Open AccessPENGARUH VARIASI JENIS ASAM TERHADAP RENDEMEN GELATIN DARI TULANG IKAN CAKALANG (Katsuwonus pelamis)
Author(s) -
Ahmad Ridhay,
Aminah Aminah,
Nurhaeni Nurhaeni,
Nurakhirawati Nurakhirawati,
Nurul Bima Khasanah
Publication year - 2016
Publication title -
kovalen
Language(s) - English
Resource type - Journals
ISSN - 2477-5398
DOI - 10.22487/j24775398.2016.v2.i2.6725
Subject(s) - phosphoric acid , acetic acid , chemistry , food science , fish <actinopterygii> , zoology , biology , biochemistry , fishery , organic chemistry
The research about “The Effect of Variation of the Type of Acid on Gelatine Yield from Cakalang Fish Bone (Katsuwonus pelamis)”. The aim of this research was to determine the higher gelatine rendament using various of type of acid. This research used Completely Randomized Design (CRD), each treatment was done in duplo.The acid variation in this research were Chloride, Sulphate, Phosphoric, Acetic, Oxalate and Citrate acid respectively. The result showed that the highest rendament was 14,658% at 5% of phosphoric acid. The analysis of the treatment has fulfilled the standard. Keywords : Gelatine, Cakalang fish bone, Isolate, Yield