CD Tugas Akhir

Pembuatan Gelatin Dari Tulang Paha Ayam Broiler

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ABSTRACT
Gelatin is a substance used to make gels and is widely applied in industrial fields, such as the
food, pharmaceutical, and cosmetic industries. This study aims to understand the process of
making gelatin from broiler thigh bones, knowing the effect of temperature and time of
extraction of gelatin from broiler thigh bones. Extraction of gelatin through several stages,
namely degreasing using water, mineralized with a ratio of powdered chicken thigh bone and
NaOH 0.1 N 1:5 (w/v) (60 g/300 ml). Furthermore, the extraction process with a ratio of residue
and aquades of 1:5 (w/v) at a temperature of 55oC, 65oC, 75oC for 1 hour, 3 hours, and 5 hours.
The extraction result in the form of filtrate was dried to a constant weight at a temperature of
105oC. The highest gelatin weight was obtained from the sample weight of 60 grams at a
temperature of 65oC with a time of 3 hours of 6.61 grams (11.01%). The results of this test on
gelatin obtained gelatin density 1.01 g/mL, gelatin viscosity 1.65 cP, gelatin pH 7.2, ash content
1.320%. The FT-IR test informs that the product contains amide, hydroxyl, and carbonyl
functional groups at a wave number of 1288.50 cm-1; 3413.19 cm-1; and 1697.64 cm-1. The
results of the gelatin test are included in the gelatin quality standard of commercial gelatin.
Keywords: gelatin, collagen, and bones.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0076)

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 (0076)

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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