Profil Indeks Pengembangan Ikatan-Silang Gelatin-Kitosan
Abstract
Gelatin ikan menjadi sumber alternatif gelatin halal, tetapi memiliki sifat mekanik dan kekuatan gel yang rendah. Ikat silang telah banyak digunakan pada modifikasi material, termasuk untuk membentuk kompleks gelatin-kitosan. Ikat silang dapat meningkatkan kemampuan sifat mekanik dan kekuatan gel. Fokus penelitian ini adalah mengamati karakteristik indeks pengembangan kompleks gelatin-kitosan yang diikat silang menggunakan glutaraldehid dan sukrosa teroksidasi dengan variasi konsentrasi. Penelitian dimulai dengan ekstraksi gelatin dari sisik ikan Bandeng menggunakan metode basa-asam. Gelatin sisik ikan Bandeng dan gelatin komersil kemudian digunakan sebagai sampel. Larutan gelatin, kitosan dan pengikat silang dicampurkan dan diinkubasi pada suhu 40oC selama selama 24 jam. Campuran kemudian dikeringkan pemanasan suhu 70oC sampai sampel kering. Sampel kemudian diuji indeks pengembangan dengan direndam dalam air selama 12 jam, volume pengembangan diamati tiap jam. Hasil yang diperoleh menunjukkan bahwa kompleks gelatin-kitosan dapat diikat metode ikat silang dengan glutaraldehid dan sukrosa teroksidasi yang ditunjukkan dengan perubahan nilai indeks pengembangan. Sukrosa teroksidasi dengan perbandingan sukrosa dan natrium periodat 1:3 menunjukkan nilai indeks pengembangan paling baik.
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