Melola Discovery

← Melola Discovery

Journal

KUALITAS GELATIN KULIT KAKI AYAM RAS PEDAGING DENGAN LAMA PERENDAMAN DAN KONSENTRASI NaOH YANG BERBEDA (Quality of skin food Gelatin Broiler with different Curing and NaOH Consentration)

Jurnal Ilmu dan Teknologi Peternakan · Vol. 6 No. 2 (2019) · pp. 77–80

DOI
10.20956/jitp.v6i2.6351
ISSN
2476-9444, 2086-6216
Published
2019-04-23
Publisher
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Language
en

Abstract

This study aims to obtain the quality of broiler skin food gelatin that gets the old treatment of immersion and concentration different NaOH. This research was compiled by Randomized Complete Random Factor (RAL) 3 x 3 factorial design. Factor 1 was curing period (8, 16 and 24 h, respectively) and factor 2 was NaOH concentration level (1, 2 and 3%, respectively). Each unit of the experiment uses 200 grams of broiler skin foot (shank). The instruments used were analytical scales, beaker, tracing paper, scissors, cutter, plastic container for soaking, water bath, Erlenmeyer, stirrer, thermometer, sieve, oven, crusher, mold, pH meter, and texture analyzer. The variables observed in the experiment were the yield, acidity (pH) and gel strength. The results showed the highest average of gelatin content at 2% NaOH concentration of 15.71%. The degree of acidity (pH) shows that the longer the immersion time (24 hours) and the higher the NaOH concentration (3%) the higher the resulting pH. The strength of the gel (gram bloom) showed that the 1% NaOH concentration that formed the gel at 24 hours of immersion was 178.15 grams bloom.

Keywords

Collaboration network of the authors

7 authors · 18 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Effendi AbustamAffiliation unknown3
Ratmawati MalakaAffiliation unknown3
Muhammad Irfan SaidAffiliation unknown3
Charismawan CharismawanAffiliation unknown1
Asmuddin NatsirAffiliation unknown1
Rifqi RifqiAffiliation unknown1

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://journal.unhas.ac.id/index.php/peternakan/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">KUALITAS GELATIN KULIT KAKI AYAM RAS PEDAGING DENGAN LAMA PERENDAMAN DAN KONSENTRASI NaOH YANG BERBEDA (Quality of skin food Gelatin Broiler with different Curing and NaOH Consentration)</dc:title>
	<dc:creator xml:lang="en">Hasma, Hasma</dc:creator>
	<dc:subject xml:lang="en">Gelatin</dc:subject>
	<dc:subject xml:lang="en">broiler skin</dc:subject>
	<dc:subject xml:lang="en">curing</dc:subject>
	<dc:subject xml:lang="en">NaOH</dc:subject>
	<dc:description xml:lang="en">This study aims to obtain the quality of broiler skin food gelatin that gets the old treatment of immersion and concentration different NaOH. This research was compiled by Randomized Complete Random Factor (RAL) 3 x 3 factorial design. Factor 1 was curing period (8, 16 and 24 h, respectively) and factor 2 was NaOH concentration level (1, 2 and 3%, respectively). Each unit of the experiment uses 200 grams of broiler skin foot (shank). The instruments used were analytical scales, beaker, tracing paper, scissors, cutter, plastic container for soaking, water bath, Erlenmeyer, stirrer, thermometer, sieve, oven, crusher, mold, pH meter, and texture analyzer. The variables observed in the experiment were the yield, acidity (pH) and gel strength. The results showed the highest average of gelatin content at 2% NaOH concentration of 15.71%. The degree of acidity (pH) shows that the longer the immersion time (24 hours) and the higher the NaOH concentration (3%) the higher the resulting pH. The strength of the gel (gram bloom) showed that the 1% NaOH concentration that formed the gel at 24 hours of immersion was 178.15 grams bloom.</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2019-04-23</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/peternakan/article/view/6351</dc:identifier>
	<dc:identifier>10.20956/jitp.v6i2.6351</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 6 No. 2 (2018); 77-80</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/6351/3443</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Ilmu dan Teknologi Peternakan</dc:rights>
</oai_dc:dc>