Gelatin characteristics of Bali cattle skin protein extract on acetic acid concentration and different length of curing

I Nyoman Sumerta Miwada; I Ketut Sumadi; Luh Putu Wrasiati; I Nyoman Sutarpa Sutama

doi:10.29332/ijls.v2n2.119

Authors

I Nyoman Sumerta Miwada
miwada@unud.ac.id
Student of Doctoral Program of Animal Science Faculty, Udayana University, Bukit Jimbaran Badung, Bali-Indonesia
I Ketut Sumadi Faculty of Animal Science, Udayana University, Bukit Jimbaran Badung, Bali-Indonesia
Luh Putu Wrasiati Faculty of Agricultural Technology, Udayana University, Bukit Jimbaran Badung, Bali-Indonesia
I Nyoman Sutarpa Sutama Faculty of Animal Science, Udayana University, Bukit Jimbaran Badung, Bali-Indonesia

Keywords:

Animal skin, Bali cattle skin, Extract, Gelatin characteristic, Gelatin production

Abstract

Gelatin Production of Bali cattle skin protein extract is an alternative to obtain permitted gelatin. The objective of the research was to know the effect of concentration and different acetic acid curing time to gelatin characteristic of the animal skin and to determine the best of the characteristic. Indicators of them were pH value, the yield of gelatin, moisture content, protein, fat, viscosity and gel strength. The extraction of Bali cattle skin protein was conducted with curing for 2; 4; and 6 days and acetic acid on concentration 2%; 4%; 6% and 8%. Statistical analyzed showed that increase of acetic acid concentration and curing time and its interaction was significant (P<0.05) affected the quality of the animal skin gelatin. Index of effectiveness showed that the best treatments combination was on acetic acid concentration 8% and curing time 6 days (A4C3) in produced gelatin. Indicator of quality were yield of gelatin (11.91%); water concentration (10%); protein (88.13%); fat (0.98%) and viscosity (5.35 cP). It can be concluded that the increase of acetic acid concentration and curing time affected quantity and quality of the animal skin gelatin.

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