Quality Protein, Viscosity, Gel Strength and Structural Morphology of Sheepskin Gelatin Catalyzed HCl With Different Concentrations

Abstract

Sheep skin has a high content of collagen and can be an alternative to gelatin making. Utilization of gelatin increasingly widespread so that it becomes life style. gelatin is often used for food or non-food. This study aims to determine the effect of HCl concentration on the quality of sheepskin gelatin. Sheep skin obtained from slaughterhouses in Brebes district. Parameters in this study were yield, protein, viscosity, gel strength and gelatin morphological structure. Different HCl concentrations (0.5%, 1% and 1.5%) are used to catalyze collagen from sheepskin. Hydrolysis of sheep skin collagen was performed for 4 hours with temperature 55-66oC. The results showed no significant effect on quality of protein and yield but significant effect on viscosity and gel strength. The observations by scanning electron microscopy (SEM) show a very fine morphological structure of gelatin produced with 1% and 1.5% HCl catheters. Gelatin catalyzed with HCl 1% and HCl 1.5% was appropriate standard GMIA.