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The Characteristics of Chicken Legs Skin Gelatin with Combination of Acetic Acid Concentration and Immersion Time

Sompie, Meity and Pontoh, Juliance H. W. and Leke, Jein R. (2015) The Characteristics of Chicken Legs Skin Gelatin with Combination of Acetic Acid Concentration and Immersion Time. In: International Conference On Quality Improvement an Development of Food Product, 18 april 2015, Istana Bung Hatta, Bukittinggi, West Sumatra.

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        Abstract

        Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysis and is an important function al biopolymer that has a very broad application in many industrial fields. This research was aimed to determine the effect of combination between acetic acid concentration and immersion time on characteristics of chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution, consisted of ( 1, 3 and 5 % ). The second factor was immersion time in acetic acid (12, 24 and 36 hours). The result showed that concentration acetic acid solution had no significant effect (P>0.05) on the pH value but had significant effect (P<0,01) on the yields, 'gel strength, viscosity, pH value and water content of chicken legs skin gelatin. The immersion time had no significant effect (P>0.05) on the pH value, yields, gel strength and viscosity of gelatin. The best characteristics of chicken legs skin gelatin was produced from 3 % acetic acid concentration and 24 hours immersion time.

        Item Type: Conference or Workshop Item (Speech)
        Subjects: S Agriculture > SF Animal culture
        Divisions: Fakultas Peternakan > lmu Peternakan
        Depositing User: Mr. Benhard W. Tampangela, ST
        Date Deposited: 07 Mar 2017 14:26
        Last Modified: 20 Apr 2017 15:41
        URI: http://repo.unsrat.ac.id/id/eprint/1451

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