Physicochemical properties of gelatin extracted from chicken deboner residue

Rafieian, Fatemeh; Keramat, Javad; Shahedi, Mohammad

doi:10.1016/j.lwt.2015.04.050

Cited by 41 publications

(45 citation statements)

References 17 publications

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“…Penelitian terkait pemanfaatan kaki ayam unggas sebagai bahan baku pembuatan gelatin sudah cukup banyak, diantaranya gelatin kaki ayam 6,7 dan gelatin kaki bebek 3 . Hasil penelitian sebelumnya masih memerlukan perbaikan terkait karakteristik mutu fisikokimianya.…”

Section: Pendahuluanunclassified

Pengaruh Penggunaan Pelarut Dan Teknik Ekstraksi Terhadap Mutu Gelatin Kaki Ayam

Miskiyah¹,

Juniawati²,

Kamsiati³

2020

J. Penelit Pascapanen Pertan

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<div><p>Proses produksi gelatin dari bahan baku alternatif diperlukan untuk mengatasi kebutuhan gelatin halal. Saat ini, terdapat batasan penggunaan gelatin, terkait dengan aspek kehalalannya. Eksplorasi proses produksi gelatin dari limbah pemotongan ayam memerlukan berbagai modifikasi agar memenuhi standar mutu gelatin yang telah ditetapkan oleh Standar Nasional Indonesia (SNI). Tujuan penelitian ini adalah mengetahui sifat fisikokimia gelatin yang dihasilkan dari kaki ayam dan karakteristiknya dari proses modifikasi gelatin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat ulangan. Perlakuan yang digunakan dalam penelitian adalah bahan pelarut (A) (A1: HCl 1%,, A2: NaOH 1%,; A3: CH3COOH 1%) dan metode ekstraksi (B) (B1: pemanasan menggunakan water bath dan B2: menggunakan panci bertekanan/presto). Hasil penelitian menunjukkan bahwa kaki ayam memiliki kandungan protein yang cukup tinggi, sehingga berpotensi digunakan sebagai bahan baku untuk produksi gelatin. Perlakuan terbaik adalah 2 hari ekstraksi menggunakan pelarut CH3COOH 1%, dengan proses ekstraksi menggunakan water bath selama 1 jam. Rendemen gelatin 6,75 ± 1,89%; kadar air 10,41 ± 0,63%; kadar abu 3,90 ± 0,43%; kandungan lemak 9,68 ± 1,21%; kandungan protein 77,21 ± 0,58%; pH 5,62 ± 0,13; bersifat larut; viskositas 6,67 ± 1,53 cPs; kekuatan gel 164,75 ± 3,40 g bloom; kandungan residu Cu 4,52 ± 0,71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0,00 ppm; dan Sulfit 5.56 ± 0,30 ppm. Proses produksi gelatin dengan menggunakan metode asam dan proses ekstraksi dengan <em>water bath </em>belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</p></div><div> </div>Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product

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Section: Pendahuluanunclassified

Pengaruh Penggunaan Pelarut Dan Teknik Ekstraksi Terhadap Mutu Gelatin Kaki Ayam

Miskiyah¹,

Juniawati²,

Kamsiati³

2020

J. Penelit Pascapanen Pertan

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“…However, T mel was decreased from 29.49 to 28.49°C as increased pectin content (Table S1). Pectin may make the interaction between pectin and gelatin change to phase separation and disturb the network of the mixed system during rheological measurements (Rafieian et al 2015), forming weaker gel network.…”

Section: Temperature Sweep Measurementsmentioning

confidence: 99%

Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

Huang

Wang

et al. 2017

J Food Sci Technol

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In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were largely improved, including melting temperature and rheological behavior. While, modification methods decreased the triple-helix content and destroyed the single left-hand helix chain of modified FSG as investigated by X-ray diffraction. MTGase could induce the denser and finer gels network, but had none significant effect on nanostructural properties of fish gelatin. Pectin inserted itself into the fish gelatin gels network and caused aggregations, forming crystalline peaks and various nanostructures. In particular, compared with pectin modified FSG, MTGase produced FSG with lower storage modulus and apparent viscosity, but higher gel points and melting points.

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“…Color and transparency are important quality factors that are directly related to the acceptability of food products. 29 The effects of HMP and MTGase on the color attributes, namely, the lightness (L*), red/green values (a*) and yellow/blue values (b*) of wileyonlinelibrary.com/jsfa Different letters denote significant difference (P < 0.05). Key: see note to Table 1 caption.…”

Section: Color and Transparencymentioning

confidence: 99%

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Huang

Shangguan

et al. 2017

J Sci Food Agric

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Physicochemical properties of gelatin extracted from chicken deboner residue

Cited by 41 publications

References 17 publications

Pengaruh Penggunaan Pelarut Dan Teknik Ekstraksi Terhadap Mutu Gelatin Kaki Ayam

Pengaruh Penggunaan Pelarut Dan Teknik Ekstraksi Terhadap Mutu Gelatin Kaki Ayam

Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

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