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ANALISIS SIFAT KIMIA HIDROKOLOID GELATIN DARI LIMBAH TULANG IKAN TUNA (Thunnus albacarees)

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 4 (2018)

DOI
10.33772/jstp.v3i4.5167
ISSN
2527-6271
Published
2018-12-16
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the functional group, yield, and chemical properties of gelatin as a hydrocolloid compound from the waste of tuna (Thunnus albacarees) fishbone. This research used a descriptive method by comparing the gelatin properties from fresh, cooked, and pressure-cooked fish bones. Data were analyzed descriptively by reviewing the results of FTIR test, total yield test, and chemical properties test. The result shows that functional groups of gelatin from fresh, cooked, and pressure-cooked fishbones had typical functional groups including amide A, amide B, amide I, amide II, and amide III. The yields of gelatin from fresh, cooked, and pressure-cooked fishbones were 0.78%, 0.79%, and 1.05%, respectively. The gelatin from fresh fishbones had a pH value of 6.2, 9.5% water content, 1.6% ash content, and 84.05% protein content. Meanwhile, the gelatin from cooked fishbones had a pH of 5.9, 11.9% water content, 1.8% ash content, and 77.23% protein content. The gelatin from pressure-cooked fishbones had a pH value of 6.5, 7.1% water content, 1.3% ash content, and 80.09% protein content.Keywords: gelatin, fishbone, chemical properties ABSTRAKTujuan dari penelitian ini untuk mengetahui gugus fungsi҆, rendemen dan sifat kima senyawa hidrokoloid gelatin dari pemanfaatan limbah tulang ikan tuna (Thunnus albacarees). Penelitian ini menggunakan metode deskriptif dengan membandingkan sifat dari gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto. Data dianalisis secara deskriptif yaitu dengan mengkaji semua hasil uji FTIR, Uji total rendemen dan uji sifat kimia yang telah diperoleh keterangan dari gugus fungsi, rendemen dan sifat kimia dari gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto. Hasil penelitian menunjukkan bahwa gugus fungsi gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto memiliki gugus fungsi yang khas diantaranya amida A, amida B, amida I, amida II dan amida III. Rendemen gelatin tulang ikan segar yaitu 0,78%, gelatin tulang ikan masak yaitu 0,79% dan gelatin tulang ikan presto yaitu 1,05%. Sifat kimia gelatin tulang ikan segar memiliki pH 6,2, kadar air 9,5 kadar abu 1,6% dan kadar protein 84,05%. gelatin tulang ikan masak memiliki pH 5,9, kadar air 11,9%, kadar abu 1,8% dan kadar protein 77,23%. gelatin tulang ikan presto memiliki pH 6,5, kadar air 7,1%, kadar abu 1,3% dan kadar protein 80,09%.Kata KuncI: Gelatin, Tulang Ikan Tuna, Sifat Kimia

Collaboration network of the authors

40 authors · 110 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
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinAffiliation unknown21
Ansharullah AnsharullahUniversitas Halu Oleo18
SRI WAHYUNIAffiliation unknown6
La KarimunaAffiliation unknown5
Abdu Rahman BacoAffiliation unknown4
Haslianti HasliantiUniversitas Halu Oleo4
Hermanto HermantoAffiliation unknown3
Asnani AsnaniUniversitas Halu Oleo3
SRI REJEKIUniversitas Halu Oleo3
Muhammad Syukri SadimantaraUniversitas Halu Oleo2
Alfreski Sangri SesaAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
SAS MITAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Djukrana WahabAffiliation unknown1
Arifi JaldinUniversitas Halu Oleo1
Feti FeraUniversitas Halu Oleo1
Ahmad SyafarUniversitas Halu Oleo1
Astri RahayuUniversitas Halu Oleo1
Andi Besse PatadjaiUniversitas Halu Oleo1
Syahrul SyahrulHasanuddin University1
Muhammad Ihsan DikiUniversitas Halu Oleo1
Lifendro LifendroUniversitas Halu Oleo1
Almin AlminAffiliation unknown1
Herni HerniAffiliation unknown1
Najar NajarAffiliation unknown1
Nirwan SudirmanAffiliation unknown1
Novani Dwiyanti RustanAffiliation unknown1
Nadya UtamiAffiliation unknown1
RH Fitri FaradillaAffiliation unknown1
Wa Ode Sapta RamadhaniAffiliation unknown1
Wayan HardinataUniversitas 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/jstp/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">ANALISIS SIFAT KIMIA HIDROKOLOID GELATIN DARI LIMBAH TULANG IKAN TUNA (Thunnus albacarees)</dc:title>
	<dc:creator>Firdani, Elvi Juli</dc:creator>
	<dc:creator>Besse, Andi</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the functional group, yield, and chemical properties of gelatin as a hydrocolloid compound from the waste of tuna (Thunnus albacarees) fishbone. This research used a descriptive method by comparing the gelatin properties from fresh, cooked, and pressure-cooked fish bones. Data were analyzed descriptively by reviewing the results of FTIR test, total yield test, and chemical properties test. The result shows that functional groups of gelatin from fresh, cooked, and pressure-cooked fishbones had typical functional groups including amide A, amide B, amide I, amide II, and amide III. The yields of gelatin from fresh, cooked, and pressure-cooked fishbones were 0.78%, 0.79%, and 1.05%, respectively. The gelatin from fresh fishbones had a pH value of 6.2, 9.5% water content, 1.6% ash content, and 84.05% protein content. Meanwhile, the gelatin from cooked fishbones had a pH of 5.9, 11.9% water content, 1.8% ash content, and 77.23% protein content. The gelatin from pressure-cooked fishbones had a pH value of 6.5, 7.1% water content, 1.3% ash content, and 80.09% protein content.Keywords: gelatin, fishbone, chemical properties ABSTRAKTujuan dari penelitian ini untuk mengetahui gugus fungsi҆, rendemen dan sifat kima senyawa hidrokoloid gelatin dari pemanfaatan limbah tulang ikan tuna (Thunnus albacarees). Penelitian ini  menggunakan metode deskriptif dengan membandingkan sifat dari gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto. Data dianalisis secara deskriptif yaitu dengan mengkaji semua hasil uji FTIR, Uji total rendemen dan uji sifat kimia yang telah diperoleh keterangan dari gugus fungsi, rendemen dan sifat kimia dari gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto. Hasil penelitian menunjukkan bahwa gugus fungsi gelatin tulang ikan segar, gelatin tulang ikan masak dan gelatin tulang ikan presto memiliki gugus fungsi yang khas diantaranya amida A, amida B, amida I, amida II dan amida III. Rendemen gelatin tulang ikan segar yaitu 0,78%, gelatin tulang ikan masak yaitu 0,79% dan gelatin tulang ikan presto yaitu 1,05%. Sifat kimia gelatin tulang ikan segar memiliki pH 6,2,  kadar air 9,5 kadar abu 1,6% dan kadar protein 84,05%. gelatin tulang ikan masak memiliki pH 5,9, kadar air 11,9%, kadar abu 1,8% dan kadar protein 77,23%. gelatin tulang ikan presto memiliki pH 6,5, kadar air 7,1%, kadar abu 1,3% dan kadar protein 80,09%.Kata KuncI: Gelatin, Tulang Ikan Tuna, Sifat Kimia</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-12-16</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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5167</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i4.5167</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5167/3853</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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