Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysi... more Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p<0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysi... more Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysis and is an important function al biopolymer that has a very broad application in many industrial fields. This research was aimed to determine the effect of combination between acetic acid concentration and immersion time on characteristics of chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution, consisted of ( 1, 3 and 5 % ). The second factor was immersion time in acetic acid (12, 24 and 36 hours). The result showed that concentration acetic acid solution had no significant effect (P>0.05) on the pH value but had significant effect (P<0,01) on the yields, 'gel strength, viscosity, pH value and water content of chicken legs skin gelatin. The immersion time had no significant effect (P>0.05) on the pH value, yields, gel strength and viscosity of gelatin. The best characteristics of chicken legs skin gelatin was produced from 3 % acetic acid concentration and 24 hours immersion time.
The study consisted of three stages. The first stage was to determine the characteristics of pigs... more The study consisted of three stages. The first stage was to determine the characteristics of pigskin gelatin with the use of animal age and acetic acid solution concentration on physical and chemical properties of pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was animal age consisting 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisting of 3 levels (2, 4 and 6 percents). The results showed that the application of animal age and concentration of acetic acid (CH3COOH) was highly significant (P <0.01) on the characteristics of gelatin. The second stages of research was to determine the comparisons between species and concentration of plasticizer. This study used Completely Randomized Design (CRD) with two factors, the first factor was different plasticizer (glycerol, sorbitol and PEG), the second factor was concentration of plasticizer (40.60 and 80%). The interaction between the use of different plasticizer and concentrations of plasticizer was highly significant (P <0.01) to the value of the water vapor transmission rate (WVTR) of edible film, but it had no significant effect (P> 0.05) on the thickness, tensile strength, elongation and water content of edible film. The third stages of the study, was determine the application of edible coating as a packing of pork and it also used Completely Randomized Design (CRD) with two factors and three replications, gelatin 0, 10 and 20% and time of cold storage temperatures, 0, 3 and 6 days, The results showed that the edible coating was combination of pigskin produces the better characteristics of pork. It was concluded that the pig skin gelatin from 7 months and 2 % acetic acid can be used as raw material for edible films and can be applied as an edible coating on fresh pork with cold temperature storage up to 6 days.
THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CH... more THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas L) as filler on the sensory characteristic of chicken sausage. The materials used in this study were fresh chicken breast, purple sweet potato meal. The Design of research used in this study was Completely Randomized Design (RAL). The treatment of research were R1: adding purple sweet potato meal 10 g; R2: adding purple sweet potato meal 20 g; R3: adding purple sweet potato meal 30 g dan R4: adding purple sweet potato meal 40 g. The treatment were tested with sensoric test by 40 panelists. The variables measured in this study were color, aroma, texture, tenderness, taste. The data were analyzed using analysis of variance and then if there was a significant difference of treatment average, it will be continued with Duncan Multiple Range Test (DMRT). The results of this study showed that the add...
IOP Conference Series: Earth and Environmental Science, 2021
This study was aimed to determine the effect of different concentrations of gelatin on the chemic... more This study was aimed to determine the effect of different concentrations of gelatin on the chemical characteristics of chicken meat sausage. This research materials were used chicken legskin gelatin, chicken meat and sausage ingedrients. This study used Completely Randomized Design (CRD). The treatment factor is concentration of chicken legskin gelatin is added to sausage mixture (R0 = 0%, R1 = 10%, R2 = 20%, R3 = 30% and R4 = 40%) with four replications. Organoleptic test used 35 trained panelists. The results showed that the different concentration of chicken leg gelatin had significant effect (P<0.05) on pH value, water content, collagen, protein and fat content of chicken meat sausage, but the elasticity had no effect. Organoleptic test with a hedonic scale indicated that the addition of gelatin concentration had an effect on the panelists acceptability that was color, taste and aroma and tenderness of chicken meat sausage. It was concluded that the chicken meat sausage with ...
