Pengaruh Penambahan Enzim Transglutaminase Terhadap Mikrostruktur Film Gelatin Kulit Ikan Patin (Pangasius hypophthalmus)

Fajrin, Aulia (2022) Pengaruh Penambahan Enzim Transglutaminase Terhadap Mikrostruktur Film Gelatin Kulit Ikan Patin (Pangasius hypophthalmus). Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Kulit ikan patin merupakan produk samping dari industri olahan fillet yang memiliki kandungan serat kolagen yang potensial dikembangkan sebagai bahan baku gelatin, khususnya untuk memenuhi kebutuhan gelatin halal dalam pembuatan kapsul dan edible film. Namun, pada umumnya gelatin ikan memiliki ikatan silang prolin-hidroksiprolin yang rendah sehingga menghasilkan produk film yang kualitasnya lebih rendah daripada mamalia, seperti mudah lembek di suhu ruang dan secara mikrostruktural tidak kompak, kasar dan mengandung retakan. Oleh karena itu perlu dilakukan suatu upaya untuk menambah jumlah ikatan silang dengan memanfaatkan ikatan antar asam amino lain yang terkandung dalam gelatin ikan seperti glutamin dan lisin. Transglutaminase (TGA) adalah enzim yang dapat meningkatkan ikatan silang gelatin ikan dengan cara menginduksi reaksi pembentukan ikatan silang antara glutamin dan lisin. Penelitian ini bertujuan untuk membandingkan karakter mikrostrutur permukaan dan penampang melintang film gelatin kulit ikan patin (GKIP) tanpa campuran TGA dan GKIP yang dicampur TGA. Ekstraksi gelatin dari kulit ikan patin menggunakan metode asam dan basa, dan pemanasan dengan suhu 60 ̊ C. GKIP cair dicampur TGA sebanyak 10 mg dan 50 mg di atas stirrer magnetic hot plate bersuhu 60 ̊ C sampai homogen selama 10 – 15 menit, dan langsung dituang di cawan petri sehingga diperoleh 3 macam film gelatin, dengan kode perlakuan berturut turut yaitu TGA-10 dan TGA-50. Sampel potongan film ditempelkan dalam stub aluminium dan dilapisi emas menggunakan alat sputter coater, lalu diamati dengan Scanning Electron Microscope (SEM). Hasil penelitian menunjukkan bahwa GKIP TGA-50 menghasilkan film dengan kualitas terbaik dengan karakter permukaan halus; penampang melintang tidak menunjukkan retakan serta matriks tersusun paling teratur dan kompak dibandingkan dengan film GKIP tanpa TGA (kontrol) menunjukkan permukaan yang kasar (banyak gumpalan dan tonjolan) serta penampang melintang menujukkan retakan dan matriks yang tidak teratur. Hal ini menujukkan bahwa pencampuran TGA mampu meningkatkan kualitas film gelatin kulit ikan patin.
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Catfish skin is a by-product of the fillet processing industry which contains collagen fibers which have the potential to be developed as a raw material for gelatin, especially to meet the need for halal gelatin in the manufacture of capsules and edible films. However, in general, fish gelatin has low proline-hydroxyproline cross-linking, resulting in a film of lower quality than that of mammals, such as being easily soft at room temperature and microstructurally not compact, rough, and contains cracks. Therefore, it is necessary to make an effort to increase the number of cross-links by utilizing the bonds between other amino acids contained in fish gelatin such as glutamine and lysine. Transglutaminase (TGA) is an enzyme that can increase the crosslinking of fish gelatin by inducing a crosslinking reaction between glutamine and lysine. This study aims to compare the surface microstructure and cross-sectional characteristics of the catfish skin gelatin film (CSG) without a mixture of TGA and CSG mixed with TGA. Extraction of gelatin from catfish skin using acid and base methods, and heating at a temperature of 60 ̊ C. Liquid CSG mixed with TGA as much as 0 mg; 10 mg and 50 mg on a magnetic hot plate stirrer at a temperature of 60 ̊ C until homogeneous for 10-15 minutes, and immediately poured into a petri dish to obtain 3 kinds of gelatin films, with the treatment codes in succession, namely Control; TGA-10 and TGA-50. Samples of film pieces were attached to aluminum stubs and coated with gold using a sputter coater, then observed with a Scanning Electron Microscope (SEM). The results showed that CSG TGA-50 produced the highest quality film with smooth surface characteristics; the cross section shows no cracks and the matrix is arranged in the most orderly and compact manner. Meanwhile, CSG without TGA (control) shows a rough surface (many lumps and protrusions) and the cross section shows cracks and an irregular matrix. This shows that the mixing of TGA can improve the quality of the catfish skin gelatin film.

Item Type:	Thesis (Other)
Additional Information:	RSBi 543 Faj p-1 2022
Uncontrolled Keywords:	Catfish, Gelatin, Microstructure, SEM, Transglutaminase, Ikan patin, Mikrostruktur
Subjects:	Q Science > QH Biology > QH301 Biology
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46201-(S1) Undergraduate Thesis
Depositing User:	Anis Wulandari
Date Deposited:	01 Nov 2022 02:14
Last Modified:	01 Nov 2022 02:14
URI:	http://repository.its.ac.id/id/eprint/95025

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