This study was conducted to investigate the characteristics of leg bone of goat with immersion of hydrochloric acid (HCl) to get physical and chemical quality according to standartd GMIA (2012) and ISO (1995). The leg bone, HCl, NaOH, baking soda and distilled water. The experiment used Completely Randomized Design (CRD) with 4 treatments and 5 replications, with HCl concentration of 1,5 %, 3 %, 4,5 % and 6 %. The bones were soaked for 24 hours. The data obtained was analyzed with analysis of variance (ANOVA) at significance level of 5%, continued by Duncan Multiple Range Test (DMRT) if there was significant effect. The parameters observed include color quality and charity, gel strength, viscosity, ash content and protein component. The results showed that various HCl acid immersion treatments significantly affected (P<0.05) gel strength, viscosity, ash content and protein component but not significantly affected (P>0.05) color and charity. Immersion with HCl at 3-4,5% concentration for 24 hours obtained gelatin with physical and chemical quality according to GMIA (2012) and ISO (1995) standard.
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