PRODUKSI GELATIN DARI TULANG IKAN DAN ...

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DAFTAR ISI BAB Halaman LEMBAR IDENTITAS DAN PENGESAHAN ................................... i RINGKASAN DAN SUMMARY ........................................................ ii PRAKATA ............................................................................................. iv DAFTAR ISI ......................................................................................... v DAFTAR TABEL ................................................................................. vii DAFTAR GAMBAR ............................................................................ viii DAFTAR LAMPIRAN ......................................................................... ix I. PENDAHULUAN .................................................................................. 1 II. TINJAUAN PUSTAKA ......................................................................... 2.1. Kolagen ........................................................................................... 2.2. Gelatin ............................................................................................. 2.3. Pembuatan Gelatin .......................................................................... III. TUJUAN DAN MANFAAT PENELITIAN .......................................... 3.1. Tujuan Penelitian ........................................................................... 3.2. Manfaat Penelitian ........................................................................ IV. METODE PENELITIAN ...................................................................... 4.1. Waktu dan Tempat Penelitian ....................................................... 4.2. Bahan Penelitian ............................................................................. 4.3. Prosedur Penelitian .......................................................................... 4.4. Rancangan Percobaan ...................................................................... 4.5. Pengamatan ...................................................................................... 3 3 5 7 11 11 11 12 12 12 13 14 14
4.6. Analisis Data .................................................................................... 16 V. HASIL DAN PEMBAHASAN ................................................................ 5.1. Rendemen Gelatin ............................................................................ 5.2. Karakteristik Proksimat .................................................................... 5.2.1. Kadar Air .......................................................................... 5.2.2. Kadar Abu ....................................................................... 5.2.3. Kadar Protein .................................................................... 5.2.4. Asam Amino .................................................................... 5.3. Karakteristik Fisikokimia ................................................................. 5.3.1. pH ..................................................................................... 5.3.2. Viskositas ......................................................................... 5.3.3. Kekuatan Gel ................................................................... VI. KESIMPULAN ...................................................................................... 35 DAFTAR PUSTAKA ............................................................................ 36 LAMPIRAN ........................................................................................... 39 17 17 19 19 21 24 26 28 28 30 32
Page 1 and 2: LAPORAN PENELITIAN HIBAH BERSAING I
Page 3 and 4: RINGKASAN * PRODUKSI GELATIN DARI T
Page 5: PRAKATA Segala puji hanya bagi Alla
Page 9 and 10: DAFTAR GAMBAR No Prihal Halaman 1.
Page 11 and 12: I. PENDAHULUAN Pembuatan cangkang k
Page 13 and 14: 2.1. Kolagen II. STUDI PUSTAKA Kola
Page 15 and 16: Pemecahan struktur tersebut menjadi
Page 17 and 18: suhu 48,9 o C. Sedangkan menurut Mo
Page 19 and 20: Jenis pelarut alkali yang umum digu
Page 21 and 22: 3.1. Tujuan Penelitian III. TUJUAN
Page 23 and 24: 4.3. Prosedur penelitian A. Degreas
Page 25 and 26: Tulang ikan Degreasing (penghilanga
Page 27 and 28: 5.1. Rendemen Gelatin V. HASIL DAN
Page 29 and 30: Proses pemanasan umumnya dilakukan
Page 31 and 32: campuran. Menurut Winarno (1988), p
Page 33 and 34: Kadar abu gelatin hasil ekstraksi d
Page 35 and 36: dalam penelitian ini berdasarkan uj
Page 37 and 38: Hasil analisis diperoleh bahwa kand
Page 39 and 40: Tabel 7. Kadar Protein Gelatin Hasi
Page 41 and 42: gelatin yang diperoleh dari ekstrak
Page 43 and 44: Tabel 9. Kekuatan Gel Gelatin Hasil
Page 45 and 46: V. KESIMPULAN • Rendemen gelatin
Page 47 and 48: Lehninger, A.L. 1997. Dasar-Dasar B
Page 49 and 50: 1. Instrumen Penelitian - Oven merk
Page 51 and 52: Kadar Abu (%) = d. Kadar Protein Me
Page 53 and 54: Metanol 9%; THF 1% dilarutkan dalam
Page 55 and 56: 3. Data Hasil Pengukuran dan analis
Page 57 and 58:
c. Kadar Abu Hasil Penghitungan Kad
Page 59 and 60:
e. pH Hasil Pengukuran pH Gelatin d
Page 61 and 62:
g. Kekuatan Gel Hasil Pengukuran Ke
Page 63 and 64:
4.2. Anggota Peneliti I - Nama Leng
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