PENGARUH KONSENTRASI ASAM ASETAT TERHADAP KARAKTERISTIK GELATIN DARI KULIT KAKI AYAM BROILER
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Abstract
Chicken feet skin is a part of chicken feet that consists of collagen, fat, and connective tissue. Chicken feet skin has a potential of about 156,933 tons/year. This study was conducted to determine the effect of acetic acid concentration on the characteristics of gelatin from broiler leg skin. The first process was the deproteinization process using NaOH solution with a concentration of 0.15% and a soaking time of 2 x 40 minutes; the second process was the demineralization process using CH3COOH solution with a concentration variation of 0.5%, 1%, 1.5%, 2%, and 2.5% and a soaking time of 4 hours; the third process was the hydrolysis process with water using a waterbath at 60°C for 5 hours. The results showed that the best acetic acid concentration variation was obtained at 2.5% acetic acid concentration with a yield of 6.12%, 4.09% moisture content and 1.59% ash content and has met the SNI 06-3735 standard in 1995.
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