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KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA

Jurnal Fish Protech · Vol. 2 No. 2 (2019) · pp. 280–285

DOI
10.33772/jfp.v2i2.9741
ISSN
2621-1475
Published
2019-10-30
Publisher
Universitas Halu Oleo
Language
eng

Abstract

Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT Nowadays people's concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, 79.85 ± 0.07 - 80.89 ± 1.08, 1.65 ± 0.005 - 3.67 ± 0.046, and 1.05 ± 0.07 - 2.75 ± 0.07 respectively.Keywords: Acid-base processes, bean worms, gelatin, halal, sipou.ABSTRAKSaat ini kekhawatiran masyarakat akan sumber gelatin yang sehat dan halal ramai diperbincangkan. Pengembangan sumber gelatin saat ini sedang dilakukan, khususnya gelatin yang bersumber dari hasil perikanan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan kimia gelatin dari sipou asal Sulawesi Tenggara. Ekstraksi gelatin menggunakan perlakuan asam dan basa, masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Analisis yang dilakukan yaitu mengukur nilai rendemen, viskositas, kadar air, kadar protein, kadar abu, dan kadar lemak. Hasil analisis dibahas secara deskriptif. Hasil pengujian fisik gelatin sipou menunjukkan bahwa perendaman dengan larutan asam dan basa memberikan nilai rendemen 8,15±0,014% - 9,10±0,028% serta nilai viskositas 2,47±0,013 cP - 3,48±0,042 cP. Pengujian kimia gelatin sipou menunjukkan nilai kadar air 8,40±0,003 - 9,57±0,271%, kadar protein 79,85±0,07 - 80,89±1,08, kadar abu 1,65±0,005 - 3,67±0,046, dan kadar lemak 1,05±0,07 - 2,75±0,07.Kata kunci: Cacing kacang, gelatin, halal, proses asam basa, sipou

Collaboration network of the authors

40 authors · 107 co-authorship links · 2 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Syiah Kuala
  • Universitas PTIQ Jakarta
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kobajashi Togo IsamuAffiliation unknown16
Asnani AsnaniAffiliation unknown10
La RiandaAffiliation unknown9
Haslianti HasliantiAffiliation unknown8
Sarinah SarinahAffiliation unknown6
Hermanto HermantoUniversitas Halu Oleo5
Andi Besse PatadjaiAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown4
Muhammad SyukriUniversitas Syiah Kuala3
Tamrin TamrinUniversitas Halu Oleo3
LA KARIMUNAUniversitas Halu Oleo2
Sitti HAJJAH AwaliyahAffiliation unknown2
Moh. Nuh IbrahimAffiliation unknown2
Erni PurnawatiAffiliation unknown1
Alma GebrianiAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Ade Sidratul HayatAffiliation unknown1
Erni WatiAffiliation unknown1
Ismail IsmailAffiliation unknown1
Sutantri SutantriAffiliation unknown1
Muhammad TisaktiAffiliation unknown1
Kadir KadirAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Lestina LestinaAffiliation unknown1
Yekim MuhammadAffiliation unknown1
Sukmawati AbdullahAffiliation unknown1
Desty RismayantiAffiliation unknown1
La Ode Muhammad ArifAffiliation unknown1
Noval Ivandri RenggaalaAffiliation unknown1
Dhian HerdhiansyahAffiliation unknown1
Reza RezaAffiliation unknown1
Hendri HendriUniversitas PTIQ Jakarta1
Mizan Reski ArsandiAffiliation unknown1
Muhammad Syukri SadimantaraUniversitas Halu Oleo1
Zainul KarimAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA</dc:title>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:creator>Sakir, Sakir</dc:creator>
	<dc:creator>Inthe, Mita Gebriella</dc:creator>
	<dc:creator>Rhenislawaty, Rhenislawaty</dc:creator>
	<dc:creator>Fatimah, Shalawatun Amaliah</dc:creator>
	<dc:description xml:lang="en-US">Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT          Nowadays people's concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, 79.85 ± 0.07 - 80.89 ± 1.08, 1.65 ± 0.005 - 3.67 ± 0.046, and 1.05 ± 0.07 - 2.75 ± 0.07 respectively.Keywords: Acid-base processes, bean worms, gelatin, halal, sipou.ABSTRAKSaat ini kekhawatiran masyarakat akan sumber gelatin yang sehat dan halal ramai diperbincangkan. Pengembangan sumber gelatin saat ini sedang dilakukan, khususnya gelatin yang bersumber dari hasil perikanan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan kimia gelatin dari sipou asal Sulawesi Tenggara. Ekstraksi gelatin menggunakan perlakuan asam dan basa, masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Analisis yang dilakukan yaitu mengukur nilai rendemen,  viskositas, kadar air, kadar protein, kadar abu, dan kadar lemak. Hasil analisis dibahas secara deskriptif. Hasil pengujian fisik gelatin sipou menunjukkan bahwa perendaman dengan larutan asam dan basa memberikan nilai rendemen 8,15±0,014% - 9,10±0,028% serta nilai viskositas  2,47±0,013 cP - 3,48±0,042 cP. Pengujian kimia gelatin sipou menunjukkan nilai kadar air 8,40±0,003 - 9,57±0,271%, kadar protein 79,85±0,07 - 80,89±1,08, kadar abu 1,65±0,005 - 3,67±0,046, dan kadar lemak 1,05±0,07 - 2,75±0,07.Kata kunci: Cacing kacang, gelatin, halal, proses asam basa, sipou</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-10-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/9741</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i2.9741</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019; 280-285</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/9741/6877</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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