Sena, Bintang Arya (2025) OPTIMASI PROSES HIDROLISIS TERHADAP GELATIN DARI TULANG CEKER AYAM KAMPUNG DENGAN RESPONSE SURFACE METHOD (RSM). Undergraduate thesis, UPN VETERAN JAWA TIMUR.
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Abstract
In the food industry, most of the waste produced is organic in nature, containing carbohydrates, fats, proteins, and salts. Waste in the food industry includes waste that is easily decomposed with the help of microorganisms. This can cause air pollution due to the foul odors produced and can pollute the surrounding environment. Most of the waste produced by the industry has not been properly treated, which has a detrimental impact on the environment. Therefore, this study was conducted with the aim of minimizing waste by processing it. One form of food waste processing is gelatin. Gelatin itself can be produced from cartilage, one of which is chicken feet bones. Chicken feet bones are high in collagen, which is the raw material for gelatin production. Gelatin is obtained through the extraction and hydrolysis of water-insoluble collagen. This study aims to determine the optimum concentration of base solvent and the duration of immersion in the hydrolysis process of native chicken feet bones for gelatin. The optimum point is determined using the Response Surface Method (RSM) to find the optimal conditions for gelatin production to meet gelatin quality standards. The results of this study's analysis are the optimal points for gelatin crystal yield. The conclusion of this study is that the optimal conditions for the hydrolysis of gelatin from native chicken feet using the RSM method in Design Expert 13 software are a soaking time ratio of 3.1121 hours and a solvent concentration of 1.1151 M, resulting in 0.4156 grams.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP155 Chemical engineering | ||||||||
| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Bintang Arya Sena - | ||||||||
| Date Deposited: | 04 Nov 2025 02:24 | ||||||||
| Last Modified: | 04 Nov 2025 02:25 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28515 |
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