PREPARATION AND CHARACTERIZATION OF GOATSKIN GELATIN AS HALAL ALTERNATIVE TO BOVINE GELATIN

Goatskin gelatin (GSG) produced with and without neutralization using hydrochloric acid 0,1 N and different extraction temperatures have been prepared. The physicochemical, mechanical and organoleptic properties are characterized and compared as an alternative to bovine skin gelatin. Application of neutralization using HCl 0.1 N with longest neutralization time (25 minutes) has significantly decreased water content (11.60% to 5.00%), pH levels (7.44 to 6.06), viscosity (35.0 mps to 8.8 mps), and gel strength (0 bloom-75 bloom), while ash content and yield increased, each was 2.01% to 2.28% and 8.95% to 10.41%. There was no significant change in the organoleptic properties of gelatin. Meanwhile, the combination of a specific extraction temperature increase (64 °C and 68 °C) and longest neutralization time has increased gelatin yield (5.95% to 10.41%), water content (3.09% to 7.63%) as well as viscosity (7.5 mps to 8.8 mps), and decreased ash content (3.81% to 2.28%), pH level (6.52 to 6.06) also gel strength (218.66 bloom to 20.0 bloom). It is also not found changes in organoleptic properties in this condition, especially taste and vapor. Nevertheless, brighter colors (higher L* values) in goatskin gelatin were produced from moderate neutralization time and extraction temperatures.