Aktivitas Bacillus subtilis pada Media Tulang Ayam dalam Pembentukan Gelatin
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Abstract
ABSTRAK
Gelatin merupakan bahan tambahan yang banyak terdapat pada industri makanan, minuman, dan tekstil. Gelatin terbentuk secara kimia melalui proses asam dan basa atau dengan bantuan aktivitas mikroorganisme. Proses kimia pembentukan gelatin membutuhkan waktu antara satu sampai lima minggu, sedangkan proses dengan aktivitas mikroorganisme terbentuk antara 12 sampai 24 jam. Penelitian ini bertujuan untuk membuat gelatin dengan menggunakan bakteri Bacillus subtilis ATCC No. 21228 serta bahan baku tulang ayam. Aktivitas bakteri Bacillus subtilis akan merombak kolagen dalam tulang ayam menjadi gelatin. Kondisi operasi yang digunakan yaitu: temperatur 45, 50, dan 55°C; pH 7, 8, dan 9; dan konsentrasi 120 g/L, 160 g/L, 200 g/L dan 240 g/1. Analisis terhadap produk yang diperoleh menggunakan uji kandungan protein dan uji pembentukan gelatin. Hasil penelitian menunjukkan kondisi optimum terjadi pada pH = 9, T = 45°C, konsentrasi (C) = 200 g/L, dan konversi rata-rata = 72,25%.
Kata kunci: Gelatin, Bacillus subtilis, limbah tulang ayam
ABSTRACT
Gelatin is an additive that is widely available in the food, beverage, and textile industries. It is formed chemically through acid and alkaline processes or with the help of microorganism activity. The chemical process for gelatin takes 1-5 weeks, while the process with microorganism activity occur only 12-24 hours. This study aims to make gelatin using the bacteria Bacillus subtilis ATCC No.21228 from raw material for chicken bones. The activity of the Bacillus subtilis bacteria will convert collagen in chicken bones into gelatin. The operating conditions used in this work were: temperature under 45, 50, and 55°C; pH between 7, 8, and 9; and concentrations of 120 g/L, 160 g/L, 200 g/L and 240 gr/1. The result tested to obtain the existing protein and gelatin content. The results showed that the optimum conditions occurred at pH = 9, T = 45°C, concentration = 200 g/L, and the average conversion = 72.25%.
Keywords: Gelatin, Bacillus subtilis, chicken bone waste
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