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.
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.
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