Open AccessEffect of different types of acid solvent on functional and microbiological properties of chicken leg skin gelatin
Author(s) -
Meity Sompie,
S.E. Siswosubroto,
G.D.G. Rembet,
Juliance W Ponto
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/387/1/012128
Subject(s) - gelatin , biopolymer , factorial experiment , solvent , hydrolysis , chemistry , curing (chemistry) , acetic acid , food science , polymer chemistry , organic chemistry , mathematics , polymer , statistics
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of different types of acid solvent on functional and microbiological properties of chicken leg gelatin. This experiment used Completely Randomized Design 2x3 factorial pattern. The first factor is two types of curing acid (HCL and CH 3 COOH), the second factor is curing concentration (1%, 3% and 5%) with three replications. This research materials used chicken leg. The variable studies were yield, gel strength, viscosity and total bacteria of gelatin. The results showed that the difference solvent and concentrations had no significant effect (P>0.01) to the functional and microbiological properties of chicken leg skin gelatin. It was concluded that chicken leg that were processed using 1%, 3% and 5% acetic acid (CH 3 COOH) solvent produces the optimal functional properties of gelatin and can be applied to food products.