Chemical Quality of Chicken Bone Waste Gelatin Extracted using Chloride Acid
| Autor: | Ludfia Windyasmara, Ambar Pertiwiningrum, Novian Wely Asmoro, Afriyanti Afriyanti |
|---|---|
| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Buletin Peternakan, Vol 42, Iss 4 (2018) |
| Druh dokumentu: | article |
| ISSN: | 0126-4400 2407-876X |
| DOI: | 10.21059/buletinpeternak.v42i4.29104 |
| Popis: | This study aims to isolate and extract the chicken bone gelatin through hydrolysis process and was analyzed chemically the extracted gelatin product. Research activities included several stages: (1) chicken bone waste preparation (2) ossein extraction (3) gelatin production (4) gelatin chemical analysis. The extraction time was 60 minutes with 5 treatment levels of HCl concentration ie K1 = 2%, K2 = 3%, K3 = 4%, K4 = 5% and K5 = 6%. Each treatment was repeated three times. Gelatin analysis consists of water content, ash content, protein content, pH value, viscosity, and gel strength. The highest water content was 15,76% at 2% HCl concentration, the highest ash content was 44,40% at 2% HCl concentration, and the highest protein content was 23,23% at 3% HCl concentration. The highest pH value was 4.14 produced by gelatin at 2% HCl concentration, viscosity was 5,13 cP and gel strength of 252,43, the best bloom was produced by gelatin at 6% concentration level. The conclusion of this research is the best quality of gelatin is obtained by using chicken bones and the use of chloride acid for 24 hours and 6% HCl concentration level. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|