Chemical Quality of Chicken Bone Waste Gelatin Extracted using Chloride Acid
Ludfia Windyasmara(1*), Ambar Pertiwiningrum(2), Novian Wely Asmoro(3), Afriyanti Afriyanti(4)
(1) Faculty of Agriculture, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia
(2) Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
(3) Faculty of Agriculture, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia
(4) Faculty of Agriculture, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia
(*) Corresponding Author
Abstract
Keywords
Full Text:
PDFReferences
Avena, R. J. 2006. Water vapor permeabillity of mamalian and fish gelatin fils. J. Food Sci. 71: 202-207.
Barbooti, M. M. 2008. Optimization of production of food grade gelatin from bovine hide wastes. England Tech. 26: 240-253.
Gelatin Manufacturer Institute of America (GMIA). 2012. Gum Technology in The Food Industry. Gelatin Hand Book. America. Academic Press, New York.
Guillen, M. C. G., B. Gimenez, M. E. L. Caballero and M. P. Montero. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources. Food Hydrocolloids. 25: 1813-1827.
Jannah, A. 2013. Isolasi dan karakterisasi gelatin dari tulang ayam dengan metode asam. ALCHEMY 2: 184-189.
Jayathikalan, K., K. Sultana, K. Radhakrishna, and A. S. Bawa. 2011. Utilization of by products and waste materials from meat, poultry and fish processing industries: A review. J Food Sci. Technol. 49: 278–293.
Hardikawati, T., N. M. Puspawati, and K. Ratnayani. 2016. Kekuatan gel produk gelatin kulit ayam broiler dikaitkan dengan pola proteinnya. Jurnal Kimia 10: 115–124.
Mostafa, A. G. M. 2015. Physicochemical characteristics of gelatin extracted from Catfish (Clarias gariepinus) and Carp (Cyprinus carpio) skins. Middle East J. Agric. Res. 04: 359–372.
Liu, D. C, Y. K. Lin, and M. T. Chen. 2001. Optimum condition of extracting collagen from chicken feet and its characetristics. Asian-Aust. J. Anim. Sci.14: 1638-1644.
Puspitasari, D. A. P. and V. P. B. B. E. Setiani. 2013. Sifat-sifat gel gelatin tulang cakar ayam. Jurnal Pangan dan Gizi 4: 19-28.
Rapika, Zulfikar dan Zumarni. 2016. Kualitas fisik gelatin hasil ekstraksi kulit sapi dengan lama perendaman dan konsentrasi asam klorida yang berbeda. Jurnal Peternakan 13: 26-32.
Rusli, A. 2004. Kajian proses ekstraksi gelatin dari kulit ikan patin (Pangasius hypopthamus) segar. Sekolah Pascasarjana. Institut Pertanian Bogor.,Bogor.
Schrieber, R and H. Gareis. 2007. Galatine Handbook : Theory and Indusrial Practice. WILEY-VCH Verlag GmbH & co.KgaA. German.
Standar Nasional Indonesia (SNI).1995. Mutu dan Cara Uji Gelatin. Badan Standarisasi Nasional, Jakarta.
Ward, A. G. and A. Courts.1977.The Science and Technology of Gelatin. Academic Press, New York.
Winarno, F. G. 2008. Kimia Pangan dan Gizi. Penerbit Gramedia, Jakarta.
Yuliani. 2014. Analisis rendemen dan sifat fisika-kimia gelatin kulit ikan tenggiri (Acanthocybium solandri) yang diproduksi dengan metode asam. Prosiding Seminar Nasional Kimia-HKI Kaltim. Seminar Nasional Kimia (FMIPA- Universitas Mulawarman). 26 April 2014.DOI: https://doi.org/10.21059/buletinpeternak.v42i4.29104
Article Metrics
Abstract views : 2894 | views : 2549Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Buletin Peternakan (Bulletin of Animal Science) Indexed by:
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.