Yap, Windesa Balili <br/><br/>
Extraction process optimization and evaluation of physico-chemical and functional properties of gelatin from sea slug (Peronia verruculata Cuv.) 
/ Windesa Balili Yap 
 - Leyte   : Visayas State University  ,2018. 
 - x, 92 leaves  29 x 20cm. 
<br/><br/> Thesis (Master of Science in Food Science and Technology) -- Visayas State University, June 2018. 
<br/><br/> The extraction process of gelatin from sea slug (Peronia verruculata Cuv.) was<br/>optimized using Response Surface Methodology (RSM) involving 3-factors, 3-levels<br/>Central Composite Design (CCD) which was done after screening of variables using<br/>Plackett-Burman (PB) Design.<br/>The seven (7) variables that were screened for optimization were particle size,<br/>Sodium Hydroxide (NaOH) concentration, type of strong acid used, citric acid<br/>concentration, extraction time, extraction temperature and slug to water ratio. These<br/>variables were found relevant in sea slug gelatin extraction during preliminary<br/>experiment. Screening results suggested that factors that were highly influential for the<br/>extraction of gelatin were extraction time, extraction temperature and slug to water ratio.<br/>Optimization results showed that the optimum conditions to process the<br/>extraction of gelatin from sea slug obtained when extraction temperature is reached at<br/>the maximum level of 98°C and a slug to water ratio of 1: 11.3, regardless of the<br/>extraction time. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Gelatin<br/>Sea slugs<br/>Peronia verruculata<br/>Physicochemical properties