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All Journal JURNAL PETERNAKAN
W.M. WAN AIDA
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, University Kebangsaan Malaysia, UKM Bangi Selangor, Malaysia
Agriculture, Biological Sciences & Forestry

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PENILAIAN KUALITAS FISIKA DAN KIMIA GELATIN EKSTRAK DARI KAKI AYAM TUA (KAT) Zulfikar Zulfikar; A.S. BABJI; W.M. WAN AIDA
Jurnal Peternakan Vol 11, No 1 (2014): Februari 2014
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v11i1.2326

Abstract

This study aims to examine the physico chemical properties of gelatin extracted from spent hen with HCl pretreatment with immersion for 5 and 10 days. With extraction stages E1 temperature (45°C), E2 (65°C), and E3 75°C. Analysis results show there is significant difference (p<0.05) on the strength of bloom, the attribute color (b*has a negative value), and solubility. Respective is in the range ash content 1,10-2,26%, protein (68.91-79.86%), fat (1:10 to 2:26%), moisture (5.0-10.3%) and carbohydrate (10.1-20.84% ) for SCF 5, while the SCF 10. Ash (1.99-2.27%), protein (77.81-80.80%), fat (1:00 to 2:00%), moisture (5.0-7.0%), carbohydrate (9.58-12.60%).
Co-Authors A.S. BABJI Zulfikar Zulfikar