PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT TERHADAP NILAI KEKUATAN GEL, VISKOSITAS, KADAR PROTEIN, DAN RENDEMEN GELATIN KULIT SAPI
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%) andÂ four replicates of treatment. The result showed that the different concetration of acetic acid solutionÂ had no significantÂ 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 thatÂ acetic acid solution 3% had Â the best gel strength, viscosity, protein contentÂ and rendemen value of cow skin gelatin.
Keywords: Acetic acid, Cow skin,