PRODUKSI GELATIN HALAL DARI TULANG IKAN CAKALANG (Katsuwonus pelamis L.) MENGGUNAKAN NaOH DAN PENGAPLIKASIANNYA PADA PRODUK PERMEN JELLY JERUK MANIS

Abstract

ABSTRACTThis study aimed to determine the interaction effect of different concentrations and NaOH immersion duration on the quality of the gelatin of skipjack tuna (Katsuwonus pelamis L.) bone and to determine the effect of the produced gelatin addition on the quality and organoleptic assessment of orange jelly candy. This study used a factorial completely randomized design (FCRD) with two factors and three replications. The first factor was the immersion duration of skipjack tuna which was divided into P1 (2 days immersion), P2 (3 days immersion), and P3 (4 days immersion). Meanwhile, the second factor was the concentration of NaOH solution with three levels, namely K1 (6%), K2 (8%), and K3 (10%) (v/v). The results show that immersion time and NaOH concentration had a very significant effect (P0.05) on gelatin yield, viscosity, and pH values with values of 5.78%, 1.33 cP, and 12.03, respectively. Meanwhile, the proximate analysis shows that the product had water, ash, protein, and fat contents of 14.92%, 1.037%, 56.62%, and 0.949%, respectively. Based on these results, the best gelatin was obtained in the P3K2 treatment (4 days soaking time and 8% NaOH concentration). The addition of gelatin to sweet orange jelly candy had a very significant effect on the chewy texture.Keywords: Gelatin, skipjack bone, NaOH and jelly candyABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh interaksi konsentrasi dan lama perendaman NaOH yang berbeda terhadap kualitas mutu gelatin tulang Ikan cakalang (Katsuwonus pelamis L.) yang dihasilkan dan mengetahui pengaruh penambahan gelatin tulang Ikan cakalang (Katsuwonus pelamis L.) terhadap kualitas dan penilaian organoleptik permen jelly jeruk manis. Penelitian ini menggunkan RancanganAcak Lengkap Faktorial (RALF) dengan 2 faktor dan 3 ulangan. Faktor I lama perendaman tulang ikan cakalang yaitu P1 (perendaman 2 hari), P2 (perenaman 3 hari), P3 (perendaman 4 hari) dan faktor II konsentrasi larutan NaOH dengan 3 taraf yaitu K1 (6%), K2(8%) dan K3 (10%) (v/v). Hasil penelitian menunjukkan bahwa pengaruh lama perendaman dan konsentrasi NaOH berpengaruh sangat nyata (P0,05) terhadap rendemen gelatin, viskositas, dan nilai pH degan nilai berturut-turut 5,78%, 1,33cP, dan 12,03. Hasil analisis proksimat kadar air, kadar abu, kadar protein dan kadar lemak sangat berpengaruh nyata terhadap lama perendaman dan konsentrasi NaOH dengan nulai berturut-turut 14,92%, 1,037%, 56,62%, dan 0,949%. Berdasarkan hasil tersebut maka diperoleh gelatin terbaik pada perlakuan P3K2 (lama perendaman 4 hari dan konsentrasi NaOH 8%), Penambahan gelatin terhadap permen jelly jeruk manis memberikan pengaruh sangat nyata. Dimana penambahan gelatin terhadap permen jelly jeruk manis memberikan tekstur yang kenyalKata kunci: Gelatin, tulang ikan cakalang, NaOH, dan permen jelly.