EKSTRAKSI GELATIN CEKER AYAM DENGAN METODE BASA

Abstract

The objective research was to know the condition of gelatins extraction from chicken claw with alkaline method using various NaOH concentration and soaking time to produce gelatin which had a g ood chemical and physical quality. The research used Randomizes Completely Block Design (RCBD) with two factors of treatment. First the factor was NaOH concentration consist of 0,4%; 0,8%; and 1,2 %, while the second factor was soaking time for 1 hour, 2 hour and 3 hour. The best result of this research from gelatins was obtained from treatment with NaOH 0,4% and soaking time 2 hour which has characteristics of gel strength 2,49 N, yields 7,61%, viscosity 7,49 cp, pH 5,2, moisture contents 6,77%, protein contents 86,72% db, and ash contents 2,88% db
Key word : chicken claw, gelatin, concentration NaOH, soaking time