CD Tugas Akhir

Ekstraksi Gelatin Dari Ceker Ayam

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ABSTRACT
Gelatin was a natural product that was obtained from hydrolysis of collagen.
Gelatin comes from beef, fish, pork, chicken feet, etc. This study aimed to extract
gelatin from chicken feet, know the effect of immersion time in HCl 5% 250 mL
solution (3,5,7 days) and chicken feet texture (smooth and coarse) on yield and
some physical properties of gelatin products from chicken feet. Characterization of
gelatin products was carried out by the parameters of the gelatin test namely, yield,
moisture, ash, pH, emulsion stability and peptide bond test (protein test). The
highest yield was obtained in the variation of 7 days immersion time and smooth
chicken feet texture with a yield of 7,18% and the best research results were
variations with a long immersion of 3 days and smooth chicken feet texture with
moisture 9%, pH 4,99, ash 1,4%, and emulsion stability 50%. On the protein test
with biuret reactor, produced a purple color in each variation, indicates that the
gelatin obtained contains protein.
Keywords: chicken feet, gelatin, collagen, biuret test

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0004)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 021 (0004)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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