The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow

https://doi.org/10.22146/jfs.42739

Izmy Nur Aziza(1*), Yudhomenggolo Sastro Darmanto(2), Retno Ayu Kurniasih(3)

(1) Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang
(2) Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang
(3) Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang
(*) Corresponding Author

Abstract


Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin based on gel strength, elsticity, water content, hedonic and to know the best marshmallow. The experimental design was complete randomized design. The treatment was different fish skin gelatin, namely patin, payus, and cobia with concentration of 7.39%. The parameters consisted of gelatin tests (yield, gel strength, viscosity) and marshmallow tests (gel strength, elasticity, water content and hedonic). Parametric data were analyzed with Analysis of Varience test and continued with Honestly Significant Difference test. The results showed that the use of different skin had significantly different (P<0.05) on yield, gel strength and viscosity, with the result of patin (13.24%, 280.56 bloom, 2.05 cP), payus (15.47%, 328 bloom, 3.18 cP), cobia 17.88%, 392.24 bloom, 5.63, respectively. The use of gelatin from payus and cobia had significantly different (P<0.05) to marshmallow characteristic. Marshmallow with gelatin skin of cobia fish had gel strength 1564.19 g.cm, elasticity 95.16 mm, water content 14.41% and hedonic test with interval of of 7.52 < μ < 7.91 which was means liked by panelists.

Keywords


Elasticity; gelatin; fish skin; gel strength; marshmallow

Full Text:

PDF


References

Agustini, T.W., Y.S. Darmanto., I. Wijayanti & P.H. Riyadi. 2016. Pengaruh perbedaan konsentrasi daging terhadap tekstur, nutrisi dan sensori tahu bakso ikan nila. Jurnal Pengolahan Hasil Perikanan Indonesia. 19 (3): 214-221.

Amiza, M.A & A.D. Siti. 2011. Effect of drying and freezing of cobia (Rachenrton canadum) skin on its gelatin properties. International Food Research Journal. 18 (1): 159-166

[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of The Association of Official Analytical of Chemist. Arlington:The Association of Official Analytical Chemist, Inc.

[BSN] Badan Standarisasi Nasional. 2006. Petunjuk Pengujian Organoleptik Atau Sensori. SNI 2346- 2006. Jakarta: Badan Standarisasi Nasional.

[BSN] Badan Standarisasi Nasional. 2006. Penentuan Kadar Air pada Produk Perikanan. SNI 2354.2.2006. Jakarta: Badan Standarisasi Nasional.

Darmajana, D.A., R. Ekafitri., R. Kumalasari & N. Indrianti. 2016. Pengaruh variasi ukuran partikel tepung jagung terhadap karakteristik fisikokimia mi jagung
instan. Jurnal Pangan. 5 (1): 1-12.

Darmanto, Y.S., T.W. Agustini & F. Swastawati. 2012. Efek kolagen dan berbagai jenis tulang ikan terhadap kualitas miofibril protein ikan selama proses dehidrasi. Jurnal Teknologi dan Industri Pangan. 23 (1): 36-40.

Gomez-Guillén, M. C., M.C.J. Turnay, M.D. Fernandez-Diaz, N. Ulmo, M.A. Lizarbe & P. Montero. 2002. Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids. 16: 25-34.

Gudmundsson, M. 2002. Rheological properties of gelatine. Journal of Food Science. 67 (6): 2172-2176.

Jalasena, R. A & G. Anjani. 2016. Altivitas Antioksidan, Sifat Fisik dan Tingkat Penerimaan Permen Marshmallow dengan Penambahan Brokoli. Journal of Nutrition Collage. 5 (1): 20-27.

Jamilah, B. & K.G. Harvinder. 2002. Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry. 77: 81-84.

Juliasti, R., A.M. Legowo & 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.

Kementerian Kelautan dan Perikanan. 2018. Produktivitas Perikanan Indonesia. Jakarta : KKP.

