PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM
| dc.contributor | Badan Penelitian dan Pengembangan Pertanian, Kementrian Pertanian | en-US |
| dc.creator | Miskiyah, nFN; ICAPRD | |
| dc.creator | Juniawati, nFN; ICAPRD | |
| dc.creator | Kamsiati, Elmi; ICAPRD | |
| dc.date | 2019-06-28 | |
| dc.date.accessioned | 2019-10-09T09:43:51Z | |
| dc.date.available | 2019-10-09T09:43:51Z | |
| dc.description | Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9624 | |
| dc.identifier | 10.21082/jpasca.v16n1.2019.10-18 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/8063 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9624/8478 | |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/downloadSuppFile/9624/763 | |
| dc.rights | Copyright (c) 2019 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 16, No 1 (2019): Jurnal Penelitian Pascapanen Pertanian; 10-18 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | characteristics; gelatin; chicken feet. | en-US |
| dc.title | PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |