Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application

Hakiki Melanie, Agustin Susilowati, Jeti M Iskandar, Meilita Laelatunur

Abstract


Fat reduction has been performed on crude gelatin extracted from chicken feet (shank) through curing process using sodium hydroxide and acetic acid in various proportions. This study was conducted to evaluate the best fat reduction condition by the addition of acetic acid at concentrations of 0, 2.5 and 5% (v/v) with decantation time 0, 6 and 12 hours on crude gelatine from curing process at a ratio of 1% acetic acid; 1% acetic acid with 1% NaOH; 1% acetic acid and 3% NaOH and without curing (initial gelatine). The analysis was carried out to determine the composition of gelatin and their byproducts to total solids, total fat and fat binding capacity. The results showed that the variation in the ratio of the addition of acetic acid and decantation time affect the composition of fat and fat-binding ability. Based on fat binding capacity (FBC), treatment of chicken feet gelatin with curing of 1% acetic acid and 3% NaOH and continued by the addition of 5% (v/v) acetic acid with a 12-hour decantation time resulted in gelatin with the best FBC of 7.4 g/g, fat content 1.0248% and total solids 2.7575%.

DOI : http://dx.doi.org/10.15408/jkv.v0i0.3149



Keywords


Gelatine; fat reduction; decantation; acetic acid; Fat Binding Capacity (FBC)

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DOI: https://doi.org/10.15408/jkv.v0i0.3149

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