Marsaid & L. Atmaja. 2011. Karakterisasi sifat kimia, fisik dan termal ekstrak gelatin dari tulang ikan tuna (Thunnus sp.) pada variasi larutan asam untuk perendaman. In: Seminar Nasional Kimia dan Pendidikan Kimia III. Program Studi Pendidikan Kimia Jurusan FKIP. Universitas Sebelas Maret Surakarta, 557-565.

Ockerman, H.W & C.L Hansen. 1999. Glue and Gelatine In Animal by-product Processing and Utilization (pp. 183-216), FL: CRC Press.

Peranginangin, R., N. Haq., W.F. Maruf & A. Rusli. 2004. Ekstraksi gelatin kulit ikan patin (Pangasius hypopthalmus) secara proses asam. Jurnal Penelitian Perikanan Indonesia. 10 (3): 75-84.

Prihatiningsih, D., N.M. Puspawati & J. Sibarani. 2014. Analisis sifat fisikokimia gelatin yang diekstrak dari kulit ayam dengan variasi konsentrasi asam laktat dan lama ekstraksi. Journal of Applied Chemistry. 2 (1): 32-45.

Riyawan, F., A. Mustofa & L. Kurniawati. 2017. Aktivitas antioksidan permen jelly dengan variasi konsentrasi ekstrak kayu secang (Caesallpinia sappan I.) dan Lama Ekstraksi. JITIPARI. Fakultas Teknologi Industri Pangan Universitas Slamet Riyadi Surakarta. 1 (1).

Salimah, T., W. F. Ma’ruf, & Romadhon. 2016. pengaruh transglutaminase terhadap mutu edible film gelatin kulit ikan kakap putih (Lates Calcalifer). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 5 (1): 49-55.

Santoso, C., T. Surti & Sumardianto. 2015. Perbedaan penggunaan konsentrasi larutan asam sitrat dalam pembuatan gelatin tulang rawan ikan pari mondol (Himantura gerrardi). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 2 (4): 106-114.

Saputra, R.H., I. Widistuti & 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.W. Aida & A.S. Babji. 2010. Physicochemical properties of gelatins extracted from skins of different freshwater fish species. International Food Research Journal. 17: 809-816.

Silva, R.S.G, S.F. Bandeira & L.A.A. Pinto. 2014. Characteristics and chemical of skins gelatin from cobia (Rachycentron canadum). International Journal of Food Science and Technology. 580-585.

Suptijah, P., S.H. Suseno & C. Anwar. 2013. Analisis kekuatan gel (gel strength) produk permen jelly dari gelatin kulit ikan cucut dengan penambahan karaginan dan rumput laut. Jurnal Pengolahan Hasil Perikanan Indonesia. 16 (2): 183-191.

Tarwendah, I.P. 2017. Jurnal review: Studi komparasi atribut sensoris dan kesadaran merek produk pangan. Jurnal Pangan dan Agroindustri. 5 (2): 66-73.

Trilaksani, W., M. Nurilmala & D. Sartika. 2009. formulasi dan karakterisasi marsmallow dari gelatin kulit kakap merah (Latjanus sp.). Dalam: Prosiding Seminar Nasional Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan. Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor, 173-185.

Trilaksani, W., M. Nurilmala & I. H. Setiawati. 2012. Ekstraksi gelatin kulit ikan kakap merah (Lutjanus sp.) dengan proses perlakuan asam gelatin. Jurnal Pengolahan Hasil Perikanan Indonesia, 15 (3): 240- 251.

Winarno, F.G. 2004. Kimia Pangan dan Gizi. Jakarta: PT Gramedia Pustaka Utama. 24 hlm.



DOI: https://doi.org/10.22146/jfs.42739

Article Metrics

Abstract views : 9422 | views : 12837

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2019 Jurnal Perikanan Universitas Gadjah Mada

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

Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).

 

View My Stats