GELATIN FROM MUSCOVY DUCK (CAIRINA MOSCHATA) BONE AS PHARMACEUTICAL EXCIPIENT: EXTRACTION AND CHARACTERIZATION
DOI:
https://doi.org/10.22159/ijap.2026v18i2.57610Keywords:
Acid method, Cairina moschata, Gelatin, Muscovy duck, BoneAbstract
Objective: This study aimed to extract and characterize gelatin from Muscovy duck (Cairina moschata) bone using acid method.
Methods: Gelatin production was carried out by soaking bone in 5 % hydrochloric acid with soaking times varying between 6, 12, and 24 h. The extraction process was conducted using a water bath at 70 °C for 4 h. Gelatin evaluation included yield value, proximate analysis (water content, ash content, lipid content, and total protein content), pH, viscosity, gel strength, color test, metal contamination level, fourier transform infrared (FTIR) and x-ray diffraction (XRD) analysis.
Results: The yield value of gelatin produced from Muscovy duck (Cairina moschata) bone was between 10.27-10.56 %, with water, ash, lipid, and total protein content of 2.26-3.14 %, 0.84-1.52 %, 0.24-1.15 %, and 71.05-75.86 %, respectively. PH of gelatin was 4.2-4.9, with a viscosity of 6.18-7.47 mPa. s, gel strength value was between 69.88-72.63 bloom, and color characteristic (L*= 33.33-35.31; a*= 0.52-0.81; b*=-0.55-0.26). In addition, the metal contamination levels were Cu<2 ppm, Zn<40 ppm, and As<0.2 ppm. FTIR profile showed that gelatin exhibited characteristic functional groups, while XRD analysis revealed that the diffraction peaks at 8° and 20° were specific characteristics of gelatin and similar to the commercial gelatin.
Conclusion: Gelatin produced from Muscovy duck bone has a good physical and chemical characterization and has FTIR profile and XRD profile similar to commercial gelatin, making it highly potential to be developed as an alternative source for gelatin production.
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