KARAKTERISASI MIKROSTRUKTUR DAN KOMPOSISI UNSUR GELATIN IKAN KURISI (Nemipterus Bathybius) MENGGUNAKAN SCANNING ELECTRON MICROSCOPY-ENERGY DISPERSIVE X-RAY (SEM-EDX)
DOI:
https://doi.org/10.21776/ub.jfmr.2022.006.02.3Abstract
Gelatin ikan merupakan salah satu alternatif pengganti gelatin sapi maupun babi. Tulang ikan kurisi merupakan salah satu limbah yang memiliki potensi sebagai bahan baku gelatin. Tujuan penelitian ini untuk mengetahui mikrostruktur dan komposisi unsur gelatin ikan kurisi dan gelatin komersial sebagai pembanding menggunakan Scanning Electron Microscopy-Energy Dispersive X-Ray (SEM-EDX). Hasil yang diperoleh menunjukkan bahwa gelatin ikan kurisi memiliki struktur permukaan yang lebih porus. Sedangkan mikrostruktur gelatin komersial memiliki bentuk yang lebih baik, yakni jaringan permukaan yang dimiliki gelatin komersial lebih seragam dibandingkan dengan gelatin ikan kurisi. Beberapa unsur yang terdeteksi dalam gelatin komersial maupun gelatin kepala ikan kurisi antara lain lain: karbon (C), nitrogen (N), oksigen (O), natrium (Na), sulfur (S) dan klor (Cl). Sedangkan unsur fosfor (P) dan kalsium (Ca) hanya terdeteksi pada gelatin kepala ikan kurisi. Selain itu, unsur kalium (K) hanya terdeteksi pada gelatin komersial.
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