PENILAIAN KUALITAS FISIKA DAN KIMIA GELATIN EKSTRAK DARI KAKI AYAM TUA (KAT)

Authors

  • Zulfikar Zulfikar UIN Suska Riau
  • A.S. BABJI School of Chemical Sciences and Food Technology, Faculty of Science and Technology, University Kebangsaan Malaysia, UKM Bangi Selangor, Malaysia
  • W.M. WAN AIDA School of Chemical Sciences and Food Technology, Faculty of Science and Technology, University Kebangsaan Malaysia, UKM Bangi Selangor, Malaysia

DOI:

https://doi.org/10.24014/jupet.v11i1.2326

Keywords:

bloom streght, solubility, gelatin

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%).

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Published

2016-12-14

Issue

Vol. 11 No. 1 (2014): Februari 2014

Section

Articles

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