Pengaruh konsentrasi asam fosfat dan lama perendaman terhadap kualitas gelatin tulang ayam broiler (Gallus domestica)

ABSTRAK

Gelatin merupakan turunan protein dari hidrolisis serat kolagen yang terdapat pada tulang. Produksi gelatin menggunakan bahan baku tulang ayam broiler melalui proses asam diperoleh gelatin Tipe A. Tulang ayam broiler direndam dalam pelarut asam yaitu asam fosfat. Tujuan penelitian ini adalah untuk menentukan kualitas gelatin tulang ayam broiler menggunakan variasi konsentrasi asam fosfat dan lama perendaman. Penelitian menggunakan variasi konsentrasi larutan asam fosfat 8, 9, dan 10% dengan variasi lama perendaman 12 dan 24 jam. Parameter uji yang diamati adalah rendemen, kadar air, kadar abu, nilai pH, stabilitas emulsi, kekuatan gel dan kadar protein. Hasil penelitian menunjukkan rendemen tertinggi gelatin tulang ayam broiler sebesar 15,43% menggunakan konsentrasi asam fosfat 9% selama 24 jam. Parameter lain yang diperoleh adalah kadar air 3,96%, kadar abu 24,03%, nilai pH 5,74, stabilitas emulsi 60,21%, kekuatan gel 312,29 g Bloom, dan kadar protein 54,21%. Identifikasi gugus fungsi gelatin hasil penelitian menggunakan analisis FTIR diperoleh adanya serapan khas pada daerah Amida A, Amida I, Amida II, dan Amida III.

ABSTRACT

Gelatin is a derived protein by hydrolysis of collagen fiber in the bone. Gelatin production using broiler’s bone by acid process was obtained type A gelatin. Broiler’s bone was soaked by phosphoric acid as acid solvent. This research focused on determination quality of broiler’s bone gelatin using variation of phosphoric acid concentration and curing time. Variations of phosphoric acid concentration were 8, 9, and 10% with different curing time (12 and 24 hours).
The parameters of physicochemical were yield, water content, ash content, pH value, emulsion stability, gel strength and protein content. The highest yield of gelatin was 15.43% at 9% of phosphoric acid for 24 hours. The other parameters were water content of 3.96%, ash content of 24.03%, pH value of 5.74, emulsion stability of 60.21%, gel strength of 312.29 g Bloom and protein content of 54,21%. FTIR analysis produced specific absorption in Amide A, Amide I,
Amide II, and Amide III regions.