Penelitian ini bertujuan untuk mengkaji pengaruh penambahan berbagai konsentrasi gelatin terhadap... more Penelitian ini bertujuan untuk mengkaji pengaruh penambahan berbagai konsentrasi gelatin terhadap sifat fisikokimia dari sosis daging ayam. Bahan utama yang digunakan dalam penelitian ini adalah daging ayam broiler segar, gelatin kulit sapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan penambahan berbagai konsentrasi gelatin (0%, 5%, 10% dan 15%) masingmasing perlakuan diulang sebanyak empat kali. Variabel yang dianalisis yaitu nilai pH, susut masak, daya mengikat air dan keempukan. Hasil dari penelitian ini menunjukkan bahwa penambahan berbagai konsentrasi gelatin pada perlakuan R0, R1, R2 dan R3 memberikan pengaruh berbeda yang sangat nyata (P<0,01) terhadap nilai susut masak dan berbeda nyata (P<0,05) terhadap nilai pH, daya mengikat air dan keempukan sosis. Berdasarkan hasil dan pembahasan dapat disimpulkan bahwa penambahan konsentrasi gelatin kulit sapi sebanyak 10% menghasilkan fisikokimia sosis ayam yang baik (nilai pH 7,0, susut masak 2,30%, daya mengikat air 54,62% dan keempukan 5,25 mm/menit).
Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysi... more Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p&lt;0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
This research was aimed to study the influence of acetic acid on characteristics of tuna fish ski... more This research was aimed to study the influence of acetic acid on characteristics of tuna fish skin gelatin. This study were used tuna fish skin which soaked in 1%, 2 % and 3 % CH 3 COOH (acetic acid). Statistical analysis were carried out by one Anova and the mean difference was tested using Duncan's Multiple Range Test. The result showed that acetic acid concentration had significant effect (P<0.01) on the gel strength 20.020 to 20.021g Bloom, yield 12 to 16%, viscosity :2.3 to 3.0 cP and pH value of tuna fish skin gelatin. It was concluded that tuna fish skin gelatin with acetic acid concentration 1%, 2% and 3 % had similar characteristics to the commercial gelatin but the optimum production was obtained from 3 % acetic acid.
Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysi... more Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysis and is an important function al biopolymer that has a very broad application in many industrial fields. This research was aimed to determine the effect of combination between acetic acid concentration and immersion time on characteristics of chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution, consisted of ( 1, 3 and 5 % ). The second factor was immersion time in acetic acid (12, 24 and 36 hours). The result showed that concentration acetic acid solution had no significant effect (P>0.05) on the pH value but had significant effect (P<0,01) on the yields, 'gel strength, viscosity, pH value and water content of chicken legs skin gelatin. The immersion time had no significant effect (P>0.05) on the pH value, yields, gel strength and viscosity of gelatin. The best characteristics of chicken legs skin gelatin was produced from 3 % acetic acid concentration and 24 hours immersion time.
Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, Jul 1, 2015
Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan ku... more Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan kulit dan tulangnya tinggi. Kulit dan tulang tersusun dari jaringan ikat padat yang kaya akan kolagen. Hidrolisis partikel kolagen akan menghasilkan gelatin yang banyak dimanfaatkan dalam industri pangan sebagai bahan penstabil, pembentuk gel, pengikat, pengental, pengemulsi, perekat, dan pembungkus makanan yang dapat dimakan (edible film), sedangkan pada produk non-pangan, gelatin sering digunakan dalam industri farmasi dan kedokteran, industri teknik, industri kosmetik, dan industri fotografi. Penelitian ini dilakukan untuk mengkaji pengaruh perbedaan suhu ekstraksi terhadap karakteristik gelatin kulit kaki ayam. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Perlakuan suhu ekstraksi yaitu P1 (50 o C), P2 (55 o C), P3 (60 o C), masing-masing dengan 5 ulangan. Variabel penelitian adalah rendemen, kekuatan gel, viskositas, kadar protein, dan kadar air gelatin. Hasil penelitian menunjukkan bahwa perbedaan suhu ekstraksi memberikan pengaruh yang berbeda tidak nyata (P>0,05) terhadap rendemen, kekuatan gel, dan viskositas gelatin kulit kaki ayam, sedangkan terhadap kadar protein dan kadar air memberikan pengaruh yang berbeda nyata (P<0,05). Kesimpulan yang diperoleh pada penelitian ini adalah gelatin kulit kaki ayam yang diproduksi menggunakan suhu ekstraksi 50 o C, 55 o C, dan 60 o C menghasilkan karakteristik gelatin dengan kualitas baik karena masih memenuhi standar yang ditetapkan SNI.
Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, Aug 1, 2015
Limbah industri ikan tuna (Thunnus albacares) belum dimanfaatkan secara optimal menjadi suatu pro... more Limbah industri ikan tuna (Thunnus albacares) belum dimanfaatkan secara optimal menjadi suatu produk yang mempunyai nilai tambah tinggi dan mempunyai kegunaan dalam industri. Padahal limbah seperti kulit tersusun dari kolagen yang apabila dihidrolisis akan menghasilkan gelatin. Gelatin merupakan hasil dari denaturasi kolagen dan derivat protein dari serat kolagen. Penelitian ini bertujuan untuk mengkaji pengaruh asam asetat terhadap karakterisktik gelatin kulit ikan tuna. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perendaman dalam larutan asam asetat yaitu A1 (3% asam asetat), A2 (6% asam asetat) dan A3 (9% asam asetat), masing-masing perlakuan diulang sebanyak empat kali. Peubah yang dianalisa adalah rendemen, nilai pH dan penilaian organoleptik gelatin. Hasil analisa sidik ragam menunjukkan bahwa penggunaan larutan asam asetat yang berbeda memberikan pengaruh yang nyata (P<0,05) terhadap rendemen dan nilai pH gelatin kulit ikan tuna. Hasil penilaian organoleptik menunjukkan bahwa perbedaan konsentrasi asam asetat memberikan pengaruh yang sama terhadap warna, tekstur dan bau gelatin. Warna gelatin cerah sampai kekuningan, tekstur agak kasar tidak beraturan dan tidak berbau. Apabila dibandingkan dengan produk gelatin komersial, tampak bahwa gelatin yang diperoleh dari kulit ikan tuna memenuhi penampilan warna hampir sama dengan gelatin komersial. Kesimpulan yang diperoleh pada penelitian ini adalah gelatin kulit ikan tuna yang diproduksi menggunakan konsentrasi larutan asam asetat 3%, 6% dan 9% menghasilkan karakteristik gelatin dengan kualitas yang baik dan sesuai dengan SNI.
The study consisted of three stages. The first stage was to determine the characteristics of pigs... more The study consisted of three stages. The first stage was to determine the characteristics of pigskin gelatin with the use of animal age and acetic acid solution concentration on physical and chemical properties of pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was animal age consisting 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisting of 3 levels (2, 4 and 6 percents). The results showed that the application of animal age and concentration of acetic acid (CH3COOH) was highly significant (P <0.01) on the characteristics of gelatin. The second stages of research was to determine the comparisons between species and concentration of plasticizer. This study used Completely Randomized Design (CRD) with two factors, the first factor was different plasticizer (glycerol, sorbitol and PEG), the second factor was concentration of plasticizer (40.60 and 80%). The interaction between the use of different plasticizer and concentrations of plasticizer was highly significant (P <0.01) to the value of the water vapor transmission rate (WVTR) of edible film, but it had no significant effect (P> 0.05) on the thickness, tensile strength, elongation and water content of edible film. The third stages of the study, was determine the application of edible coating as a packing of pork and it also used Completely Randomized Design (CRD) with two factors and three replications, gelatin 0, 10 and 20% and time of cold storage temperatures, 0, 3 and 6 days, The results showed that the edible coating was combination of pigskin produces the better characteristics of pork. It was concluded that the pig skin gelatin from 7 months and 2 % acetic acid can be used as raw material for edible films and can be applied as an edible coating on fresh pork with cold temperature storage up to 6 days.
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis... more Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. Its functional properties depend on processing conditions as well as the raw material. The objective of the research was to study effect of extraction temperature on characteristics of native chicken legskin gelatin. This study used Completely Randomized Design (CRD) with four treatments (T1 = 50 0 C, T2 = 55 0 C, T3 = 60 0 C, T4 = 65 0 C) and five replications. Statistical analysis were carried out by one Anova and the mean difference was tested using Duncan's Multiple Range Test. The result of research indicated that, extraction temperature had significant effect (P<0.05) on yield, gel strength, viscocity and protein content of chicken legskin gelatin, but it had no significant effect (P>0.05) on water content. It was concluded that the use of extraction temperature 60 0 C was (yields 13.75,gel strength 78.75 g bloom,viscosity 6.52 cP, protein content 84.23% and water content 6.20%).
used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, ... more used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, 10%, 15 and 20%, each treatment repeated four times. The results showed that the differences concentration of native chicken claw gelatin had significantly different effect (P<0.05) on the value of tensile strength, elongation and thickness of edible film. Based on the results of discussion, it can be concluded that the concentration of native chicken claw gelatin from variables with 10% gelatin concentration had good physical characteristics of edible film.
Edible film is thin layers that act as a barrier to the extemal factors and protect the food prod... more Edible film is thin layers that act as a barrier to the extemal factors and protect the food products. The addition of the plasticizer to the edible filmis required to overcome film caused by extensive intermolecular forces. The potential development of pig skin of different ages as a raw material for manufacturing edible fim have not been widely publicized. This research was aimed to determine the influence of animal age and concentration of plasticizer on the characteristic of edible film made from gelatin of pig skin. Study used a complete Randomized Design applying 2 factors (age and type of plasticizers), each consisted of 3 treatments (5, 7 and 9 mo of age and glycerol, sorbitol and polyethylene glycol as the plasticizers). Results showed that the thickness of edible film was 0.133 to 0.226 mm, tensile strength was 2,820 to 5.637 MPa, elongation was 38.147-62-286,yo and water vapor transmission rate (WVTR) was 5.627 to 8.878 g.H2O.m-I. Interaction between the use of different animal age and concentrations of plasticizer was highly significant (P <0.01) water vapor transmission rate (WVTR) of edible film, but it had no significant effect (P 0.05) on the thickness, tensile strength and elongation of edible film. It was concluded that the pigskin gelatin from animal age of 7 months and glycerol as the plasticizer has the best edible film characteristics, and it can be applied as an edible coating .
THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CH... more THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas L) as filler on the sensory characteristic of chicken sausage. The materials used in this study were fresh chicken breast, purple sweet potato meal. The Design of research used in this study was Completely Randomized Design (RAL). The treatment of research were R1: adding purple sweet potato meal 10 g; R2: adding purple sweet potato meal 20 g; R3: adding purple sweet potato meal 30 g dan R4: adding purple sweet potato meal 40 g. The treatment were tested with sensoric test by 40 panelists. The variables measured in this study were color, aroma, texture, tenderness, taste. The data were analyzed using analysis of variance and then if there was a significant difference of treatment average, it will be continued with Duncan Multiple Range Test (DMRT). The results of this study showed that the add...
This feeding trial was conducted to investigate the effects of three kinds of plant seeds as fatt... more This feeding trial was conducted to investigate the effects of three kinds of plant seeds as fatty acids source on in vitro nutrient digestibility, growth performance, and physical evaluation of meat of broiler. Two hundred broiler chicks were assigned to 4 dietary treatments for 5 weeks. The birds were randomly allocated into five treatments with four replicates, and each replicate containing 10 broilers. The treatments contained 1% palm oil in diet, 1% pumpkin seeds in diet, 1% candlenut in diet, 1% nutmeg in diet, and 1% mix pumpkin seed, candlenut and nutmeg in diet. The based diet consisted of commercial diet 80%, yellow corn 11%, rice bran 8%. The variables were nutrients digestibility, growth performance, carcass characteristics, giblet, and physical properties of meat. Data were analyzed by one-way analysis of variance. The treatment means were compared using Duncan's multiple range test. The results showed that birds fed these plant seeds in diet had similar feed intake, BWG, FCR, SGR, GE, abdominal fat percentage, carcass characteristics though that of control, however had significantly different on heart, spleen, and bilein giblet, WHC and cooking loss of meat. It can be concluded that these plants seeds can be used to broiler diet for improving the performance.
PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, Jun 28, 2021
Gelatin dalam produk pangan dapat dimanfaatkan sebagai bahan makanan berfungsi sebagai bahan peng... more Gelatin dalam produk pangan dapat dimanfaatkan sebagai bahan makanan berfungsi sebagai bahan pengikat. Penelitian ini bertujuan untuk mengkaji pengaruh berbagai konsentrasi gelatin terhadap kualitas fisik, kimia dan uji sensorik sosis sapi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 3 x 6 dengan perlakuan yakni perbedaan konsentrasi gelatin (R1 = 0%, R2 = 10% dan R3 = 20 %) masing-masing perlakuan diulang sebanyak 6 kali. Variabel yang dianalisis yaitu kadar protein, kadar lemak, susut masak, daya mengikat air dan uji sensorik. Hasil penelitian menunjukkan bahwa penambahan gelatin memberikan pengaruh yang sangat nyata (P<0.01) terhadap kualitas fisik, kimia dan organoleptik sosis daging sapi. Kesimpulan yang diperoleh adalah penambahan 10% gelatin ke dalam adonan sosis menghasilkan kualitas sosis daging sapi yang baik dan dengan uji sensorik dapat diterima oleh panelis.
IOP Conference Series: Earth and Environmental Science, 2021
This study was aimed to determine the effect of different concentrations of gelatin on the chemic... more This study was aimed to determine the effect of different concentrations of gelatin on the chemical characteristics of chicken meat sausage. This research materials were used chicken legskin gelatin, chicken meat and sausage ingedrients. This study used Completely Randomized Design (CRD). The treatment factor is concentration of chicken legskin gelatin is added to sausage mixture (R0 = 0%, R1 = 10%, R2 = 20%, R3 = 30% and R4 = 40%) with four replications. Organoleptic test used 35 trained panelists. The results showed that the different concentration of chicken leg gelatin had significant effect (P<0.05) on pH value, water content, collagen, protein and fat content of chicken meat sausage, but the elasticity had no effect. Organoleptic test with a hedonic scale indicated that the addition of gelatin concentration had an effect on the panelists acceptability that was color, taste and aroma and tenderness of chicken meat sausage. It was concluded that the chicken meat sausage with ...
