Gelatin characteristics of Bali cattle skin protein extract on acetic acid concentration and different length of curing

MIWADA, I N. S.; Sumadi, I K.; Wrasiati, Luh Putu; Sutama, I Nyoman

doi:10.29332/ijls.v2n2.119

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…Gelatin is a product of partial hydrolysis of cattle hide collagen, for example Bali cattle hide [3]. Collagen is one of the main components in leather and cattle hide in the presence of a high hydroxyproline content causing a dense structure of collagen.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The research procedure begins with the manufacture of gelatin from bali cattle skin using the method of [9] and [3] and the manufacture of gaharu leaf extract using the [10]. The process of encapsulation of gaharu leaf extract was carried out, namely 10 ml concentrated extract of gaharu leaf was added with a mixture of maltodextrin 13% of the total amount of concentrated gaharu leaf extract (w/v).…”

Section: Procedures Of Researchmentioning

confidence: 99%

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Chemical-Physical Characteristics of Edible Film Incorporated Bali Cattle Hide Gelatin and Encapsulated Gaharu Leaf Extract

Bulkaini

Sumirtha

Ariana

et al. 2022

ajarcde

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The objectives of this study were to analyze the potential of incorporating bali cattle hide gelatin and gaharu leaf extract encapsulated as an edible film with antioxidant potential. The research method was using Completely Randomized Design, ie concentration of gaharu leaf extract encapsulated (G0 = 0%, G1 = 5%, G2 = 10%, G3 = 15% and G4 = 20%). The results showed that the characteristics of edible films were significantly different (P <0.05), such as moisture content (7.37%) in G4; protein (86.25%) in G0, phenol (10.84 mg / 100 g GAE) in G4 and antioxidant (150.36 mg / L. GAEAC) in G4, and the effect was not significant on ash content of the film. It film thickness, tensile strength, elongation, and water vapor transmission rate of edible film were significant (P <0.05) influence with results for 0.04 mm (G0); 1.64 Mpa (G0); 54.86% (G1) and 11.20 g.mm/m2.day in G4, respectively. The conclusion of the research is edible film of incorporation of balicattle skin bali gelatin and gaharu leaf extract encapsulated with 20% concentration yielding functional characteristics (potency antioxidant) with the highest value. Indicators of chemical characteristics include moisture content (7.37%); ash content (0.49%); protein content (71,98%); phenol (10.84 mg / 100 g GAE) and antioxidant (150.36 mg / L GAEAC). While physical indicators include film thickness (0.02 mm); tensile strength (1.54 MPa); elongation (71.48%) and water vapor transmission rate (11.20 g.mm/m2.day).

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Section: Literature Reviewmentioning

confidence: 99%

Section: Procedures Of Researchmentioning

confidence: 99%

Chemical-Physical Characteristics of Edible Film Incorporated Bali Cattle Hide Gelatin and Encapsulated Gaharu Leaf Extract

Bulkaini

Sumirtha

Ariana

et al. 2022

ajarcde

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“…During aging, activities enzyme occurred to disrupt meat tissues. Miwada et al, (2018), the meat becomes more able to bind water, more tenderness, and a stronger flavour.…”

Section: Introductionmentioning

confidence: 99%

Effect of carcass aging towards pork organoleptic quality of bali pig

Sriyani

Suarta

Sumardani

et al. 2018

IJLS

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The research aims were to observe the effect of carcass aging on a different time to pork organoleptic quality of Bali pig. It used Completely Randomized Design with 4 treatments i.e. P0 = hot carcass without aging, P1 = carcass aging for 1 day, P2 = hot carcass aging for 2 days, P3 = carcass aging for 3 days. Pork samples for the organoleptic quality test were taken from part of longgsimus dorsi (LD). Data obtained were analyzed with none parametric test of Hedonic (Kruskal & Wallis, 1952). Variables observed were colour, aromatic, texture, taste, tenderness and overall acceptance. The research results showed that the best panel preference level to the pork colour was on the pork aging for 1 day (P1), then its decreased on day 2 and 3. Preference level of the panel to aromatic, taste, and tenderness of the pork aging for 1 to 3 days were increased significantly. The panel preference level to the pork texture aging for 1 to 3 days was not significant. Overall, the acceptance level of the pork aging for 1 day have the highest score. From data mentioned above could be concluded that the best organoleptic quality was the pork aging for 1 day.

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“…They are operated in the society with two systems, are a modern and traditional one. Miwada et al, (2018), the modern cutting system follows is the procedures of national standards of slaughter i.e. animals are stunned first and do the slaughtering, carcasses with hanging.…”

Section: Introductionmentioning

confidence: 99%

Pathogenic bacteria contamination of loin of Bali cattle slaughtered at modern and traditional abattoirs

Sriyani

2018

IRJEIS

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The aim of this study was to observe the contamination of pathogenic bacteria on the loin of the Bali cattle at abattoirs with modern cutting systems and traditional one. The loin samples were taken at modern abattoirs of Mambal which is managed by the Office of the Livestock Marine District of Badung. Loin sample that cutting traditional slaughter system was taken at Mambal village. The loins were taken into the laboratory of "Teknologi Hasil Ternak dan Mikrobiologi", Faculty of Animal Science Udayana University to test their pathogen bacteria content. The design used in this study was completely randomized design (CRD). Data obtained were analyzed with Two Independent Sample test (T-Test). The results showed that the total microbial content of TPC (Total Plate Count) on the loins cutting at modern abattoir were 1.2 x 10 5 and they were higher significantly different (P < 0.05) than the loins at the traditional abattoir 7.6 x 10 4. The content of coliform bacteria for 3.93 X10 3 indicate the results of the loin of the Bali cattle which was slaughtered in a modern abattoir, were significantly lower (P < 0.05) than at the traditional one (3.28 x 10 4). They were no contaminations with Escherichia coli on both loins of the Bali cattle modern or traditional abattoirs. From the data mentioned above, it can be concluded that the content of both TPC loin was still below the SNI threshold (SNI 7388, 2009). But pathogenic bacteria coliform content of the loin of the Bali cattle at traditional abattoirs was more polluted than the modern one. Even though both of them were still upper than the threshold of SNI (Standar Nasional Indonesia).

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Gelatin characteristics of Bali cattle skin protein extract on acetic acid concentration and different length of curing

Cited by 4 publications

References 2 publications

Chemical-Physical Characteristics of Edible Film Incorporated Bali Cattle Hide Gelatin and Encapsulated Gaharu Leaf Extract

Chemical-Physical Characteristics of Edible Film Incorporated Bali Cattle Hide Gelatin and Encapsulated Gaharu Leaf Extract

Effect of carcass aging towards pork organoleptic quality of bali pig

Pathogenic bacteria contamination of loin of Bali cattle slaughtered at modern and traditional abattoirs

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