Physicochemical Characteristics of Sodium Hydroxide (NaOH) Pretreated Chicken Head Gelatin with Variation of Soaking Time

Food Technology Study Program, Faculty of Industrial Engineering, Sumatera Institute of Technology, 35365 Lampung, Indonesia.

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Abstract

Chicken head, an abundant pultry by-products, serve as a viable alternative source for gelatin extraction due to their high collagen content accounted for 15%, yet the study about it remains limited. This study specifically focused on optimizing the alkaline pre-treatment step, a standard method for Type B gelatin. The study aimed to analyse the effect of increasing 3% sodium hydroxide (NaOH) soaking time (18, 14, 30, and 36 hours) on the physicochemical characteristics of chicken head gelatin. Data analysis utilized One-Way Anova (α = 5%) followed by DMRT. The optimal yield (2.31%) was achieved after 24 hours of soaking. The highest gel strength was reached after 30 hours soaking (77.95 g Bloom). Viscosity increased with longer soaking times, the highest value was 10.05 mPa.s. Melting point and gel point increased as soaking time increased, the highest value (31.85^oC) and (18.82^oC), respectively, both was observed after 36 hours soaking. The moisture content ranged from 1.97% (lowest, at 18 hours) to 3.6% and all value were well below the maximum limit set by the SNI. However, ash content (13.43%-29.81%) exceeds the 3% minimum limit set by the SNI.