Effect of Soaking Volume Using Pineapple Peel Waste Vinegar on the Yield, Viscosity, Moisture, and Ash Content of Gelatin from Tuna Bone (Thunnus sp.)
DOI:
https://doi.org/10.35800/jip.v13i2.61444Kata Kunci:
pineapple vinegar, gelatin, fish bone, soaking volumeAbstrak
Gelatin is a protein derivative produced from the hydrolysis of collagen and connective tissues in animals. Tuna bones (Thunnus sp.) present a promising alternative due to their high collagen content. A crucial process in gelatin production is demineralization using acid solvents. Pineapple peel vinegar (Ananas comosus), which contains acetic acid, has the potential to serve as an environmentally friendly solvent. This study aims to investigate the effect of varying soaking volumes with pineapple peel vinegar on the yield, viscosity, moisture content, and ash content of gelatin extracted from tuna bones (Thunnus sp.). The pre-extraction of tuna bones was conducted using three treatments, which involved different ratios of vinegar volume (ml) to tuna bone weight (g). The experimental design employed was a Completely Randomized Design (CRD) with three treatments: A1 (1:3), A2 (1:5), and A3 (1:7). The resulting gelatin was analyzed for physical and chemical properties, including yield, viscosity, moisture content, and ash content. The results showed that the lowest yield was 5.78% and the highest was 8.22%, with viscosity ranging from 3.5 cP (lowest) to 9 cP (highest), moisture content from 6.49% (lowest) to 7.36% (highest), and ash content from 0.88% (lowest) to 1.58% (highest). The best treatment for gelatin extraction was identified as treatment A1.
Keywords: pineapple vinegar, gelatin, fish bone, soaking volume
Abstrak
Gelatin merupakan suatu turunan protein yang dihasilkan dari hidrolisis jaringan kolagen dan jaringan ikat hewan. Tulang ikan tuna (Thunnus sp.) menjadi alternatif potensial karena kandungan kolagennya yang tinggi. Proses penting dalam produksi gelatin adalah demineralisasi menggunakan pelarut asam. Cuka limbah kulit nanas (Ananas comosus), yang mengandung asam asetat, berpotensi sebagai pelarut ramah lingkungan. Penelitian ini bertujuan mengeksplor pengaruh volume perendaman dengan cuka limbah kulit nanas terhadap rendemen, viskositas, kadar air dan abu gelatin tulang ikan tuna (Thunnus sp.) Pada penelitian pre-ekstraksi tulang ikan tuna menggunakan 3 perlakuan yaitu perbandingan volume cuka (ml) dengan berat tulang ikan tuna (g). Rancangan penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yang terdiri atas A1 (1:3), A2 (1:5) dan A3 (1:7). Gelatin yang dihasilkan di analisis fisik dan kimia yaitu randemen, viskositas, kadar air dan abu. Hasil penelitian gelatin tulang ikan tuna di dapatkan randemen terendah 5.78% dan tertinggi 8.22%, viskositas terendah 3,5 cP dan tertinggi 9 cP, kadar air terendah 6,49% dan tertinggi 7,36%, dan untuk kadar abu terendah 0,88% dan tertinggi 1,58%. Perlakuan terbaik untuk ekstraksi gelatin adalah perlakuan A1.
Kata kunci: cuka nanas, gelatin, tulang ikan, volume perendaman
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