Research Article
The Potential of Skin and Bones of Kacang Goat for the Production of Halal Gelatine
@INPROCEEDINGS{10.4108/eai.2-5-2019.2284684, author={Sitti Chadijah and Maswati Baharuddin and Putut Waskito}, title={The Potential of Skin and Bones of Kacang Goat for the Production of Halal Gelatine}, proceedings={1st International Conference on Science and Technology, ICOST 2019, 2-3 May, Makassar, Indonesia}, publisher={EAI}, proceedings_a={ICOST}, year={2019}, month={6}, keywords={biopolymer ftir gelatine goat skin goat bones}, doi={10.4108/eai.2-5-2019.2284684} }- Sitti Chadijah
Maswati Baharuddin
Putut Waskito
Year: 2019
The Potential of Skin and Bones of Kacang Goat for the Production of Halal Gelatine
ICOST
EAI
DOI: 10.4108/eai.2-5-2019.2284684
Abstract
Gelatine was a biopolymer of amino acid that obtained from the results of the hydrolysis of collagen. Materials that have potential as the raw material, the production of halal gelatine goat skin and bone are the goats. Aimed this research to know the optimum temperature in the halal gelatine production from waste of skin and bone of beans goat. Gelatine production process used A-type with hydrochloric acid (HCl) 3%. The gelatine was extract in water bath with variations of temperature of 45 ° C, 55 ° C and 65 ° C. Results of the analysis of the characterization of the physicochemical gelatine of skin of goat and goat bones. Showed that already meet the requirements of the National Standard (SNI), the which is the pH of the gelatine skin and bone goat (4.5 and 3.5), the value of the water content of goat skin and bone are (10,29% and 3. 25%) as well as the value of the values of goat skin and bone gelatine are (2.75% and 1.04% out). The results of the analysis of functional groups by using FTIR absorption showed a typical functional groups of gelatin that is NH and OH (3430.33 cm -1 and 3359.56 cm -1), C = O (1644.48 cm -1 and 1652.82 cm -1) and C = N (1244.64 cm -1 and 1242.09 cm -1). The results of the fatty acids showed an oleic acid (36.66%), palmitate acid (24.53%), linoleic acid (15.28%), stearic acid (10.60%), Palmitoleic acid (2.24%), myristic acid (1.60%), margaric acid (0.84%) and lauric acid (0.20%).