Pengaruh Variasi Dosis Enzim Papain Pada Pembuatan Gelatin Dari Tulang Ikan Tenggiri

Zaryuni Agustina; Anerasari Meidinariasty; Akbar Ismi Aziz Pramito

Authors

Zaryuni Agustina Politeknik Negeri Sriwijaya Author
Anerasari Meidinariasty Politeknik Negeri Sriwijaya Author
Akbar Ismi Aziz Pramito Politeknik Negeri Sriwijaya Author

Keywords:

enzim papain, gelatin tulang ikan, rendemen.

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh variasi dosis enzim papain terhadap rendemen dan karakteristik fisikokimia gelatin yang diekstraksi dari tulang ikan tenggiri (Scomberomorus commerson). Bahan baku yang digunakan merupakan limbah tulang ikan dari industri pengolahan hasil perikanan yang berpotensi dimanfaatkan sebagai sumber kolagen alternatif. Proses ekstraksi dilakukan melalui tahap pra-perlakuan, perendaman dengan enzim papain selama 24 jam, ekstraksi pada suhu 70°C selama 6–7 jam, serta pengeringan pada suhu 55–65°C. Variasi dosis enzim yang digunakan yaitu 2, 3, 4, 5, dan 6 gram pada massa tulang 150 gram dan 300 gram. Parameter yang dianalisis meliputi rendemen, kadar air, kadar abu, kadar protein, pH, dan viskositas.Hasil penelitian menunjukkan bahwa peningkatan dosis enzim papain berpengaruh signifikan terhadap peningkatan rendemen dan kadar protein gelatin. Rendemen tertinggi diperoleh pada perlakuan 6 gram papain dengan massa tulang 300 gram sebesar 8,6%. Kadar air berkisar antara 7,3%–8,99% dan kadar abu 1,13%–1,4%, yang seluruhnya memenuhi standar mutu gelatin nasional. Nilai pH berada pada kisaran 6–7, sedangkan viskositas meningkat hingga 7,3 cP pada perlakuan terbaik. Secara keseluruhan, penggunaan 6 gram enzim papain pada massa tulang 300 gram menghasilkan karakteristik gelatin paling optimal.

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