STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

Sains Natural

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Field Value
 
Title STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN
 
Creator Khirzin, Muhammad Habbib
 
Description Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.
 
Publisher Universitas Nusa Bangsa
 
Contributor Politeknik Negeri Banyuwangi
 
Date 2020-08-11
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ejournalunb.ac.id/index.php/JSN/article/view/237
10.31938/jsn.v10i1.237
 
Source Jurnal Sains Natural; Vol 10, No 1 (2020): Sains Natural; 1-5
2621-508X
2086-3446
10.31938/jsn.v10i1
 
Language eng
 
Relation http://ejournalunb.ac.id/index.php/JSN/article/view/237/pdf_1
 
Rights Copyright (c) 2020 Jurnal Sains Natural
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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