Renol, Renol
Fakultas Pertanian Universitas Alkhairaat Palu

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RENDEMEN DAN pH GELATIN KULIT IKAN NILA (Oreochromis niloticus) YANG DIRENDAM PADA BERBAGAI KOSENTRASI HCl Renol, Renol; Finarti, Finarti; Wahyudi, Deddy; Akbar, Mohamad; Ula, Radhiyatul
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.9

Abstract

Gelatin is derivative protein of collagen fiber which is found in the skin, bone, and cartilage. The composition of amino acids is almost similar to collagen, where glycine as the main amino acid and as 2/3 of all the amino acids that make it up, where 1/3 of the amino acids contained by proline and proline hydroxine. This research aims at knowing the physical charateristic of rendement and pH by using the skin of tilapia (Oreochromis niloticus) in concentration of HCL as immersion solution. The benefits of this research are expected to be the information sources of gelatin making in production scale, especially the gelatin production from the skin of tilapia (Oreochromis niloticus). The information are expected to support the development of information science and technology (IPTEK). Gelatin of tilapia skin (Oreochromis niloticus) used Completely Randomized Design (RAL) with 4 treatments. The treatments were HCl immersion to Tilapia’s skin (Oreochromis nilaticus) with N1 (4%), N2 (5%), N3 (6%) and N4 (7%) in 4 times repetitions
PENGARUH KONSENTRASI PROTEIN IKAN LELE TERHADAP KANDUNGAN KIMIA DAN ORGANOLEPTIK KERUPUK IKAN Fitrawati, Rahmi AM; Musbah, Muhamad; Muliadin, Muliadin; Hermawan, Roni; Renol, Renol; Akbar, Mohammad
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.10

Abstract

Catfish is one of potential fisheries products in Central Sulawesi, but this fact is not in line with community consumption level. Catfishes contain protein and fatty acid which are good for health. The use of catfishes as fish chips become one of the way out to increase the community consumption level. This research aims at knowing the effect of catfishes protein concentration toward chemical content (water content, ash content) and organoleptics. The research result shows that the treatment of catfishes protein concentration is unsignifficantly effect the water and ash content, besides the result of hedonic test shows that the concentration signifficantly effect the taste, the smell and the texture of catfish chips but unsignifficanly effect the colour of it. The treatment by adding 200 g of catfish was being the panels’ most favorite treatment with a score of 4.5 or with the rounding 5 indicated as favored.