Cite Article

Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid

Choose citation format

BibTeX

@article{IJASEIT16715,
   author = {Fatin Arina Mohd Zain and Norshazila Shahidan and Abdi Wira Septama and Haslaniza Hashim and Frederick Adzitey and Norliza Julmohammad and Nurul Huda},
   title = {Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {6},
   year = {2021},
   pages = {2174--2179},
   keywords = {Gelatin; duck feet; physicochemical properties; amino acid composition.},
   abstract = {Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16715},
   doi = {10.18517/ijaseit.11.6.16715}
}

EndNote

%A Mohd Zain, Fatin Arina
%A Shahidan, Norshazila
%A Septama, Abdi Wira
%A Hashim, Haslaniza
%A Adzitey, Frederick
%A Julmohammad, Norliza
%A Huda, Nurul
%D 2021
%T Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid
%B 2021
%9 Gelatin; duck feet; physicochemical properties; amino acid composition.
%! Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid
%K Gelatin; duck feet; physicochemical properties; amino acid composition.
%X Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16715
%R doi:10.18517/ijaseit.11.6.16715
%J International Journal on Advanced Science, Engineering and Information Technology
%V 11
%N 6
%@ 2088-5334

IEEE

Fatin Arina Mohd Zain,Norshazila Shahidan,Abdi Wira Septama,Haslaniza Hashim,Frederick Adzitey,Norliza Julmohammad and Nurul Huda,"Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 6, pp. 2174-2179, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.6.16715.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Mohd Zain, Fatin Arina
AU  - Shahidan, Norshazila
AU  - Septama, Abdi Wira
AU  - Hashim, Haslaniza
AU  - Adzitey, Frederick
AU  - Julmohammad, Norliza
AU  - Huda, Nurul
PY  - 2021
TI  - Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 6
Y2  - 2021
SP  - 2174
EP  - 2179
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Gelatin; duck feet; physicochemical properties; amino acid composition.
N2  - Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16715
DO  - 10.18517/ijaseit.11.6.16715

RefWorks

RT Journal Article
ID 16715
A1 Mohd Zain, Fatin Arina
A1 Shahidan, Norshazila
A1 Septama, Abdi Wira
A1 Hashim, Haslaniza
A1 Adzitey, Frederick
A1 Julmohammad, Norliza
A1 Huda, Nurul
T1 Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 6
YR 2021
SP 2174
OP 2179
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Gelatin; duck feet; physicochemical properties; amino acid composition.
AB Physiochemical properties such as colour, amino acid composition, melting temperature and hydroxyproline content determines the quality of gelatin. In this study, 4% of acetic acid was used to produce gelatin powder from Pekin, Muscovy and Khaki Campbell duck feet. The duck feet gelatin powders were analysed for their physiochemical properties and compared with commercial bovine gelatin. For colour analysis, Pekin duck feet gelatin (PDFG) had the highest L* value (21.41), followed by Khaki Campbell duck feet gelatin (KCDFG, 20.57) and Muscovy duck feet gelatin (MDFG, 17.85). KCDFG and PDFG had the same a* values (redness) which was -0.05, while the a* value of MDFG was -1.49. Lastly, the b* values of duck feet gelatin powder were 6.17, 8.47 and 9.47 for PDFG, MDFG and KCDFG, respectively. Duck feet gelatin powder had a melting temperature value of 61.91°C, 48.62°C and 44.81°C for KCDFG, MDFG and PDFG, accordingly. PDFG had the highest hydroxyproline content, which was followed by KCDEG and MDFG with the values of 9.15, 8.00 and 7.63 g/100g, respectively. The main amino acids present in the duck feet gelatin powder were glycine (21.73%, 13.62%, 13.46% and 15.33%), proline (13.08%, 8.71%, 8.39% and 9.34%), hydroxyproline (12.57%, 8.05%, 7.84% and 9.39%) and alanine (8.79%, 5.77%, 6.03%, 6.65%) for CBG, KCDFG, MDFG and PDFG, respectively. Furthermore, the lowest amino acids observed were tyrosine, histidine, methionine and isoleucine. No trace of cysteine was observed. Pekin duck feet produced the best quality gelatin compared to Khaki Campbell and Muscovy duck feet.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=16715
DO  - 10.18517/ijaseit.11.6.16715