@phdthesis{digilib57058,
           month = {October},
           title = {PEMANFAATAN CAKAR ITIK (Anas Sp.) UNTUK MEMPEROLEH GELATIN DENGAN METODE HIDROLISIS ASAM},
          school = {UIN SUNAN KALIJAGA YOGYAKARTA},
          author = {NIM.: 05630010 Irvan Rifai},
            year = {2011},
            note = {Pembimbing: Esti Wahyu Widowati, M.Si, M.Biotech},
        keywords = {Cakar Itik, Gelatin, Uji Proksimat.},
             url = {https://digilib.uin-suka.ac.id/id/eprint/57058/},
        abstract = {Duck legs are part of duck organs composed of collagen tissue as one constituent of skin tissue, bone, and muscle. It can be used as the main alternative material to produce gelatin. The potential of duck legs need to examine empirically as consideration to explore duck legs maximally and directed. This research aims to explore the quality of gelatin duck legs which suitable with gelatin quality of Indonesia national standards (1995). 
This research conducted through three stages. First, the conversion of the collagen tissue becomes tropokolagen single chain with hydrolysis at a concentration 1\% acetic acid solution, 2\%, and 3\%. Second, the process of hydrolysis is continued by extraction using water solvent. Third, the duck legs gelatin extract is conducted by proximate test.  Gelatin hydrolysis and extraction have yield duck legs (\%w/w) which are different, each sequence is 1.65\%, 2.12\% and 2.29\%. Proximate test  gelatin duck gs test showed that the three parameters of which should comply with the gelatin quality of Indonesia national standard s, namely the pH value, moisture  content, and protein levels. Other parameters such as ash am ount, fat amount, scosity and gel strength of gelatin duck legs are not suitable to the gelatin uality of Indonesia national standards.}
}