ANALISIS SIFAT FISIKOKIMIA GELATIN YANG DIEKSTRAK DARI KULIT AYAM DENGAN VARIASI KONSENTRASI ASAM LAKTAT DAN LAMA EKSTRAKSI

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui konsentrasi asam laktat dan lama ekstraksi gelatin dari kulit ayam yang terbaik berdasarkan sifat fisikokimia. Percobaan dirancang dengan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor yaitu variasi konsentrasi asam laktat 1% (L₁), 2% (L₂), dan 3% (L₃) dengan variasi  lama ektraksi 12 jam (T₁), 24 jam (T₂), dan 48 jam (T₃) dengan suhu 45^oC pada pH 4-5. Data rendemen, kekuatan gel, nilai pH, kadar air, kadar abu, kadar protein, dan kadar lemak dianalisis dengan ANOVA. Perbedaan  data antar perlakuan diuji dengan uji beda nyata terkecil dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa kondisi optimum ekstrak gelatin dari kulit ayam adalah konsentrasi asam laktat 3% dan lama ekstraksi 48 jam (L₃T₃) dengan karakteristik fisikokimia : kekuatan gel (81,20 g bloom), nilai pH (3,54), kadar air (0,23%), kadar abu (0,10%), kadar protein (87,60%), dan kadar lemak (3,81%). Gelatin kulit ayam yang dihasilkan tidak berbeda jauh dengan gelatin komersial hal ini dilihat dari hasil karakteristik fisikokimianya.

Kata kunci: gelatin, kulit ayam, asam laktat, kekuatan gel

ABSTRACT: The aim of this study is to determine the best concentration of lactic acid and  duration of extraction of gelatin extracted from chicken skin based on physicochemical properties. The experiment was designed using an experiment in Randomized Complete Design with two factors which are variation in lactid acid concentration of 1% (L₁), 2% (L₂), and 3% (L₃) and  variation of long extraction of 12 hours (T₁), 24 hours (T₂), and 48 hours (T₃) at 45^oC and pH of 4-5. Data of yield, gel strength, pH, water content, ash content, protein content, and lipid content were analyzed with Analysis of Varians. A Least Significant Difference (LSD) test was conducted to find out the difference among the treatment and continued by Duncan test. The research results showed that the optimum conditions of extract gelatin from the chicken skin were the lactic acid concentration of 3% and the 48 hours long extraction (L₃T₃) with physicochemical characteristics of gel strength, pH, water content, ash content, protein content, and lipid content are 81,20 g bloom, 3,54; 0,23%; 0,10%, 87,60%; and 3,81% respectively. The physicochemical properties of the obtained gelatin were not significantly different compared with the properties of commercial gelatin.

Keywords: gelatin, chicken skin, lactic acid, gel strength