Karakteristik Fisik dan Kimia Gelatin Kulit Ikan Patin (Pangasius pangasius) dengan Kombinasi Berbagai Asam dan Suhu

Reza Hekta Saputra (Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya)
Indah Widiastuti (Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya)
Agus Supriadi (Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya)

Jurnal FishtecH
Vol 4, No 1 (2015)

Research on physical and chemical characteristics of cat fish skin gelatine which dissolved by variated treatment acid dissolation mainly acetic, citric and clorid 1% than extracted in warm aquadest at 45 oC and 55 oC until 12 hours. The extraction of gelatine filtred by lint and dryed in the oven in 50 oC until 48 hours its becomes film gelatine. The extraxtion analyzed physicaly (yield, viscosity, gel strength) and chemical (pH, moisture content, ash content, protein content, fat content, amino acid). The analysis result indicates that dissolation in acid does not effect significantly to physic characteristic but it shows significant effect to chemical characteristic on pH dan fat content, mean while temperature treatment effect significantly to phisic characteristic but not on to chemical characterictic of gelatin. Treatment by using clorid acid on 45 oC result the highest yield (11.94%) viscosity (4.13 cPs) gel strength (140.57 bloom) from treatment by using other acid (acetic or citric) and temperature 55 oC.