GELALE

Gelatin dengan Bahan Dasar Tulang Ikan Lele

Authors

  • Aisyah Intani Khoirunnisa' SMA Trensains Muhammadiyah Sragen
  • Julia Nurul Hidayah SMA Trensains Muhammadiyah Sragen
  • Anggitalina Pramilia Dewi SMA Trensains Muhammadiyah Sragen
  • Susanti Rahayu SMA Trensains Muhammadiyah Sragen

Abstract

Gelatin is a product obtained from the hydrolysis of collagen (the main protein of meat, bones, skin animals) while, collagen is obtained from the extraction process of fresh animal skin, meat and bones. One of the animals that we can use is catfish. Freshwater fish bone waste such as catfish (Clarias sp) has sufficient protein content to be processed into collagen. The manufacture of catfish bone gelatin is carried out by an acid process using 1% hydrochloric acid. The purpose of this study was to determine how to make GELALE (Gelatin with Catfish Bone as a Base Material). Data collection methods using observation methods, and literature studies. The tests carried out were pH test, water content test, organoleptic test. GELALE has a pH of 5, a water content of 11.1% and is characterized by a brownish yellow color and no odor.

References

REFERENSI

Agustin, d. S. (2022). Manfaat Gelatin untuk Kesehatan Tubuh. ALODOKTER.

Amalia, T. D. (2022). Pengaruh Substitusi Kolagen Tulang Ikan Lele (Clarias Sp) PadaSabunPadat Transparan Terhadap Hasil Uji Organoleptik. Jurnal Teknologi Hasil Perikanan, 69.

Ardani, M. N. (2022). Pengaruh Konsentrasi Asam Klorida dan Waktu Perendaman pada Pembuatan Gelatin dari Tulang Ikan Nila(Oreochromis Niloticus) sebagai Pengental Sirup Nanas. JITIPARI Vol.7No.2, 116.

Fernianti, D. (2020). PENGARUH MASSA OSSEIN DAN WAKTU EKSTRAKSI GELATIN DARI TULANG IKAN TENGGIRI DENGAN PERENDAMAN ASAM SITRAT BELIMBING WULUH. Distilasi, 3.

Permata, Y. (2016). GELATIN DARI TULANG IKAN LELE (Clarias batrachus): PEMBUATAN DENGAN METODE ASAM, KARAKTERISASI DAN APLIKASINYA . Jurnal Ilmiah Widya Teknik, 146.

Widi, S. (2022). Produksi Lele di Indonesia Sebanyak 1,06 Juta Ton pada 2021. DataIndonesia.id.

This work is licensed under a Creative Commons Attribution Non-Commercial 4.0 International License

Downloads

Published

2024-09-04

Issue

Vol. 3 No. 02 (2024): Agustus

Section

Artikel

License

Copyright (c) 2024 Jurnal Integrasi Sains dan Qur'an (JISQu)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.