Extraction and Characterization of The Base Halal Gelatin Based on Bovine Bone

DOI

10.2991/snk-18.2018.10How to use a DOI?

Keywords

Gelatin, Halal, Base, Bovine, Bone

Abstract

In this study bovine bone material was cured with alkaline solution (calcium oxide) for 10, 30 and 50 days and extracted at three temperature levels (60 °C in extraction I, 70 °C in extraction II, and 100 °C in extraction III) each for 4, 5 and 6 hours. The results showed an increase in the percentage of yield along with an increase in curing and extraction time, where the preparation with 50 days curing time and 6 hours extraction resulted in the highest gelatin yield percentage, i.e. 23.45%. In addition, the increase in curing and extraction time is also closely related to the increase in proximate levels (water and ash) as well as pH of bovine bone gelatin. Slightly different, the results of the viscosity and gel strength analysis showed more specific and varied phenomena. Especially for color organoleptic properties, application of various curing and extraction times does not appear to have a significant effect.

Copyright

© 2018, 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  - 2018/09
DA  - 2018/09
TI  - Extraction and Characterization of The Base Halal Gelatin Based on Bovine Bone
BT  - Proceedings of the Seminar Nasional Kimia - National Seminar on Chemistry (SNK 2018)
PB  - Atlantis Press
SP  - 46
EP  - 49
SN  - 2352-5401
UR  - https://doi.org/10.2991/snk-18.2018.10
DO  - 10.2991/snk-18.2018.10
ID  - Bahar2018/09
ER  -