TULANG IKAN BAWAL SEBAGAI BAHAN BAKU PEMBUATAN GELATIN DAN KARAKTERISIK SIFAT FISIKA KIMIANYA

PRATAMA, AGUNG (2014) TULANG IKAN BAWAL SEBAGAI BAHAN BAKU PEMBUATAN GELATIN DAN KARAKTERISIK SIFAT FISIKA KIMIANYA. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

Background: Several sources of raw materials such as pig and cow gelatin for some religious people, especially in Indonesia, which recognizes various religions such as Islam religion which forbids pigs and the Hindu religion believe that cows are sacred animals will be debated in penggaunaan gelatin as food chart and industry. In the review of health aspects of late emergence of the issue of swine flu caused by Orthomyxoviridae viruses in swine populations of endemic and emerging diseases of concern to the issue of bovine spongiform encephalopathy is a constraint so it is necessary to find an alternative source of gelatin other one is bone pomfret. Objective: Making gelatin from bone pomfret. Describe the characteristics of pomfret fish bone gelatin. Comparing remdemen gelatin from the bones and bone fresh pomfret pomfret cooked Method: experimental studies and rencangan post-test only control group design. Preparation of gelatin through dgreasing stage, demineralisas, extraction, and drying. Observations and tests conducted are yield, organoleptic, water content, acidity, and FTIR spectra. Results: The yield of gelatin from the bones of fresh pomfret 14.6 and from 14.4 fried pomfret fish bones. To test leptik organo-white color gelatin dati fried pomfret fish bones stronger, slightly fishy smell, and taste bland. Average water content of bone gelatin fresh pomfret fry 3.63 and 5.33. Average acidity of fresh pomfret fish bone gelatin 4.65 and 4.61 fried. FTIR spectra for both similar and different from the gelatin from mammals at 1800-1700 cm-1 absorption sharp form carboxylic acids. Conclusion: Judging from the similarity of the spectra and peak-peak which appears in spectra pomfret fish bones can be used as raw material for the manufacture of bone gelatine either fresh or fried pomfret. To test leptik organo-white color gelatin dati fried pomfret fish bones stronger, slightly fishy smell, and taste bland. Average water content of bone gelatin fresh pomfret fry 3.63 and 5.33. Average acidity of fresh pomfret fish bone gelatin 4.65 and 4.61 fried. The yield of gelatin from the bones of fresh pomfret 0.2% higher than the gelatin from the bones pomfret cooked.

Item Type: Thesis (Bachelor)
Additional Information: Pembimbing: Sri Rahayu Wiranti, M.Sc., Apt., And Supaman, M.Sc., Apt
Uncontrolled Keywords: Bone pomfret, Gelatin, Characteristics
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Farmasi > Farmasi
Depositing User: Danarto Kh
Date Deposited: 12 Jul 2017 23:58
Last Modified: 12 Jul 2017 23:58
URI: http://repository.ump.ac.id/id/eprint/2622

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