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Desi Idayanti. PEMBUATAN GELATIN DARI LIMBAH IKAN LEUBIM (CHANTHIDERMIS MACULATUS). Banda Aceh : Universitas Syiah Kuala, 2014 |
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AbstrakThe manufacture of gelatin from fish waste leubim
(chanthidermismaculatus)
desi idayanti1, satriana, s.tp. mt2.,fahrizal, s.tp., m.sc2,
2mahasiswa fakutlas pertanianunsyiah – banda aceh
2staf pengajarjurusanteknologihasilpertanianunsyiah – banda aceh
abstract
bone and skin the fish leubim (chanthidermismaculatus) is a waste that has not been termanfaatkan well and contains collagen so it can be made of gelatin. the purpose of this research is to 1. to review the utilization of fish wastes leubim black to economic value products in the form of gelatine and to learn the process of making gelatine on bones and fish skin black leubim by using different concentrations of naoh. the research was conducted using a complete randomized factorial design, which consists of two factors. the first factor is the type of raw materials (l) consisting of 2 levels, l1= fish bone leubim, l2= fish skin leubim. the second factor was the concentration of naoh (k), which consists of 3
Baca Juga : PENGARUH JENIS GELATIN DARI KULIT DAN TULANG IKAN (LEUBIM (CANTHIDERMIS MACULATA) DAN NILA (OREOCHROMIS NILOTICUS)) SERTA KONSENTRASI GLISEROL DAN SORBITOL TERHADAP KARAKTERISTIK EDIBLE FILM (EVI HARDIANTI, 2017) ,
Baca Juga : PENGGUNAAN LIMBAH IKAN LEUBIEM HITAM (CHANTHIDERMIS MACULATUS) DALAM RANSUM TERHADAP INDEKS PRODUKSI ITIK ALABIO FASE GROWER (Badaruddin, 2018) , vels i.e. k1= without soaking naoh, k2 = 0.4% and k3 = 0.8%. combination treatment is 2 × 3 = 6, using 2 times repeats so retrieved 12 units of the experiment. analysis of the test parameters that do consist of protein, levels of ash, moisture content, ph value, viscosity and descriptive color and smell. kinds of raw materials very real effect (p > 0.01) to yield, moisture and ash content of gelatin is produced. the concentration of naoh very real effect (p > 0.01) terehadap yield, moisture content, ash content, drajat acidity (ph), and viscosity of gelatin is produced. while the second interaction effect very real treatment (p. 0.01) to yield and the resulting viscosity of gelatian. keywords: fish bones and skin, gelatin, Tulisan yang relevan EVALUASI SIFAT KUALITATIF DAN KUANTITATIF PADA SAPI ACEH DI KABUPATEN ACEH BESAR (DERIS RIZKI ADITIA, 2019) ,OPTIMASI KONDISI EKSTRAKSI GELATIN DARI TULANG DAN KULIT IKAN LEUBIM HITAM (CHANTHIDERMIS MACULATA) (Suji Edwar, 2016) , PENGARUH PENAMBAHAN GELATIN DARI IKAN LEUBIM HITAM (CANTHIDERMIS MACULATA) DAN IKAN NILA (OREOCHROMIS NILOTICUS) DENGAN BERBAGAI KONSENTRASI SERTA JENIS SURIMI TERHADAP KUALITAS KAMABOKO (MUTIA ZAHRA, 2017) , |
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Terkini
PROSPEK EKSPOR KOPI ARABIKA ORGANIK BERSERTIFIKAT DI KABUPATEN ACEH TENGAH |
ANALISIS KOMPARATIF TINGKAT PENDAPATAN USAHATANI PADI SAWAH IRIGASI DAN PADI SAWAH TADAH HUJAN BERDASARKAN STATUS PENGUASAAN LAHAN DI KECAMATAN KUTA COT GLIE KABUPATEN ACEH BESAR |
KAJIAN PEMASARAN DAN KEUNTUNGAN PETANI KACANG TANAH DI KECAMATAN DARUSSALAM KABUPATEN ACEH BESAR |
STUDI PENDAPATAN RUMAH TANGGA PERTANIAN DI DATARAN TINGGI (KASUS DESA URING KECAMATAN BUKIT KABUPATEN BENER MERIAH) |
ANALISIS PENDAPATAN USAHATANI TEMBAKAU DI KECAMATAN BANDAR BARU KABUPATEN PIDIE JAYA |