PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT TERHADAP NILAI KEKUATAN GEL, VISKOSITAS, KADAR PROTEIN, DAN RENDEMEN GELATIN KULIT SAPI

Abstract

THE EFFECT OF DIFFERENT CONCENTRATION OF ACETIC ACID SOLUTION ON THE GEL STRENGTH, VISCOSITY, PROTEIN CONTENT AND RENDEMEN VALUE

This research conducted to determine the effect of different concentration of acetic acid solution on the gel strength, viscocity, protein content and rendemen of cow skin gelatin. The material used cowskin and acetic acid solution. This study used Completely Randomized Design (CRD). The treatments were concentration of acetic acid solution (1%, 3%, 5% and 7%) and  four replicates of treatment. The result showed that the different concetration of acetic acid solution  had no significant  effect (P>0.05) to the gel strength and rendemen value of gelatin, but it had significant effect (P<0.05) on viscosity and protein content of cow skin gelatin. It was concluded that  acetic acid solution 3% had  the best gel strength, viscosity, protein content  and rendemen value of cow skin gelatin.

Keywords: Acetic acid, Cow skin,

Gelatin