IOP Conference Series: Earth and Environmental Science, 2019
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis... more Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of different types of acid solvent on functional and microbiological properties of chicken leg gelatin. This experiment used Completely Randomized Design 2x3 factorial pattern. The first factor is two types of curing acid (HCL and CH3COOH), the second factor is curing concentration (1%, 3% and 5%) with three replications. This research materials used chicken leg. The variable studies were yield, gel strength, viscosity and total bacteria of gelatin. The results showed that the difference solvent and concentrations had no significant effect (P>0.01) to the functional and microbiological properties of chicken leg skin gelatin. It was concluded that chicken leg that were processed using 1%, 3% and 5% acetic acid (CH3COOH) solvent produces th...
The objective of the study was to examine the extent to which the effect of different concentrati... more The objective of the study was to examine the extent to which the effect of different concentrations of acetic acid and the duration of immersion in acetic acid (CH3COOH) solution to the physicochemical gelatin of pigskin. This research has been carried out from September to December of 2017 at Animal Product Technology Laboratory of Faculty of Animal Husbandry of Sam Ratulangi University of Manado and the analysis was done at Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta. This study used a 3x3 factorial pattern design with concentration treatment and long immersion in acetic acid (CH3COOH) solution, each treatment was repeated three times (Steel and Torrie, 2001). The results showed that the pigskin gelatin produced from 3% acetic acid solution and immersion time 24 hours had the best physicochemical properties.
Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysi... more Gelatine is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of immersion time in edible film from local chicken claw on the physical and chemical properties of chicken meat. These research materials were used gelatine of local chicken claw, plasticizer glycerol, and chicken meat. This study used completely randomized design with different time of immersion in edible film solution (T1 = 0 minutes, T2 = 3 minutes, T3 = 6 minutes and T4 = 9 minutes) and four replications. The result of the study showed that the long-time of immersion in edible film solutions had a significant effect (p&lt;0.05) on the water holding capacity, cooking loss, texture, protein content, and pH value of chicken meat. It was concluded that the chicken meat soaked in edible film solution for 3 minutes had the best physical and chemical properties.
Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysi... more Gelatin is a denaturalized protein that is derived fron1 collagen by acidic or alkaline hydrolysis and is an important function al biopolymer that has a very broad application in many industrial fields. This research was aimed to determine the effect of combination between acetic acid concentration and immersion time on characteristics of chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with two factors and three replicates of treatment. The first factor was concentration of acetic acid solution, consisted of ( 1, 3 and 5 % ). The second factor was immersion time in acetic acid (12, 24 and 36 hours). The result showed that concentration acetic acid solution had no significant effect (P>0.05) on the pH value but had significant effect (P<0,01) on the yields, 'gel strength, viscosity, pH value and water content of chicken legs skin gelatin. The immersion time had no significant effect (P>0.05) on the pH value, yields, gel strength and viscosity of gelatin. The best characteristics of chicken legs skin gelatin was produced from 3 % acetic acid concentration and 24 hours immersion time.
The study consisted of three stages. The first stage was to determine the characteristics of pigs... more The study consisted of three stages. The first stage was to determine the characteristics of pigskin gelatin with the use of animal age and acetic acid solution concentration on physical and chemical properties of pigskin gelatin. This study used Completely Randomized Design (CRD) with two factors and three replicates of treatments. The first factor was animal age consisting 3 levels (5, 7 and 9 months). The second factor was concentration of acetic acid solution consisting of 3 levels (2, 4 and 6 percents). The results showed that the application of animal age and concentration of acetic acid (CH3COOH) was highly significant (P <0.01) on the characteristics of gelatin. The second stages of research was to determine the comparisons between species and concentration of plasticizer. This study used Completely Randomized Design (CRD) with two factors, the first factor was different plasticizer (glycerol, sorbitol and PEG), the second factor was concentration of plasticizer (40.60 and 80%). The interaction between the use of different plasticizer and concentrations of plasticizer was highly significant (P <0.01) to the value of the water vapor transmission rate (WVTR) of edible film, but it had no significant effect (P> 0.05) on the thickness, tensile strength, elongation and water content of edible film. The third stages of the study, was determine the application of edible coating as a packing of pork and it also used Completely Randomized Design (CRD) with two factors and three replications, gelatin 0, 10 and 20% and time of cold storage temperatures, 0, 3 and 6 days, The results showed that the edible coating was combination of pigskin produces the better characteristics of pork. It was concluded that the pig skin gelatin from 7 months and 2 % acetic acid can be used as raw material for edible films and can be applied as an edible coating on fresh pork with cold temperature storage up to 6 days.
THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CH... more THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas L) as filler on the sensory characteristic of chicken sausage. The materials used in this study were fresh chicken breast, purple sweet potato meal. The Design of research used in this study was Completely Randomized Design (RAL). The treatment of research were R1: adding purple sweet potato meal 10 g; R2: adding purple sweet potato meal 20 g; R3: adding purple sweet potato meal 30 g dan R4: adding purple sweet potato meal 40 g. The treatment were tested with sensoric test by 40 panelists. The variables measured in this study were color, aroma, texture, tenderness, taste. The data were analyzed using analysis of variance and then if there was a significant difference of treatment average, it will be continued with Duncan Multiple Range Test (DMRT). The results of this study showed that the add...
IOP Conference Series: Earth and Environmental Science, 2021
This study was aimed to determine the effect of different concentrations of gelatin on the chemic... more This study was aimed to determine the effect of different concentrations of gelatin on the chemical characteristics of chicken meat sausage. This research materials were used chicken legskin gelatin, chicken meat and sausage ingedrients. This study used Completely Randomized Design (CRD). The treatment factor is concentration of chicken legskin gelatin is added to sausage mixture (R0 = 0%, R1 = 10%, R2 = 20%, R3 = 30% and R4 = 40%) with four replications. Organoleptic test used 35 trained panelists. The results showed that the different concentration of chicken leg gelatin had significant effect (P<0.05) on pH value, water content, collagen, protein and fat content of chicken meat sausage, but the elasticity had no effect. Organoleptic test with a hedonic scale indicated that the addition of gelatin concentration had an effect on the panelists acceptability that was color, taste and aroma and tenderness of chicken meat sausage. It was concluded that the chicken meat sausage with ...
IOP Conference Series: Earth and Environmental Science, 2019
Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis... more Gelatin is a denaturalized protein that is derived from collagen by acidic or alkaline hydrolysis and is an important functional biopolymer that has a very broad application in many industrial fields. This study was aimed to determine the effect of different types of acid solvent on functional and microbiological properties of chicken leg gelatin. This experiment used Completely Randomized Design 2x3 factorial pattern. The first factor is two types of curing acid (HCL and CH3COOH), the second factor is curing concentration (1%, 3% and 5%) with three replications. This research materials used chicken leg. The variable studies were yield, gel strength, viscosity and total bacteria of gelatin. The results showed that the difference solvent and concentrations had no significant effect (P>0.01) to the functional and microbiological properties of chicken leg skin gelatin. It was concluded that chicken leg that were processed using 1%, 3% and 5% acetic acid (CH3COOH) solvent produces th...
The objective of the study was to examine the extent to which the effect of different concentrati... more The objective of the study was to examine the extent to which the effect of different concentrations of acetic acid and the duration of immersion in acetic acid (CH3COOH) solution to the physicochemical gelatin of pigskin. This research has been carried out from September to December of 2017 at Animal Product Technology Laboratory of Faculty of Animal Husbandry of Sam Ratulangi University of Manado and the analysis was done at Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta. This study used a 3x3 factorial pattern design with concentration treatment and long immersion in acetic acid (CH3COOH) solution, each treatment was repeated three times (Steel and Torrie, 2001). The results showed that the pigskin gelatin produced from 3% acetic acid solution and immersion time 24 hours had the best physicochemical properties.
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