Abstract
Gelatin is a type of protein that is extracted from collagen of skin, bone, or ligament (animal connective tissue) tissue. Cow bone, cowhide and pig skin are the materials commonly used to obtain gelatin. The purpose of this research was to determine the difference of NaOH concentration as soaking agent on gelatin making from skin of chicken leg (Gallus gallus domesticus) for 72 hours of soaking. Fresh skin of chicken leg weighing 250 g were immersed in NaOH solution with concentrations of 1%, 1.5%, and 3% for 72 hours, then extracted using n-hexane solution: alcohols in a ratio of 1: 3 and dried to obtain gelatin. The resulting gelatin is then analyzed for physicochemical characteristics such as sensory, yield, pH test, and water content test. The results of this study, mentioned that the concentration of 1% NaOH solution produces gelatin under average of yield of 6 g, neutral pH and water content of 11%. The concentration of 1.5% NaOH solution produces gelatin under average of yield 8 g, pH 7 and water content of 13%. The concentration of 3%NaOH solution produces gelatin under average of yield 4.144 g, pH 7 and water content of 7.11%. Based on the result, it can be concluded that a good solution of NaOH to get high yield under a concentration of 1.5% solution. The gelatin obtained under 1.5% solution in accordance with the standard gelatin. The characteristics of standard gelatin are colorless to yellow, odorless, tasteless, pH 7 (neutral), and moisture content below 16%.
Highlights
Gelatin is a natural product obtained through partial hydrolysis of collagen from animal skin and bones (Duconseille et al, 2015; Etxabide et al, 2015)
Chicken leg, is one of the results found in the Chicken Slaughterhouse
The test results of physical and chemical characteristics of gelatin of chicken feet skin extract stated that a good soaking solution was a NaOH solution with a concentration of 1.5%
Summary
Gelatin is a natural product obtained through partial hydrolysis of collagen from animal skin and bones (Duconseille et al, 2015; Etxabide et al, 2015). Indonesia's gelatin needs have been imported from several countries such as France, Japan, India, Brazil, Germany, China, Argentina and Australia (BPS, 2015). Kuan et al (2016) states that 98.5% of gelatin in the world is produced from meat, bone and pork skin, it is necessary to develop gelatin production from other animal sources. Previous research has produced gelatin production technology from bovine bones (Yuniarifin et al, 2006), fish bones (Marzuki et al, 2011), fish skin (Shyni et al, 2014), chicken skin (Sarbon et al, 2013), sheepskin (Hasdar and Rahmawati, 2017), chicken feet (Rafieian et al, 2015), and duck legs (Kuan et al, 2016)
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