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Khirzin, M. Habbib

Unknown Affiliation

Author-ID : 1787349

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Social Sciences Veterinary

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Karakteristik Hidrolisat dari Gelatin Tulang Itik sebagai Penangkal Radikal Bebas (Antioksidan) dan Antibakteri Khirzin, M. Habbib
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 4 No. 2: Januari 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v4i2.7560

Penelitian ini bertujuan untuk mengetahui sifat kimia gelatin tulang itik serta karakteristik hidrolisat gelatin tulang itik sebagai penangkal radikal bebas (antioksidan) dan antibakteri. Penelitian ini dibagi menjadi dua tahap yaitu ekstraksi gelatin dan hidrolisis gelatin. Proses ekstraksi gelatin melalui dua tahap yaitu pretreatment dan ekstraksi. Tahap pretreatment yaitu gelatin direndam dalam NaOH dan HCl lalu dinetralkan dengan aquades. Ekstraksi gelatin dilakukan menggunakan aquades dengan pemanasan suhu 70 dan 800C. Gelatin dianalisis sifat kimia meliputi pH, kadar air, kadar abu, kadar lemak, dan kadar protein. Gelatin selanjutnya dihidrolisis dengan enzim papain selama 0;60;120;180;240 menit. Hidrolisat gelatin selanjutnya diuji derajat hidrolisis, aktivitas antioksidan, dan antibakteri. Penelitian ini menggunakan rancangan acak lengkap sederhana dengan 3 ulangan. Hasil penelitian menunjukan gelatin yang diekstrak dari tulang itik memiliki rendemen 15,02%; nilai pH 4,62; kadar air 9,01%; kadar abu 6,98%; kadar lemak 5,17%; dan kadar protein 77,67%. Derajat hidrolisis gelatin mencapai puncak tertinggi pada waktu 240 menit yaitu 35,82%. Aktivitas antioksidan semakin meningkat seiring dengan bertambahnya waktu hidrolisis. Aktivitas tertinggi terdapat pada waktu hidrolisis 180 menit yaitu 147 ppm (sedang). Aktivitas antibakteri semua sampel menunjukan tidak ada penghambatan (negatif) dibandingkan dengan kontrol positif amoxicillin.

Application Of Thiol Protease From Frangipani Stem (Plumeria obtusa) As A Coagulant Agent In Cream Cheese Production Laksanawati, Trias Ayu; Khirzin, M. Habbib; Ersa, Fahmi; Wiralatif, Aditya
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 3 (2025)
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i3.65814

Frangipani contains thiol protease enzymes, particularly in its stem. The stem's thiol protease qualifies as a vegetable rennet, which can be used as a milk coagulant to substitute animal-based rennet in cream cheese. This study aims to determine the physicochemical (yield, spreadability, protein content, and moisture content) and organoleptic characteristics (taste, color, aroma, texture, and overall preference) of cream cheese made using thiol protease from frangipani stem as a substitute for animal rennet. A completely randomized design was applied for physicochemical testing, and a randomized block design was used for organoleptic testing, followed by Duncan’s Multiple Range Test. Treatments included: PK (0.2% animal rennet), P1 (0.2% frangipani stem thiol protease), P2 (0.4% frangipani stem thiol protease), and P3 (0.6% frangipani stem thiol protease). The results showed that different concentrations of frangipani stem thiol protease significantly affected (P<0.05) the physicochemical parameters (yield, spreadability, protein, and moisture content). Organoleptic evaluation also showed significant differences (P<0.05) in color, taste, aroma, texture, and overall preference. The best treatment was P3 (0.6%), with a yield of 20.68%, moisture content of 73.25%, protein content of 14.73%, and excellent spreadability

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