Studi Reologi Gelatin Kulit Ikan Patin (Pangasius Hypophthalmus) Dengan Modifikasi Transglutaminase

Santi, Siska Ari (2022) Studi Reologi Gelatin Kulit Ikan Patin (Pangasius Hypophthalmus) Dengan Modifikasi Transglutaminase. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Gelatin merupakan suatu polipeptida hasil hidrolisis parsial kolagen. Industri fillet ikan patin menghasilkan produk samping kulit yang potensial sebagai gelatin halal. Kelemahan gelatin ikan adalah rendahnya kandungan hidroksiprolin dan prolin sehingga jumlah ikatan silangnya sedikit dan mempengaruhi sifat reologis. Penambahan enzim transglutaminase (TGA) pada gelatin ikan patin (GKIP) diduga dapat meningkatkan kualitas reologis GKIP melalui pembentukan ikatan silang lisin dan glutamin. Penelitian ini bertujuan untuk mengetahui sifat reologi GKIP dengan modifikasi TGA meliputi viskositas (vis) kekuatan gel (kgel), dan titik leleh (tl) dengan alat viscometer, Texture Analyzer dan water bath dengan indikator methylene blue dan kloroform. Hasil penelitian menunjukkan bahwa konsentrasi TGA meningkatkan sifat reologis GKIP. Konsentrasi TGA 0,01 gram pada GKIP menghasilkan sifat reologis yang sesuai untuk pemanfaatan pembuatan tablet dan makanan dengan nilai viskositas, kekuatan gel dan titik leleh berturut-turut 2,83 ± 0,29 cP, 110 ± 1 bloom, dan 25,60 ± 0,40 0C.
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Gelatin is a polypeptide resulting from partial hydrolysis of collagen. The catfish fillet industry produces a potential skin by-product as halal gelatin. The weakness of fish gelatin is the low content of hydroxyproline and proline so that the number of cross-links is small and affects the rheological properties. The addition of the transglutaminase (TGA) enzyme to catfish gelatin (GKIP) is thought to improve the rheological quality of GKIP through the formation of lysine and glutamine cross-links. This study aims to determine the rheological properties of GKIP with TGA modification including viscosity (vis), gel strength (kgel), and melting point (tl) using a viscometer, Texture Analyzer and a water bath with methylene blue and chloroform indicators. The results showed that the concentration of TGA increased the rheological properties of GKIP. The concentration of TGA 0.01 gram in GKIP resulted in suitable rheological properties for the use of tablets and food with the values of viscosity, gel strength and melting point of 2,83 ± 0,29 cP, 110 ± 1 bloom, and 25,60 ± 0,40 0C.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Gelatin, Kekuatan Gel, Titik Leleh, Transglutaminase, Viskositas, Gel Strength, Melting Point, Transglutaminase, Viscosity.
Subjects:	Q Science > QH Biology Q Science > QL Zoology > QL639.1 Fishes--Growth.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	18 Dec 2025 06:58
Last Modified:	18 Dec 2025 06:58
URI:	http://repository.its.ac.id/id/eprint/129055

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