Production and Physical Quality Testing of Gelatin from Domestic Chicken Feet (Gallus gallus domesticus) with Variations in Soaking Time in Ca(OH)₂ and Citric Acid

Revivo Sevy Prayoga; Dessy Ratna Sari; Izatunnafis

doi:10.32734/jcnar.v8i1.26922

Authors

Revivo Sevy Prayoga Department of Pharmacy, Poltekkes Kemenkes Surakarta, 57127, Indonesia
Dessy Ratna Sari Department of Pharmacy, Poltekkes Kemenkes Surakarta, 57127, Indonesia
Izatunnafis Department of Pharmacy, Poltekkes Kemenkes Surakarta, 57127, Indonesia

DOI:

https://doi.org/10.32734/jcnar.v8i1.26922

Keywords:

Domestic Chicken Feet, Gelatin, Hydrolisys, Physical Quality, Soaking Time

Abstract

Gelatin is a hydrolysis product of collagen widely used in the food and pharmaceutical industries. Commercial gelatin is generally derived from cows and pigs, necessitating alternative halal gelatin sources, one of which is domestic chicken feet (Gallus gallus domesticus). This study aimed to determine the effect of variations in soaking time on the physical quality of gelatin from domestic chicken feet using the hydrolysis method with 0.2% calcium hydroxide (Ca(OH)₂) and 5% citric acid solution. The study employed an experimental method with a Completely Randomized Design (CRD) consisting of three soaking time treatments (4, 6, and 8 days) with three replications. Parameters tested included yield, organoleptic properties, homogeneity, pH, protein content, ash content, water content, and viscosity. Data were analyzed using the Shapiro-Wilk test, homogeneity test, One Way ANOVA, and Post Hoc test. The results showed that all gelatin samples had good physical quality. The pH values ranged from 5.20–5.69, ash content 2.37–2.55%, water content 3.37–3.83%, and viscosity 3.54–4.77 cP. The highest yield was obtained at 4 days of soaking (13.30%), while the lowest was at 8 days (4.80%). Statistical analysis showed that soaking time significantly affected yield, pH, and viscosity (p<0.05), but did not significantly affect ash content and water content (p>0.05). It was concluded that 4 days of soaking produced gelatin with the most optimal quality and yield.

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