PENGARUH JENIS DAN KONSENTRASI ASAM, TEMPERATUR DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISH GLUE DARI LIMBAH IKAN TENGGIRI

Tony Handoko; Sherly Octavia Rusli; Isabella Sandy

doi:10.14710/reaktor.13.4.237-241

DOI: https://doi.org/10.14710/reaktor.13.4.237-241

PENGARUH JENIS DAN KONSENTRASI ASAM, TEMPERATUR DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISH GLUE DARI LIMBAH IKAN TENGGIRI

*Tony Handoko - Jurusan Teknik Kimia, Universitas Katolik Parahyangan, Indonesia

Sherly Octavia Rusli - Jurusan Teknik Kimia, Universitas Katolik Parahyangan, Indonesia

Isabella Sandy - Jurusan Teknik Kimia, Universitas Katolik Parahyangan, Indonesia

Published: 5 Oct 2011.

BibTex Citation Data :

@article{Reaktor3587,
    author = {Tony Handoko and Sherly Rusli and Isabella Sandy},
    title = {PENGARUH JENIS DAN KONSENTRASI ASAM, TEMPERATUR DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISH GLUE DARI LIMBAH IKAN TENGGIRI},
    journal = {Reaktor},
  volume = {13},
    number = {4},
    year = {2011},
    keywords = {fish glue; limbah ikan; pengolahan limbah ikan ; ikan tenggiri},
    abstract = {  THE EFFECTS OF TYPES AND ACID CONCENTRATIONS, TEMPERATURES AND EXTRACTION TIME ON THE FISH GLUE CHARACTERISTIC OBTAINED FROM MACKEREL FISH BONE WASTE.   As a maritime nation, Indonesia produced fresh fish products up to 4,408,419 tons in 2005. Mackerel fish is one of them. Its bone waste has an economic value as a source for fish glue production. The purpose of this research was to determine the optimum conditions in fish glue processing. Preliminary research was done to determine the acid type (CH 3 COOH and HCl) and its concentration (4%, 5%, and 6%) in soaking process. While the main research was then done to determine the best temperature (45 o C, 60 o C, and 75 o C) and time of extraction (4 hrs, 5 hrs, 6 hrs). The fish glue products were analyzed their adhesion and physical characteristics, such as density, viscosity, pH, and water content. The results showed that weak acid (CH 3 COOH) of 5% concentration is the best solution in soaking process and extraction in 4 hrs at 45 o C has given the optimum condition for producing fish glue. The glue has a nice odor but its adhesion strength remains poor.             Abstrak        Sebagai negara maritim, Indonesia menghasilkan produk perikanan yang sangat besar mencapai 4.408.419 ton pada tahun 2005 dan terus bertambah. Salah satu produk perikanan yang terbesar adalah ikan tenggiri dengan limbah tulang yang mempunyai nilai ekonomis yang tinggi sebagai bahan baku fish glue. Penelitian ini bertujuan untuk menemukan kondisi proses yang dapat menghasilkan fish glue yang baik melalui dua tahap yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan bertujuan mendapatkan jenis asam (CH 3 COOH dan HCl) dan konsentrasi asam terbaik (4%, 5%, dan 6%) pada  proses perendaman tulang ikan. Penelitian utama bertujuan  menentukan temperatur ekstraksi (45 o C, 60 o C, dan 75 o C) dan waktu ekstraksi (4 jam, 5 jam, 6 jam). Analisis fish glue yang dilakukan adalah uji kerekatan dan sifat fisik berupa densitas, viskositas, pH, dan kadar air. Hasil dari penelitian adalah larutan perendaman yang paling baik adalah asam lemah (CH 3 COOH) dengan konsentrasi 5%-v/v dan ekstraksi pada 4 jam 45 o C telah memberikan hasil yang optimum terhadap jumlah fish glue yang diperoleh. Fish glue sudah tidak berbau amis namun belum memiliki kekuatan rekat yang baik. },
   issn = {2407-5973},   pages = {237--241}  doi = {10.14710/reaktor.13.4.237-241},
    url = {https://ejournal.undip.ac.id/index.php/reaktor/article/view/3587}
}

Citation Format:

Abstract

THE EFFECTS OF TYPES AND ACID CONCENTRATIONS, TEMPERATURES AND EXTRACTION TIME ON THE FISH GLUE CHARACTERISTIC OBTAINED FROM MACKEREL FISH BONE WASTE. As a maritime nation, Indonesia produced fresh fish products up to 4,408,419 tons in 2005. Mackerel fish is one of them. Its bone waste has an economic value as a source for fish glue production. The purpose of this research was to determine the optimum conditions in fish glue processing. Preliminary research was done to determine the acid type (CH₃COOH and HCl) and its concentration (4%, 5%, and 6%) in soaking process. While the main research was then done to determine the best temperature (45^oC, 60^oC, and 75^oC) and time of extraction (4 hrs, 5 hrs, 6 hrs). The fish glue products were analyzed their adhesion and physical characteristics, such as density, viscosity, pH, and water content. The results showed that weak acid (CH₃COOH) of 5% concentration is the best solution in soaking process and extraction in 4 hrs at 45^oC has given the optimum condition for producing fish glue. The glue has a nice odor but its adhesion strength remains poor.

Abstrak

Sebagai negara maritim, Indonesia menghasilkan produk perikanan yang sangat besar mencapai 4.408.419 ton pada tahun 2005 dan terus bertambah. Salah satu produk perikanan yang terbesar adalah ikan tenggiri dengan limbah tulang yang mempunyai nilai ekonomis yang tinggi sebagai bahan baku fish glue. Penelitian ini bertujuan untuk menemukan kondisi proses yang dapat menghasilkan fish glue yang baik melalui dua tahap yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan bertujuan mendapatkan jenis asam (CH₃COOH dan HCl) dan konsentrasi asam terbaik (4%, 5%, dan 6%) pada proses perendaman tulang ikan. Penelitian utama bertujuan menentukan temperatur ekstraksi (45^oC, 60^oC, dan 75^oC) dan waktu ekstraksi (4 jam, 5 jam, 6 jam). Analisis fish glue yang dilakukan adalah uji kerekatan dan sifat fisik berupa densitas, viskositas, pH, dan kadar air. Hasil dari penelitian adalah larutan perendaman yang paling baik adalah asam lemah (CH₃COOH) dengan konsentrasi 5%-v/v dan ekstraksi pada 4 jam 45^oC telah memberikan hasil yang optimum terhadap jumlah fish glue yang diperoleh. Fish glue sudah tidak berbau amis namun belum memiliki kekuatan rekat yang baik.

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Keywords: fish glue; limbah ikan; pengolahan limbah ikan ; ikan tenggiri

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Section: Research Article

Language : EN

In Volume 13, Nomor 4, Desember 2011

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