The Effect of Hydrochloric Acid (HCL) Concentration on the Quality of Gourami Bone Gelatin (Ospheronemus Gouramy Lac)

Anggita Rahmi Hafsari, Diah Rosmiati, Dindin Jamaludin

2018

Abstract

Gelatin is commonly made of the skin and bones of cattles or pigs. This causes problems in the society both in terms of the halal status and health. Fish bone (Osphronemus gouramy Lac) can be used for producing gelatin because it contains collagen protein. The purpose of this study was to produce good gelatin with different concentrations and to identify the physical characteristics of gelatin from the bones of gouramy fish at several concentrations. The treatment performed in this study used HCl was used with 48 hours immersion period and concentration of 1% - 5%. The value of rendement in this study ranged from 8.05% - 12.44%, the viscosity value ranged from 4.7 to 6.1 cP, the gel strength ranged from 71.90 to 90.61 bloom, the water content ranged from 9% - 12%, the grain ranged from 2.18% - 3.78%, pH levels ranged from 4.64% - 4.85% and the protein content ranged from 59.68% - 70.24%. Based on these results, it can be concluded that the different concentrations of acids significantly affect the value of gelatin produced. The best concentration is at 5%. At this concentration, the gelatin produced has the best physical and chemical properties compared to those produced with other concentrations.

Paper Citation

in Harvard Style

Rahmi Hafsari A., Rosmiati D. and Jamaludin D. (2018). The Effect of Hydrochloric Acid (HCL) Concentration on the Quality of Gourami Bone Gelatin (Ospheronemus Gouramy Lac).In Proceedings of the 1st International Conference on Recent Innovations - Volume 1: ICRI, ISBN 978-989-758-458-9, pages 2983-2989. DOI: 10.5220/0009947329832989

in Bibtex Style

@conference{icri18,
author={Anggita Rahmi Hafsari and Diah Rosmiati and Dindin Jamaludin},
title={The Effect of Hydrochloric Acid (HCL) Concentration on the Quality of Gourami Bone Gelatin (Ospheronemus Gouramy Lac)},
booktitle={Proceedings of the 1st International Conference on Recent Innovations - Volume 1: ICRI,},
year={2018},
pages={2983-2989},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009947329832989},
isbn={978-989-758-458-9},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Recent Innovations - Volume 1: ICRI,
TI - The Effect of Hydrochloric Acid (HCL) Concentration on the Quality of Gourami Bone Gelatin (Ospheronemus Gouramy Lac)
SN - 978-989-758-458-9
AU - Rahmi Hafsari A.
AU - Rosmiati D.
AU - Jamaludin D.
PY - 2018
SP - 2983
EP - 2989
DO - 10.5220/0009947329832989