Functional properties comparison of hide buffalo gelatin and commercial bovine gelatin as clarifying agent for the tropical fruit juice

Abstract

The extraction process and skin type would be affected on functional properties of gelatin, particularly on the interaction between oil and water. The present study reports the functional properties comparison of hide buffalo (bubalus bubalis) gelatin (HBG) and commercial bovine gelatin (CBG) as clarifying agent for the tropical fruit juice. Hide gelatin had been extracted for 4 hours using 0.5 M NaOH and 0.9M HCL and then sieved and dried at 50-55°C for 48 hours. The analyzed of water holding capacity (WHC), oil holding capacity (OHC) and hidrophilic lipophilic balance were then applied into HBG and CBG. The tropical fruit juice which was using those HBG and CBG as clarifying agent were then applied for turbidity, pH and Total solid analysis for physical properties. There were no significant differences for WHC and OHC properties between HBG and CBG application of clarifying agen in tropical juice. Furthermore, for the Hydrophilic-Lipophilic Balance result of HBG (14.28±0.13) was revealed higher (P<0.05) than CBG (10.55±0.61). It can be concluded that hide buffalo gelatin has a proper ability as a clarifying agent in apple and star fruit juice to increase the purity or clarity of fruit juice without reducing its main nutrients.