Pengaruh Konsentrasi Larutan Asam Asetat Dan Lama Waktu Perendaman Terhadap Sifat-Sifat Gelatin Ceker Ayam

Abstract

The experiment was conducted to determine influence of acetic acid solution concentration and soaking time on chemical and physical properties of chiken claw gelatin. The experiment used Randomized Complete Block Design (RCBD) with two factors of treatment. The first factor was concentration of acetic acid solution consisting of 3 levels (0,5; 2,0 and 3,5 % w/v). The second factor was soaking time in acetic acid solution also consisting of 3 levels (2, 4 and 6 hours). The gelatin product was analyzed for yield, protein, moisture, ash, viscosity, gel strength, and pH of gelatin. The results showed that concentration of acetic acid solution had significant effect (P<0,01) on the yields, protein, pH and also had significant effect (P<0,05) on moisture, but no significant effect on ash content, viscosity, and gel strength. The soaking time had significant effect (P<0,01) on protein and had significant effect (P<0,05) on moisture, but no significant effect on the yields, ash content, viscosity, gel strength, and pH of gelatin.

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan asam asetat dan lama perendaman terhadap sifat kimia dan fisik gelatin ceker ayam potong yang dihasilkan. Penelitian dilaksanakan menggunakan Rancangan Blok Lengkap Teracak (RBL) dua faktor. Faktor pertama yaitu konsentrasi larutan asam asetat terdiri dari 3 taraf (0,5; 2,0 dan 3,5 % v/v), sedangkan faktor kedua adalah lama perendaman juga dengan 3 taraf (2 ; 4 dan 6 jam). Gelatin yang dihasilkan dianalisis rendemen, kadar protein, air, abu, viskositas, kekuatan gel dan pH. Hasil penelitian menunjukkan bahwa konsentrasi larutan asam asetat berpengaruh sangat nyata (P<0,01) terhadap rendemen, kadar protein, pH dan juga berpengaruh nyata (P<0,05) terhadap kadar air, namun tidak berpengaruh terhadap kadar abu, viskositas dan kekuatan gel. Waktu perendaman berpengaruh sangat nyata (P<0,01) terhadap kadar protein dan berpengaruh nyata (P<0,05) terhadap kadar air, namun tidak berpengaruh terhadap rendemen, kadar abu, viskositas dan kekuatan gel.