PROFIL KEKUATAN TARIK GELATIN DARI KULIT KAKI AYAM DAN KECEPATANPENUTUPAN LUKA PADA Mus musculus PASCA PEMBERIAN GELATIN
Abstract: Gelatiniskind of
protein extracted from animal collagen tissue. Chicken legs skin waste has not
been used optimally, where as in the chicken legs skin contains collagent
hatcan be extracted into gelatin. This study aims to: (1) measuring the tensile
strength of gelatin produced fromthe washing process with different volumes of
water flow, (2) determine the speed of enchance wound healing process in Mus
musculus. Result were analyzedby ANOVA. The analysis showed differences in the
volume of water flowingin the washing processafter the soakedin H2SO4did not
give an affect to the tensile strength. Gelatin(P5) presence best tospeed upthe
process of skin enchance wound to Musmusculus.
Penulis: Nugrahaningsih
Kode Jurnal: jpbiologidd140206
