scholarly journals PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK GELATIN KULIT KAKI AYAM

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 23
Author(s):  
Indri M. Pantow ◽  
Meity Sompie ◽  
Arie Dp. Mirah ◽  
Linda Ch. M. Karisoh
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Ph Value ◽  
Acetic Acid Solution ◽  
Solution Concentration ◽  
Gel Strength ◽  
National Standard ◽  
Randomized Design ◽  
Chicken Legs ◽  
The Difference

THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference  concentration acetic acid solution had high significant effect (P<0.01) on the the  yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between  4.30 to 5.76,  gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, viscosity, gel strength and pH value of Indonesian National Standard gelatin.   Key words : Acetic acid,  Gelatin and  Chicken legs skin

scholarly journals PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT TERHADAP NILAI KEKUATAN GEL, VISKOSITAS, KADAR PROTEIN, DAN RENDEMEN GELATIN KULIT SAPI

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 593
Author(s):  
Indriani Wewengkang ◽  
M. Sompie ◽  
S.E. Siswosubroto ◽  
J.H.W. Pontoh
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Protein Content ◽  
Acetic Acid Solution ◽  
Gel Strength ◽  
Randomized Design ◽  
Completely Randomized Design

THE EFFECT OF DIFFERENT CONCENTRATION OF ACETIC ACID SOLUTION ON THE GEL STRENGTH, VISCOSITY, PROTEIN CONTENT AND RENDEMEN VALUEThis research conducted to determine the effect of different concentration of acetic acid solution on the gel strength, viscocity, protein content and rendemen of cow skin gelatin. The material used cowskin and acetic acid solution. This study used Completely Randomized Design (CRD). The treatments were concentration of acetic acid solution (1%, 3%, 5% and 7%) and  four replicates of treatment. The result showed that the different concetration of acetic acid solution  had no significant  effect (P>0.05) to the gel strength and rendemen value of gelatin, but it had significant effect (P<0.05) on viscosity and protein content of cow skin gelatin. It was concluded that  acetic acid solution 3% had  the best gel strength, viscosity, protein content  and rendemen value of cow skin gelatin.Keywords: Acetic acid, Cow skin, Gelatin

scholarly journals The Effect of Different pH in Extraction Process Against Physicochemical Properties of Refined Iota Carrageenan from Eucheuma spinosum Seaweed.

2020 ◽  
Vol 8 (1) ◽  
pp. 14
Author(s):  
Miftakhul Ulumiah ◽  
Mochammad Amin Alamsjah ◽  
Kustiawan Tri Pursetyo
Keyword(s):  
Acetic Acid ◽  
Ph Value ◽  
Chemical Properties ◽  
Extraction Process ◽  
Fish Bone ◽  
Weak Acid ◽  
Gel Strength ◽  
Partial Hydrolysis ◽  
Single Chain ◽  
Randomized Design

Gelatin is a simple protein obtained from the partial hydrolysis of collagen from the skin, bones, joints and connective tissue of animals. One potential material for the manufacture of gelatin is fish bone milkfish (Chanos chanos). Gelatin derived from fish bones with acid process is able to change the triple helix collagen fibers into a single chain, whereas the solvent base only produce double chain. Demineralization of bone or fish skin should use a weak acid is acetic acid, because when using strong acids will produce a strong scent and color gelatin becomes dark. This study aims to determine the effect of the use of acetic acid to the production of fish bone gelatin and the concentration of acetic acid is necessary to produce gelatin with physical and chemical properties of the best. This study uses a Completely Randomized Design (CRD) with four treatments and five replications. The treatments used in this study is the concentration of acetic acid 2%, 4%, 6% and 8%. Based on the research, it was found that the acetic acid solvent effect on the value of the yield and gel strength, but has no effect on the pH value and viscosity. Acetic acid concentration 8% give 4.102% yield value; pH value (acidity) 4.98; 134.313 bloom gel strength and viscosity of 3.6 cP. FTIR analysis results indicate that the fish bone gelatin produced from this research have the same functional group with commercial gelatin.

scholarly journals KANDUNGAN PROTEIN KASAR, KALSIUM, DAN FOSFOR TEPUNG LIMBAH UDANG SEBAGAI BAHAN PAKAN YANG DIOLAH DENGAN ASAM ASETAT (CH3COOH)

ZOOTEC ◽  
2015 ◽  
Vol 35 (1) ◽  
pp. 1 ◽  
Author(s):  
Andre R.Y. Wowor ◽  
B. Bagau ◽  
I Untu ◽  
H Liwe
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Protein Content ◽  
Crude Protein ◽  
Phosphorus Content ◽  
Research Result ◽  
Acetic Acid Solution ◽  
Shrimp Waste ◽  
Randomized Design ◽  
Calcium And Phosphorus

