Fourier Transform Infrared (FTIR) Spectra, Amino Acid Profile and Microstructure of Gelatin From Madura and Crossbred Ongole Cattle Hides

Abstract

The research was aimed to extract and determine the characteristics of gelatin from Madura and Crossbred Ongole cattle hides prepared using bases and acid curing. The research materials were rawhide from 2.5-3 years of age males Madura and crossbred ongole cattle, curing solutions were sodium hydroxide (NaOH 0.25 M) and hydrochloric acid (HCl 0.25 M). The data obtained were descriptively analyzed which includes a functional group using FTIR (Fourier Transform Infrared Spectrofotometri), amino acid profile using HPLC (High Performance Liquid Chromatography) and gelatin microstructure using SEM (Scanning Electron Microscopy). The commercial gelatin was used as a control standard gelatin. The results showed the intensity of the infrared absorption of main functional groups were O-H, C=O, C=C, C-H and C-O and there were different functional groups absorption intensity between Madura, Crosbreed Ongole cattle hides and commercial gelatin. Amino acid profile showed that histidine  was the highest amino acid on all the gelatin samples from Madura-Base, Madura-Acid, Crossbred Ongole-Base, Crossbred Ongole-Acid and Commercial gelatin and the hystidine  content were 32.16, 22.34, 29.79, 34.84 and 18.74 g/100g respectively. The lowest amino acid content prepared gelatin was methionine (0.01 g/100g) while the commercial gelatin was tyrosine (0.22 g/100g).  The glycine amino acid was founded on the prepared gelatin but was not founded on commercial gelatin.  Scanning Electron Micrograph showed on all samples had not different appearance. Inconclusion, gelatin from cattle hide (Madura and Crossbred Ongole) using base (NaOH 0.25M) and acid (HCl 0.25M) curing have different characteristics.