PENGARUH TRANSGLUTAMINASE TERHADAP MUTU EDIBLE FILM GELATIN KULIT IKAN KAKAP PUTIH (Lates calcalifer) - Salimah, Tutuk; Ma'ruf, Widodo Farid; Romadhon, - (Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, 2016)
Plastik merupakan pengemas makanan yang berpotensi menyebabkan keracunan bila digunakan pada makanan, sehingga diperlukan bahan kemasan yang aman apabila dikonsumsi oleh manusia yaitu edible film. Edible film yang terbuat dari protein mempunyai sifat hidrofilik sehingga dapat menyerap sejumlah air pada RH tinggi. Penggunaan transglutaminase membantu memperbaiki kualitas edible film. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan transglutaminase terhadap nilai permeabilitas uap air, kadar air, ketebalan, persen pemanjangan, kekuatan tarik, dan kelarutan. Materi yang digunakan dalam penelitian ini adalah gelatin, transglutaminase, dan gliserol. Metode penelitian bersifat experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan perbedaan konsentrasi transglutaminase (0,2%; 0,4%; 0,6%) serta kontrol dengan pengulangan 3 kali. Data yang diperoleh dianalisis menggunakan uji ANOVA, jika hasil Fhitung ≥ Ftabel maka dilakukan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan transglutaminase dapat menurunkan permeabilitas uap air dan kadar air, serta meningkatkan ketebalan, kekuatan tarik, dan persen pemanjangan. Penelitian menunjukkan bahwa penambahan transglutaminase dibandingkan tanpa penambahan transglutaminase dapat merubah nilai permeabilitas uap air 0,775 -1,13 (g.m-1.s-1.pa-1), kadar air 13,45 - 15,26 (%), ketebalan 0,081 – 0,107 (mm), persen pemanjangan 14,13 – 79,67 (%), kekuatan tarik 5,18 – 39,71 (MPa). Plastic are food packaging that potentially causes toxicity when it is used in food, so we need packaging materials which is safe when consumed by humans being, one of them is edible film. Edible film is made from proteins which have hydrophilic properties so it can be absorbed a certain amount of water at high RH. The used of transglutaminase help to improve the quality of edible film. The aimed of this study was to determine the effect of transglutaminase on water vapor permeability value, moisture content, thickness, percent elongation, tensile strength, and solubility. The materials used in this study were gelatin, transglutaminase, and glycerol. The researched method was experimental laboratories used completely randomized design (CRD), which consists of 3 different treatments of transglutaminase concentration (0.2%; 0.4%; 0.6%) and control in triplicates. Data were analyzed using ANOVA, if the result Fcount ≥ Ftable then the treatment performed by Honestly Significant Difference (HSD). The results showed that the addition of transglutaminase decrease the water vapor permeability and water content, as well as increasing the thickness, tensile strength, and percent elongation. The research showed that the addition of transglutaminase compared to without transglutaminase indicates changes on water vapor permeability values 0,775 to 1,13 (g.m-1.s-1.pa-1), the water content of 13,45 to 15,26 (% ), thickness 0,081 to 0,107 (mm), percent elongation 14,13 to 79,67 (%), tensile strength 5,18 to 39,71 (MPa).