The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

Muhammad Irvan

Abstract


Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p <0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

Full Text:

PDF

References


Agustin, T.I. 2012. Mutu Fisik dan Mikrostruktur Kamaboko Ikan Kurisi (Nemiperus nematophorus) dengan Penambahan Karaginan, JPHPI, 15(1): 17-26.

Agustin, A.T. dan M. Sompie. 2015. The Effect Of Acetic Acid On Characteristics Of Tuna Fish Skin Gelatin. Faculty of Fisheries and Marine Science. Sam Ratulangi University.

Apriliyani, I.K., Y.S. Darmanto dan Putut, H.R. 2013. Aplikasi Penambahan Gelatin Dari Berbagai Kulit Ikan Terhadap Kualitas Pasta Ikan Tunul (Sphyraena picuda). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 2(3): 11-20.

Astawan, M., P. Hariyadi dan A. Mulyani. 2002. Analisis Sifat Rheologi Gelatin Dari Kulit Ikan Cucut. Jurnal Teknologi dan Industri Pangan, 13(1): 38-46.

Badan Standarisasi Nasional. 2009. Standar Nasional Indonesia Tentang Uji Fisika Penentuan Mutu Pasta Pada Produk Perikanan. SNI 2372-6-2009. Badan Standarisasi Nasional. Jakarta.

Bhatkar, M.A., V.R. Joshi dan M.B. Balam. 2002. Effect of Microwave Pasteurisation on The Quality of Fish Chikuwa. Journal of the Indian Fisheries Association, 29: 93-101.

Choi, S.S., dan J.M. Regenstein. 2000. Physicochemical and Sensory Characteristics of Fish Gelatin. Journal of Food Science, 65(2): 194-199.

Darmanto, Y.S., T.W. Agustini dan Sawatawati, F. 2012. Efek kolagen dari Berbagai Jenis Tulang Ikan Terhadap Kualitas Miofibril Protein Ikan Selama Proses Dehidrasi. Jurnal Teknologi dan Industri Pangan, 23(1). 36-140.

Darwin., A. Ridhay dan J. Hardi. 2018. Kajian Ekstraksi Gelatin dari Tulang Ikan Mujair (Oreochromis mossambicus). KOVALEN, 4(1): 1-15.

Fatimah. D dan A. Jannah, A. 2008, Pembuatan Gelatin Halal dari Tulang Ikan Bandeng (Chanos chanos Forskal) (sebagai Alternatif Pembuatan Gelatin Halal). [Laporan Penelitian]. LEMLIT UIN Malang.

GMIA. 2012. Gelatin Handbook. Gelatin Manufacturers Institute of America, America. 25hlm.

Gomez-Guillén, M.C., M.C.J. Turnay., M.D. Fernandez-Diaz., N. Ulmo, M.A. Lizarbe and P. Montero. 2002. Structural and Physical Properties of Gelatin Extracted from Different Marine Species: A Comparative Study. Food Hydrocolloids. 16: 25-34.

Gomez-Mascaraque, L.G., M. Martinez-Sanz., M.J. Fabra., A. Lopez-Rubio. 2019. Development of Gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance. Food Hydrocolloids, 90: 523-533.

Hafiludin. 2015. Analisa Kandungan Gizi Pada Ikan Bandeng yang Berasal dari Habitat yang Berbeda. Jurnal Kelautan, 8(1): 35-41.

Hasdar, M dan Y.D. Rahmawati. 2017. Kajian Potensi Kulit Domba Asal Brebes sebagai Bahan Dasar Produksi Gelatin Halal. Jurnal Aplikasi Teknologi Pangan, 6(1): 1-6.

Hastuti, D dan Iriane, S. 2007. Pengenalan dan Proses Pembuatan Gelatin. Jurnal Mediagro, 3(1): 39-48.

Hidayat, G., E.N. Dewi dan L. Rianingsih. 2016. Karakteristik Gelatin Tulang Ikan Nila dengan Hidrolisis Menggunakan Asam Fosfat dan Enzim Papain. JPHPI, 19(1): 69-78.

Juliasti, R., A.M. Legowo, dan Y.B. Pramono. 2014. Pengaruh Konsentrasi Perendaman Asam Klorida Pada Limbah Tulang Kaki Kambing Terhadap Kekuatan Gel, Viskositas, Warna dan Kejernihan, Kadar Abu dan Kadar Protein Gelatin. Jurnal Teknologi Hasil Pertanian, 7(1):32-38.

