Fithri, Hilya (2015) PENGARUH KONSENTRASI NaCl DAN WAKTU PENCAMPURAN α-CASEIN PADA GELATIN DARI TULANG IKAN GABUS ( CHANNA STRIATA ). Other thesis, Politeknik Negeri Sriwijaya.
Full text not available from this repository.Abstract
Various studies indicate that the resulting gelatin from fish bones have a lower quality than the gelatin from cows and pigs. The fish gelatin has a gel strength values were low, physico-chemical properties of the resulting gelatin is still lower than the gelatin produced from bones and skin of pigs and cows. The purpose of this research was to determine the effect consentration of NaCl and mixture time of α- casein on the physical and chemical properties of bone fish gelatin gel cork in order to qualify gelatin SNI standards. The method used in this study is the stage of the manufacture of gelatin from fish bones cork using acid, α- manufacture of casein and casein α- mixing a solution of the gelatin with the aid of NaCl with a concentration of 0.5 0.6 and 0.7 to break bonds between molecules and the length of time mixing 15.25 and 35 minutes. the tests performed in this study is to test the gel strength, viscosity, water content, ash content, protein, yield and pH. The results in this studyis, gel strength, viscosity, water content, ash content and yield best at NaCl concentration of 0.7 at the time of mixing for 25-35 minutes, while the protein content of the optimum results obtained at 0.6 at a concentration of NaCl with long mixing time 15 minutes. Keywords: gelatin, α- casein, snakehead fish bones
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | gelatin, α- casein, snakehead fish bones |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 13 Jan 2016 02:20 |
| Last Modified: | 13 Jan 2016 02:20 |
| URI: | http://eprints.polsri.ac.id/id/eprint/1969 |
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