International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:8, August, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(8): 422-428

The Effect of CaO on the Yield and Composition of Goat Bone Gelatin
Mustakim*, Hari Purnomo, Lilik Eka Radiati and Djalal Rosyidi
Animal Product Technology, Animal Husbandry Faculty, Brawijaya University,Malang 65145, East Java, Indonesia
*Corresponding author

Goat bone as by product of goat slaughterhouse are potential as the source of collagen protein was extracted to obtain gelatin. CaO is a chemical used in gelatin manufacturing from goat bone. The supply of goat bone in East Java Indonesia is over supply and continued. The purpose of this research were to find out the effect of CaO source on gelatin yields and proximate composition of goat bone gelatin, using Completely Randomized Design. The treatment was source of CaO from Tulungagung (A), Malang (B) and Tuban (C) region, each treatment are three replications. The result showed that CaO source did not gave significant effect (p>0.05) gelatin yields, however gave highly significant effect (p<0.01) on water, ash, protein and fat content of goat bone gelatin. The average of the yield was 12.00-15.65%; water content 4.98-8.57%; ash 2.27-4.55%; protein 81.29-96.77% and fat content 0.66-3,82 %. It concluded that CaO from Tulungagung, Malang dan Tuban region gave similar goat bone gelatin yields and quality as SNI (Indonesia National Standard).

Keywords: CaO source, gelatin yield and proximat quality.

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How to cite this article:

Mustakim, Hari Purnomo, Lilik Eka Radiati and Djalal Rosyidi. 2016. The Effect of CaO on the Yield and Composition of Goat Bone Gelatin.Int.J.Curr.Microbiol.App.Sci. 5(8): 422-428. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.