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Research Paper | Food Science | Indonesia | Volume 9 Issue 6, June 2020 | Popularity: 6.7 / 10

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The Emulsifying and Foaming Properties of Buffalo (Bubalus bubalis) Hide Gelatin Extracted Using Alkali Acid Compared to Commercial Gelatin

Sri Mulyani, Valentinus Priyo Bintoro, Anang M Legowo, Umar Santoso

Abstract: The present study reports the emulsifying and foaming properties of buffalo (Bubalus bubalis) extracted using alkali and acid compared with bovine skin gelatin. Gelatin from buffalo hide extracted using 0.5 M NaOH and then HCl 0.9M for 4 hours, sieved and dried using at 50-55ºC for 48 hours. Buffalo hide gelatin (BHG) and commercial gelatin (BSG) were tested for emulsifying and foaming properties ( emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The results show that the Emulsion Activity Index (EAI) of buffalo hide gelatin was better than commercial gelatin. The EAI results of BHG and BSG are 14.57 ± 0.38 m2/g and 12.57 ± 0.24 m2/g, respectively. The foam expansion (FE) of BHG was 222.91 ± 12, 5 % and 191.67 ± 14.43 %, respectively. The FS value of BHG and BSG is 77.29 ± 5.36 % and 48.54 ± 2.4 %, respectively. In conclusion, buffalo hide gelatin extracted using alkali_acid process has emulsifying and foaming properties better than commercial gelatin.

Keywords: alkali-acid, buffalo hide gelatin, emulsifying, foaming

Edition: Volume 9 Issue 6, June 2020

Pages: 543 - 546

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