OPTIMASI REAKSI HIDROLISIS GELATIN TULANG AYAM DENGAN
KONSENTRASI ASAM DAN LAMA PERENDAMAN YANG BERBEDA
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Institusion
Universitas PGRI Semarang
Author
Arinta Nisrina Hastri, Arinta
Subject
AC Collections. Series. Collected works
Datestamp
2024-06-24 02:06:53
Abstract :
Gelatin is a collagen-derived compound found in the skin, bones and connective tissues of animals that is hydrolyzed using acidic and alkaline solutions. Chicken bone is a waste product from broilers that is high in protein. The high protein content of chicken bones will form a high gelatin product. The purpose of this study was to obtain the optimum conditions of chicken bone gelatin characteristics. This research uses Response Surface Methodology with Central Composite Design (CCD) model. The factors used were HCl concentration and soaking time with the main response being gel strength. The gelatin was made by extracting chicken bones in HCl solution and dried using a cabinet dryer for 24 hours. The gelatin produced was then analyzed for gel strength, yield, pH, water content, ash content, protein content and emulsion stability. The results showed that different concentrations and length of HCl soaking affected the characteristics of chicken bone gelatin. From the optimization of gel strength as the main response, the optimum gel strength of 95.37 g bloom was obtained from 2.93% HCl concentration and 52.97 hours soaking time. Keywords: Optimization hydrolysis, HCl, Gelatin, Immersion, RSM
Gelatin is a collagen-derived compound found in the skin, bones and connective tissues of animals that is hydrolyzed using acidic and alkaline solutions. Chicken bone is a waste product from broilers that is high in protein. The high protein content of chicken bones will form a high gelatin product. The purpose of this study was to obtain the optimum conditions of chicken bone gelatin characteristics. This research uses Response Surface Methodology with Central Composite Design (CCD) model. The factors used were HCl concentration and soaking time with the main response being gel strength. The gelatin was made by extracting chicken bones in HCl solution and dried using a cabinet dryer for 24 hours. The gelatin produced was then analyzed for gel strength, yield, pH, water content, ash content, protein content and emulsion stability. The results showed that different concentrations and length of HCl soaking affected the characteristics of chicken bone gelatin. From the optimization of gel strength as the main response, the optimum gel strength of 95.37 g bloom was obtained from 2.93% HCl concentration and 52.97 hours soaking time. Keywords: Optimization hydrolysis, HCl, Gelatin, Immersion, RSM
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