Protein structures confirmation using the vibration of the best gelatin sample has also shown essential components such as O-H, N-H, and C=O on the FTIR spectrum. Sample gelatin has a quite reasonable acidity level at 4.5. The Benefits Of Gelatin Powder: Due to the amino acid composition of gelatin powder it has been shown to exert a number of unique effects compared to other types of protein. It was considered great gelatin with 260.57 g Bloom of gel strength and 90.18% of emulsion stability. Those optimal condition has formed gelatin with more than 8% yields. Based on gelatin standards, this study declared that processing chicken bones using 6.00% hydrochloric acid submersion for 24 hours was optimal for gelatin extraction. The acid conditioning process has an impact on acidity with pH levels 4.40-5.44. The moisture and ash contents were suitable to the commercial specification range, 4-12%, and 0.1-0.4%, respectively. The sample gelatin has obtained at least 2% up to 8% yields. This study produced type A gelatin which investigated yield number, moisture and ash content, gel strength, acidity level, and functional group using Fourier-transform Infrared (FTIR) spectroscopy. Chicken bones were proceeded in several steps such as degreasing, decontamination, resizing, demineralization using a hydrochloric acid immersion (1.50, 3.00, 4.50, and 6.00% v/v) for 24 and 48 hours, addition gelatin extraction using multi-stages thermal process (55, 65, and 75☌) for 4 hours each temperature subsequentially, evaporating, drying, and shaping a gelatin powder. This research aimed to investigate chicken bones as a substitute resource for gelatin manufacturing using hydrochloric acid submersion in collaboration with multi-stage thermal treatment. Learn how to dissolve gelatine powder with this easy step-by-step guide. ![]() Chicken bones could be an alternative material for gelatin production. Gelatin usually is generated by bovine and porcine, but some health and religious issues have successfully forbid using both resources. Chicken bones are unused properly even if the bone is rich in collagen which is the primary material to produce gelatin. The growing poultry consumption rate yearly includes chicken with significantly increased amounts of by-products like skin and bones.
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