PRODUKSI GELATIN DARI TULANG SAPI DENGAN PROSES HIDROLISA

Abstract

The bones of cattle (beef) is one of the parts of cattle that has many benefits. But less than optimal utilization of bone, bone is generally still used directly and traditional. Therefore we need an alternative to increasing the economic value and effectiveness of bone. This study focuses on the manufacture of gelatin from the bones. This study aims to find out more in-depth making of gelatine from cattle bones in hydrolysis as well as examine the relationship variables change with the resulting gelatin product. The main production process of gelatin is divided in three stages 1) preparation of raw materials such as removal of non-collagen components from raw materials, 2) the stage of conversion of collagen into gelatin, and 3) the stage of purification by filtration and drying gelatin. Then do the experiment using a factorial design to examine the variables that influence the form of bones to water ratio (R) with a ratio of 1:1.5 and 1:4, hydrolysis temperature (T) 40oC – 75oC and hydrolysis time (t) 1-4 hours. The next stage is the analysis of each variable on the results obtained. Indicators to measure the quality of the resulting gelatin include PH test, yield, protein content and moisture content. The results showed that the temperature of hydrolysis is the most influential variable in this experiment with the percentage of maximum yield of gelatin obtained by 13.3%. The results obtained by analyzing the largest protein content 84.30%. The relationship between variable changes related primarily to bone ratio of water and temperature, where the ratio and the temperature at the maximum level produced a high yield, while the variable is more efficient when carried out for approximately 2 hours.