Potensi Gelatin Dari Berbagai Sumber Dalam Memperbaiki Karakteristik Marshmallow: Review

Cahyaningrum, Rafida; Safira, Kesya Khansa; Lutfiyah, Gina Nazilah; Zahra, Sarah Izdihar; Rahasticha, Aza Aisyah

doi:10.23969/pftj.v8i2.4035

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…Hancurnya struktur heliks kolagen merupakan penyebab terjadinya perubahan kolagen menjadi gelatin. Kolagen yang direaksikan dengan suatu asam diikuti dengan proses pemanasan, maka struktur fibrosa kolagen akan pecah secara irreversible menjadi bentuk ikatan silang dan terbentuklah gelatin (Cahyaningrum et al, 2021).…”

Section: Kadar Abuunclassified

Effect of Soaking Lactobacillus Plantarum and Acetic Acid (CH3COOH 0.5 M) on Moisture Content, Ash, and Thermal Stability of Goat Feet Gelatin at Different Ages

Hasma

Malaka²,

Said³

et al. 2022

JBT

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Slaughter of animals from year to year is increasing because the number of slaughtering animals will have an effect on the waste of goat leg bones. Goat legs in slaughtering animals have not been used optimally by the general public. The purpose of this study was to determine the effect of soaking L. plantarum and acetic acid on water content, ash content and thermal stability of gelatin obtained from goat leg bones at different ages of 1, 2 and 3 years. This research method uses a completely randomized design (CRD) with a 2x3 factorial pattern. Factor a soaking in a solution of Lactobacillus plantarum and acetic acid (CH3COOH 0.5 M), factor b goat age 1, 2 and 3 years. It was repeated 5 times, with data processing using SPSS version 21. The results showed that water and ash content had a very significant effect (P<0.01) on goat age and acid immersion (L. plantarum and acetic acid). For the thermal stability of goat leg bone gelatin using DSC, the highest value was obtained in goat leg bone gelatin aged 3 years with acetic acid immersion which was 176.37 mW, while the lowest value was obtained in 2 year old goat bone gelatin with L. plantarum immersion was 159.57 mW.

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Section: Kadar Abuunclassified

Effect of Soaking Lactobacillus Plantarum and Acetic Acid (CH3COOH 0.5 M) on Moisture Content, Ash, and Thermal Stability of Goat Feet Gelatin at Different Ages

Hasma

Malaka²,

Said³

et al. 2022

JBT

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“…Gelatin is one of the food additives that is often used in the jelly candy-making industry. The use of gelatin in the food industry is as an emulsifier, stabilizer, foaming agent encapsulant, and film-forming material [7]. Fishbone gelatin is one type of gelatin that contains a high source of protein.…”

Section: Introductionmentioning

confidence: 99%

Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content

Miharti,

Kristopo

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aims to evaluate the effect of tilapia bone gelatin addition to the formulation of broccoli jelly candy and determine the best formulation from its protein, fat, fiber, and vitamin C content. The results show that tilapia bone gelatin addition to broccoli jelly candy significantly increases protein content from 8.17 - 12.19%, due to the gelatin composition that mostly consists of protein. This addition also increases the vitamin C content from 7.26 - 15.18 mg/g, due to gelatin’s ability to improve the thermal stability of ascorbic acid. However, the addition of gelatin does not affect the fat and fiber content. The best formulation based on protein content is Formulation 6 (13g of gelatin), meanwhile, formulation 4 (11g of gelatin) has the best formulation for vitamin C content.

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“…According to Cahyaningrum et al (2021) gelatin is an additional ingredient in food in the form of proteins or polysaccharides, which function as thickeners and stabilizers, gelatin's ability to form food texture greatly determines its functionality. Gelatin can be used as an emulsifier, foam-forming, gelling, and edible film (Nurilmala et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures

Hasma,

Ali,

Dahlanuddin

et al. 2024

jppipa, pendidikan ipa, fisika, biologi, kimia

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The increase in Bali cattle bone waste due to increased slaughter has become a severe societal problem because it will pollute the environment. If Bali cattle bone waste is appropriately processed, it will produce products with high nutritional and economic value, including gelatin. This research aimed to compare the yield, viscosity, and degree of acidity (pH) of bone gelatin from Bali cattle fed with lamtoro at different extraction temperatures. The gelatin from Bali cattle bone was produced under the influence of different extraction temperatures of 50; 60; and 70o C and each was repeated 4 times. The research method used was laboratory experimental. Data were analyzed using a Completely Randomized Design (CRD). The parameters observed were yield, pH, and viscosity. The results show that different extraction temperatures (50, 60, 70o C) had a significant effect (P < 0.05) on viscosity while a very significant effect (P < 0.01) on the degree of acidity (pH) and no significant effect (P > 0.05) to the yield. It can be concluded that a higher extraction temperature (70o C) will be accompanied by an increase in gelatin yield, but the extraction temperature of 60o C showed the maximum viscosity and acidity (pH) values

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Potensi Gelatin Dari Berbagai Sumber Dalam Memperbaiki Karakteristik Marshmallow: Review

Cited by 3 publications

References 21 publications

Effect of Soaking Lactobacillus Plantarum and Acetic Acid (CH3COOH 0.5 M) on Moisture Content, Ash, and Thermal Stability of Goat Feet Gelatin at Different Ages

Effect of Soaking Lactobacillus Plantarum and Acetic Acid (CH3COOH 0.5 M) on Moisture Content, Ash, and Thermal Stability of Goat Feet Gelatin at Different Ages

Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures

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