Brebes Sheep Skin That is Hydrolyzed With Excess Acid Solution (CH3COOH) and Sitrate Acid (C6H8O7) Became Gelatin
DOI:
https://doi.org/10.32585/bjas.v1i2.395Abstract
Local resources from Brebes Regency that have not been maximized properly are sheep skin. Brebes sheep skin can be converted into gelatin. This study aims to determine the quality of the yield and gelatin protein of sheep skin hydrolyzed using weak acids. The main ingredient of this research is sheep skin from Brebes Regency, which is 1-2 years old. The research method uses a completely randomized design (CRD) 2 x 3 factorial pattern where the first factor is the soaking material (CH3COOH 2% v / v and C6H8O7 2% v / v) and the second factor is the immersion time (2 hours, 3 hours and 4 hour), then proceed with the Real Difference test using the Duncan Multiple Range Test (DMRT). The yield measurement results showed the percentage of sheep skin gelatin is 10,12-10,77%, and the measurement of sheep skin gelatin protein showed a percentage of 70,96-72,87%. The ability of CH3COOH 2% in hydrolyzing sheep skin collagen is better than C6H8O7 2%. The highest percentage of yield and protein is at 4 hours soaking time for each type of solution.
Keywords: Gelatin, Low Acid, protein, sheep skin, rendement
Downloads
References
Boran,G., Mulvaney, S.J. and Regenstein, J.M. 2010. Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources. Journal of Food Science. Vol. 75 (8) : 565-571.
Hasdar. M. dan Rahmawati. Y.D. 2016. Nilai pH, Titik Leleh dan Viskositas pada Gelatin Kulit Domba Asal Brebes Yang Dikatalis Berbagai Konsentrasi NaOH. Jurnal Para Pemikir. 5 (2) : 98-102.
Hasdar, M. dan Rahmawati. Y.D. 2017. Kajian Potensi Kulit Domba Asal Brebes sebagai Bahan Dasar Produksi Gelatin Halal. Jurnal Aplikasi Teknologi Pangan. Vol. 6 (1) : 1-6.
Hassan, N., Ahmad,T., and Zain, N.M. 2018. Chemical and Chemometric Methods for HalalAuthentication of Gelatin: An Overview. Journal of Food Science. Vol. 83 (12) : 2903-2911.
Kittiphattanabawon, P., Benjakul, S., and Kishimura, H. 2016. Gelatin From Clown Featherback Skin: Extraction Conditions. LWT - Food Science and Technology. Vol. 66 : 186-192
Rakhmanova,A., Khan, Z.A, Sharif R, Xin Lü. 2018. Meeting the Requirements of Halal Gelatin: A Mini Review. MOJ Food Process Technol. Vol 6 (6) : 477-482.
Said, M.I., Likadja, J.C. dan Hatta M. 2011. Pengaruh Waktu Dan Konsentrasi Bahan Curing Terhadap Kuantitas Dan Kualitas Gelatin Kulit Kambing Yang Diproduksi Melalui Proses Asam. JITP. Vol 1(2) : 199-128.
Sinthusamran, S., Benjakul, S. and Kishimura,H. 2014. Characteristics and Gel Properties of Gelatin from Skin of Seabass (Lates calcarifer) as Influenced by Extraction Conditions. Food Chemistry. Vol 152 : 276-284.
Tkaczewska, J. Morawska, M., Kulawik, P. and Zajac,M. 2018. Characterization of Carp (Cyprinus Carpio) Skin Gelatin Extracted Using Different Pretreatments Method. Food Hydrocolloids. Vol. 81 : 169-179.
