Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Meity SOMPIE, Wisje PONTO
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This research was aimed to determine the effect of acetic acid concentration on characteristics of cowskin 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 (2.5, 5 and 7.5%. The second factor was soaking 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 viscosity value but had significant effect (P<0.01) on the gel strength, yield, protein content and sensory test of cowskin gelatin. The soaking time had no significant effect (P>0.05) on the yields, gel strength, viscosity and protein content of gelatin. It was concluded that the best characteristics of cowskin gelatin was produced from curing 5% acetic acid concentration with soaking time 36 hours due the gel strength value, viscosity, yield and protein content of gelatin which are optimal and sensory test acceptable by panelists.
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