| NIM | D1A020133 |
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| Namamhs | SRI SEMI NOVIATI |
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| Judul Artikel | Karakteristik Produk dan Kelarutan pH Gelatin Membran Kerabang Telur Ayam Ras |
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| Abstrak (Bhs. Indonesia) | Membran kerabang telur merupakan salah satu limbah peternakan yang berpotensi sebagai bahan baku pembuatan gelatin. Kerabang telur yang digunakan dalam penelitian ini berasal dari Hatchery Widodo Makmur Gunung Kidul. Gelatin diekstraksi dengan menggunakan metode asam. Penelitian ini bertujuan untuk mengetahui karakteristik gelatin dari membran kerabang telur ayam ras, meliputi rendemen, kadar air, kadar abu, kadar protein, kadar lemak, analisis warna, dan protein terlarut gelatin dari membran kerabang telur ayam ras berdasarkan pH. Rendemen gelatin yang dihasilkan sebanyak 21,35% dengan kadar air 7,14%, kadar abu 49,86%, kadar lemak 0,40%, dan kadar protein 5,96%. Warna gelatin yang dihasilkan adalah putih terang. Kelarutan protein gelatin berdasarkan pH menggunakan 10 perlakuan dari pH 1, 2, 3, 4, 5, 6, 7, 8, 9, dan 10. Hasil kelarutan pH gelatin diuji menggunakan Anova dilanjutkan dengan uji polinomial orthogonal. Hasil penelitian menunjukkan bahwa kelarutan gelatin membran kerabang telur ayam ras optimal pada pH 8,875 dengan persamaan kelarutan = -0,008 pH2 + 0,142 pH – 0,143. |
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| Abtrak (Bhs. Inggris) | Eggshell membrane is one of the livestock wastes that has the potential to be used as raw material for making gelatin. The egg shells used in this research came from the Widodo Makmur Gunung Kidul Hatchery. Gelatin is extracted using the acid method. This research aims to determine the characteristics of gelatin from the purebred chickens eggshell membranes, including yield, water content, ash content, protein content, fat content, color analysis, and dissolved protein of gelatin from the eggshell membranes of purebred chickens based on pH. The yield of gelatin produced was 21.35% with a water content of 7.14%, ash content of 49.86%, fat content of 0.40%, and protein content of 5.96%. The color of the gelatin produced is bright white. The solubility of gelatin protein was based on pH using 10 treatments of pH 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. The results of gelatin pH solubility were tested using Anova followed by the orthogonal polynomial test. The results showed that the solubility of purebred chicken eggshell membrane gelatin was optimal at pH 8.875 with the solubility equation = -0.008 pH2 + 0.142 pH – 0.143. |
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| Kata kunci | gelatin, karakteristik, kelarutan berdasarkan pH, membran kerabang, telur |
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| Pembimbing 1 | Dr. Hermawan Setyo Widodo, S.Pt., M.Si |
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| Pembimbing 2 | Dr. Rina Wahyuningsih |
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| Pembimbing 3 | |
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| Tahun | 2024 |
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| Jumlah Halaman | 15 |
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| Tgl. Entri | 2024-04-22 16:51:54.34551 |
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