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KAJIAN KONSENTRASI HCl DAN SUHU EKSTRAKSI PADA PEMBUATAN GELATIN KULIT SAPI SERTA APLIKASI PADA MARSHMALLOW

Ulfa, Chusnul Fadila (2018) KAJIAN KONSENTRASI HCl DAN SUHU EKSTRAKSI PADA PEMBUATAN GELATIN KULIT SAPI SERTA APLIKASI PADA MARSHMALLOW. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Indonesia has the potential to produce gelatin from the skin or bones of livestock which is useful for handling the problem of increasing gelatin imports every year. Gelatin is a type of protein obtained from the extraction of animal collagen tissue that functions as a gelling agent, stabilizer, emulsifier, thickener, foam producer, and water binder. Marshmallow is a sponge-shaped confectionery made from sugar which is shaken to form a froth or foam with the help of gelatin. The purpose of this study was to determine the interaction of HCl concentration and extraction temperature on the quality of gelatin and its application to marshmallows. This research used a randomized block design (RAK) method which is arranged factorially: factor I (HCl concentration) consist of 4 levels ie K1 (4% HCl concentration), K2 (5% HCl concentration), K3 (6% HCl concentration ) and K4 (7% HCl concentration) and factor II (extraction temperature) consisting of 2 levels ie S1 (60° C Extraction Temperature) and S2 (70° C Extraction Temperature). Parameters observed include moisture, ash content, protein content, pH, viscosity, gel strength, brightness intensity (L). The best cow skin gelatin is then applied to marshmallows with a concentration of 5%, 10% and 15%. Parameters observed include moisture, ash content, and texture. The results of the analysis showed that the best cow skin gelatin produced from K1S2 treatment (4% HCl concentration with extraction temperature 70 ° C) with a moisture 10,12%, ash content 1,12%, protein content of 84,18%, pH 4,36, viscosity value 6,90 cP, gel strength 131,14 gram Bloom, and brightness intensity level (L) 65,40. The analysis showed that the marshmallows that approached commercial marshmallows are marshmallows in addition to 15% gelatin with a moisture 19,65%, ash content 0,97%, and texture 11,36 grams/cm2.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311113
Uncontrolled Keywords: Cowhide, gelatin, HCl concentration, extraction temperature, marshmallow
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 18 Jan 2019 07:43
Last Modified: 18 Jan 2019 07:43
URI : http://eprints.umm.ac.id/id/eprint/43416

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