skip to main content

HIDROLISA KOLAGEN DALAM CEKER AYAM HASIL PERENDAMAN DENGAN ASAM ASETAT PADA PROSES PEMBUATAN GELATIN

*Herry Santosa  -  Departemen Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Indonesia
Noer Abyor H  -  Departemen Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Indonesia
Nurmy Lailati Guyana  -  Departemen Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Indonesia
Sigit Firman Dwi Handono  -  Departemen Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Indonesia

Citation Format:
Abstract

Herry Santosa, Noer Abyor H, Nurmy Lailati Guyana, Sigit Firman Dwi Handono, Gelatin is a chemical compound with molecular formula (C102H151N31O39)n in the form of a heterogeneous mixture of polypeptide obtained by collagen partial hydrolysis of animal binding tissue by acid or base treatment. Sources of gelatin production generally derived from cow bones, pig skins, fish scales or chicken bones. Gelatin is widely used in food and pharmaceutical industries because of its ability to form a thermoreversible gel, among others as a stabilizer on ice cream, capsule making materials and matrix for implants. The main objective of this research is to make gelatin with chicken claw based ingredients through the process of collagen hydrolysis. Specifically aims to determine the effects of acetic acid concentration on the collagen levels, determining the most influential variable between temperature and time on the hydrolysis process, as well as the assessment and determination of the optimum temperature or time in the hydrolysis process so as to approximate the criteria corresponding to the commercial gelatin characteristics, i.e gel strength (50-300 Bloom), viscosity (1.5-7,5 cP), and gelatin sensory properties. To answer that goal, the research is planned through 2 stages, namely the preparation stage, product creation, and gelatin flour characterization. The preparatory stage consists of cleansing, reduction of chicken claw and demineralization. The production stage consists of determining the most influential variables and the optimum variable variations (temperature and time) of the collagen hydrolysis process into gelatin flour based on the functional properties and gelatin sensory properties. The results of this research showed that the optimum concentration of acetic acid in demineralization was at a concentration of 1.5 N, the most influential variable was the temperature variable with a single effect average value - 5.05, the relatively good variable collagen hydrolysis was at 600 C and 4 hour.

Fulltext View|Download
Keywords: gelatin; collagen; chicken claw; hydrolysis;

Article Metrics:

  1. Syafiqoh, F. (2014). Analisis Gelatin Sapi dan Gelatin Babi pada Produk Cangkang Kapsul Keras Obat dan Vitamin Menggunakan FTIR dan KCKT. Jakarta: UIN Syarif Hidayatullah
  2. Ahmad, T., Ismail, A., Ahmad, S. A., Khalil, K. A., Kumar, Y., Adeyemi, K. D., & Sazilli, A. Q. (2017). Recent Advances on The Role of Process Variables Affecting Gelatin Yield and Characteristics with Special Reference to Enzymatic Extraction: A Review. Food Hydrocolloids, 63, 85-96
  3. BPS. (2016). Statistik Perdagangan Luar Negeri. Jakarta: Badan Pusat Statistik
  4. Karim, A., & Bhat, R. (2009). Fish Gelatin: Properties, Challenges, and Prospects as an Alternative to Mammalian Gelatins. Food Hydrocolloids, 23, 563-576
  5. Kementerian Pertanian. (2015). Outlook Komoditas Pertanian Sub Sektor Peternakan Daging Ayam. Pusat Data dan Sistem Informasi Pertanian Sekretariat Jenderal Kementrian Pertanian 2015, Jakarta
  6. Hashim, P., Ridzwan, M. S., & Bakar, J. (2014). Isolation and Characterization of Collagen from Chicken Feet. International Journal of Bioengineering and Life Sciences, 8(3), 250-254
  7. Dewan Standardisasi Nasional. (1995). SNI 06-3735-1995. Mutu dan Cara Uji Gelatin. Dewan Standardisasi Nasional, Jakarta
  8. Amiruldin, M. (2007). Pembuatan gelatin dan analisis karakteristik gelatin dari tulang ikan tuna (Thunnus albacares). Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor
  9. Utama, H. 1997. Gelati yang bikin heboh. Jurnal Halal. LPPOM_MUI. 18:10-12
  10. Iqbal, M., Anam, C., & A, A. R. (2015). Optimasi Rendemen dan Kekuatan Gel Gelatin Ekstrak Tulang Ikan Lele Dumbo (Clarias gariepinus sp). Teknosains Pangan, 4(4), 8-15
  11. Fadillah, G., Putri, P., Azizah, N.L.N., Purbayanto, Y.O., Saraswati, T.E., (2013). Isolasi gelatin dari limbah ceker ayam sebagai alternatif bahan pengawet alami bahan makanan. Seminar Nasional Kimia Terapan Indonesia 2013, 2, 41-44

Last update:

  1. Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage

    Trias Ayu Laksanawati, M.H. Khirzin, Karina Meidayanti, Adelia Aulia Nur Nabila, Heri Septya Kusuma, D.F.A. Riza, N. Izza, K. Gustinasari, I.K. Maharsih, W.B. Sunarharum, M. Nurcholis, B.S.D. Dewanti, V.T. Widayanti, E. Mufidah, I. Qisthiya, D. Karadag, S. Idrus, H. Umakoshi, Y.C. Lee, D. Fatchurrahman, M. Zhu, K.A. Omwange, T. Addini. BIO Web of Conferences, 90 , 2024. doi: 10.1051/bioconf/20249001001

Last update: 2024-07-19 11:31:57

No citation recorded.