastuti, Titri SiratantriUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: citric acid; fishbone; gelatin; jelly candy; Scomberomorus sp; spanish mackerel
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 08:01
Last Modified: 09 Dec 2019 06:12
URI: http://repository.uph.edu/id/eprint/1766

Actions (login required)

View Item View Item