<![CDATA[Gelatin extraction from cow bones has been conducted with variations in both acid and alkaline soaking. The gelatin extraction process from cow bones consists of two steps: soaking the cow bones and collagen hydrolysis. During the soaking step, continuous soaking was performed, beginning with soaking in a 4% NaOH alkaline solution, followed by acid soaking using a 1.2% citric acid solution, and further acid soaking with 4% HCl, with variations in soaking times of 1 hour, 12 hours, and 24 hours. The soaked cow bones were then hydrolyzed at temperatures of 60°C and 80°C for 5 hours. The resulting gelatin was characterized using FTIR and SDS-PAGE techniques. The best-characterized gelatin, with a band thickness in the molecular weight range of about 120 kDa, confirmed as the α chain, was obtained from soaking for 24 hours and hydrolyzing at 80°C.]]>
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