Indonesian

Abstract

Sompie M, Mirah AD, Karisoh LChM. 2015. Effect of extraction temperature difference on characteristics of chicken leg skin gelatin. Pros Sem Nas Masy Biodiv Indon 1: 792-795. The chicken leg is a product of cutting chickens limited use due to the high content of skin and bones. Skin and bones are composed of dense connective tissue that rich in collagen. Hydrolysis of collagen particles will produce a gel that is widely used in food industry as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesives, and packaging (edible coating), while the non-food products gelatin is often used in the pharmaceutical and medicine, engineering, cosmetic and photographic industries. This research was conducted to determine the effect of extraction temperature on characteristics of chicken legs skin gelatin. The experiment used Completely Randomized Design (CRD) with the extraction temperature treatment P1 (50°C), P2 (55°C), P3 (60°C), and five replicates of treatment. The research variables were yield, gel strength, viscosity, protein content and water content of gelatin. The results showed that the difference in extraction temperature had no significant effect (P>0.05) to the yield, gel strength, and viscosity skin gelatin chicken feet, while the protein content and water content gave a significantly different effect (P<0.05) on the chicken leg skin gelatin. The conclusion of this research was a chicken leg skin gelatin produced using the extraction temperature 50°C, 55°C, and 60°C had the best characteristics and included in the range of Indonesian National Standard.