Deteksi Gelatin Sapi, Ikan, Dan Babi Dalam Produk Es Krim Dengan Sensor QCM

Lestari, Ulum Amalia (2021) Deteksi Gelatin Sapi, Ikan, Dan Babi Dalam Produk Es Krim Dengan Sensor QCM. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian deteksi gelatin pada lima (5) sampel es krim yang beredar di pasaran telah dilakukan. Gelatin dapat diperoleh dari kulit babi, kulit sapi, tulang sapi dan sumber hewani lainnya. Keberadaan gelatin babi di pasaran mengakibatkan timbulnya keraguan pada konsumen Muslim karena konsumen Muslim memiliki hukum terkait pelarangan makanan yang mengandung babi. Berdasarkan hal tersebut perlu adanya jaminan produk es krim yang tidak mengandung babi. Salah satu metode yang dapat mengetahui sumber gelatin dalam es krim yakni sensor QCM termodifikasi polianilin dan NiO nanopartikel. Sensor QCM memberikan respon pergeseran frekuensi ke arah negatif saat mendeteksi gelatin sapi dan ikan, sedangkan pada gelatin babi memberikan respon pergeseran frekuensi ke arah positif. Gelatin dalam es krim diekstrak dengan HCl 1 M. Perbandingan campuran es krim dengan larutan HCl yakni sebesar 1:3. Campuran disentrifugasi selama satu jam, kemudian filtrat hasil sentrifugasi dinetralkan. Hasil ekstraksi diuji dengan sensor QCM untuk mengetahui sumber gelatinnya. Es krim dengan label B dan E menghasilkan respon yang menunjukkan adanya kandungan gelatin babi, sedangkan label A, C, dan D memberikan respon yang menunjukkan adanya kandungan gelatin sapi atau ikan pada es krim.
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In this study, gelatin detection was carried out in 5 samples of ice cream on the market. Gelatin is a stabilizer that is widely used in the manufacture of ice cream. Gelatin made from pork skin, cow skin, beef bone and other sources. The existence of porcine gelatin in the market causes doubts among Muslim consumers. As is well known Muslim consumers have laws regarding the prohibition of foods containing pork. Based on the facts, it is necessary to guarantee ice cream products that do not contain porcine. One method that can be used to determine the source of gelatin in ice cream is a modified polyaniline QCM sensor and NiO nanoparticles. The QCM sensor gives a negative frequency shift response when detecting bovine and fish gelatin while porcine gelatin gives a positive shift. Gelatin in ice cream was extracted with 1 M HCl. The ratio of the ice cream mixture to the HCl solution was 1:3. The mixture then centrifuged for one hour, then filtrate obtained was neutralized. Ice cream with labels B and E produced responses indicating the presence of porcine gelatin, while labels A, C, and D gave responses indicating the presence of bovine or fish gelatin in the ice cream.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Gelatin, Ice Cream, QCM, Extraction, Frequency shift, Es Krim, QCM, Ekstraksi, Pergeseran Frekuensi.
Subjects:	Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Ulum Amalia Lestari
Date Deposited:	26 Aug 2021 04:32
Last Modified:	26 Aug 2021 04:32
URI:	http://repository.its.ac.id/id/eprint/90226

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