Update Artikelilmiah: 16591

NURUL FAJRIAH

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji perbedaan konsentrasi asam asetat dan waktu ekstraksi terhadap viskositas dan kekuatan gel gelatin kulit kambing.  Materi penelitian menggunakan 5,4 kg kulit kambing jawa randu dan 16,2 liter asam asetat.  Kulit kambing direndam menggunakan asam asetat 1%,3% dan 5% selama 24 jam, kemudian dicuci dan diekstraksi dengan lama waktu 4, 8, dan 12 jam.  Penelitian dilakukan dengan metode eksperimental rancangan acak lengkap pola faktorial (3x3).  Variabel yang diukur yaitu viskositas dan kekuatan gel gelatin kulit kambing.  Hasil penelitian menunjukan bahwa konsentrasi asam asetat 1% dan waktu ekstraksi 12 jam dihasilkan rata-rata viskositas dan kekuatan gel gelatin tertinggi (4.20 cP dan 102.30 bloom).  Hasil analisis variansi dari penelitian ini menunjukan bahwa peningkatan konsentrasi asam asetat berpengaruh tidak nyata (P>0,05) terhadap viskositas gelatin, namun berpengaruh sangat nyata (P<0,01) terhadap kekuatan gel gelatin.  Waktu ekstraksi berpengaruh nyata (P<0,05) terhadap viskositas tetapi berpengaruh sangat nyata (P<0,01) terhadap kekuatan gel gelatin kulit kambing.  Interaksi konsentrasi asam asetat dengan waktu ekstraksi berpengaruh tidak nyata (P>0,05) terhadap viskositas dan kekuatan gel gelatin kulit kambing.

Abtrak (Bhs. Inggris)

The aim of this research were to investigate the difference of the concentration of acetic acid and the extraction of time on viscosity and the strength of gelatine gel of goat skin.  The materials which were used in the research were 5,4 kg of jawa randu goat skin and 16,2 liter of acetic acid.  The goat skin cured in 1%, 3%, and 5% of acetic acid for 24 hours, and then washed and extracted for 4, 8, and 12 hours.  The research was conducted using by experimental method, used a factorial completely randomized bloc design (3x3).  The measured variables were viscosity and the strength of gelatine gel.  The result of the research showed that the 1% concentration of acetic acid and the extraction of time in 12 hours showed the highest average of viscosity and the strength of gelatine gel (4.20 cP and 102.30 bloom).  The result of variance analysis showed that the increase of acetic acid concentration did not significantly (P>0.05) affect the viscosity of gelatine, but highly significantly (P<0.01) affected the strength of gelatine gel.  The extraction time was significantly (P<0.05) affected the viscosity of gelatine and also highly significantly (P<0,01) affected the strength of gelatine gel.  The interaction of acetic acid concentration and extraction time did not significantly (P>0,05) affect the viscosity of gelatine and the strength of gelatine gel of goat skin.

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