ISSN 2285-5750, ISSN CD-ROM 2285-5769, ISSN-L 2285-5750, ISSN Online: 2393 – 2260
 

EFFECT OF TEMPERATURE AND EXTRACTION TIME ON THE CHARACTERISTICS OF PIGSKIN GELATIN

Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Meity SOMPIE, Siswosubroto SURTIJONO, Meilani Rita TINANGON

The quality of gelatin depends on its physichochemical properties and manufacturing method. The process of gelatin required the extraction step to improve the quality of gelatin. The aimed of this study was to research the effect of temperature extraction and extraction time on the characteristics of gelatin produced from pigskin. This study used Completely Randomized Design (CRD) with two factors 3x3 and three replicates of treatments. The first factor was temperature extraction with 3 levels (50oC, 60oC and 70oC). The second factor was extraction time consisting of 3 levels (3 hours, 6 hours and 9 hours). The result showed that the interaction of the extraction temperature and extraction time had significant effect (P<0.05) to content of protein, gel strength, yield and viscocity from gelatin of pigskin. The highest amino acid content was glycine. It was concluded that the use of extraction temperature 600C and time of extraction 6 hours was the best characteristics of pigskin gelatin.

[Read full article] [Citation]

The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.

© 2019 SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE. To be cited: SCIENTIFIC PAPERS. SERIES D. ANIMAL SCIENCE.

Powered by INTELIDEV