THE USE OF VARIOUS HYDROCHLORIC ACID CONCENTRATION LEVELS ON THE RABBIT BONE GELATIN QUALITY

Abstract

Rabbit meat production generates by-products in the form of bones which contain proteins, including collagen. Collagen can be hydrolyzed to produce gelatin. This study aimed to determine the impact of hydrochloric acid concentration on the quality of rabbit bone gelatin and identify the optimal concentration for producing high-quality gelatin. The research followed a Completely Randomized Design (CRD) with five hydrochloric acid concentration treatments (P1= 3%, P2=4%, P3=5%, P4=6%, P5=7%), each replicated four times. The analysis employed analysis of variance, followed by the Duncan Multiple Rank Test. The findings indicate that hydrochloric acid concentration did not affect moisture content, while it influenced yield, ash content, pH, and viscosity. The use of 6% hydrochloric acid produces the best-quality rabbit bone gelatin.