KARAKTERISASI EDIBLE FILM BERBAHAN DASAR GELATIN KULIT BABI SEBAGAI BAHAN PENGEMAS DAGING BABI
The study consisted of three stages. The first stage was to determine the characteristics of pigskin gelatin with the use of animal age and acetic acid solution concentration on physical and chemical properties of pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors a...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/128131/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68463 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Universitas Gadjah Mada |
| 總結: | The study consisted of three stages. The first stage was to determine the
characteristics of pigskin gelatin with the use of animal age and acetic acid
solution concentration on physical and chemical properties of pigskin gelatin. This
study used Completely Randomized Design (CRD) with two factors and
three replicates of treatments. The first factor was animal age consisting 3 levels
(5, 7 and 9 months). The second factor was concentration of acetic acid solution
consisting of 3 levels (2, 4 and 6 percents). The results showed that the
application of animal age and concentration of acetic acid (CH3COOH) was
highly significant (P <0.01) on the characteristics of gelatin. The second stages of
research was to determine the comparisons between species and concentration
of plasticizer. This study used Completely Randomized Design (CRD) with two
factors, the first factor was different plasticizer (glycerol, sorbitol and PEG), the
second factor was concentration of plasticizer (40.60 and 80%). The interaction
between the use of different plasticizer and concentrations of plasticizer was
highly significant (P <0.01) to the value of the water vapor transmission rate
(WVTR) of edible film, but it had no significant effect (P> 0.05) on the thickness,
tensile strength, elongation and water content of edible film. The third stages of
the study, was determine the application of edible coating as a packing of pork
and it also used Completely Randomized Design (CRD) with two factors and
three replications, gelatin 0, 10 and 20% and time of cold storage temperatures,
0, 3 and 6 days, The results showed that the edible coating was combination of
pigskin produces the better characteristics of pork. It was concluded that the pig
skin gelatin from 7 months and 2 % acetic acid can be used as raw material for
edible films and can be applied as an edible coating on fresh pork with cold
temperature storage up to 6 days. |
|---|