THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE
Abstract: Collagen is the main
ingredient in the gelatin manufacture. The purpose of the study was todetermine
the pH value, the swelling percentage and collagen yield of chicken shank bones
which weresoaked by different HCl concentration and soaking time. The pH value
and swelling percentage ofchicken shank bones are indicator that determines
amount of collagen yield. The research design usedwas factorial completely
randomized design (CRD). Factor A was a concentration of HCl (2%, 3.5% and5%)
and factor B was a soaking time (24, 36 and 48 hours) without replication
(profile). The resultshows that the the increase of HCl concentration and
soaking time affected on the decreasing of pHvalue profile (0.17-0.85),
swelling percentage profile (80.25-97.49%) and also collagen yield
(1.80-10.02%). The lowest collagen yield of chicken shank bones was suspected
caused by the used of Hcl.The highest result of the study was using 2% of HCl
concentration for 24 hours. The best result wasfound in the use of 2% HCl and
was soaked for 24 hours. Based on those result, the collagen of chickenshank
bones was recommended as a main ingredient for gelatin manufacture.
Author: D.A.P. Puspitasari,
V.P. Bintoro, B.E. Setiani
Journal Code: jppeternakangg130048