| NIM | D1E014172 |
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| Namamhs | RAKHMI INTAN ROSYIDA |
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| Judul Artikel | PENGARUH PENGGUNAAN KONSENTRASI EKSTRAK BUAH PEPAYA DAN LAMA PERENDAMAN TERHADAP RENDEMEN DAN WARNA GELATIN KULIT SAPI |
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| Abstrak (Bhs. Indonesia) | Penelitian dilaksanakan dari 23 April – 24 Mei 2018 di Laboratorium Kesehatan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian bertujuan untuk mengkaji pengaruh konsentrasi ekstrak pepaya dan lama perendaman yang berbeda terhadap rendemen dan warna gelatin. Materi penelitian berupa 27.000 gram kulit sapi, 2025 mL ekstrak pepaya, 150 L aquades, 2250 mL larutan NaCl 0,8% dan 450 mL HCl. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola Faktorial 4x3x3 dengan dua faktor yaitu faktor pertama : konsentrasi ekstrak pepaya (A0 = 0%, A1 = 5%, A2 = 10%, A3 = 15%) dan faktor kedua : lama perendaman (B1 = 2 jam, B2 = 4 jam, B3 = 6 jam) masing-masing perlakuan diulang 3 kali. Hasil analisis variansi menunjukkan bahwa konsentrasi ekstrak papaya, lama perendaman dan interaksinya tidak berpengaruh nyata (P>0,05) terhadap warna gelatin, sedangkan untuk rendemen hanya lama perendaman yang berpengaruh sangat nyata (P<0,01). Penelitian dapat disimpulkan bahwa penggunaan konsentrasi ekstrak buah papaya 5% dan lama perendaman 4 jam pada pembuatan gelatin kulit sapi menghasilkan rendemen gelatin terbaik dan warna yang sama. |
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| Abtrak (Bhs. Inggris) | This research was conducted from April 23rd to May 24th, 2018 at Animal Health Laboratory of Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The aims of this research is to investigated the effect of papaya extract concentration and different immersion time on the yield and gelatin color. The material used in this research were cow skin 27.000 gram, papaya extract 4050 mL, aquades 60L, 0,8% NaCL solution 2250 mL and HCl 450 mL. The experimental design was used in the research using Completely Randomized Design (CRD) Factorial pattern 4x3x3 with two factors: first factor: papaya extract concentration (A0 = 0%, A1 = 5%, A2 = 10%, A3 = 15%) and second factor: immersion time (B1 = 2 hours, B2 = 4 hours, B3 = 6 hours) each treatment was repeated 3 times. The results of variance analysis showed that the papaya extract concentration, immersion time and its interaction no significant effect (P>0,05) on gelatin color, while for yield only the immersion time was highly significant (P<0,01). The research can be concluded that the use 5% papaya extract concentration with 4 hours immersion time to produce the best gelatin yield and the same color. |
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| Kata kunci | Gelatin, Kulit Sapi, Ekstrak Pepaya, Lama Perendaman, Rendemen, Warna |
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| Pembimbing 1 | Dr.sc.agr.Ir.H.R. Singgih S.S., MP |
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| Pembimbing 2 | Dr.Ir. Prayitno, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2018-08-20 07:42:34.102919 |
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