Ekstraksi Gelatin dari Kaki Ayam Broiler Melalui Berbagai Larutan Asam dan Basa dengan Variasi Lama Perendaman

  • Indrawan M
  • Agustina R
  • Rijai L
N/ACitations
Citations of this article
359Readers
Mendeley users who have this article in their library.

Abstract

Gelatin is a biopolymer that can be obtained from partially hydrolysis of collagen present in skin, bone, and connective tissues of animals This study used chicken Broiler feet as a source of collagen. This study was conducted to determine the effect of soaking treatment with solution of acid and base, and with variety of soaking time. The solution used is HCl, CH3COOH, and NaOH with different concentration. The process of soaking followed by extraction, filtration, and drying to obtain a sheet of gelatin. Gelatin was analyzed qualitatively with chemical reaction. The best results of yield can be obtained from various methods of soaking given by HCl 2% for 2 days, CH3COOH 2% for 3 days, and NaOH 2% for 1 day. Keywords : Gelatin, Chicken feet Broiler’s, Acid-treated, Alkali-treated ABSTRAK Gelatin merupakan biopolimer yang biasanya diperoleh dari hidrolisis parsial kolagen jaringan kulit, tulang, dan jaringan ikat hewan. Penelitian ini menggunakan kaki ayam broiler sebagai sumber kolagen. Penelitian dilakukan untuk melihat pengaruh perlakuan perendaman kaki ayam broiler melalui berbagai larutan asam dan basa dengan variasi lama perendaman. Larutan yang digunakan yaitu HCl, CH3COOH, dan NaOH dengan berbagai konsentrasi. Proses perendaman dilanjutkan dengan ekstraksi, filtrasi, dan pengeringan untuk mendapatkan lembaran gelatin. Gelatin yang diperoleh dianalisis secara kualitatif melalui reaksi kimia. Hasil rendemen terbaik dapat diperoleh dari berbagai metode perendaman yaitu HCl 2% selama 2 hari, CH3COOH 2% selama 3 hari, dan NaOH 2% selama 1 hari. Kata Kunci : Gelatin, Kaki ayam Broiler, Metode asam, Metode basa

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Indrawan, M. R., Agustina, R., & Rijai, L. (2016). Ekstraksi Gelatin dari Kaki Ayam Broiler Melalui Berbagai Larutan Asam dan Basa dengan Variasi Lama Perendaman. Journal of Tropical Pharmacy and Chemistry, 3(4), 313–321. https://doi.org/10.25026/jtpc.v3i4.120

Readers over time

‘16‘17‘18‘19‘20‘21‘22‘23‘24‘250255075100

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 8

67%

Lecturer / Post doc 2

17%

Researcher 2

17%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 18

43%

Chemistry 12

29%

Biochemistry, Genetics and Molecular Bi... 8

19%

Chemical Engineering 4

10%

Save time finding and organizing research with Mendeley

Sign up for free
0