International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 9, September 2019 Edition [ISSN 2250-3153]


Effect of Extraction Time on Gel Strenght, Viscosity and Amino Acid of Gelatin Fish Bones Pangasius hypopthalmus
      Abdi Nugroho, Eddy Suprayitno
Abstract: Pangasius hypophtalmus bone is a waste that can be used as raw material for gelatin. Gelatin is produced by partial hydrolysis of collagen in fish bones. This research aims to find out the best extraction time that produces high strength and high viscosity gel. The extraction time used was 5, 6 and 7 hours. The best gelatin results were obtained at 7 hours extraction time of stretch gel (173.3 bloom), viscosity (4.05) and amino acid glycine content (19.95%), proline (10.88%), alanine (8.05% )

Reference this Research Paper (copy & paste below code):

Abdi Nugroho, Eddy Suprayitno (2019); Effect of Extraction Time on Gel Strenght, Viscosity and Amino Acid of Gelatin Fish Bones Pangasius hypopthalmus; International Journal of Scientific and Research Publications (IJSRP) 9(9) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.09.2019.p9388
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