Ekstraksi dan karakteristik gelatin dari kulit kaki ayam
WULANDARI, Dwi, Prof.Dr. Soemitro Djojowidagdo
2006 | Tesis | S2 Ilmu PeternakanGelatin merupakan suatu produk yang dibentuk dari hidrolisis kolagen yang terdapat pada kulit, tulang dan jaringan ikat. Dalam industri pangan gelatin merupakan salah satu hidrokoloid yang larut dalam air yang bisa digunakan sebagai pembentuk gel, pengental dan penstabil. Penelitian ini bertujuan untuk mengetahui karakteristik gelatin dari ekstraksi kulit kaki ayam yang diberi perlakuan saat perendaman dengan asam dan basa dengan konsentrasi yang berbeda. Materi yang digunakan adalah kulit kaki ayam broiler strain Hubard umur 40 hari sebanyak 860 lembar. Materi dibagi dalam 4 perlakuan dengan 3 ulangan yaitu T1 (perendaman dalam NaOH 0,1%; H2SO4 0,1% ; asam sitrat 0,4%), T2 ( perendaman dalam NaOH 0,3% ; H2SO4 0,3% ; asam sitrat 0,7%) , T3 ( perendaman dalam NaOH 0,5% ; H2SO4 0,5% ; asam sitrat 1%) dan T4 (perendaman dalam NaOH 0,7% ; H2SO4 0,7% ; asam sitrat 1,3%). Kulit direndam dalam masing- masing larutan selama 40 menit diulang 3 kali. Kulit kaki ayam kemudian diekstraksi pada suhu 45o C selama 24 jam. Analisis data menggunakan Rancangan Acak Lengkap (RAL) pola searah, apabila terdapat beda nyata diteruskan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa pengaruh konsentrasi asam dan basa pada perendaman tidak bebeda nyata terhadap rendemen, viscositas, kadar lemak, kadar abu, kadar air , pH dan berbeda nyata (p< 0,05) untuk gel strength dan kadar protein. Rata-rata karakteristik gelatin kulit kaki ayam hasil dari penelitian adalah : rendemen 12, 31% ; gel strength 136 g/cm2 ; viscositas 7,51 poise; kadar protein 83,23% ; kadar lemak 1,09% ; kadar abu 0,27% ; kadar air 6,75%dan pH 4,5. Berdasarkan analisa gel elektrophoresis tiap perlakuan terdapat 7 molekul protein dengan kisaran berat molekul T1 = 9,233 – 41,2 x 103 kDa, T2 = 9,233 – 38,806 x 103 kDa, T3 = 9,233 - 36,551 x 103 kDa dan T4 = 9,233 – 28,767 x 103 kDa. Analisis asam amino menunjukkan terdapat 17 asam amino essensial dengan kandungan glisin dan hidroksi prolin cukup tinggi. Hasil analisa fisik dan kimia gelatin menunjukkan gelatin dari kulit kaki ayam dengan perendaman asam dan basa pada konsentrasi berbeda memiliki karakteristik yang hampir sama.
Gelatine is a product of hydrolysed collagen found in the skins, bones and conective tissues. In the food industry, gelatine is one hydrocolloids which is soluble in water that can be used for the formation of gel, viscouser and stabillizer. The objective of the research is to study the characteristic of gelatine of chicken legs skin receiving treatment of soaking with acid and base of different concentration. The sudject matter used in this research was 860 sheets chicken legs skin of broiler Hubbard strain of 40 days old. The subject were devided in to 4 treatments with 3 repetitions ,they were T1 ( soaking consecutively in NaOH 0.1% ; H2SO4 0.1% ; citrate acid 0.4%) , T2 ( soaking in NaOH 0.3% ; H2SO4 0.3% ; citrate acid 0.7%), T3 (soaking in NaOH 0.5% ; H2SO4 0.5% ; citrate acid 1% ) ,T4 ( soaking in NaOH 0.7% ; H2SO4 0.7% ; citrate acid 1.3%). Chicken legs skin was soaked in each solution liquid during 40 minutes and were repeated 3 times. Chicken legs skin then were extracted at temperature of 45O C for 24 hourses. The data were analysed using Anova of Completely Randomized Design (CRD) One Way mode, if there were significant differences, then was continued using the Duncan’s New Multiple Range Test. Result of the research showed that the influence of concentration of acid and base on the soaking was not significant upon the rendement, viscosity, fat value, water content, ash value and pH, while it was significant ( P< 0.05) to gel strength and protein values. The average of gelatine characteristic made of chicken legs skin from this study were rendement value of 12.13% ; gel strength 136 g/cm2 ; viscoity 7.5 poise; protein content 83.23% ; fat value 1.09% ; ash value 0.27% ; water content 6.75% and pH 4.5. Based on the gel electrophoresis analysis, each treatment produced 7 types of protein molecules whose molecular weight were around T1 = 9.233 – 41.2 x 103 k DA, T2 = 9.233 – 38.806 x 103 k Da, T3 = 9.233 – 36.551 x 103 k DA and T4 = 9.233 – 28.76 x 103 k DA. The analysis of amino acid showed that there were 17 essential amino acids which contained high enough glisine and hidroxyproline. The physical and chemical analysis showed that the gelatine made of chicken legs skin by treatment of acid and base on the different concentration had nearly the same caracteristics.
Kata Kunci : Kulit Ternak,Kaki Ayam,Gelatin, Chicken leg skin, Extraction and Gelatine characteristic
