| Autor: |
Ayudiarti Diah Lestari, Hastarini Ema, Susilowati Rini |
| Jazyk: |
English<br />French |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
E3S Web of Conferences, Vol 147, p 03027 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2267-1242 |
| DOI: |
10.1051/e3sconf/202014703027 |
| Popis: |
Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70oC for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50oC. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
