THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE

THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE

Collagen is the main ingredient in the gelatin manufacture. The purpose of the study was todetermine the pH value, the swelling percentage and collagen yield of chicken shank bones which weresoaked by different HCl concentration and soaking time. The pH value and swelling percentage ofchicken shank...

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Bibliographic Details
Main Authors: D.A.P. Puspitasari, V.P. Bintoro, B.E. Setiani
Format: Article
Language:English
Published: Diponegoro University, Faculty of Animal and Agricultural Sciences 2014-10-01
Series:Journal of the Indonesian Tropical Animal Agriculture
Subjects:
chicken shank bones. hydrochloric acid. collagen. soaking time
Online Access:http://ejournal.undip.ac.id/index.php/jitaa/article/view/7416

Internet

http://ejournal.undip.ac.id/index.php/jitaa/article/view/7416

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