Utilization chicken bones (Gallus gallus domesticus) into gelatin using extraction methods
How to cite (AJARCDE) :
This study aimed to produce gelatin from chicken bones using different acid solvents and soaking times, and to evaluate the quality of the resulting gelatin according to SNI standards. Chicken bones were soaked in 6% HCl, 4% CH?COOH, 7% H?PO?, 0.3 M citric acid, and lime extract for 24 and 48 hours, and then extracted using a water bath at 75°C for 6 hours. The resulting gelatin was analysed for yield, moisture content, ash content, pH, protein content, organoleptic tests (colour and aroma), and FTIR spectrum. The results showed that all types of solvents could produce gelatin that met several quality parameters as specified in SNI 06-3735-1995. FTIR results for the H?PO? sample showed the presence of characteristic gelatin functional groups, namely 3184.32 cm?¹ (Amide A), 1646.58 cm?¹ (Amide I), 1456.74 cm?¹ (Amide II), 1173.34 cm?¹ (Amide III), indicating the successful conversion of collagen into gelatin. The optimal condition was obtained at In the treatment using lime extract with a soaking time of 48 hours, it produced a yield of 3.31%, moisture content of 2.49%, ash content of 1.12%, pH of 4.00, protein content of 79.94%, and the best organoleptic values with scores of 3.20 for color, 1.9 for aroma, and 1.23 for texture. This study indicates that lime can be an effective, environmentally friendly alternative solvent for gelatin production from chicken bone waste.
Contribution to Sustainable Development Goals (SDGs):
SDG 12: Responsible Consumption and Production
SDG 9: Industry, Innovation, and Infrastructure
SDG 3: Good Health and Well-being
SDG 13: Climate Action
[1] Sari, I., et al. (2017). Pengaruh penggunaan asam asetat terhadap rendemen dan kualitas gelatin tulang ikan. Jurnal Teknologi Pangan, 8(2), 45–51.
[2] Putri, D., & Rahmawati, A. (2019). Pengaruh jenis asam terhadap mutu gelatin tulang ikan. Jurnal Teknologi Hasil Perikanan, 22(1), 55–62.
[3] Wahyuni, D., et al. (2021). Pengaruh lama perendaman terhadap mutu gelatin tulang ayam. Jurnal Ilmiah Teknologi Hasil Pertanian, 12(1), 20–27.
[4] Yusron, A., et al. (2023). Efisiensi hidrolisis kolagen pada pembuatan gelatin tulang ayam dengan variasi waktu perendaman. Jurnal Teknologi Bioproses, 14(2), 33–41.
[5] Muyonga, J. H., Cole, C. G. B., & Duodu, K.
G. (2004). Extraction and physico- chemical characterization of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids, 18(4), 581–592.
[6] Islami, A., et al. (2018). Pengaruh metode pengeringan terhadap kadar air gelatin. Jurnal Teknologi Industri Pertanian, 9(1), 40–46.
[7] Rachmania, F., et al. (2023). Optimasi proses demineralisasi tulang ikan untuk produksi gelatin berkualitas. Jurnal Teknologi Hasil Perikanan Indonesia, 26(1), 25–32.
[8] Setyowati, D., et al. (2022). Pengaruh pelarut alami terhadap aroma dan tekstur gelatin tulang ikan. Jurnal Teknologi Hasil Perikanan Indonesia, 25(2), 55–62.
[9] Nopianti, R., et al. (2021). Ekstraksi gelatin dengan pelarut alami sebagai alternatif ramah lingkungan. Jurnal Teknologi Hasil Perikanan Indonesia, 24(1), 1–8.
[10] Maryam, S., Effendi, N., & Kasmah. (2015). Produksi dan karakterisasi gelatin dari limbah tulang ayam dengan menggunakan spektrofotometer FTIR (Fourier Transform Infra Red). Majalah Farmaseutik, 15(2), 96–104.
[11] Zilhadia, Z., Suryani, S., & Harahap, M. B. (2018). FTIR dan SEM karakterisasi gelatin dari tulang ikan patin. Jurnal Sains dan Teknologi Kimia, 9(2), 190–195.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.