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KARAKTERISTIK GELATIN BERBAHAN BAKU TULANG IKAN CAKALANG (Katsuwonus pelamis) DENGAN MENGGUNAKAN JENIS ASAM YANG BERBEDA

Jurnal Fish Protech · Vol. 3 No. 1 (2020) · pp. 79–86

DOI
10.33772/jfp.v3i1.11608
ISSN
2621-1475
Published
2020-03-29
Publisher
Universitas Halu Oleo
Language
eng

Abstract

Characteristics of gelatin made from skipjack fish (Katsuwonus pelamis) using different types of acidsABSTRACT The aim of this study was to determine the gelatin processing technique using different types of acids and the effect of the use of acid as an extracting agent on the gelatin quality of skipjack fish bones. This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (immersion with 4% HCl), A2 (immersion with 4% CH3COOH) and A3 (immersion with 4% H2SO4). Each treatment was carried out 3 times so that the number of experimental units was 9 units. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there was a significant difference (p 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the characteristics of gelatin made from skipjack fish bones by using a different type of acid did not have a significant effect on sensory values which included color and aroma. The best results for sensory assessment of the immersion using sulfuric acid were 6.2 and the aroma sensory test with immersion using hydrochloric acid was 5.4. The results of gelatin proximate showed that the water content ranged from 3.99% -13.32% ash content 2.27-3.19% protein content 27.08% -35.42% and pH 2.93% -4.81%.Keywords: gelatin, skipjack fish, hydrochloric acid, sulfuric acid and acetic acid ABSTRAKTujuan penelitian ini adalah untuk mengetahui teknik pengolahan gelatin dengan menggunakan jenis asam yang berbeda dan pengaruh penggunaan asam sebagai bahan pengestrak terhadap kualitas gelatin tulang ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A1 (perendaman dengan HCl 4%), A2 (perendaman dengan CH3COOH 4%) dan A3 (perendaman dengan H2SO4 4%). Masing-masing perlakuan dilakukan 3 kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa karakteristik gelatin berbahan baku tulang ikan cakalang dengan menggunakan jenis asam yang berbeda tidak memberikan pengaruh nyata terhadap nilai sensori yang meliputi warna dan aroma. Hasil terbaik untuk penilaian sensori terhadap pada perendaman menggunakan asam sulfat yaitu 6,2 dan uji sensori aroma dengan perendaman menggunakan asam klorida yaitu 5,4. Hasil proksimat gelatin menunjukkan kadar air berkisar antara 3,99%-13,32% kadar abu 2,27-3,19% kadar protein 27,08%-35,42% dan pH 2,93%-4,81%.Kata kunci: gelatin, tulang ikan, HCl, H2SO4, CH3COOH

Collaboration network of the authors

40 authors · 89 co-authorship links · 3 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 Pembangunan Nasional Veteran Jakarta
  • Universitas Dr. Soetomo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo13
Asnani AsnaniUniversitas Halu Oleo6
Andi Besse PatadjaiUniversitas Halu Oleo4
Moh Nuh IbrahimUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo3
Ari SartinahUniversitas Halu Oleo3
SRI REJEKIUniversitas Halu Oleo2
Rini SafitriUniversitas Halu Oleo2
Nur'annafi Farni SyammaellaAffiliation unknown1
Harliantara HarliantaraUniversitas Pembangunan Nasional Veteran Jakarta1
Witanti PrihatiningsihUniversitas Pembangunan Nasional Veteran Jakarta1
Suryani SuryaniUniversitas Halu Oleo1
Fery Indradewi ArmadanyUniversitas Halu Oleo1
Andi Nafisah Tendri AdjengUniversitas Halu Oleo1
Halimahtussaddiyah RitongaUniversitas Halu Oleo1
Rahiswari Pramudita LakasaUniversitas Halu Oleo1
Indria HafizahAffiliation unknown1
Muhammad FajriantoAffiliation unknown1
Salam SalamUniversitas Halu Oleo1
Asman AsmanUniversitas Halu Oleo1
Anita Komala SariUniversitas Halu Oleo1
Muh. Alsere Bardian SahabaUniversitas Halu Oleo1
Selin LolopayungUniversitas Halu Oleo1
Fajrin AssidikUniversitas Halu Oleo1
Erma YunikaUniversitas Halu Oleo1
Rita SaharaUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Eko BramatyaUniversitas Halu Oleo1
Suriani SurianiUniversitas Halu Oleo1
Yosi Ananda DewiUniversitas Halu Oleo1
Habil YatsinUniversitas Halu Oleo1
Dhian HerdiansyahUniversitas Halu Oleo1
Prilya Zhatrawati MentangUniversitas Halu Oleo1
Iin Caroline ArpinUniversitas Halu Oleo1
Hermanto HermantoUniversitas Halu Oleo1
Tresia NataliaUniversitas Halu Oleo1
Muhammad YunusUniversitas Halu Oleo1