THE EFFECT OF UTILIZATION OF ACETIC ACID (CH3COOH) SOLUTION IN SHRIMP WASTE MEAL PROCESSING AS A FEED ON CRUDE PROTEIN, CALCIUM AND PHOSPHORUS CONTENT.An experiment was conducted to determine the effect of different level of acetic acid solution in the processing of shrimp waste meal. Shrimp waste material was in the form of leftover meat, skin, head, and other unutilized parts of shrimp. Research was arranged using Completely Randomized Design (CRD) with 4 treatments: A0 = distilled water without acetic acid solution, A1 = 5% acetic acid solution, A2 = 10% acetic acid solution, and A3 = 15% acetic acid solution. Each treatment was replicated 4 times. Tukey’s test was employed to analyze treatment differences. Variable measured were: crude protein, calcium, and phosphorus content of shrimp waste. Research result showed that acetic acid solution level significantly affect protein, calcium, and phosphorus content of shrimp waste. Crude protein content of A2 was significantly (P < 0.05) higher compared with A0, A1, and A3, but significantly (P < 0.05) reduced calcium and phosphorus content of shrimp waste meal at the higher level. It can be concluded that utilization of 10% acetic acid solution in shrimp waste meal processing gave the best result with protein content of 56,37%, calcium 2,98%, and phosphorus 0,98%. Keywords :Shrimp waste meal, Acetic acid solution, Protein, Calcium, Phosphorus    

scholarly journals Study on Strength and Microstructure of Cement Pastes Containing Limestone Powder under Flowing Acid Solution Condition

ISRN Ceramics ◽  
2012 ◽  
Vol 2012 ◽  
pp. 1-6
Author(s):  
Shuhua Liu ◽  
Lihua Li ◽  
Zhigang Wang ◽  
Jiafeng Wang ◽  
Meijuan Rao
Keyword(s):  
Acetic Acid ◽  
Sulfuric Acid ◽  
Calcium Carbonate ◽  
Acid Solution ◽  
Calcium Hydroxide ◽  
Ph Value ◽  
Acetic Acid Solution ◽  
Limestone Powder ◽  
Acid Attack ◽  
Cement Pastes

Different cement pastes containing limestone powder were prepared and soaked, respectively, in flowing acetic acid solution with pH value of 4 and sulfuric acid solution with pH value of 2. The strength and microstructure of the pastes after different flowing acid attack periods were investigated by using strength test, X-ray diffraction (XRD), and scanning electron microscopy (SEM) techniques in this study, which reveals the effect of limestone powder on flowing acid resistance mechanism of cement paste. Testing results show that the strength of pastes suffered flowing acid attack decreases with the increase of water-binder ratio and the content of limestone powder. In flowing acetic acid solution, calcium hydroxide and calcium carbonate react with acetic acid, which therefore made deterioration of pastes proceed from the exterior to the interior. In flowing sulfuric acid solution, although calcium hydroxide and calcium carbonate could react with sulfuric acid and form gypsum, the flowing liquid would dissolve it out and thus the crystallization of gypsum was difficult which would somewhat inhibit the swell of pastes.

scholarly journals EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
Sepideh Sohrabpour ◽  
Mozhgan Yadegari ◽  
Reza Esmaeilzade Kenari
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Acetic Acid Solution ◽  
Industrial Applications ◽  
Convective Drying ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Quality Properties ◽  
Randomized Design

Several methods are employed to remove the moisture from organic or non-organic materials, in a variety of industrial applications. Among all, dehydration of fruits is an alternative to decline post-harvest loss of fruits and also a process to produce dried fruits, which can be directly consumed or become part of foodstuffs like cakes, and many others. In particular, drying provokes a series of changes in materials, such as oxidation, browning, or loss of nutritional-functional properties. Ultrasound is famous to have a significant effect on the rate of various processes. Quince is a fruit which is rich in polyphenols, organic acids, and amino acids with important health benefits. The present study examined the effect of ultrasound and blanching pre- treatments prior to convective drying on quality  properties  of dehydrated quince slices. A completely randomized design was used to address the effect of time of sonication (10−30 min), temperature (40−60°C), and anti-browning agents including acetic, citric, and ascorbic acids as well as distilled water on quality properties of dehydrated quince slices. The obtained results revealed that the shortest drying time (270.33±35.59 min) and the highest total phenolic content (57.29±12.72 mg GAE/ml) were recorded for samples exposed to the ascorbic acid solution. Comparison of the pre-treated and control samples indicated that the highest rehydration ratio (2.75±0.29 %) was achieved by blanched samples in acetic acid solution. The use of citric acid solution led to the highest score in the taste (3.45±1.1), color (3.84±0.9), and texture (3.47±1.02) of quince slices on the basis of a 5- point hedonic scale. The obtained results depended on both ultrasound and the type of blanching solution. Citric and acetic acid samples indicated the highest values of the sensory evaluation and water loss, respectively.