IOP Conference Series: Earth and Environmental Science, 2019
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis... more Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of different types of acid solvent on functional and microbiological properties of chicken leg gelatin. This experiment used Completely Randomized Design 2x3 factorial pattern. The first factor is two types of curing acid (HCL and CH3COOH), the second factor is curing concentration (1%, 3% and 5%) with three replications. This research materials used chicken leg. The variable studies were yield, gel strength, viscosity and total bacteria of gelatin. The results showed that the difference solvent and concentrations had no significant effect (P>0.01) to the functional and microbiological properties of chicken leg skin gelatin. It was concluded that chicken leg that were processed using 1%, 3% and 5% acetic acid (CH3COOH) solvent produces th...
The objective of the study was to examine the extent to which the effect of different concentrati... more The objective of the study was to examine the extent to which the effect of different concentrations of acetic acid and the duration of immersion in acetic acid (CH3COOH) solution to the physicochemical gelatin of pigskin. This research has been carried out from September to December of 2017 at Animal Product Technology Laboratory of Faculty of Animal Husbandry of Sam Ratulangi University of Manado and the analysis was done at Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta. This study used a 3x3 factorial pattern design with concentration treatment and long immersion in acetic acid (CH3COOH) solution, each treatment was repeated three times (Steel and Torrie, 2001). The results showed that the pigskin gelatin produced from 3% acetic acid solution and immersion time 24 hours had the best physicochemical properties.
Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asa... more Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asam asetat terhadap sifat fisik dan kimia gelatin kulit babi. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial 3x3 dengan tiga kali ulangan. Faktor pertama yaitu umur potong ternak babi (5, 7 dan 9 bulan), faktor kedua adalah konsentrasi larutan asam asetat (2, 4 dan 6%). Hasil penelitian menunjukkan bahwa interaksi umur potong dan konsentrasi asam asetat tidak berpengaruh terhadap kekuatan gel, kadar air, kadar abu dan kadar lemak gelatin kulit babi. Kesimpulan yang diperoleh menunjukkan bahwa gelatin kulit babi yang diproduksi dari babi umur 5,7 dan 9 bulan dengan konsentrasi larutan asam asetat 2, 4 dan 6 % memiliki sifat fisik dan kimia baik dan hampir sama dengan gelatin komersial.
Journal of the Indonesian Tropical Animal Agriculture, 2012
Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asa... more Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asam asetat terhadap karakteristik gelatin kulit babi. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial 3x3. Faktor pertama yaitu umur potong ternak babi (5, 7 dan 9 bulan), faktor kedua adalah konsentrasi larutan asam asetat (2, 4 dan 6%). Bubuk gelatin kulit babi yang dihasilkan dianalisis rendemen, kekuatan gel, viskositas, kadar protein, dan nilai pH. Hasil penelitian menunjukkan bahwa tidak ada interaksi antara umur potong dengan rendemen, kekuatan gel, viskositas, kadar protein dan pH, namun terdapat interaksi atara umur potong dan konsentrasi larutan asam asetat.dengan rendemen, kekuatan gel, viskositas, kadar protein dan pH gelatin kulit babi. Kesimpulan penelitian ini adalah gelatin kulit babi umur 5,7 dan 9 bulan dengan konsentrasi larutan asam asetat 2,4 dan 6% memiliki karakteristik yang baik dan hampir sama dengan gelatin komersial, tetapi produksi gelatin optimum adalah kombinasi gelatin kulit babi 7 bulan dan 2% asam asetat.
Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan ku... more Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan kulit dan tulangnya tinggi. Kulit dan tulang tersusun dari jaringan ikat padat yang kaya akan kolagen. Hidrolisis partikel kolagen akan menghasilkan gelatin yang banyak dimanfaatkan dalam industri pangan sebagai bahan penstabil, pembentuk gel, pengikat, pengental, pengemulsi, perekat, dan pembungkus makanan yang dapat dimakan (edible film), sedangkan pada produk non-pangan, gelatin sering digunakan dalam industri farmasi dan kedokteran, industri teknik, industri kosmetik, dan industri fotografi. Penelitian ini dilakukan untuk mengkaji pengaruh perbedaan suhu ekstraksi terhadap karakteristik gelatin kulit kaki ayam. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Perlakuan suhu ekstraksi yaitu P1 (50 o C), P2 (55 o C), P3 (60 o C), masing-masing dengan 5 ulangan. Variabel penelitian adalah rendemen, kekuatan gel, viskositas, kadar protein, dan kadar air gelatin. Hasil penelitian menunjukkan bahwa perbedaan suhu ekstraksi memberikan pengaruh yang berbeda tidak nyata (P>0,05) terhadap rendemen, kekuatan gel, dan viskositas gelatin kulit kaki ayam, sedangkan terhadap kadar protein dan kadar air memberikan pengaruh yang berbeda nyata (P<0,05). Kesimpulan yang diperoleh pada penelitian ini adalah gelatin kulit kaki ayam yang diproduksi menggunakan suhu ekstraksi 50 o C, 55 o C, dan 60 o C menghasilkan karakteristik gelatin dengan kualitas baik karena masih memenuhi standar yang ditetapkan SNI.