Karim. A.A and R. Bhat. 2008. Gelatin Alternatives for The Food Industry : Recent Developments, Challenges and Prospects. Trends in Food Science and Technology, 19: 644-656.

Killekar, V.C., J.M. Koli., S.T. Sharangdhar dan S.Y. Metar. 2012. Functional Properties Of Gelatin Extracted From Skin Of Black Kingfish (Ranchycentron canadus). Indian Journal of Fundamental and Applied Life Sciences, 2(3):106-116.

Megawati, M.T., F. Swastawati dan Romadhon. 2014. Pengaruh Pengasapan dengan Variasi Konsentrasi Liquid Smoke Tempurung Kelapa yang Berbeda terhadap Kualitas Ikan Bandeng (Chanos chanos Forsk) Asap. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4) : 127-132.

Rahmawati, H dan Yudi, P. 2012. Rendemen Dan Komposisi Proksimat Gelatin Kulit Ikan Belut Dan Lele Pada Keadaan Segar dan Kering. Jurnal Perikanan, 2 (4): 111-123.

Ratnasari, I., Yuwono, S.S., Nusyam, H and Widjanarko, S.B. 2012. Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin. International. Food Research Journal, 20(6): 3085-3091.

Ratnasari, I dan Firlianty. 2016. Physico-chemical Characterization and Skin Gelatin Rheology of four Freswater Fish as Alternative Gelatin Source. AACL Bioflux, 9(1): 1196-1207.

Said, M.I., S. Triatmojo, Y. Erwanto dan A. Fudholi . 2011. Karakteristik Gelatin Kulit Kambing yang Diproduksi Melalui Proses Asam Basa. Jurnal Agritech, 31(3): 0216-0455.

Santoso, J., Trilaksani, W., Nurjanah dan Nurhayati, T. 1997. Perbaikan mutu gek ikan mas (Cyprimus carpio) melalui modifikasi proses [laporan penelitian]. Bogor: Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor.

Saputra, R.H., I. Widiastuti dan A. Supriadi. 2015. Karakteristik Fisik dan Kimia Gelatin Kulit Ikan Patin (Pangasius pangasius) dengan Kombinasi Berbagai Asam dan Suhu. Jurnal Teknologi Hasil Perikanan, 4(1) : 29-36.

See, S.F., P.K. Hong., K.L. Ng., W.M. Wan Aida and A.S. Babji. 2010. Physicochemical Properties of Gelatins Extracted from Skins of Different Freshwater Fish Species. International Food Research Journal, 17: 809-816.

Swastawati, F., E. Susanto., B. Cahyono dan W.A. Trilaksono. 2012. Sensory Evaluation and Chemical Characteristic of Smoked Stingray (Dasyatis blekeery) Processed by Using Two Different Liquid Smoke. International Journal of Bioscience, Biochemistry, and Bioinformatic, 2(3): 212-216.

Tarwendah, I. P. 2017. Jurnal Review: Studi Komparasi Sensoris dan Kesadaran Merek Produk Pangan. Jurnal Pangan dan Agroindo, 5(2): 66 – 73.

Trilaksani. W., M. Nurilmala dan I.H. Setiawati. 2012. Ekstraksi Gelatin Kulit Ikan Kakap Merah (Lutjanus sp.) dengan Proses Perlakuan Asam, JPHPI, 15(3): 240-251.

Wangtuai, S. dan A. Noomhorm. 2009. Processing Optimization And Characterization Of Gelatin From Lizardfish (Saurida Spp.) Scales. Journal LWT-Food Science and Technology, 42: 825-834.

Wijayanti, D.R., E.B. Kristiani dan S. Haryati. 2018. Kajian Konsentrasi Gelatin Terhadap Sifat Fisikokimia Dan Organoleptik Permen Jelly Labu Siam (Sechium edule). Fakultas Teknologi Pertanian. Universitas Semarang, Semarang. Journal Mahasiswa, :1-13.

Wiradimadja, M.M.D., R.I. Pratama dan A. Rizal. 2017. Karakterisasi Mutu Surimi Segar dan Kamaboko Ikan Nila Berdasarkan Perbedaan Proses Pencucian Menggunakan NaCl dan NaHCO3. Jurnal Perikanan dan Kelautan, 8(2): 140-144.




DOI: http://dx.doi.org/10.26877/jiphp.v3i1.3796

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Jurnal Ilmu Pangan dan Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2018 Jurnal Ilmu Pangan dan Hasil Pertanian

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License

 

JIPHP indexed by :