Identifikasi dan Pencirian Fisikokimia Gelatin dari Tulang Sapi dan Babi
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Gelatine is a derivative product of protein isolated from collagen tissue of animal skins and bones. In this study, gelatines were isolated from bovine and porcine bones, identified and characterized for their physicochemical properties including proximate, viscosity, pH, and mineral contents, as well as functional group and characteristic amino acids composition analysis. Bovine and porcine gelatine isolates were not obtained in crystal form as their standard forms, which affected viscosity and gelling abilities of the gelatines. Low yield of gelatine isolates were due to the high remaining phosphorus content, causing incomplete collagen extraction. Functional group analysis showed the existence of amide A (3438 cm-1), amide I (1651 cm-1), and amide II (1454 cm-1) characterizing the functional groups bovine gelatine isolate. However, the existence of amide III (1245 cm-1) still showed the structure of unhydrolized tropocollagen. Analysis of characteristic amino acids composition showed higher glysine amount in bovine gelatine than that in porcine.
- UT - Chemistry