Pengaruh konsentrasi Asam Asetat dan lama perendaman (Demineralisasi) terhadap kualitas Gelatin Tulang Ayam Kampung (Gallus domesticus)

ABSTRAK

Gelatin dapat dimanfaatkan sebagai bahan pengental, pengemulsi, pengikat air, cangkang kapsul dan pelapis makanan. Melimpahnya limbah tulang ayam kampung dapat digunakan dalam pembuatan gelatin halal untuk menghindari konsumsi gelatin berbahan babi yang sedang marak di Indonesia. Keharaman mengkonsmsi babi jelas tertulis pada surat al Baqarah ayat 173. Pentingnya konsumsi makanan halal agar akal, jiwa dan raga manusia senantiasa terjaga sehingga amal ibadah dapat diterima oleh Allah SWT. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi konsentrasi asam asetat dan lama perendaman terhadap kualitas gelatin tulang ayam kampung.

Metode untuk memperoleh gelatin dari tulang ayam kampung adalah dengan cara pemisahan daging ayam dari tulang ayam kampung. Kemudian direndam (demineralisasi) dengan asam asetat berkonsentrasi 1, 3 dan 5 % serta lama perendaman selama 12, 18 dan 24 jam. Tulang yang sudah direndam (ossein) diekstraksi pada suhu 55, 65 dan 75 C secara bertingkat. Larutan gelatin yang didapatkan dari ketiga suhu ekstraksi dipekatkan dengan Vacuum Frying pada suhu 50 C. Selanjutnya larutan didinginkan di dalam lemari pendingin selama 24 jam pada suhu 5 C. Larutan dingin gelatin kemudian dipanaskan di dalam oven dengan suhu 45 C selama 24 jam. Lembaran gelatin ditumbuk untuk dilakukan analisis kualitas gelatin. Gelatin berkualitas terbaik analisis kadar protein dan gugus fungsi dengan FTIR.

Hasil dari penelitian ini adalah variasi konsentrasi asam asetat dan lama perendaman berpengaruh nyata (p<0,05) terhadap kualitas gelatin. Berdasarkan hasil analisis kualitas gelatin tulang ayam kampung didapatkan gelatin terbaik pada gelatin konsentrasi asam asetat 1 % dan lama perendaman 24 jam. Hasil analisis yang diperoleh adalah rendemen 6,81 %, kadar air 5,529 %, kadar abu
0,304 %, pH 6,81, kekuatan gel 20,846 bloom, stabilitas emulsi 83,504 % dan kadar protein 39,48 %. Berdasarkan spektra FTIR gelatin tulang ayam Broiler, gugus yang dapat diidentifikasi diantaranya O-H, N-H, C=O dan C-H.

ABSTRACT

Gelatin can be used as concentrating, emulsion, water binder, capsule crustacean, food shielding agent. Amount of waste chicken bones can be used in the manufacture of of gelatin to avoid the consumption of halal gelatin made from pigs that are rampant in Indonesia. This prohibition is clearly written on the letter al Baqarah verse 173. The importance of halal food consumption that sense, the human body and soul is always awake so that deeds be accepted by Allah SWT. The purpose of this research was to determine the effect of variations in the concentration of acetate acid and immersion time on the quality of gelatin from bone domestic chiken.

The method for obtaining domestic chicken bone-made gelatin was by separating chicken’s flesh of domestic chicken bones. Then demineralizised in acetate acid concentrated of 1, 3, and 5% and also it’s demineralization length is along 12, 18, and 24 hours. The bones have been demineralizised (ossein) extracted in 55°, 65°, 75° C in stages. The gelatin solution taken of the three extraction temperatures then concentrated by Vacuum Frying in temperature of 50°C. The solution is frozen was freezer along 24 hours in 50° temperature. The frozen gelatin solution then heated in oven in 45° C temperature along 24 hours. Then the gelatin sheets are mortared to analyze for gelatin quality. The best quality gelatin is continued to analyze by protein level and function group with FITR.

The results of this study are the addition for acetat acid concentration and it’s demineralization significantly (p <0.05) on the quality of gelatin Based on the quality analysis results of domestic chicken bones - made gelatin it was obtained the best gelatin for gelatin with acetate acid 1 % and it’s demineralization length as 24 hours. From the analysis results it was obtained rendement as 6.81%, water level as 5.529%, ash level as 0.304 %, pH 6.81, gel strength of 20.846 bloom, emulsion stability as 83.504% and protein level as 39.48%. Based on FTIR spectra from bone Broiler chicken gelatin can be identified among groups OH, NH, C = O and C-H