Ekstrak Gelatin dari Tulang Rawan Ikan Pari (Himantura gerarrdi) pada Variasi Larutan Asam untuk Perendaman

Karlina, Intan Riezky (2010) Ekstrak Gelatin dari Tulang Rawan Ikan Pari (Himantura gerarrdi) pada Variasi Larutan Asam untuk Perendaman. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Gelatin merupakan turunan protein dari serat kolagen yang ada pada tulang rawan. Pada penelitian ini gelatin diekstraksi waterbalh dari tulang rawan ikan pari (Himantura gerrardi) menggunakan proses asam (tipe A). Larutan HC1 5% (GC), H3PO4 5% (GP), dan CH3COOH 5% (GA) digunakan sebagai variasi larutan perendaman pada saat taliap persiapan. Rendemen gelatin terbanyak adalali gelatin dengan perendaman HC1 5%, yaitu 13,99%. Analisis FTIR menunjukkan GC, GP, dan GA memiliki serapan pada bilangan gelombang gugus amida A, amida I, II, dan III yang merupakan gugus khas gelatin. Termogram TGA untuk GC, GP, dan GA menunjukkan bahwa gelatin masih mengandung air. Termogram DSC menunjukkan GC dengan kadar air sebesar 13,98% paling cepat terdenaturasi yaitu pada temperatur 41,4 °C dengan perubalian mengeluarkan panas sebesar 0,68 W/g. Dititikberatkan pada analisis FTIR, total rendemen, dan kandungan kadar air, maka dapat disimpulkan gelatin yang memiliki kualitas terbaik adalah gelatin dengan perendaman HC1 5% (GC).
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Gelatin is a protein derived from the existing collagen fibers in cartilage. In this research, gelatin has been waterbath extracted from the rayfish (Himantura gerrardi) cartilage using acid process (type A). Some acid solutions i.e., HC1 5%(GC), H3P04 5% (GP), and CH3COOH 5% (GA) were used as a soaking solution variations during the preparation stage. Result shows that GC has the most gelatin yield i.e., 13.99%. FTIR analysis showed GC, GP, and has a number of wave absorption in the amide A, amide I, II, and III groups, which is typical gelatin group. TGA Termogram for GC, GP, and GA showed that the gelatin still contains water. Termogram DSC showed that GC with a water content of 13.98% is the most rapidly denatured at a temperature of 41.4 °C with a heat release 0.68 W/g. Focused on FTIR analysis, gelatin yield, and water content, it can be concluded that gelatin by soaking HC1 5% (GC) was the best quality.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	analisis termal, ekstraksi waterbalh, gelatin, ikan pari,gelatin, rayfish, thermal analysis, waterbath extraction
Subjects:	Q Science > QD Chemistry > QD481 Chemical structure.
Divisions:	Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	magang .
Date Deposited:	14 Oct 2026 01:54
Last Modified:	14 Oct 2026 01:54
URI:	http://repository.its.ac.id/id/eprint/145558

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