CD Skripsi

Pengaruh Penggunaan Suhu Berbeda Terhadap Mutu Kolagen Daging Teripang Pasir (Holothuria Scabra)

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This study aims to determine the effect of using different temperatures on the quality of collagen sand sea cucumbers (Holothuria scabra). The research method used in this study is an experimental method that is conducting experiments on the effect of the use of different temperatures on the quality of collagen meat of sea cucumber sand (Holothuria scabra). Based on this study it can be concluded that the use of different temperatures (30ºC, 35ºC, 40ºC) in the extraction of sea cucumber meat collagen significantly affects water content, ash content, protein content, and rendamen. The optimum use of temperature is obtained at 40ºC (KTP3) with levels protein 97.67%, water 31.02%, ash 0.75%, with a yield of 13.67%. The results of the analysis of functional groups of sea cucumber sand collagen using FTIR produced absorption peaks which included amide A, amide B, amide I, amide II, and amide III which showed that the resulting collagen extract had not been degraded to gelatin



Keywords: Temperature, collagents, sand sea cucumber

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0085)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0085)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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