<![CDATA[Characteristics of gelatin made from skipjack fish (Katsuwonus pelamis) using different types of acidsABSTRACT        The aim of this study was to determine the gelatin processing technique using different types of acids and the effect of the use of acid as an extracting agent on the gelatin quality of skipjack fish bones. This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely A1 (immersion with 4% HCl), A2 (immersion with 4% CH3COOH) and A3 (immersion with 4% H2SO4). Each treatment was carried out 3 times so that the number of experimental units was 9 units. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there was a significant difference (p <0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained showed that the characteristics of gelatin made from skipjack fish bones by using a different type of acid did not have a significant effect on sensory values which included color and aroma. The best results for sensory assessment of the immersion using sulfuric acid were 6.2 and the aroma sensory test with immersion using hydrochloric acid was 5.4. The results of gelatin proximate showed that the water content ranged from 3.99% -13.32% ash content 2.27-3.19% protein content 27.08% -35.42% and pH 2.93% -4.81%.Keywords: gelatin, skipjack fish, hydrochloric acid, sulfuric acid and acetic acid ABSTRAKTujuan penelitian ini adalah untuk mengetahui teknik pengolahan gelatin dengan menggunakan jenis asam yang berbeda dan pengaruh penggunaan asam sebagai bahan pengestrak terhadap kualitas gelatin tulang ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A1 (perendaman dengan HCl 4%), A2 (perendaman dengan CH3COOH 4%) dan A3 (perendaman dengan H2SO4 4%). Masing-masing perlakuan dilakukan 3 kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (p<0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan bahwa karakteristik gelatin berbahan baku tulang ikan cakalang dengan menggunakan jenis asam yang berbeda tidak memberikan pengaruh nyata terhadap nilai sensori yang meliputi warna dan aroma. Hasil terbaik untuk penilaian sensori terhadap pada perendaman menggunakan asam sulfat yaitu 6,2 dan uji sensori aroma dengan perendaman menggunakan asam klorida yaitu 5,4. Hasil proksimat gelatin menunjukkan kadar air berkisar antara 3,99%-13,32% kadar abu 2,27-3,19% kadar protein 27,08%-35,42% dan pH 2,93%-4,81%.Kata kunci: gelatin, tulang ikan, HCl, H2SO4, CH3COOH]]>
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