Penelitian ini bertujuan untuk mengkaji pengaruh penambahan berbagai konsentrasi gelatin terhadap... more Penelitian ini bertujuan untuk mengkaji pengaruh penambahan berbagai konsentrasi gelatin terhadap sifat fisikokimia dari sosis daging ayam. Bahan utama yang digunakan dalam penelitian ini adalah daging ayam broiler segar, gelatin kulit sapi. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan penambahan berbagai konsentrasi gelatin (0%, 5%, 10% dan 15%) masingmasing perlakuan diulang sebanyak empat kali. Variabel yang dianalisis yaitu nilai pH, susut masak, daya mengikat air dan keempukan. Hasil dari penelitian ini menunjukkan bahwa penambahan berbagai konsentrasi gelatin pada perlakuan R0, R1, R2 dan R3 memberikan pengaruh berbeda yang sangat nyata (P<0,01) terhadap nilai susut masak dan berbeda nyata (P<0,05) terhadap nilai pH, daya mengikat air dan keempukan sosis. Berdasarkan hasil dan pembahasan dapat disimpulkan bahwa penambahan konsentrasi gelatin kulit sapi sebanyak 10% menghasilkan fisikokimia sosis ayam yang baik (nilai pH 7,0, susut masak 2,30%, daya mengikat air 54,62% dan keempukan 5,25 mm/menit).
Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysi... more Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p&lt;0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
This research was aimed to study the influence of acetic acid on characteristics of tuna fish ski... more This research was aimed to study the influence of acetic acid on characteristics of tuna fish skin gelatin. This study were used tuna fish skin which soaked in 1%, 2 % and 3 % CH 3 COOH (acetic acid). Statistical analysis were carried out by one Anova and the mean difference was tested using Duncan's Multiple Range Test. The result showed that acetic acid concentration had significant effect (P<0.01) on the gel strength 20.020 to 20.021g Bloom, yield 12 to 16%, viscosity :2.3 to 3.0 cP and pH value of tuna fish skin gelatin. It was concluded that tuna fish skin gelatin with acetic acid concentration 1%, 2% and 3 % had similar characteristics to the commercial gelatin but the optimum production was obtained from 3 % acetic acid.
Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysi... more Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysis and is an important function al biopolymer that has a very broad application in many industrial fields. This research was aimed to determine the effect of combination between acetic acid concentration and immersion time on characteristics of chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution, consisted of ( 1, 3 and 5 % ). The second factor was immersion time in acetic acid (12, 24 and 36 hours). The result showed that concentration acetic acid solution had no significant effect (P>0.05) on the pH value but had significant effect (P<0,01) on the yields, 'gel strength, viscosity, pH value and water content of chicken legs skin gelatin. The immersion time had no significant effect (P>0.05) on the pH value, yields, gel strength and viscosity of gelatin. The best characteristics of chicken legs skin gelatin was produced from 3 % acetic acid concentration and 24 hours immersion time.
Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, Jul 1, 2015
Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan ku... more Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan kulit dan tulangnya tinggi. Kulit dan tulang tersusun dari jaringan ikat padat yang kaya akan kolagen. Hidrolisis partikel kolagen akan menghasilkan gelatin yang banyak dimanfaatkan dalam industri pangan sebagai bahan penstabil, pembentuk gel, pengikat, pengental, pengemulsi, perekat, dan pembungkus makanan yang dapat dimakan (edible film), sedangkan pada produk non-pangan, gelatin sering digunakan dalam industri farmasi dan kedokteran, industri teknik, industri kosmetik, dan industri fotografi. Penelitian ini dilakukan untuk mengkaji pengaruh perbedaan suhu ekstraksi terhadap karakteristik gelatin kulit kaki ayam. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Perlakuan suhu ekstraksi yaitu P1 (50 o C), P2 (55 o C), P3 (60 o C), masing-masing dengan 5 ulangan. Variabel penelitian adalah rendemen, kekuatan gel, viskositas, kadar protein, dan kadar air gelatin. Hasil penelitian menunjukkan bahwa perbedaan suhu ekstraksi memberikan pengaruh yang berbeda tidak nyata (P>0,05) terhadap rendemen, kekuatan gel, dan viskositas gelatin kulit kaki ayam, sedangkan terhadap kadar protein dan kadar air memberikan pengaruh yang berbeda nyata (P<0,05). Kesimpulan yang diperoleh pada penelitian ini adalah gelatin kulit kaki ayam yang diproduksi menggunakan suhu ekstraksi 50 o C, 55 o C, dan 60 o C menghasilkan karakteristik gelatin dengan kualitas baik karena masih memenuhi standar yang ditetapkan SNI.
Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, Aug 1, 2015
Limbah industri ikan tuna (Thunnus albacares) belum dimanfaatkan secara optimal menjadi suatu pro... more Limbah industri ikan tuna (Thunnus albacares) belum dimanfaatkan secara optimal menjadi suatu produk yang mempunyai nilai tambah tinggi dan mempunyai kegunaan dalam industri. Padahal limbah seperti kulit tersusun dari kolagen yang apabila dihidrolisis akan menghasilkan gelatin. Gelatin merupakan hasil dari denaturasi kolagen dan derivat protein dari serat kolagen. Penelitian ini bertujuan untuk mengkaji pengaruh asam asetat terhadap karakterisktik gelatin kulit ikan tuna. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perendaman dalam larutan asam asetat yaitu A1 (3% asam asetat), A2 (6% asam asetat) dan A3 (9% asam asetat), masing-masing perlakuan diulang sebanyak empat kali. Peubah yang dianalisa adalah rendemen, nilai pH dan penilaian organoleptik gelatin. Hasil analisa sidik ragam menunjukkan bahwa penggunaan larutan asam asetat yang berbeda memberikan pengaruh yang nyata (P<0,05) terhadap rendemen dan nilai pH gelatin kulit ikan tuna. Hasil penilaian organoleptik menunjukkan bahwa perbedaan konsentrasi asam asetat memberikan pengaruh yang sama terhadap warna, tekstur dan bau gelatin. Warna gelatin cerah sampai kekuningan, tekstur agak kasar tidak beraturan dan tidak berbau. Apabila dibandingkan dengan produk gelatin komersial, tampak bahwa gelatin yang diperoleh dari kulit ikan tuna memenuhi penampilan warna hampir sama dengan gelatin komersial. Kesimpulan yang diperoleh pada penelitian ini adalah gelatin kulit ikan tuna yang diproduksi menggunakan konsentrasi larutan asam asetat 3%, 6% dan 9% menghasilkan karakteristik gelatin dengan kualitas yang baik dan sesuai dengan SNI.
The study consisted of three stages. The first stage was to determine the characteristics of pigs... more The study consisted of three stages. The first stage was to determine the characteristics of pigskin gelatin with the use of animal age and acetic acid solution concentration on physical and chemical properties of pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was animal age consisting 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisting of 3 levels (2, 4 and 6 percents). The results showed that the application of animal age and concentration of acetic acid (CH3COOH) was highly significant (P <0.01) on the characteristics of gelatin. The second stages of research was to determine the comparisons between species and concentration of plasticizer. This study used Completely Randomized Design (CRD) with two factors, the first factor was different plasticizer (glycerol, sorbitol and PEG), the second factor was concentration of plasticizer (40.60 and 80%). The interaction between the use of different plasticizer and concentrations of plasticizer was highly significant (P <0.01) to the value of the water vapor transmission rate (WVTR) of edible film, but it had no significant effect (P> 0.05) on the thickness, tensile strength, elongation and water content of edible film. The third stages of the study, was determine the application of edible coating as a packing of pork and it also used Completely Randomized Design (CRD) with two factors and three replications, gelatin 0, 10 and 20% and time of cold storage temperatures, 0, 3 and 6 days, The results showed that the edible coating was combination of pigskin produces the better characteristics of pork. It was concluded that the pig skin gelatin from 7 months and 2 % acetic acid can be used as raw material for edible films and can be applied as an edible coating on fresh pork with cold temperature storage up to 6 days.
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis... more Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. Its functional properties depend on processing conditions as well as the raw material. The objective of the research was to study effect of extraction temperature on characteristics of native chicken legskin gelatin. This study used Completely Randomized Design (CRD) with four treatments (T1 = 50 0 C, T2 = 55 0 C, T3 = 60 0 C, T4 = 65 0 C) and five replications. Statistical analysis were carried out by one Anova and the mean difference was tested using Duncan's Multiple Range Test. The result of research indicated that, extraction temperature had significant effect (P<0.05) on yield, gel strength, viscocity and protein content of chicken legskin gelatin, but it had no significant effect (P>0.05) on water content. It was concluded that the use of extraction temperature 60 0 C was (yields 13.75,gel strength 78.75 g bloom,viscosity 6.52 cP, protein content 84.23% and water content 6.20%).
used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, ... more used a completely randomized design with the treatment of chicken claw gelatin concentration 5%, 10%, 15 and 20%, each treatment repeated four times. The results showed that the differences concentration of native chicken claw gelatin had significantly different effect (P<0.05) on the value of tensile strength, elongation and thickness of edible film. Based on the results of discussion, it can be concluded that the concentration of native chicken claw gelatin from variables with 10% gelatin concentration had good physical characteristics of edible film.
Edible film is thin layers that act as a barrier to the extemal factors and protect the food prod... more Edible film is thin layers that act as a barrier to the extemal factors and protect the food products. The addition of the plasticizer to the edible filmis required to overcome film caused by extensive intermolecular forces. The potential development of pig skin of different ages as a raw material for manufacturing edible fim have not been widely publicized. This research was aimed to determine the influence of animal age and concentration of plasticizer on the characteristic of edible film made from gelatin of pig skin. Study used a complete Randomized Design applying 2 factors (age and type of plasticizers), each consisted of 3 treatments (5, 7 and 9 mo of age and glycerol, sorbitol and polyethylene glycol as the plasticizers). Results showed that the thickness of edible film was 0.133 to 0.226 mm, tensile strength was 2,820 to 5.637 MPa, elongation was 38.147-62-286,yo and water vapor transmission rate (WVTR) was 5.627 to 8.878 g.H2O.m-I. Interaction between the use of different animal age and concentrations of plasticizer was highly significant (P <0.01) water vapor transmission rate (WVTR) of edible film, but it had no significant effect (P 0.05) on the thickness, tensile strength and elongation of edible film. It was concluded that the pigskin gelatin from animal age of 7 months and glycerol as the plasticizer has the best edible film characteristics, and it can be applied as an edible coating .
THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CH... more THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas L) as filler on the sensory characteristic of chicken sausage. The materials used in this study were fresh chicken breast, purple sweet potato meal. The Design of research used in this study was Completely Randomized Design (RAL). The treatment of research were R1: adding purple sweet potato meal 10 g; R2: adding purple sweet potato meal 20 g; R3: adding purple sweet potato meal 30 g dan R4: adding purple sweet potato meal 40 g. The treatment were tested with sensoric test by 40 panelists. The variables measured in this study were color, aroma, texture, tenderness, taste. The data were analyzed using analysis of variance and then if there was a significant difference of treatment average, it will be continued with Duncan Multiple Range Test (DMRT). The results of this study showed that the add...
This feeding trial was conducted to investigate the effects of three kinds of plant seeds as fatt... more This feeding trial was conducted to investigate the effects of three kinds of plant seeds as fatty acids source on in vitro nutrient digestibility, growth performance, and physical evaluation of meat of broiler. Two hundred broiler chicks were assigned to 4 dietary treatments for 5 weeks. The birds were randomly allocated into five treatments with four replicates, and each replicate containing 10 broilers. The treatments contained 1% palm oil in diet, 1% pumpkin seeds in diet, 1% candlenut in diet, 1% nutmeg in diet, and 1% mix pumpkin seed, candlenut and nutmeg in diet. The based diet consisted of commercial diet 80%, yellow corn 11%, rice bran 8%. The variables were nutrients digestibility, growth performance, carcass characteristics, giblet, and physical properties of meat. Data were analyzed by one-way analysis of variance. The treatment means were compared using Duncan's multiple range test. The results showed that birds fed these plant seeds in diet had similar feed intake, BWG, FCR, SGR, GE, abdominal fat percentage, carcass characteristics though that of control, however had significantly different on heart, spleen, and bilein giblet, WHC and cooking loss of meat. It can be concluded that these plants seeds can be used to broiler diet for improving the performance.
PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, Jun 28, 2021
Gelatin dalam produk pangan dapat dimanfaatkan sebagai bahan makanan berfungsi sebagai bahan peng... more Gelatin dalam produk pangan dapat dimanfaatkan sebagai bahan makanan berfungsi sebagai bahan pengikat. Penelitian ini bertujuan untuk mengkaji pengaruh berbagai konsentrasi gelatin terhadap kualitas fisik, kimia dan uji sensorik sosis sapi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 3 x 6 dengan perlakuan yakni perbedaan konsentrasi gelatin (R1 = 0%, R2 = 10% dan R3 = 20 %) masing-masing perlakuan diulang sebanyak 6 kali. Variabel yang dianalisis yaitu kadar protein, kadar lemak, susut masak, daya mengikat air dan uji sensorik. Hasil penelitian menunjukkan bahwa penambahan gelatin memberikan pengaruh yang sangat nyata (P<0.01) terhadap kualitas fisik, kimia dan organoleptik sosis daging sapi. Kesimpulan yang diperoleh adalah penambahan 10% gelatin ke dalam adonan sosis menghasilkan kualitas sosis daging sapi yang baik dan dengan uji sensorik dapat diterima oleh panelis.
IOP Conference Series: Earth and Environmental Science, 2021
This study was aimed to determine the effect of different concentrations of gelatin on the chemic... more This study was aimed to determine the effect of different concentrations of gelatin on the chemical characteristics of chicken meat sausage. This research materials were used chicken legskin gelatin, chicken meat and sausage ingedrients. This study used Completely Randomized Design (CRD). The treatment factor is concentration of chicken legskin gelatin is added to sausage mixture (R0 = 0%, R1 = 10%, R2 = 20%, R3 = 30% and R4 = 40%) with four replications. Organoleptic test used 35 trained panelists. The results showed that the different concentration of chicken leg gelatin had significant effect (P<0.05) on pH value, water content, collagen, protein and fat content of chicken meat sausage, but the elasticity had no effect. Organoleptic test with a hedonic scale indicated that the addition of gelatin concentration had an effect on the panelists acceptability that was color, taste and aroma and tenderness of chicken meat sausage. It was concluded that the chicken meat sausage with ...
IOP Conference Series: Earth and Environmental Science, 2019
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis... more Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of different types of acid solvent on functional and microbiological properties of chicken leg gelatin. This experiment used Completely Randomized Design 2x3 factorial pattern. The first factor is two types of curing acid (HCL and CH3COOH), the second factor is curing concentration (1%, 3% and 5%) with three replications. This research materials used chicken leg. The variable studies were yield, gel strength, viscosity and total bacteria of gelatin. The results showed that the difference solvent and concentrations had no significant effect (P>0.01) to the functional and microbiological properties of chicken leg skin gelatin. It was concluded that chicken leg that were processed using 1%, 3% and 5% acetic acid (CH3COOH) solvent produces th...
