EFFECTIVENESS OF GELATIN EXTRACTED FROM CHICKEN CLAWS AS A NATURAL PRESERVATIVES FOR BEEF AND FISH

Gelatin has been successfully extracted from chicken clawsby acid hydrolysis method through four major stages of degreasing, demineralization, extraction and drying. The yield of extracted gelatin obtained from wet chicken claws was about 6.21 % (w/w). The effectiveness of gelatin...

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Bibliographic Details

Published in:	Alchemy
Main Authors:	Ganjar Fadilah, Pramudita Putri Kusuma, Teguh Endah Saraswati
Format:	Article
Language:	English
Published:	Universitas Sebelas Maret 2016-08-01
Subjects:	chicken claw beef gelatin fish natural preservative
Online Access:	https://jurnal.uns.ac.id/index.php?journal=alchemy&page=article&op=view&path[]=544