PENGARUH NATRIUM METABISULFIT (Na2S2O5) TERHADAP WARNA GELATIN KULIT KAKAP MERAH
Abstract: This research aimed
to determine natrium metabisulfit concentration influence to gelatin colour
quality of red large snapper skin. Gelatin production was begun with dry skin
rehydration, boiling water submerging then size decreasing and acetate acid
solution (CH3COOH) submerging with pH 3 for 24 hours, skin washing, then
refined the skin using blender, then the skin was extracted using water at 90oC
temperature for three hours. The extracted gelatin was filtered using filter
cloth, dakron and zeolite. The natrium metabisulfit (0%; 0.25%; 0.5%; 0.75%;
1%, w/w) was added into the filtrate then the filtrate was dried in an oven
with 700C for 36 hours. The gelatin leaves was refined using blender. The
result of this research shown that natrium metabisulfit concentration
influenced (p<0.05) ash content, sulfide residue, and gelatin colour, but
did not influence (p>0.05) the water content, viscosity, and gelatin gel
power. The increasing of natrium metabisulfit concentration were followed by
gelatin colour qualities which were getting brighter, while ash contents and
sulfide residues which were collected were increasing above the Indonesia
National Standard. Natrium metabisulfit concentration 0,25% gave the best
result based on Indonesia National Standard 01-3735-1995 compared with other
treatments, with specifications : protein content 86.64%, ash content 3.45%,
water content 7.52%, sulfide residue 313.61 ppm, viscosity 9.58 cPs, gel power
274.82 bloom, and light yellow colour (2.5 Y 7/4).
Keywords: acetate acid,
gelatin, large bass skin, natrium metabisulfit
Penulis: Suprihatin, Iwan
Yusuf Bambang Lelana, Nurfitri Ekantari
Kode Jurnal: jpperikanandd120715
