Functional properties comparison of hide buffalo gelatin and commercial bovine gelatin as clarifying agent for the tropical fruit juice

Abstract

The extraction process and skin type would be affected on functional properties of gelatin, particularly on the interaction between oil and water. The present study reports the functional properties comparison of hide buffalo (bubalus bubalis) gelatin (HBG) and commercial bovine gelatin (CBG) as clarifying agent for the tropical fruit juice. Hide gelatin had been extracted for 4 hours using 0.5 M NaOH and 0.9M HCL and then sieved and dried at 50-55°C for 48 hours. The analyzed of water holding capacity (WHC), oil holding capacity (OHC) and hidrophilic lipophilic balance were then applied into HBG and CBG. The tropical fruit juice which was using those HBG and CBG as clarifying agent were then applied for turbidity, pH and Total solid analysis for physical properties. There were no significant differences for WHC and OHC properties between HBG and CBG application of clarifying agen in tropical juice. Furthermore, for the Hydrophilic-Lipophilic Balance result of HBG (14.28±0.13) was revealed higher (P<0.05) than CBG (10.55±0.61). It can be concluded that hide buffalo gelatin has a proper ability as a clarifying agent in apple and star fruit juice to increase the purity or clarity of fruit juice without reducing its main nutrients.

Enhancing Clarity and Quality: The Role of Clarifying Agents in Horticulture Foods and Formulations

“…Tropical fruit juices subjected to treatment with two different clarifying agents, namely hide buffalo gelatin (HBG) and commercial bovine gelatin (CBG), were subjected to analysis, focusing on turbidity, pH, and total solid properties. The results revealed no significant differences in waterholding capacity (WHC) and oil-holding capacity (OHC) properties between these two clarifying agents, as reported by Mulyani et al [28]. In another study, the optimal conditions for the removal of pyrethroid residues from apple juice were determined.…”

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

“…This was demonstrated by Mulyani et al through successfully using commercial bovine gelatine to precipitate the substances that cause turbidity in apple juice and star fruit juice and reduce the concentration of polyphenols, such as tannins and anthocyanogens. This was explained by the positively charged gelatine residues forming hydrogen bonds with the negatively charged polyphenol and anthocyanogen groups resulting in a complex of compounds insoluble in the fruit juice [ 130 ].…”

Total Padatan Terlarut dan Transmitansi Sari Buah Jeruk Manis dengan Penambahan Gelatin Tulang Ikan Bandeng

“…Gugus amino yang terkandung pada gelatin mampu membentuk senyawa kompleks dengan mengikat pektin yang mengandung gugus metil ester bermuatan negatif sedangkan gugus amino pada gelatin bermuatan positif, sehingga gelatin dapat mencegah terjadinya pengendapan dan kekeruhan pada sari buah. Berdasarkan hasil penelitian dari Mulyani et al (2021) bahwa gelatin kulit kerbau memiliki kemampuan clarifying agent yang baik dalam menjernihkan sari buah apel dan sari buah belimbing tanpa mengurangi komponen nutrisi yang terkandung pada sari buah tersebut, diperoleh konsentrasi terbaik gelatin kulit kerbau untuk sari buah apel yaitu sebesar 0,6% dan untuk sari buah belimbing yaitu sebesar 0,3%. Berdasarkan permasalahan tersebut, maka dilakukan penelitian mengenai sari buah jeruk manis dengan penambahan gelatin tulang ikan bandeng ditinjau dari total padatan terlarut dan trasmitansi.…”

“…Pembuatan sari buah jeruk manis mengacu pada cara yang dilakukan oleh Mulyani et al (2021) dengan modifikasi. Pembuatan sari buah jeruk manis diawali dengan persiapan sampel buah jeruk manis yang diperoleh dari toko buah Spesial Masak Pohon, Ungaran.…”