Karakteristik Gelatin Ceker Ayam dengan Perbedaan Suhu Ekstraksi dan Aplikasinya pada Permen Jeli

Abstract

Gelatin is a protein biopolymer produced by the partial hydrolysis of collagen and is widely used in the food, pharmaceutical, and cosmetics industries. The high dependence on imported gelatin and the demand for halal gelatin are pushing for the use of chicken feet as an abundant and economical alternative raw material. This study aims to determine the effect of different extraction temperatures on the characteristics of chicken feet gelatin, identify the optimal treatment, and evaluate the characteristics of the jelly candy produced from this gelatin. The study employed a Completely Randomized Design (CRD) method with extraction temperatures of 55°C (A1), 65°C (A2), 75°C (A3), and 85°C (A4), using 4% acetic acid as the solvent. The parameters analyzed for the gelatin powder included yield, pH, protein content, viscosity, water holding capacity, oil holding capacity, gel strength, and FTIR analysis for the best sample; while for the chocolate jelly candy, the parameters included texture and descriptive sensory. The best treatment was obtained at an extraction temperature of 65°C, yield of 23.67%; pH of 5.30; protein content of 95.67%; viscosity of 5.27 cP; water holding capacity of 17.36 g/g; oil holding capacity of 1.05 g/g; gel strength of 179.63 g; jelly candy textural hardness of 253.44 g; cohesiveness of 0.92; gumminess of 245.48 g; springiness of 0.85; chewiness of 198.12; and descriptive sensory analysis results attributes color, odor, texture, taste, mouthfeel, and aftertaste