Daya Cerna Pepsin Terhadap Gelatin Kulit Ikan Patin (Pangasius Hypophthalamus) Yang Dimodifikasi Dengan Transglutaminase

Nesa, Kinandana Ulya (2022) Daya Cerna Pepsin Terhadap Gelatin Kulit Ikan Patin (Pangasius Hypophthalamus) Yang Dimodifikasi Dengan Transglutaminase. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Gelatin merupakan protein yang diperoleh dari hidrolisis kolagen pada jaringan ikat pada kulit. Pengembangan gelatin halal dari gelatin kulit ikan patin (GKIP) sudah banyak dilakukan namun terdapat kelemahan yaitu mudah lembek pada suhu ruang. Untuk mengurangi kelemahan tersebut dapat dilakukan melalui penambahan enzim transglutaminase (TGA) pada gelatin. Penambahan TGA berpotensi meningkatkan ikatan silang molekul-molekul pada gelatin sehingga diduga mempengaruhi kemampuan daya cerna protein di lambung. Tujuan penelitian ini untuk mengetahui kemampuan daya cerna protein GKIP yang dimodifikasi dengan TGA. Kulit ikan patin diekstraksi dengan pre-treatment asam dan basa, kemudian dipanaskan dalam waterbath dengan suhu 55oC kemudian gelatin dikeringkan menggunakan freeze dryer. Gelatin ditambah TGA 0,01, 0,05 gr dan tanpa TGA untuk dibuat film. Kondisi film GKIP diamati dengan foto mikroskop dan dianalisis secara deskriptif. Uji daya cerna pepsin terhadap film GKIP didasarkan pada kadar protein menggunakan metode Biuret. Hasil pengamatan kondisi film GKIP tanpa TGA menunjukkan permukaan kasar dan tampak adanya serat-serat, dan pada saat perlakuan inkubasi 3 jam masih terdapat potongan film yang kecil. Sedangkan GKIP modifikasi TGA 0,01 gr dan 0,05 gr tidak menunjukkan struktur berserat (halus) dan pada saat perlakuan 3 jam film berbentuk potongan-potongan film. Pada perlakuan inkubasi 6 jam, semua perlakuan tidak menunjukkan adanya serpihan film yang menandakan telah terjadi hidrolisis lebih lanjut. Hasil Uji One Way ANOVA menunjukkan terdapat pengaruh konsentrasi TGA terhadap daya cerna pepsin, dimana kadar protein hasil hidrolisis pepsin pada perlakuan tanpa TGA (3 jam= 4,531 ± 0,716 ppm; 6 jam= 3,360 ± 0,141 ppm) secara signifikan (p<0,05) berbeda dengan GKIP TGA 0,05 (3 jam= 2,894 ± 0,390 ppm; 6 jam= 2,160 ± 0,012 ppm), namun tidak berbeda signifikan (p>0,05) dengan GKIP TGA 0,01 (3 jam= 3,642 ± 0,609 ppm; 6 jam= 2,323 ± 0,188 ppm). Pengaruh hidrolisis pepsin terhadap GKIP semakin meningkat seiring dengan meningkatnya waktu inkubasi. GKIP modifikasi TGA 0,01 gram menunjukkan hidrolisis (daya cerna) yang lebih cepat dibandingkan dengan GKIP modifikasi TGA 0,05 gr.
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Gelatin is a protein obtained from the hydrolysis of collagen in the connective tissue of the skin. The development of halal gelatin from catfish skin gelatin (GKIP) has been widely carried out, but there is a weakness that it is easy to soften at room temperature. To reduce this weakness, it can be done by adding the enzyme transglutaminase (TGA) to gelatin. The addition of TGA has the potential to increase the cross-linking of molecules in gelatin so that it is thought to affect the digestibility of protein in the stomach. The purpose of this study was to determine the digestibility of GKIP protein modified with TGA. The catfish skin was extracted by acid and base pre-treatment, then heated in a water bath at 55oC then the gelatin was dried using a freeze dryer. Gelatin added TGA 0.01, 0.05 g and without TGA for making films. The condition of the GKIP film was observed with a microscope photo and analyzed descriptively. The pepsin digestibility test of GKIP film was based on protein content using the Biuret method. The results of the observation of the condition of the GKIP film without TGA showed a rough surface and the presence of fibers, and during the 3 hour incubation treatment there were still small pieces of the film. While GKIP modified TGA 0.01 gr and 0.05 gr did not show a fibrous structure (fine) and at 3 hours of treatment the film was in the form of film pieces. In the 6-hour incubation treatment, all treatments did not show any film chips which indicated that further hydrolysis had occurred. The results of One Way ANOVA test showed that there was an effect of TGA concentration on pepsin digestibility, where the protein content of pepsin hydrolyzed in the treatment without TGA (3 hours = 4.531 ± 0.716 ppm; 6 hours = 3.360 ± 0.141 ppm) significantly (p <0.05 ) different from GKIP TGA 0.05 (3 hours = 2.894 ± 0.390 ppm; 6 hours = 2.160 ± 0.012 ppm), but not significantly different (p>0.05) with GKIP TGA 0.01 (3 hours = 3.642 ± 0.609 ppm; 6 hours = 2,323 ± 0.188 ppm). The effect of pepsin hydrolysis on GKIP increased with increasing incubation time. GKIP modified TGA 0.01 gram showed a faster hydrolysis (digestibility) than GKIP modified TGA 0.05 gr.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Film, Gelatin, Kulit Ikan Patin, Pepsin, Transglutaminase, Catfish Skin, Film, Gelatin, Pepsin, Transglutaminase
Subjects:	Q Science > QH Biology
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	18 Dec 2025 11:47
Last Modified:	18 Dec 2025 11:47
URI:	http://repository.its.ac.id/id/eprint/129075

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