Kajian variasi jenis dan konsentrasi asam pada proses demineralisasi tulang ikan tenggiri (scomberomorus commerson)= Review study of variations of types and acid concentration on demineralization process in spanish mackerel bone (scomberomorus commerson)

Citrasumidi, Regina Raina Rania (2021) Kajian variasi jenis dan konsentrasi asam pada proses demineralisasi tulang ikan tenggiri (scomberomorus commerson)= Review study of variations of types and acid concentration on demineralization process in spanish mackerel bone (scomberomorus commerson). Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (248kB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (494kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (791kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (313kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (299kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (551kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (9MB)

Abstract

Tingkat produksi ikan tenggiri di Indonesia mengalami peningkatan dari tahun 2017 hingga 2019. Salah satu hasil samping industri perikanan adalah tulang ikan tenggiri. Dalam tulang ikan tenggiri terkandung 15-17% kolagen yang dapat dikonversikan dan dimanfaatkan sebagai sumber gelatin. Dalam produksi gelatin terdapat tahap demineralisasi yang akan memengaruhi mutu gelatin yang dihasilkan . Tujuan dari kajian pustaka ini adalah mengetahui variasi jenis asam dan variasi konsentrasi asam pada proses demineralisasi tulang ikan tenggiri terhadap karakteristik fisikokimia gelatin tulang ikan tenggiri yang dihasilkan. Metode kajian pustaka adalah berdasarkan data yang bersumber dari penelitian yang sudah pernah dilakukan dan dipublikasikan. Dalam kajian pustaka ini akan dibahas mengenai pengaruh variasi jenis asam dan variasi konsentrasi asam pada proses demineralisasi tulang ikan tenggiri terhadap rendemen dan nilai pH gelatin tulang ikan tenggiri yang dihasilkan. Hasil kajian pustaka ini menunjukkan bahwa penggunaan jenis asam dan konsentrasi asam yang berbeda dalam tahap demineralisasi tulang ikan tenggiri memengaruhi nilai rendemen dan nilai pH gelatin tulang ikan tenggiri yang dihasilkan. Penggunaan asam kuat dalam tahap demineralisasi akan menghasilkan gelatin dengan nilai rendemen tinggi dan nilai pH rendah. Penggunaan asam dalam konsentrasi tinggi dalam tahap demineralisasi akan menghasilkan gelatin dengan nilai rendemen rendah. Perlakuan demineralisasi menggunakan asam sitrat 6% menghasilkan gelatin dengan rendemen sebesar 4% dan nilai pH 5 sesuai dengan standart gelatin menurut GMIA (Gelatin Manufacturers Institute Of America). Perlakuan demineralisasi menggunakan asam klorida 4% menghasilkan gelatin dengan rendemen tertinggi sebesar 13,79%. / The production level of spanish mackerel in Indonesia has increased from 2017 to 2019. One of the by-products of the fishing industry is spanish mackerel bone. Spanish mackerel fish bones contain 15-17% of collagen which can be converted and used as a source of gelatin. In the production of gelatin there is a demineralization stage which will affect the quality of the gelatin produced. The purpose of this literature review was to determine variations in the type of acid and variations in acid concentration in the demineralization process of spanish mackerel bone on the physicochemical characteristics of the produced spanish mackerel fish bone gelatin. The literature review method is based on data sourced from research that has been conducted and published. In this literature review, we will discuss the effect of variations in acid types and variations in acid concentrations on the demineralization process of spanish mackerel bone on the yield and pH value of the resulting spanish mackerel fish bone gelatin. The results of this literature review indicate that the use of different types of acid and acid concentrations in the demineralization stage of spanish mackerel bone affects the yield and pH value of the resulting spanish mackerel bone gelatin. The use of strong acids in the demineralization stage will produce gelatin with a high yield value and a low pH value. The use of high concentrations of acid in the demineralization stage will produce gelatin with a low yield value. The demineralization treatment using 6% citric acid produced gelatin with a yield of 4% and a pH value of 5 in accordance with the gelatin standard according to the GMIA (Gelatin Manufacturers Institute Of America). Demineralization treatment using 4% hydrochloric acid produced gelatin with the highest yield of 13.79%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Citrasumidi, Regina Raina RaniaNIM01034180001rcitrasumidi@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.NIDN0304016902tagor.siregar@uph.edu
Uncontrolled Keywords: Tulang ikan tenggiri; Demineralisasi; Gelatin; Asam
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: Users 6827 not found.
Date Deposited: 04 Feb 2022 07:12
Last Modified: 25 Feb 2022 04:16
URI: http://repository.uph.edu/id/eprint/45420

Actions (login required)

View Item View Item