Characterization and functional properties of gelatin extracted from goatskin

Zilhadia, Yahdiana Harahap, J. Irwandi, Effionora A

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Gelatin from goatskin pretreated with hydrochloric acid and extracted with distilled water at 60oC for 9 hours was characterized and compared to that of bovine skin gelatin (BSG). A yield of 10.26% (wet weight basis) was obtained. Goatskin gelatin (GSG) had high protein (86.58%), suitable moisture (9.58%), low fat (1.46%) and low ash (0.11%) content. The functional properties of GSG including gel strength (301 g bloom) and emulsion activity index (94.27%) were higher than the functional properties of BSG including gel strength (192 g bloom) and emulsion activity index (49.74%). The foaming property of GSG (102%) was lower than that of BSG (164.67%). This study shows that GSG has a high potential for application as a source of commercial gelatin.

Original languageEnglish
Pages (from-to)275-281
Number of pages7
JournalInternational Food Research Journal
Volume25
Issue number1
Publication statusPublished - 1 Jan 2018

Keywords

  • Acid hydrolysis
  • Gelatin
  • Goat skin
  • Indonesia

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