PHYSICOCHEMICAL PARAMETERS STUDY OF CHITOSAN-STARCH-GLUTARIC ACID IN ACETIC ACID-WATER MIXTURES

2016 ◽  
Vol 2 (4) ◽  
pp. 180
Author(s):  
Virpal Singh
Keyword(s):  
Refractive Index ◽  
Acetic Acid ◽  
Acid Solution ◽  
Physicochemical Parameters ◽  
Glutaric Acid ◽  
Acetic Acid Solution ◽  
Solution Concentration ◽  
Solution Properties ◽  
Operational Cost ◽  
Acetic Acid Water

Knowledge of the physicochemical parameters values produced by the utilization of the polymer blends is importantbecause of the effect that it has on the operational cost of several stages of the industrial processChitosan/starch solutions of different variable concentrations from (90/10 to10/90) are prepared in dilute acetic acid solution (1%). Glutaric acid solution concentration is 1% fixed. The solution properties such as viscosity and refractive index are measured. Viscosity of Chitosan-Starch-Glutaric acid solution is measured by Brookfield viscometer modal DV-E version 1.00 and refractive index is also measured by Abbes refractometer. The influence of concentration of solution and speed of rotation on shear stress are also determined for polymer solution.

scholarly journals PENGARUH WAKTU PERENDAMAN DALAM LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN CEKER AYAM

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 268 ◽  
Author(s):  
Ratna C. Rares ◽  
Meity Sompie ◽  
Arie Dp. Mirah ◽  
Jerry A.D. Kalele
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Acetic Acid Solution ◽  
Chemical Characteristics ◽  
Curing Time ◽  
Soaking Time ◽  
Physical And Chemical Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical

ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time  had no significant  effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid,  Gelatin, Chicken  claw

scholarly journals Pengaruh Umur Potong dan Konsentrasi Larutan Asam Asetat terhadap Sifat Fisik dan Kimia Gelatin Kulit Babi

2017 ◽  
Vol 10 (1) ◽  
pp. 15
Author(s):  
M. Sompie ◽  
S. Triatmojo ◽  
A. Pertiwiningrum ◽  
Y. Pranoto
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Acetic Acid Solution ◽  
Chemical Properties ◽  
Solution Concentration ◽  
Physical And Chemical Properties ◽  
Pig Skin ◽  
Two Factors ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="p1">This research was aimed to study the influence of animal age and acetic acid solution concentration on physical and chemical properties. The experiment used Randomized Complete Design (RCD) with two factors and three replicates. The first factor was animal age consisted 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisted of 3 levels (2, 4 and 6 percents). The result showed that interaction of animal age period and concentration of acetic acid had no significant effect on gel strength, moisture content, ash content and fat content of pig skin gelatin. It was concluded that pigskin gelatin from ages of 5, 7 and 9 months and concentration acetic acid 2, 4 and 6 % had similar physical and chemical peoperties with the commercial gelatin.</p>

scholarly journals Pengaruh Umur Potong dan Konsentrasi Larutan Asam Asetat terhadap Sifat Fisik dan Kimia Gelatin Kulit Babi

2017 ◽  
Vol 10 (1) ◽  
pp. 15
Author(s):  
M. Sompie ◽  
S. Triatmojo ◽  
A. Pertiwiningrum ◽  
Y. Pranoto
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Acetic Acid Solution ◽  
Chemical Properties ◽  
Solution Concentration ◽  
Physical And Chemical Properties ◽  
Pig Skin ◽  
Two Factors ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="p1">This research was aimed to study the influence of animal age and acetic acid solution concentration on physical and chemical properties. The experiment used Randomized Complete Design (RCD) with two factors and three replicates. The first factor was animal age consisted 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisted of 3 levels (2, 4 and 6 percents). The result showed that interaction of animal age period and concentration of acetic acid had no significant effect on gel strength, moisture content, ash content and fat content of pig skin gelatin. It was concluded that pigskin gelatin from ages of 5, 7 and 9 months and concentration acetic acid 2, 4 and 6 % had similar physical and chemical peoperties with the commercial gelatin.</p>

Research on Preparation of Barium Titanate Nano Powder by Sol-Gel

2014 ◽  
Vol 809-810 ◽  
pp. 136-139
Author(s):  
Xiao Chi Li ◽  
Qiao Yang
Keyword(s):  
Acetic Acid ◽  
Barium Titanate ◽  
Acid Solution ◽  
Ph Value ◽  
Sol Gel ◽  
Acetic Acid Solution ◽  
Gel Time ◽  
Nano Powder ◽  
Heat Preservation ◽  
Hydrolysis Of

The barium titanate nanopowder was widely applied to many fields because of its excellent performances. The homogeneous barium titanate nanosized powder with high purity and small size was achieved by sol-gel. Effects of different amount of the hydrolysis of acetic acid solution on gelation process and particle size of the powder, PH value on gel time and heat preservation temperature on gelatinization were studied in the paper. The amount of the hydrolysis of 36% acetic acid solution was 25ml and the amount of Glacial acetic acid used for PH adjustment was 25-30ml. The heat preservation temperature was 95-100 °C.

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