Open AccessPENGARUH WAKTU PERENDAMAN DALAM LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN CEKER AYAM
Author(s) -
Ratna C. Rares,
Meity Sompie,
Arie Dp. Mirah,
Jerry A.D. Kalele
Publication year - 2017
Publication title -
zootec/jurnal zootek
Language(s) - English
Resource type - Journals
eISSN - 2615-8698
pISSN - 0852-2626
DOI - 10.35792/zot.37.2.2017.16063
Subject(s) - gelatin , acetic acid , claw , chemistry , nuclear chemistry , curing (chemistry) , food science , chromatography , polymer chemistry , biochemistry , biology , ecology
THE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time had no significant effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid, Gelatin, Chicken claw