Pengaruh penggunaan gelatin kulit ikan patin (Pangasius sp.) dengan konsentrasi berbeda terhadap karakteristik panna cotta dessert Effect of using catfish skin gelatin (<i>Pangasius</i> sp.) with different concentrations on the characteristics of panna cotta dessert
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fish gelatin gel, hedonic, texture profile analysis, viscosity
Abstract
Gelatin is a protein-derived product produced from partial collagen released from connective tissues, skin, and bones of animals. Fish-sourced gelatin can overcome the shortcomings and obstacles of pork and beef gelatins. Gelatin can be used in panna cotta as a gelling agent. This study aimed to determine the optimal concentration of fish gelatin in panna cotta. Gelatin was prepared using a 0.2% citric acid extraction method. The method used was a completely randomized design (CRD) consisting of 1.5%, 2%, and 2.5% gelatin. The test parameters used were texture profile, moisture and protein content, color, and hedonic test. Data were analyzed using ANOVA and honest significant differences (HSD) tests. The results showed that the gelatin concentration had a significant effect (p<0.05) on TPA, moisture, and protein content but had no significant effect (p>0.05) on color. The use of 1.5% gelatin produced panna cotta with a hardness of 0.22 kgf, cohesiveness of 0.09, springiness of 3.65 mm, gumminess of 0.02 kgf, chewiness of 0.07 kgf.mm, fracture force of 0.18 kgf, adhesiveness of -0.006 kgf.mm, moisture content of 72.49%, protein content of 4.84%, L* value of 43.04, a* value of -0.48, and b* value of 6.15. The use of 1.5% gelatin produced panna cotta with the best physical characteristics, including a soft texture, melting in the mouth without the need to chew, and the highest preference by panelists.
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References
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