Karakteristik Gelatin Kulit Kambing yang Diproduksi Melalui Proses Asam dan Basa

https://doi.org/10.22146/agritech.9744

Muhammad Irfan Said(1*), Suharjono Triatmojo(2), Yuni Erwanto(3), Achmad Fudholi(4)

(1) Fakultas Peternakan Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km.10, Makassar 90245;
(2) Fakultas Peternakan, Universitas Gadjah Mada, Jl. Fauna 3 Bulaksumur, Yogyakarta 55281
(3) Fakultas Peternakan, Universitas Gadjah Mada, Jl. Fauna 3 Bulaksumur, Yogyakarta 55281
(4) Fakultas Farmasi Universitas Gadjah Mada, Sekip Utara Yogyakarta 55281
(*) Corresponding Author

Abstract


Needs of gelatin in Indonesia has increased along with the development of industries. On the other hand, the gelatin is still imported from other countries. Goat skin is rich in protein, especially collagen. This collagen can be processed into gelatin. The aim of this study was to determine the characteristic of gelatin made from goat skin. The production of gelatin was done by two types of curing material : acid (i.e. CH3 COOH) and alkali (i.e.Ca(OH)2 ). The experimental design applied in this study was CRD factorial 2x3 with 3 replications. While the treatment applied in the study were curing period (2 and 4 days) and concentration of material for curing (3,6 and 9 percent). Commercial gelatin was used as control. The result showed that gelatin produced by either acid or alkali treatment had similar characteristic to the commercial gelatin. The best characteristic of gelatin, either quantitative and qualitative one, was produced from 4 days curing period with 9 percent of Ca(OH)2.

 

ABSTRAK

Kebutuhan gelatin di Indonesia semakin meningkat sejalan dengan perkembangan dan kemajuan industri, dilain pihak gelatin masih merupakan barang impor. Kulit kambing kaya akan senyawa protein khususnya kolagen yang memiliki potensi untuk diproses menjadi gelatin sebagai subtitusi gelatin impor. Penelitian ini bertujuan untuk mengetahui
karakteristik gelatin yang diproduksi dari kulit kambing. Produksi gelatin menggunakan 2 jenis bahan curing, yakni asam (CH3COOH) dan basa (Ca(OH)2). Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x3 dengan 3 kali ulangan. Perlakuan yang diterapkan adalah lama curing (2 dan 4 hari) dan konsentrasi bahan curing (3, 6 dan 9 %). Gelatin komersial digunakan sebagai kontrol. Hasil penelitian menunjukkan bahwa gelatin yang diproduksi menggunakan perlakuan asam dan basa memiliki karakteristik yang mirip dengan gelatin komersial. Gelatin yang diproduksi menggunakan bahan curing Ca(OH)2 konsentrasi 9 % dan lama curing 4 hari memperlihatkan karakteristik yang terbaik secara kuantitatif dan kualitatif.


Keywords


Gelatin; goat skin; curing acid; alkali

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DOI: https://doi.org/10.22146/agritech.9744

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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