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BAHAN INDUSTRI HASIL
PERTANIANPROF. SIMON BW Ph.D.
GELATINE
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GELATINE
is defined as a"product obtainedfrom partial hydrolysis of collagenderived from natural sources such asskin, connective tissue, and bones ofanimals."
The raw materials used in the
production of gelatin are fromhealthy animals and include cattlebone, cattle hides and fresh, frozen
pigskins.
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GELATINE PRODUCTS
Gelatin kuning & putihdari PIG SKIN
Gelatin in spoon
from PIG SKIN
GELATINE HALAL FROM COW
SKIN/BONE.
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GELATINE HISTORY
The earliest commercial productionof gelatin appears to have been inHolland around 1685, followedshortly thereafter in England about1700. The first commercialproduction of gelatin in the United
States was in Massachusetts in 1808. Gelatin does not occur free in nature, and
cannot be recovered from horns, hoofs
and other non-collagen containing parts ofvertebrate animals.
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Today gelatin is usually available ingranular powder form, although inEurope, sheet gelatin is still
available. Gelatin Type A, with isoionic point of
7 to 9 and Type B, with isoionic point
of 4.8 to 5.2The Isoionic point is the pH value at
which a zwitterion molecule has an
equal number of
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Raw materials for gelatinproductions
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Gelatin isTHERMOREVERSIBLE GELS forms thermally reversible gels with
water, and the gel meltingtemperature (
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There are no plant sources of gelatin,and there is no chemical relationshipbetween gelatin and other materials
referred to as vegetable gelatin, suchas seaweed extracts.
Gelatin derived from an acid-treated
precursor is known as Type A, and gelatinderived from an alkali-treated precursoris known as Type B. Gelatin is a proteinand in aqueous solutions is a hydrophilic
colloid or gummy materials
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Nutritionally
Gelatin is not a complete proteinfood because the essential aminoacid tryptophan is missing and
methionine is only present at a lowlevel.
The amino acid analysis of gelatin is variable, particularlyfor the minor constituents, depending on raw material and
process used, but proximate values by weight are: glycine21 %, proline 12 %, hydroxyproline 12 %, glutamic acid 10%, alanine 9 %, arginine 8%, aspartic acid 6 %, lysine 4 %,serine 4 %, leucine 3 %, valine 2 %, phenylalanine 2 %,threonine 2 %, isoleucine 1 %,hydroxylysine 1 %,
methionine and histidine
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GELATINE WORLDPRODUCTIONS
40% mainly from hog skin, othersfrom animal bone/ bone chips. Inmeat processing bone is a by-
product. Bone is reduced to pieces of between 5
10 mm. These are then degreased with
hot water, dried and separated intovarious particle sizes. Potential boneadherent tissues are removed in thedegreasing process. The bone chip
material is then stored in silos until
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Gelatine structure
Gelatin is a heterogeneous mixture of single or multi-stranded
polypeptides, each with extended left-handed proline helix
conformations and containing between 300 - 4000 amino
acids
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GELATINE TYPE A
TYPE ACIDS: Pigs, in contrast to cattle, areslaughtered at a relatively young age.Since the skin of such young animals is
not as highly cross-linked, a more gentleprocess than the tedious alkaline processcan be used; in this case, acid is used.
Ossein (demineralized bone chips) can
also be processed to gelatine using thismethod with appropriate acidconcentrations and treatment times.
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Gelatine of type B (basic)
is produced from ossein pretreated with alkali orfrom washed and cut hide splits. In this process,the raw materials are treated for a period of up tothree months with calcium hydroxide, which is
renewed several times during the period. In thisprocess, the collagen bonds are partially separatedand any noncollagenous proteins and relatedsubstances removed. As an alternative process,
the raw material can be treated over a period ofone to two weeks with dilute sodium hydroxidesolution instead of calcium hydroxide.
Subsequent to this process, the treated raw
material is washed, neutralized by adding acid,and washed again to remove any residual salts.
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GELATIN PROPERTIES ANDUSES.
Solubility in water : Gelatin is onlypartially soluble in cold water, however dry
gelatin swells or hydrates when stirredinto water. Such mixtures should generallynot exceed 34 % gelatin. On warming toabout 40C gelatin that has been allowed
to hydrate for about 30 minutes melts togive a uniform solution. Alternatively, drygelatin can be dissolved by stirring intohot water, but stirring must be continued
until solution is complete. This method is
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Gelling properties
1.gelatin is for its thermally reversiblegelling properties with water.
2.In confectionery, gelatin is used as
the gelling binder in gummyproducts, wine gums.
Gel Strength :The most important
attribute of gelatin is its gel strength andwhen determined by the standard method(22), is called the Bloom Strength. This isthe force in grams required to press a 12.5
mm diameter plunger 4 mm into 112 g of2
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Probably best known as a gelling agent in cooking,different types and grades of gelatin are used in awide range of food and non-food products:
Common examples of foods that contain gelatinare gelatin desserts, trifles, aspic, marshmallows,and confectioneries such as Peeps andgummy bears. Gelatin may be used as a stabilizer,thickener, or texturizer in foods such as ice cream,
jams, yogurt, cream cheese, and margarine; it isused, as well, in fat-reduced foods to simulate themouthfeel of fat and to create volume withoutadding calories.
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Several penetrometer typeinstruments have been adapted todetermine Bloom Strength.
A frequent question is how tosubstitute gelatin of one BloomStrength for a gelatin of another. As
a guide one can say: C x B = k(24) or C1(B1)
(B2) = C2 ; Where C
= concentration, B = Bloom strength
and k = constant.
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GELATIN USES
Dairy ice cream, sour cream, yogurt,cottage cheese, cream pies Meat ham,aspics, canned hams, meat loaves, pates
Desserts jellied desserts, puddings,frostings Confectionery gum drops,lozenges, wafers, candy cigarettes,marshmallows, fruit snacks, gummi snacks
Other consomm soups, sauces An alternative source of gelatin substitutes
could be natural gel sources such asagar-agar (a seaweed), carrageenan,pectin, or konnyaku.
tan ar a t o
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tan ar ua ty oGelatin
Gelatin is tested and "Graded"according to its strength. The Gradeis based on the "Bloom" test and the
higher the Bloom number the higherthe Grade. Gelatin is usually pricedaccording to the Grade; the higher
the Grade the higher the price. Example: halalbloom 150, halalbloom
200 and halalbloom 250 :
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Microbiological properties
Gelatin is an excellent nutrient for mostbacteria, hence the manufacturingprocesses have to carefully avoid
contamination. Most countries havemicrobiological specifications for gelatin,but generally they are not very onerous.
Total mesophyllic plate counts of 1000 are
generally accepted with various countrieslimiting the presence of Coliforms, E. Coli,Salmonella, Clostridial spores,Staphylococci, and sometimes even
Pseudomonades.
G l ti f lfil th
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Gelatin fulfils numerous otherfunctions, such as:
coating texture improvement
protecting
preventing syneresis glueing
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Tugas membaca
Find out :
Other properties of gelatine: such as:moisture content, ash content,viscosity, pH etc.