Pustaka Ilmiah Universitas Padjadjaran

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Karakterisasi Produk Marshmallow Dengan Penambahan Gelatin Asal Limbah Kulit Ikan Nila ( Characterization Of Marshmallow Product With Addition Of Gelatin From Nila Fish Skin Waste )

Penelitian ini dilaksanakan di Laboratorium Teknologi Industri Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran dan Laboratorium Mutu dan Keamanan Pangan, Seafast Center Institut Pertanian Bogor dari bulan Maret sampai Juni 2013. Tujuan penelitian untuk mengetahui karakteristik fisik terbaik produk marshmallow hasil penambahan gelatin asal limbah kulit ikan nila. Tahap pertama adalah pembuatan gelatin dari limbah kulit ikan nila, dilanjutkan tahap kedua yaitu menambahkan gelatin hasil tahap pertama pada pembuatan produk marshmallow. Percobaan menggunakan rancangan acak lengkap dengan 5 perlakuan 4 kali ulangan. Perlakuan terdiri dari penambahan gelatin 6%, 8%, 10%, 12% dan 14% pada marshmallow. Parameter fisik gelatin yang diuji meliputi rendemen, kekuatan dan viskositas gel, sedangkan karakterisasi fisik marshmallow yang diuji meliputi tingkat kekerasan dan elastisitas. Hasil penelitian dapat disimpulkan bahwa karakteristik fisik gelatin nila yaitu rendemen sebesar 8,28%, kekuatan gel 200,76 bloom dan viskositas 12,5 cP. Penambahan 14% gelatin nila menghasilkan produk marshmallow dengan tingkat kekerasan 369,40 gram/cm2 dan tingkat elastisitas 53,33 %.

This research was conducted at the Laboratory of Fishery Industrial Technology, Faculty of Fisheries and Marine Science, Padjadjaran University, and Quality and Food Safety Laboratory, Bogor Agricultural University Seafast Center from March to June 2013. The purpose of this study was to determine the best of marshmallow product characteristics which addition of gelatin from nila fish skin waste. The first step was production of gelatin from nila fish skin waste followed by the addition of gelatin in production of marshmallow product. Experiment using a completely randomized design with 5 treatments 4 replications. The treatment consisted of the addition of gelatin were 6%, 8%, 10%, 12% and 14%. Physical characterization of gelatin included yield, gel strength and viscosity, while the physical characterization of marshmallow included level of hardness and elasticity. The results concluded the addition 10% gelatin showed in the best physical characteristics in the result of yield 8.28%, gel strength of 200.76 bloom, and viscosity of 12.5 cP. Physical characteristics of the marshmallows which addition of 10% gelatin showed the hardness level of 369.40 gram/cm2 and the elasticity level of 53.33%.