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All Journal JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Teknologi Hasil Peternakan
Hana Aulia Andiati
Padjadjaran University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Immunology & microbiology Veterinary Other

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Pengaruh Penggunaan Asam Klorida terhadap Rendemen, Kadar Air, dan Kadar Abu Gelatin Ceker Itik (Anas platyrhynchos Javanica) Hana Aulia Andiati; Wendry Setiyadi Putranto; Jajang Gumilar
Jurnal Teknologi Hasil Peternakan Vol 3, No 2 (2022): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i2.42000

Abstract

Gelatine is a product produced from collagen hydrolysis.  Solvents that can be use in the manufacture of gelatin are acidic and basic solutions.  The acid used in this experiment is hydrochloric acid (HCl). The quality factor of gelatine can be determined from the amount of yield, moisture content, and ash content. The quality of gelatine also depends on the concentration of hydrochloric acid solution.  This experiment aims to determine the effect of HCl concentration on yield, moisture content, and ash content of gelatine from duck feet, to find the concentration of HCl that can produce the best quality of gelatine from duck feet, and to find the form of tendency between treatments of HCl concentration on yield, moisture content and ash content of gelatine from duck feet. The experiment was conducted experimentally using Completely Randomized Design (CRD).  The treatments used were HCl concentration P1 (4%), P2 (6%), and P3 (8%), with six times repetation so that there were 18 experimental units.  The results showed that the use of hydrochloric acid 6% can gave the best quality of gelatine from duck feet with 8,04% yield, 5,99% moisture content, and 3,98% ash content.
Utilization of Duck Feet Gelatin with the Additional Glycerol as A Plasticizer on the Physical Properties of Edible Film Hana Aulia Andiati; Jajang Gumilar; Eka Wulandari
JURNAL ILMIAH PETERNAKAN TERPADU Vol 10, No 3 (2022)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v10i3.p289-299

Abstract

The packaging that is widely used is plastic packaging, but this material has a weakness that is difficult to decompose and isn’t biodegradable, therefore edible film can be an alternative primary packaging for food products. The material used consists of gelatine made from duck feet with the addition of various concentrations of glycerol.  Duck feet is an underutilized portion of the animal's anatomy, yet they contain collagen, which has the potential to be the raw material for gelatine and edible films. The study was undertaken utilizing duck feet as a source of raw material, which was subsequently processed into gelatine for use in the production of edible films using different glycerol treatments. The treatments comprised of glycerol concentrations of P1 = 10%, P2 = 20%, P3 = 30%, P4 = 40%, P5 = 50%, and P6 = 60%. The findings indicated that the application of glycerol significantly affected the films' solubility, water absorption, and tensile strength (P<0.05), but didn’t significantly affect the elongation of edible films. (P>0.05). The optimal concentration of glycerol for edible film in this study was obtained by using 20% glycerol, with a physical characteristic value of 40.25% solubility, 24.23% water absorption, tensile strength is 0.57 MPa, and elongation is 90%.
Co-Authors Eka Wulandari Jajang Gumilar Jajang Gumilar Wendry Setiyadi Putranto