Characterization of gelatin from scapula (Os scapula) from Aceh cattle

High protein content in bones of animals, especially collagen, made them good sources for gelatin extraction. The purpose of this study is to determine the physicochemical properties of gelatin compounds using the scapula (Os Scapula) of cows. The extraction process has been done by using the scapula of the cattle bone, which was obtained from cattle slaughter in Langsa, Aceh. The extraction was done by acid hydrolysis method using 10% of acetic acid with 9 days demineralization time. The obtained gelatin was analysed using FTIR. The physico-chemical analysis showed that the obtained gelatin has yellow colour with 4.39% of yield, 1.08% of water content, 4.67% of ash content, 92.88% of protein, 7.31 cP of viscosity, and pH 5.6. Based on the FTIR spectrum of gelatin showed identic signals with the gelatin standard, such as O-H stretching and O-H bending around 3393.60 and 1435.04 cm−1, C-H stretching and bending at 2930.73 cm−1, C-H aromatis at 3078.39 cm−1, C = O stretching at 1655.89 cm−1, respectively and the N-H stretching has similar value with O-H signal.