PENILAIAN KUALITAS FISIKA DAN KIMIA GELATIN EKSTRAK DARI KAKI AYAM TUA (KAT)
Abstract: This study aims to
examine the physico chemical properties of gelatin extracted from spent hen
with HCl pretreatment with immersion for 5 and 10 days. With extraction stages
E1 temperature (45°C), E2 (65°C), and E3 75°C. Analysis results show there is
significant difference (p<0.05) on the strength of bloom, the attribute
color (b*has a negative value), and solubility. Respective is in the range ash
content 1,10-2,26%, protein (68.91-79.86%), fat (1:10 to 2:26%), moisture
(5.0-10.3%) and carbohydrate (10.1-20.84% ) for SCF 5, while the SCF 10. Ash
(1.99-2.27%), protein (77.81-80.80%), fat (1:00 to 2:00%), moisture (5.0-7.0%),
carbohydrate (9.58-12.60%).
Keywords: bloom streght,
solubility, gelatin
Penulis: Zulfikar, A.S. BABJI,
W.M. WAN AIDA
Kode Jurnal: jppeternakandd140381
