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

• Main Authors: Triatmojo, Suharjono, Pertiwiningrum, Ambar, Suranindyah, Yuni
• 格式: Article PeerReviewed
• 語言: English; English
• 出版: UB Press 2010
• 主題: Organic Chemical Synthesis; Agribusiness; Makalah prosiding; Food technology; Husbandry; Livestock
• 在線閱讀: 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/

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...