Comparison of Microwave and Oven Extraction Methods on The Quality Of Pork, Beef And Duck Gelatine | ||
| Egyptian Journal of Chemistry | ||
| Volume 66, Issue 4, April 2023, Pages 189-195 PDF (292.86 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.143115.6248 | ||
| Authors | ||
| Begum Fauziyah* 1; Dyah Fatimatussholichah2; Aldila Raudatus Syarifah1 | ||
| 1Department of Pharmacy, Faculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University | ||
| 2Deparment of Pharmacy, Faculty of Medical and Health Science, Maulana Malik Ibrahim State Islamic University | ||
| Abstract | ||
| Gelatine is a biopolymer that is made from the partial hydrolysis of collagen, a fibrous protein that is found in the skin, bones, and connective tissues of animals. The choice and use of the extraction procedure are critical for producing high-quality gelatine. As a response, the goal of this study is to determine the impact of microwave and oven extraction methods on the quality of pork, beef, and duck gelatine using moisture content, ash content, pH value, and gel strength as factors. Microwave and oven extraction methods were used to remove bone gelatine from pork, beef, and duck. Gelatine was placed in a plastic bag and vacuum sealed for the microwave extraction. The extract was then coated in plastic and microwaved for 10 minutes at a wavelength of 360 nm before being filtered. The oven extraction was done by weighing and adding aquadest in a 1:4 ratio, then baking for 24 hours at 70 °C. After that, it was filtered and gelatine was obtained. Based on characteristics such as water content, ash content, pH value, and gel strength, the results showed that microwave and oven extraction methods had a significant difference (p<0.005) in gelatine quality. The microwave extraction method yielded the following results: water content 9.567%, ash content 2.026%, pH value 5.467, and gel strength 268.733 blooms. The oven extraction method yielded the following gelatine test results: water content 3.677%, ash content 2.864%, pH value 4.667, and gel strength 226.631 bloom. The results showed that utilizing a microwave to extract pork, beef, and duck gelatine generated the best grade of gelatine that could be used in subsequent studies. | ||
| Keywords | ||
| gelatine; microwave; oven | ||
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