This study aims was to evaluate the characteristics of the gelatine derivate from Kacang goat bone extracted enzymatically using neutrase at different enzyme concentrations. The neutrase treatments, namely GTK-N0 (gelatin with neutrase 0%), GTK-N1 (Gelatin with 0.25% neutrase), GTK-N2 (Gelatin with neutrase 0.5%) and GTK-N3 (Gelatin with neutrase 0,75%). The bones sample used the bones from local Kacang goat aged 6 to 12 months. The study used was a randomized complete design (Oneway ANOVA) with 4 enzyme concentration treatments with 5 replications each treatment. The parameters observed were gelatin yields, the proximate analysis was performed on goat bones and gelatin (water content, ash, fat, and crude protein), pH, gel strength, viscosity, and functional groups of gelatin FTIR. The results showed that the application of the neutrase enzyme at the 0.25% level had the significant effect on the characteristics of the gelatin produced. The conclusion of this study neutrase can be used for enzymatically extracting gelatin from the bones of local Kacang goat and produced the gelatin characteristics that can be used for food applications.
Gelatin is natural substance obtained from the partial hydrolysis of collagen from the skin, bones and connective tissue. This Study aims to weight molecular, amino acids and functional groups profile of gelatin from bovine split hide using a variation of acetic acid concentration as a curing solution. The materials were gelatin from split bovine hide or hide split of flesh part from tanning industry. The materials were divided into three treatments T1, T2 and T3 (curing in 0.1M; 0.3M; 0.5M acetate acid) for 24 hours, then being extracted graded at 60oC, 70oC, 80oC each for 5 hours. Electrophoresis result showed the distribution molecular weight between 25-40 kDa. Amino acid profile of gelatin was similar to the amino acid composition of collagen with a high level of hydroxyproline. The intensity of the absorption of infrared (FTIR) consisted of functional groups O-H, C=O, C=C, C-H, and C-O. The result of amino acid and functional groups profile gelatin from bovine split hide by curing acetate acid concentration of 0.5 M provided the best characteristics of gelatin.
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