The Effect of Curing and Extraction Time against Yield and Quality of Type B Gelatin from Goat Bone

DOI

10.2991/snk-19.2019.2How to use a DOI?

Keywords

Gelatin, halal, goat, bone, curing, extraction

Abstract

In this study evaluated the effect of preparation conditions (curing) and extraction time on the yield and quality (water and ash content, gel, and organolaptic properties) of type B gelatin from goat bone. In general, the yield of goat's gelatin (GBG) increases with increasing curing (10-50 days) and extraction time (4-5 hours). Under the same conditions, a decrease in water content, gel strength and brightness was detected on GBG. Specifically, lower ash content was produced from 50 days curing and 5 hours extraction compared to other conditions. In line with this, lower water content, gel strength and brightness were also observed in this condition. However, by referring to the GMIA, the highest quality GBG is obtained from the manufacturing process using a 30-day curing time and 5-hour extraction time.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Asrul Bahar
AU  - Rusijono Rusijono
AU  - Nita Kusumawati
PY  - 2019/12
DA  - 2019/12
TI  - The Effect of Curing and Extraction Time against Yield and Quality of Type B Gelatin from Goat Bone
BT  - Proceedings of the National Seminar on Chemistry 2019 (SNK-19)
PB  - Atlantis Press
SP  - 86
EP  - 90
SN  - 2590-3195
UR  - https://doi.org/10.2991/snk-19.2019.2
DO  - 10.2991/snk-19.2019.2
ID  - Bahar2019/12
ER  -