Gelatin extraction from chicken skin: a preliminary study

Abstract

Gelatin is a multifunctional polymer derived from collagen hydrolysis of skin, bones, and connective tissues, containing 19 amino acids. The increasing demand for halal gelatin has encouraged alternative research, including gelatin from chicken skin. This study aimed to explore the extraction method of chicken skin gelatin using a water bath at 65°C for 10 minutes. Proximate analysis was conducted on the yield, ash content, moisture content, acidity (pH), and viscosity. Characterization of the resulting gelatin was carried out using FTIR. The results of gelatin extraction using a water bath at 65°C for 10 minutes yielded 12.39%. The resulting gelatin had a moisture content of 14.15%, ash content of 3.26%, pH of 4, and viscosity of 2.74 cPs. FTIR spectral analysis showed the characteristic functional groups of gelatin in the sample, namely O-H, N-H, C-O, C=O, C-N, and NCO groups.