Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan
Siska F Rahmawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
HIDROLISIS GELATIN TULANG IKAN KAKAP MENGGUNAKAN LARUTAN ASAM (The Hydrolysis Gelatin of Kakap Fish Bone Using Acid Solution) Mulyani, Tri; HP, Sudaryati; Rahmawati, Siska F
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gelatin is  a natural  product obtained by hydrolysis  of collagen, a soluble protein, which acts  as the  gelling agent. In  general, the  process  of making gelatin begins  with soaking the bone  in  acid  solution,  aimed  at  dissolving  calcium  phosphat  and  other  mineral  salts.  This treatment resulted  in changes to the texture bone , so that bones become relatively non-rigid. Type of acid used is strong acids, namely HCl, H2SO4 and H3PO4, with the level of 3% - 6% concentration. The  purpose of  this  study  was to determine  the  type and  concentration  of acid as a soaking solution. The result showed that the best treatment was HCL concentration of 3%, with  water  content  6.54%,  ash  3.27%, 77.92% protein, gel  strength 72.07  bloom, viscosity 17.86 cp, pH 4.88 and  yield 14.03%. Key words : gelatin, collagen, bone, hydrolysis
Co-Authors Sudaryati HP Tri Mulyani