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• W4285471382 abstract "ABSTRAK Teripang memiliki potensi sebagai gelatin karena mengandung protein kolagen sekitar 70% dalam tubuhnya yang terdiri dari kulit dan daging tebal. Protein teripang dihasilkan dari dinding tubuh yang kaya akan glisin, asam glutamat dan arginin, glisin merupakan asam amino yang dominan yang terdapat pada gelatin. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama perendaman terhadap kekuatan gel gelatin Teripang hitam ( Holothuria leucospilota ) dan Perlakuan terbaik dalam pembuatan gelatin Teripang Hitam ( Holothuria leucospilota ) menggunakan proses asam. Teripang Hitam ( Holothuria leucospilota ) diperoleh dari perairan Pulau Panjang Jepara, bahan lain yang digunakan yaitu asam klorida (HCl), dan aquades. Rancangan percobaan yang digunakan pada penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu perendaman selama 36, 42 dan 48 jam dengan tiga kali ulangan. Data parametrik dianalisis dengan ANOVA dan uji lanjut BNJ. Hasil penelitian menunjukan bahwa gelatin dengan lama perendaman yang berbeda menunjukan pengaruh nyata terhadap rendemen, viskositas, kekuatan gel, kadar air, kadar protein dan kadar abu namun tidak terhadap pH. Perlakuan terbaik yaitu pada perendaman asam selama 48 jam dengan rendemen 2,85 ± 0,19%, pH 4,08 ± 0,02, viskositas 3,7 ± 0,11cP, kekuatan gel 675,52 ± 19,1 bloom , kadar air 10.35 ± 0,13%, kadar protein 84.8 ± 0,15%, kadar abu 1,68 ± 0,23%, dan gugus fungsi dengan serapan amida A 3280 cm -1 , amida I 1632 cm -1 , amida II 1526 cm -1 , amida III 1232 cm - 1. Kesimpulan penelitian ini adalah lama waktu perendaman yang berbeda memberikan pengaruh terhadap kekuatan gel gelatin Teripang Hitam ( Holothuria leucospilota ) dan perlakuan terbaik yaitu perendaman 48 jam. Kata kunci: FTIR ( Fourrier Transform Infra-Red ), Gelatin, HCl, Lama perendaman asam, Teripang Hitam ( Holothuria leucospilota ). ABSTRACT Sea cucumbers have the potential to be gelatin because they contain high collagen protein around 70% in their body which consists of thick skin and meat. Sea cucumber protein is produced from the body wall which is rich in glycine, glutamic acid, and arginine. Glycine is the dominant amino acid found in gelatin. The purpose of this study was to determine the effect of soaking time on the gel strength of the black sea cucumber gelatin (Holothuria leucospilota) and the best treatment in making black sea cucumber gelatin (Holothuria leucospilota) using the acid process. Black sea cucumber (Holothuria leucospilota) is obtained from the waters of Panjang Island Jepara, other materials used are hydrochloric acid (HCl) and aquades. The experimental design used in this study used a completely randomized design (CRD) with three treatments namely soaking for 36, 42, and 48 hours with three replications. Parametric data were analyzed by ANOVA and HSD follow-up tests. The results showed that gelatin with different soaking times had a significant effect on yield, viscosity, gel strength, moisture content, protein content and ash content but had no effect on pH. The best treatment was acid soaking for 48 hours with yield 2.85 ± 0.19%, pH 4.08 ± 0.02, viscosity 3.7 ± 0.11 cP, gel strength 675.52 ± 19.1 bloom, water 10.35 ± 0.13%, protein content 84.8 ± 0.15%, ash content 1.68 ± 0.23%, and functional groups with amide A 3280 cm -1 absorption, amide I 1632 cm -1 , amide II 1526 cm -1 , amide III 1232 cm -1 . The conclusion of this study is different soaking time gave an effect on the gel strength of the black sea cucumber gelatin (Holothuria leucospilota) and the best treatment is soaking for 48 hours. Keywords: Acid soaking time, Black Sea Cucumber (Holothuria leucospilota), FTIR (Fourrier Transform Infra-Red), Gelatin, HCl." @default.
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• W4285471382 date "2021-04-28" @default.
• W4285471382 modified "2023-10-16" @default.
• W4285471382 title "PENGARUH LAMA PERENDAMAN ASAM KLORIDA TERHADAP KEKUATAN GEL GELATIN TERIPANG HITAM (Holothuria leucospilota)" @default.
• W4285471382 doi "https://doi.org/10.31941/penaakuatika.v20i1.1326" @default.
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