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The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum

*Sri Mulyani  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia, Indonesia
Umar Santoso  -  Faculty of Agricultural Technology, Gadjah Mada University, Indonesia, Indonesia
Yudi Pranoto  -  Faculty of Agricultural Technology, Gadjah Mada University, Indonesia, Indonesia
Francis M.C. Setyabudi  -  Faculty of Agricultural Technology, Gadjah Mada University, Indonesia, Indonesia
Anang Mohamad Legowo  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia, Indonesia
Open Access Copyright 2019 Journal of Applied Food Technology

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Abstract

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P <0.05) on the emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The highest EAI was obtained in CAPC concentration of 5 U /mg, hydrolysis temperature of 40°C, which was 12.04 m2/g. The higher concentration of CAPC decreased the ESI. The hydrolysis temperature of 40°C produces higher FE than 28°C and 40°C. The highest FE is obtained at CAPC 5U/mg, 37°C hydrolysis temperature, which is 102.93%. The FS values range from 44.91-55.00%. This value is higher than commercial gelatin (bovine skin gelatin) which is 34.90%. The conclusion of this study is that buffalo skin gelatin with the best functional properties was obtained using CAPC 5 U/mg, the hydrolysis temperature of 40°C.

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Keywords: buffalo skin gelatin, emulsion activity index, emulsion stability, foaming expansion, foaming stability.
Funding: Diponegoro University and Gadjah Mada University

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Section: Research Articles
Language : EN
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