OPTIMASI REAKSI HIDROLISIS GELATIN TULANG AYAM DENGAN KONSENTRASI ASAM DAN LAMA PERENDAMAN YANG BERBEDA

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