Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi Journal of Tropical AgriFood
Pakalla, Jelin Tiku
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PEMANFAATAN LIMBAH IKAN SEBAGAI SUMBER ALTERNATIF PRODUKSI GELATIN, SEBUAH TINJAUAN LITERATUR SINGKAT Pakalla, Jelin Tiku; ., Fetriyuna; Utoro, Panggulu Ahmad Ramdhani
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.43-50

Abstract

Gelatin is a protein derived from the breakdown of collagen found in animals. It has diverse applications across industries such as pharmaceuticals, cosmetics, and especially the food industry. Fish waste, comprising skin, bones, and fins, represents a potential source for gelatin production. Hence, this article outlines advancements in utilizing fish waste for the gelatin production. The methodology involves a comprehensive review of scientific journals that focus on fish waste as the raw material for gelatin production. Findings from various studies indicate that waste from the skin and bones of different fish species, including barramundi, tilapia, red snapper, and tuna, can be utilized as sources of gelatin. Various extraction methods, such as enzymatic, acidic, and alkaline, result in diverse yield outcomes. The properties of the produced gelatin, including viscosity and gel strength, also exhibit variations based on the extraction methods employed and the type of fish waste utilized. Gelatin production from fish waste, especially skin and bones, has the potential to reduce environmental pollution and enhance the added value of fisheries in Indonesia, an archipelagic nation with a high fisheries production.
Karakteristik fisikokimia dan sensoris boba dari pati singkong Gajah (Manihot esculenta Crantz) dan labu kuning (Cucurbita moschata D.) Pakalla, Jelin Tiku; Agustin, Sukmiyati
Journal of Tropical AgriFood Volume 8 Nomor 2 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.2.2026.22036.137-143

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh formulasi pati singkong gajah dan labu kuning terhadap karakteristik fisikokimia dan sensoris boba. Bahan baku yang digunakan adalah pati singkong gajah, yang memiliki daya serap air tinggi, dan labu kuning, yang kaya nutrisi. Penelitian menggunakan Rancangan Acak Lengkap Faktor Tunggal dengan 6 taraf perlakuan, yaitu perbandingan pati singkong gajah dan labu kuning (100:0, 95:5, 90:10, 85:15, 80:20, 75:25) dengan 3 ulangan. Parameter yang diamati meliputi sifat fisik (warna, tekstur), kimia (kadar air, abu, serat, β-karoten), dan sensoris (uji hedonik dan mutu hedonik). Hasil analisis menunjukkan bahwa formulasi pati singkong gajah dan labu kuning berpengaruh nyata (p<0,05) terhadap karakteristik fisikokimia dan sensoris boba. Penambahan labu kuning secara signifikan meningkatkan nilai warna serta kadar air, abu, serat, dan β-karoten, sementara nilai kekenyalan dan kekerasan boba menurun. Formulasi boba optimal terdapat pada penggunaan 75 g pati singkong gajah dan 25 g labu kuning.
Co-Authors Fetriyuna Fetriyuna Panggulu Ahmad Ramadhani Utoro Sukmiyati Agustin