The objective of the study was to examine the extent to which the effect of different concentrati... more The objective of the study was to examine the extent to which the effect of different concentrations of acetic acid and the duration of immersion in acetic acid (CH3COOH) solution to the physicochemical gelatin of pigskin. This research has been carried out from September to December of 2017 at Animal Product Technology Laboratory of Faculty of Animal Husbandry of Sam Ratulangi University of Manado and the analysis was done at Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta. This study used a 3x3 factorial pattern design with concentration treatment and long immersion in acetic acid (CH3COOH) solution, each treatment was repeated three times (Steel and Torrie, 2001). The results showed that the pigskin gelatin produced from 3% acetic acid solution and immersion time 24 hours had the best physicochemical properties.
Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asa... more Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asam asetat terhadap sifat fisik dan kimia gelatin kulit babi. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial 3x3 dengan tiga kali ulangan. Faktor pertama yaitu umur potong ternak babi (5, 7 dan 9 bulan), faktor kedua adalah konsentrasi larutan asam asetat (2, 4 dan 6%). Hasil penelitian menunjukkan bahwa interaksi umur potong dan konsentrasi asam asetat tidak berpengaruh terhadap kekuatan gel, kadar air, kadar abu dan kadar lemak gelatin kulit babi. Kesimpulan yang diperoleh menunjukkan bahwa gelatin kulit babi yang diproduksi dari babi umur 5,7 dan 9 bulan dengan konsentrasi larutan asam asetat 2, 4 dan 6 % memiliki sifat fisik dan kimia baik dan hampir sama dengan gelatin komersial.
Journal of the Indonesian Tropical Animal Agriculture, 2012
Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asa... more Penelitian ini bertujuan untuk mengetahui pengaruh umur potong ternak dan konsentrasi larutan asam asetat terhadap karakteristik gelatin kulit babi. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial 3x3. Faktor pertama yaitu umur potong ternak babi (5, 7 dan 9 bulan), faktor kedua adalah konsentrasi larutan asam asetat (2, 4 dan 6%). Bubuk gelatin kulit babi yang dihasilkan dianalisis rendemen, kekuatan gel, viskositas, kadar protein, dan nilai pH. Hasil penelitian menunjukkan bahwa tidak ada interaksi antara umur potong dengan rendemen, kekuatan gel, viskositas, kadar protein dan pH, namun terdapat interaksi atara umur potong dan konsentrasi larutan asam asetat.dengan rendemen, kekuatan gel, viskositas, kadar protein dan pH gelatin kulit babi. Kesimpulan penelitian ini adalah gelatin kulit babi umur 5,7 dan 9 bulan dengan konsentrasi larutan asam asetat 2,4 dan 6% memiliki karakteristik yang baik dan hampir sama dengan gelatin komersial, tetapi produksi gelatin optimum adalah kombinasi gelatin kulit babi 7 bulan dan 2% asam asetat.
Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan ku... more Kaki ayam merupakan hasil ikutan pemotongan ayam yang pemanfaatannya terbatas karena kandungan kulit dan tulangnya tinggi. Kulit dan tulang tersusun dari jaringan ikat padat yang kaya akan kolagen. Hidrolisis partikel kolagen akan menghasilkan gelatin yang banyak dimanfaatkan dalam industri pangan sebagai bahan penstabil, pembentuk gel, pengikat, pengental, pengemulsi, perekat, dan pembungkus makanan yang dapat dimakan (edible film), sedangkan pada produk non-pangan, gelatin sering digunakan dalam industri farmasi dan kedokteran, industri teknik, industri kosmetik, dan industri fotografi. Penelitian ini dilakukan untuk mengkaji pengaruh perbedaan suhu ekstraksi terhadap karakteristik gelatin kulit kaki ayam. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL). Perlakuan suhu ekstraksi yaitu P1 (50 o C), P2 (55 o C), P3 (60 o C), masing-masing dengan 5 ulangan. Variabel penelitian adalah rendemen, kekuatan gel, viskositas, kadar protein, dan kadar air gelatin. Hasil penelitian menunjukkan bahwa perbedaan suhu ekstraksi memberikan pengaruh yang berbeda tidak nyata (P>0,05) terhadap rendemen, kekuatan gel, dan viskositas gelatin kulit kaki ayam, sedangkan terhadap kadar protein dan kadar air memberikan pengaruh yang berbeda nyata (P<0,05). Kesimpulan yang diperoleh pada penelitian ini adalah gelatin kulit kaki ayam yang diproduksi menggunakan suhu ekstraksi 50 o C, 55 o C, dan 60 o C menghasilkan karakteristik gelatin dengan kualitas baik karena masih memenuhi standar yang ditetapkan SNI.
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