# Physico-chemical properties of chicken nugget by addition gelatin from the skin and bones of goat with pretreatment L.plantarum and acetic acid
> Hasma

URL kanonis: https://discover.unhas.ac.id/publications/physico-chemical-properties-of-chicken-nugget-by-addition-gelatin-from-the-skin
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2021
DOI: https://doi.org/10.1088/1755-1315/788/1/012097
ISSN: 17551307
Citations: 0

## Authors
- Hasma

## Abstract
Abstract This study aimed to obtain the best quality of chicken nuggets by adding gelatin from goatskin and bones pretreated with L.plantarum and acetic acid. The research method was used a completely randomized design (CRD) with the following treatments: (1)control; (2) goatskin gelatinL.plantarumpretreatment(GsgLp); (3) goatskin gelatin acetic acid pretreatment (GsgAa); (4) goat bone gelatinL.plantarumpre-treatment (GbgLp); (5) goat bone gelatin acetic acid pre-treatment (GbgAa). The results showed a very significant effect (P<0.01) on pH, nugget shear force, brightness L*, reddish a* and yellowish b*. The chicken nuggets added with GbgLp showed the highest of pH value and brightness L* color, but the nugget shear force showed the lowest value. The chicken nuggets added by GbgAa showed the highest a* reddish color value, as did chicken nuggets with the addition of GsgLp showed the highest yellowish color value. Conclusion, the chicken nuggets added with GbgLp showed better quality.

## Keywords
- Gelatin
- Acetic acid
- Chemistry
- Food science
- Biochemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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