impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus)
The demands of Indonesia's numerous industrial sectors for gelatin still rely on imports. In general, gelatin produced using pork can cause serious problems for Hindus and Muslims. The product extracted from New Zealand White rabbit bones in this research has the potential to become halal gelat...
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| Language: | English |
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Universitas Airlangga
2024-12-01
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| Series: | Journal of Halal Product and Research |
| Online Access: | https://e-journal.unair.ac.id/JHPR/article/view/61323 |
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| author | Hanifiya Samha Ika Qurrotul Afifah |
| author_facet | Hanifiya Samha Ika Qurrotul Afifah |
| author_sort | Hanifiya Samha |
| collection | DOAJ |
| description | The demands of Indonesia's numerous industrial sectors for gelatin still rely on imports. In general, gelatin produced using pork can cause serious problems for Hindus and Muslims. The product extracted from New Zealand White rabbit bones in this research has the potential to become halal gelatin. This research aimed to analyze the characteristic amide group absorption of gelatin in the Fourier Transform Infra-Red (FTIR) spectrum of the isolated gelatin from New Zealand White rabbit bones and to determine the effect of changing soaking time on the yield and gelatin characteristics. In the pre-treatment process, the sample was soaked using a 9% phosphoric acid solution for 48, 96, and 144 hours. The gelatin is then extracted at gradual temperatures for 12 hours. The characterization involved analyzing functional groups, water content, ash content, pH, and protein content. The typical absorption of gelatin functional groups in the form of amides A, I, II, and III was detected from FTIR spectrophotometric analysis. This study indicated that the soaking time significantly affected the yield, pH, ash content, and protein content of the gelatin produced, but did not significantly influencethe water content. The yield of gelatin from New Zealand White rabbit bones ranges from 4.08-6.56%. The water content of the gelatin is between 6.96-7.05%, and the pH value is 3.61-3.98. Both parameters meet the gelatin quality standards. However, the ash content of gelatin from New Zealand White rabbit bones, which ranges from 6.86-9.29%, does not meet the gelatin quality standards according to SNI 06-3735-1995 and GMIA 2012. The protein content of the rabbit bone gelatin, which is not regulated by the quality standards, ranges from 75.46-83.37%. The longer the soaking time, the higher the yield and protein content of the gelatin produced, and the lower the ash content.
Keywords: Gelatin, New Zealand White Rabbit Bones, Soaking Time, Phosphoric Acid |
| format | Article |
| id | doaj-art-c83c92626eeb46cf88ed3606d0c38591 |
| institution | Kabale University |
| issn | 2654-9409 2654-9778 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Universitas Airlangga |
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| series | Journal of Halal Product and Research |
| spelling | doaj-art-c83c92626eeb46cf88ed3606d0c385912024-12-17T03:30:01ZengUniversitas AirlanggaJournal of Halal Product and Research2654-94092654-97782024-12-017212513610.20473/jhpr.vol.7-issue.2.125-13659490impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus)Hanifiya Samha0Ika Qurrotul Afifah1https://orcid.org/0009-0001-7479-6481Program Studi Kimia, Fakultas Sains dan Teknologi, UIN Sunan Kalijaga, YogyakartaProgram Studi Kimia, Fakultas Sains dan Teknologi, UIN Sunan Kalijaga, YogyakartaThe demands of Indonesia's numerous industrial sectors for gelatin still rely on imports. In general, gelatin produced using pork can cause serious problems for Hindus and Muslims. The product extracted from New Zealand White rabbit bones in this research has the potential to become halal gelatin. This research aimed to analyze the characteristic amide group absorption of gelatin in the Fourier Transform Infra-Red (FTIR) spectrum of the isolated gelatin from New Zealand White rabbit bones and to determine the effect of changing soaking time on the yield and gelatin characteristics. In the pre-treatment process, the sample was soaked using a 9% phosphoric acid solution for 48, 96, and 144 hours. The gelatin is then extracted at gradual temperatures for 12 hours. The characterization involved analyzing functional groups, water content, ash content, pH, and protein content. The typical absorption of gelatin functional groups in the form of amides A, I, II, and III was detected from FTIR spectrophotometric analysis. This study indicated that the soaking time significantly affected the yield, pH, ash content, and protein content of the gelatin produced, but did not significantly influencethe water content. The yield of gelatin from New Zealand White rabbit bones ranges from 4.08-6.56%. The water content of the gelatin is between 6.96-7.05%, and the pH value is 3.61-3.98. Both parameters meet the gelatin quality standards. However, the ash content of gelatin from New Zealand White rabbit bones, which ranges from 6.86-9.29%, does not meet the gelatin quality standards according to SNI 06-3735-1995 and GMIA 2012. The protein content of the rabbit bone gelatin, which is not regulated by the quality standards, ranges from 75.46-83.37%. The longer the soaking time, the higher the yield and protein content of the gelatin produced, and the lower the ash content. Keywords: Gelatin, New Zealand White Rabbit Bones, Soaking Time, Phosphoric Acidhttps://e-journal.unair.ac.id/JHPR/article/view/61323 |
| spellingShingle | Hanifiya Samha Ika Qurrotul Afifah impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) Journal of Halal Product and Research |
| title | impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) |
| title_full | impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) |
| title_fullStr | impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) |
| title_full_unstemmed | impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) |
| title_short | impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) |
| title_sort | impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from new zealand white rabbit bones oryctolagus cuniculus |
| url | https://e-journal.unair.ac.id/JHPR/article/view/61323 |
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