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Kelantan as reference sample. Gelatin extraction method done based on .... Johnston-Bank, F. A. 1983. From tannery to table: an account of gelatin production.
INTRODUCTION In Malaysia, the chicken feet were limited use as a food because of the presence of small bones and cartilage and no muscle. In previous studies shown that high cartilage content of bones can result in higher percentages of gelatin. In total, 46% gelatin in the market made from pig skin, cow skin 29.4%, 23.1% bone (Karim & Bhat, 2009 and See et al., 2010) and 1.5% from other sources such as various species of fish (Lim et al., 2001 ). Issue of halal food by Muslims and vegetarians (Karim & Bhat, 2008) and Kosher and the spreading of bovine spongiform encephalopathy (BSE) in Europe (Jamilah & Harvinder, 2002) were increasing efforts to source the latest research on gelatin.

Gel Strength and Texture Profiles CFG strength gel bloom measured at 264.3g compared to CBG with 328.0g (Figure 3.3 and Table 3.1) that shows a significant difference (p

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