Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni)
Mackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin,...
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Universitas Trunojoyo Madura
2025-01-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/20974 |
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| author | Yazid Ismi Intara Deddy Muladi Togatorop Bosman Sidebang Sidebang |
| author_facet | Yazid Ismi Intara Deddy Muladi Togatorop Bosman Sidebang Sidebang |
| author_sort | Yazid Ismi Intara |
| collection | DOAJ |
| description | Mackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin, and organoleptic test results on the product marshmallow from mackerel gelatin. The design in this study used a Completely Randomized Design (CRD) with one different factor, namely lime soaking time for 24 hours (K1) and 48 hours (K2) and 6% citric acid immersion for 12 hours (S1), 18 hours (S2) and 24 hours (S3). The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. Marshmallow moisture content ranged from 11.66 to 14.66 %, and the texture/hardness was 80 - 92.1 mm/g/s. The results of the hedonic test showed that the level of panelists preference the taste of the product marshmallow ranges from 2.1 - 3.3 (dislikes-neutral), on texture has a scale of 2.6 - 3.4 (dislikes - neutral), on aroma ranged from 1.9 - 3.6 (immensely dislike - neutral), on color between 2.5 - 3.7 (dislike - neutral) and overall (appearance) between 2.4 - 3.3 (dislike - neutral). |
| format | Article |
| id | doaj-art-8683a46f51a6402fb3b2b18390991e4e |
| institution | Kabale University |
| issn | 1907-8056 2527-5410 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj-art-8683a46f51a6402fb3b2b18390991e4e2025-01-27T10:43:11ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102025-01-0119125126010.21107/agrointek.v19i1.209749620Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni)Yazid Ismi Intara0Deddy Muladi Togatorop1Bosman Sidebang Sidebang2Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas BengkuluJurusan Teknologi Pertanian, Fakultas Pertanian Universitas BengkuluJurusan Teknologi Pertanian, Fakultas Pertanian Universitas BengkuluMackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin, and organoleptic test results on the product marshmallow from mackerel gelatin. The design in this study used a Completely Randomized Design (CRD) with one different factor, namely lime soaking time for 24 hours (K1) and 48 hours (K2) and 6% citric acid immersion for 12 hours (S1), 18 hours (S2) and 24 hours (S3). The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. Marshmallow moisture content ranged from 11.66 to 14.66 %, and the texture/hardness was 80 - 92.1 mm/g/s. The results of the hedonic test showed that the level of panelists preference the taste of the product marshmallow ranges from 2.1 - 3.3 (dislikes-neutral), on texture has a scale of 2.6 - 3.4 (dislikes - neutral), on aroma ranged from 1.9 - 3.6 (immensely dislike - neutral), on color between 2.5 - 3.7 (dislike - neutral) and overall (appearance) between 2.4 - 3.3 (dislike - neutral).https://journal.trunojoyo.ac.id/agrointek/article/view/20974citric acidgelatinlimemarshmallowmackerel bone |
| spellingShingle | Yazid Ismi Intara Deddy Muladi Togatorop Bosman Sidebang Sidebang Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) Agrointek citric acid gelatin lime marshmallow mackerel bone |
| title | Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) |
| title_full | Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) |
| title_fullStr | Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) |
| title_full_unstemmed | Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) |
| title_short | Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) |
| title_sort | pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri scomberomorus commersoni |
| topic | citric acid gelatin lime marshmallow mackerel bone |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/20974 |
| work_keys_str_mv | AT yazidismiintara pengaruhlamaperendamandalamlarutankapurdanasamsitratpadapembuatangelatinuntukmarshmallowdaritulangikantenggiriscomberomoruscommersoni AT deddymuladitogatorop pengaruhlamaperendamandalamlarutankapurdanasamsitratpadapembuatangelatinuntukmarshmallowdaritulangikantenggiriscomberomoruscommersoni AT bosmansidebangsidebang pengaruhlamaperendamandalamlarutankapurdanasamsitratpadapembuatangelatinuntukmarshmallowdaritulangikantenggiriscomberomoruscommersoni |