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The Effect of Soaking Period on Chemical Quality of Gelatin Derived From Broiler Leg Skin

Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY (2016)

Published
2016-07-13
Publisher
Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY
Language
eng

Abstract

Gelatin is usually used for the healthcare industry, photographic industry, and food industry.Hoee, a the gelati ee still ipoted fo aoad that ot suel halal, so it necessary toproduce our own gelatin. The product of gelatin this experiment used 2%NaOH with differentsoaking periods. The objective of this experiment was to determine the quality base-based gelatinproduced from the skin of broiler legs. Completely randomized design with three treatment ofsoaking periods (1 day, 2 day and 3 day)used in this experiments with three replications. Variablemeasured were pH, water content, fat and inorganic material (ash). Data obtain were analyzed usingvariance analysis and different between treatments were analyzed using multiple range Duncan test.The result showed that periods did not significantly affect the quality of gelatin derived from the skinof broiler legs.

Collaboration network of the authors

14 authors · 33 co-authorship links

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
R. AkaAffiliation unknown2
La Ode NafiuUniversitas Halu Oleo2
S. RahadiAffiliation unknown2
Rahman RahmanAffiliation unknown1
A. A. AnasAffiliation unknown1
S. BaenaAffiliation unknown1
Fakhrul Arifin NasutioAffiliation unknown1
La Ode Ba’aUniversitas Halu Oleo1
Rina SumiartiAffiliation unknown1
A. BainAffiliation unknown1
Muh. RusdinUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/P-ISITAPFFS/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">The Effect of Soaking Period on Chemical Quality of Gelatin Derived From Broiler Leg Skin</dc:title>
	<dc:creator>Joka, Elen Rosalia</dc:creator>
	<dc:creator>Hafid, H.</dc:creator>
	<dc:creator>Saili, T.</dc:creator>
	<dc:description xml:lang="en-US">Gelatin is usually used for the healthcare industry, photographic industry, and food industry.Hoee, a the gelati ee still ipoted fo aoad that ot suel halal, so it necessary toproduce our own gelatin. The product of gelatin this experiment used 2%NaOH with differentsoaking periods. The objective of this experiment was to determine the quality base-based gelatinproduced from the skin of broiler legs. Completely randomized design with three treatment ofsoaking periods (1 day, 2 day and 3 day)used in this experiments with three replications. Variablemeasured were pH, water content, fat and inorganic material (ash). Data obtain were analyzed usingvariance analysis and different between treatments were analyzed using multiple range Duncan test.The result showed that periods did not significantly affect the quality of gelatin derived from the skinof broiler legs.</dc:description>
	<dc:publisher xml:lang="en-US">Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2016-07-13</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/P-ISITAPFFS/article/view/1170</dc:identifier>
	<dc:source xml:lang="en-US">Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY; PROCEEDING INTERNATIONAL SEMINAR</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/P-ISITAPFFS/article/view/1170/814</dc:relation>
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