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 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK  GELATIN BERBAHAN BAKU TULANG IKAN CAKALANG  (Katsuwonus pelamis) DENGAN MENGGUNAKAN JENIS ASAM YANG BERBEDA</dc:title>
	<dc:creator>Farida, Farida</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:creator>Akib, Nur Illiyin</dc:creator>
	<dc:description xml:lang="en-US">Characteristics of gelatin made from skipjack fish (Katsuwonus pelamis) using different types of acidsABSTRACT         The aim of this study was to determine the gelatin processing technique using different types of acids and the effect of the use of acid as an extracting agent on the gelatin quality of skipjack fish bones. This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (immersion with 4% HCl), A2 (immersion with 4% CH3COOH) and A3 (immersion with 4% H2SO4). Each treatment was carried out 3 times so that the number of experimental units was 9 units. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there was a significant difference (p 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the characteristics of gelatin made from skipjack fish bones by using a different type of acid did not have a significant effect on sensory values which included color and aroma. The best results for sensory assessment of the immersion using sulfuric acid were 6.2 and the aroma sensory test with immersion using hydrochloric acid was 5.4. The results of gelatin proximate showed that the water content ranged from 3.99% -13.32% ash content 2.27-3.19% protein content 27.08% -35.42% and pH 2.93% -4.81%.Keywords: gelatin, skipjack fish, hydrochloric acid, sulfuric acid and acetic acid ABSTRAKTujuan penelitian ini adalah untuk mengetahui teknik pengolahan gelatin dengan menggunakan jenis asam yang berbeda dan pengaruh penggunaan asam sebagai bahan pengestrak terhadap kualitas gelatin tulang ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A1 (perendaman dengan HCl 4%), A2 (perendaman dengan CH3COOH 4%) dan A3 (perendaman dengan H2SO4 4%). Masing-masing perlakuan dilakukan 3 kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of  Variance) pada taraf 95%, apabila terdapat beda nyata (p0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa karakteristik gelatin berbahan baku tulang ikan cakalang dengan menggunakan jenis asam yang berbeda tidak memberikan pengaruh nyata terhadap nilai sensori yang meliputi warna dan aroma. Hasil terbaik untuk penilaian sensori terhadap pada perendaman menggunakan asam sulfat yaitu 6,2 dan uji sensori aroma dengan perendaman menggunakan asam klorida yaitu 5,4. Hasil proksimat gelatin menunjukkan  kadar air berkisar antara 3,99%-13,32% kadar abu 2,27-3,19% kadar protein 27,08%-35,42% dan pH 2,93%-4,81%.Kata kunci: gelatin, tulang ikan, HCl, H2SO4, CH3COOH</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-03-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/11608</dc:identifier>
	<dc:identifier>10.33772/jfp.v3i1.11608</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020; 79-86</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/11608/8217</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Fish Protech</dc:rights>
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