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All Journal Buletin Peternakan PROSIDING SEMINAR NASIONAL Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Sains dan Teknologi Pangan JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Edudikara: Jurnal Pendidikan dan Pembelajaran IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Ilmiah SOSIO AGRIBIS Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Jurnal Pengabdian Pada Masyarakat Jurnal BETAHPA
Asmoro, Novian Wely
Universitas Veteran Bangun Nusantara
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Journal : Buletin Peternakan

 1 
Chemical Quality of Chicken Bone Waste Gelatin Extracted using Chloride Acid Ludfia Windyasmara; Ambar Pertiwiningrum; Novian Wely Asmoro; Afriyanti Afriyanti
Buletin Peternakan Vol 42, No 4 (2018): BULETIN PETERNAKAN VOL. 42 (4) NOVEMBER 2018
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v42i4.29104

Abstract

This study aims to isolate and extract the chicken bone gelatin through hydrolysis process and was analyzed chemically the extracted gelatin product. Research activities included several stages: (1) chicken bone waste preparation (2) ossein extraction (3) gelatin production (4) gelatin chemical analysis. The extraction time was 60 minutes with 5 treatment levels of HCl concentration ie K1 = 2%, K2 = 3%, K3 = 4%, K4 = 5% and K5 = 6%. Each treatment was repeated three times. Gelatin analysis consists of water content, ash content, protein content, pH value, viscosity, and gel strength. The highest water content was 15,76% at 2% HCl concentration, the highest ash content was 44,40% at 2% HCl concentration, and the highest protein content was 23,23% at 3% HCl concentration. The highest pH value was 4.14 produced by gelatin at 2% HCl concentration, viscosity was 5,13 cP and gel strength of 252,43, the best bloom was produced by gelatin at 6% concentration level. The conclusion of this research is the best quality of gelatin is obtained by using chicken bones and the use of chloride acid for 24 hours and 6% HCl concentration level.
Co-Authors -, Afriyanti -, Ismawati ., Afriyanti A. Intan Niken Tari A. Intan Niken Tari A.I. Niken Tari Afriyanti - Afriyanti . Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustina Cahyani Agustina Intan Niken Tari Agustina Intan Niken Tari Ainur Komariah Akhmad Rivai Ambar Pertiwiningrum Aninda Nurul Aini Atik Puji Lestari Aulia Rahadyanjati Sukarno Bovi Wira Harsanto Catur Budi Handayani Cindhe Putri Larasati David Maruli Nainggolan Eghik Ardiyan Febbi Nurahmawati Fety Fatimah Suyato Ismawati . Ismawati Ismawati Lucky Sanjaya Ludfia Windyasmara, Ludfia Marfela Randy Puspitasari Muhammad Arifin Muhammad Fathul Anwar Muhammad Husein Nahrowi, Fauzan Purwanto Purwanto Putriya Alifia Rahmat Budi Purnomo Retno Widyastuti Rofiqoh Husni Noormala Salman Faris Insani Sohib Assalam Sri Hartati Sri Hartati Sri Hartati Tari, A. Intan Niken Wahyu Siswanto Yolanda Pitaloka Yuny Erwanto