Asti, Indah Dwi and 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, the majority of waste generated is organic, containing carbohydrates, fats, proteins, and salts. These food waste materials are biodegradable with the help of microorganisms, which, if left untreated, can lead to air pollution due to the foul odor they emit, thereby contaminating the surrounding environment. Most food industry waste is not properly processed, resulting in harmful environmental impacts. This research aims to minimize food waste through effective processing. One method of processing is the production of gelatin, which can be derived from animal bones, specifically chicken feet. Chicken feet are rich in collagen, a key raw material in gelatin production. Gelatin is obtained through the extraction and hydrolysis of collagen, which is insoluble in water. The purpose of this study is to determine the optimal concentration of base solvent and soaking duration for the hydrolysis process in producing gelatin from free-range chicken feet. The optimal conditions were determined using the Response Surface Method (RSM) to achieve the best gelatin yield that meets the standard quality requirements. The analysis showed the optimal conditions for gelatin production: a soaking time of 3.1121 hours and a solvent concentration of 1.1151 M, yielding 0.4156 grams of gelatin.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP155 Chemical engineering T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Chemical Engineering | ||||||||
| Depositing User: | Indah Dwi Asti | ||||||||
| Date Deposited: | 23 Jun 2025 05:50 | ||||||||
| Last Modified: | 23 Jun 2025 05:50 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38938 |
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