The Effect of Curing Time and Extraction Temperature on the Quality of Gelatin Produced from Cattle Hide

• المؤلفون الرئيسيون: Triatmojo, Suharjono, Pertiwiningrum, Ambar, Suranindyah, Yuni
• التنسيق: مقال PeerReviewed
• اللغة: English; English
• منشور في: UB Press 2010
• الموضوعات: Organic Chemical Synthesis; Agribusiness; Makalah prosiding; Food technology; Husbandry; Livestock
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/273385/1/The%20Effect%20of.pdf; https://repository.ugm.ac.id/273385/2/20.jpeg; https://repository.ugm.ac.id/273385/
• المؤسسة: Universitas Gadjah Mada

The experiment was conducted to examine the effect of time curing and extraction temperature on gelatin quality. Gelatin was produced from wet slated cattle hide. The hide was cut in 10 x 10 cm and was then continued by curing at room temperature. The time of curing lasted for 1, 2 and 3 weeks. Afte...