Search for collections on Undip Repository

KARAKTERISIK ROTI GANDUM DENGAN PENAMBAHAN GELATIN KULIT IKAN (22t118)

SANTI, FEBRI (2022) KARAKTERISIK ROTI GANDUM DENGAN PENAMBAHAN GELATIN KULIT IKAN (22t118). Undergraduate thesis, Universitas Diponegoro.

[thumbnail of Cover Febri Santi 22t118.pdf] Text
Cover Febri Santi 22t118.pdf

Download (1MB)

Abstract

ABSTRAK
Febri santi. 26060117120008. Karakteristik Roti Gandum dengan Penambahan
Gelatin Kulit Ika Berbeda. (Eko Susanto dan Sumardianto).
Gelatin adalah protein yang terbuat dari kulit, tulang dan jaringan ikat
yang berfungsi sebagai pengental atau menstabilkan adonan roti agar lebih kokoh
dan kenyal. Berdasarkan sumber gelatin dibedakan menjadi tiga yaitu gelatin babi,
gelatin sapi, dan gelatin ikan. Gelatin ini telah banyak digunakan oleh industri kue
dan roti untuk memperbaiki teksturnya. Tujuan dari penelitian ini untuk
mengetahui pengaruh penambahan gelatin dari kulit ikan yang berbeda terhadap
karakteristik roti gandum dan menentukan konsentrasi gelatin terbaik dari jenis
kulit ikan yang tepat sehingga diperoleh karakteristik roti gandum yang terbaik .
Bahan yang digunakan adalah tiga jenis kulit ikan berbeda dan roti gandum.
Rancangan Acak Lengkap dengan perlakuan kulit ikan berbeda (ikan bandeng,
ikan cobia, dan ikan patin) untuk penelitian pendahuluan dan perbedaan
konsentrasi (0%; 0,25%; 0,5%; 0,75% dan 1%) untuk penelitian utama dengan 3
kali pengulangan. Data parametrik dianalisa menggunakan uji ANOVA dan uji
Beda Nyata Jujur, sedangkan non parametrik menggunakan uji Kruskal Wallis.
Hasil Analisa data menunjukkan bahwa seluruh perlakuan mempunyai pengaruh
yang berbeda nyata (P<0,05) terhadap semua parameter uji. Perlakuan terbaik
yang dihasilkan berasal dari gelatin kulit ikan cobia konsentrasi 0,5% dengan hasil
pada tekstur analyzer 985,95 gf, tingkat penerimaan panelis atau hedonik
didapatkan selang kepercayaan 8,36<µ<8,69 dengan warna coklat cerah, bau yang
tidak terlalu amis dan rasa yang tidak amis. Uji warna didapatkan hasil parameter
L* berturut-turut 58,01, a* 7,90, dan b*21,38. Nilai kadar protein 11,51%, kadar
abu 2,89%, kadar air 24,77%, karbohidrat 53,30%, dan lemak total 6,93%. Energi
dari lemak yang didapatkan 62,37 kkal/100gr, dan energi total 327,45 kkal/100gr.
Nilai Aw 0,84.
Kata Kunci: Roti Gandum, Gelatin, Kulit Ikan

ABSTRACT
Febri santi. 26060117120008. Characteristics of Wheat Bread with the Addition
of Different Fish Skin Gelatin. (Eko Susanto dan Sumardianto).
Gelatin is a collagen derived product, obtained by incomplete hydrolysis of
collagen procured from skin, bones and connective tissue of animals. Based on its
source, gellatin are divided into three types as pig gelatin, cow gelatin and fish
gelatin. Gelatin is commonly utilized as a thickener and stabilizer agent in cake
and bread industry to improve their texture. The aimed of this study was to
determine the effect of adding different gellatin fish skins to the characteristics of
whole wheat bread and to determine the best concentration of gellatin from the
right type of fish skin in order to obtain the best characteriscs of whole wheat
bread. The used material in this in this study were fish skins gellatins extracted
from three different types (cobia gellatin, milkfish gellatin , and catfish gellatin).
The research design was complete random design with different fish skin
treatment for preliminary research and concentration differences (0%; 0.25%;
0.5%; 0.75% and 1%) for the main research in threeplicates. Analysis of variance
(ANOVA) and Honest Significant Difference (HSD) were used to analyze
parametric data, while the Kruskal Wallis test was used to analyze nonparametric data. The results of data analysis showed that all treatments had a
significantly different effect (p<0,05) on all test parameters. The best treatment
was obtained from cobia fish gellatin at a concentration of 0.5% with the results
at the texture analyzer 985.95 gf, the panelist preference was obtained with a
confidence interval of 8.36<µ<8.69. The color test showed that the L* parameters
were 58.01, a* 7.90, and b* 21.38. The value of protein content was 11.51%, ash
content 2.89%, water content 24.77%, carbohydrates 53.30%, and total fat
6.93%. The energy obtained from fat was 62.37 kcal/100gr, and the total energy
was 327.45 kcal/100gr. Aw Value was 0.84.
Keywords: Wheat Bread, Gelatin, Fish Skin

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Roti Gandum, Gelatin, Kulit Ikan, Wheat Bread, Gelatin, Fish Skin
Subjects: Fisheries And Marine Sciences
Divisions: Faculty of Fisheries and Marine Sciences > Department of Fishery Products Technology
Depositing User: pancasila wati
Date Deposited: 29 May 2023 08:08
Last Modified: 29 May 2023 08:08
URI: https://eprints2.undip.ac.id/id/eprint/13171

Actions (login required)

View Item View Item