The Effects of Acetic Acid Concentration and Extraction Temperature on Physical and Chemical Properties of Pigskin Gelatin

This research was aimed to study the influence of acetic acid concentration and extraction temperature on physical and chemical properties of pigskin 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 3 levels (2, 4 and 6 %). The second factor was extraction temperature consisted of 3 levels (50, 55 and 60 degrees C). The result showed that interaction of acetic acid and extraction temperature had no significant effect (P>0.05) on the gel strength, viscocity, protein content and pH value of pigskin gelatin. Pigskin gelatin with acetic acid concentration 2, 4 and 6 % and extraction temperature up to 60 degrees C had similar characteristics to the commercial gelatin. The optimum production was obtained from 4 % acetic acid and temperature 55 degrees C such as gel strength 134.22 g/Bloom; viscocity. 7.16 cP; protein content 88.56 % and pH value 5.21.