Extraction, Characterization, Amino Acid Profile of Halal Gelatin from Kampong and Broiler Chicken Feet Skin

Gelatin is one of the food additives where the issue of halal is interesting to study. Several previous studies have explored
alternatives to halal gelatin. This study analyzes gelatin's chemical and physical properties from kampong and broiler
chicken feet skin. The results obtained can be utilized to develop a halal alternative to gelatin. The study used a nested
randomized design consisting of two factors: variations in the chicken origin and the concentration of the acid solvent. The
first factor, the kind of chicken, had two levels, kampong and broiler chickens. The second factor was acetic acid
concentration (CH3COOH) with 2 %, 4 %, 6 %, and 8 % (v v–1). Gelatin from the skin of kampong chicken feet skin with
4 % (v w–1) acetic acid reached a yield of 12.67 %, a moisture content of 10.29 %, an ash content of 1.58 %, a protein
content of 82.52 %, a pH 4.53, a viscosity of 4.78 cp, and a gel strength of 66.29 g cm–2. Gelatin from broiler chicken leg
skin with 4 % acetic acid reached a yield of 10.90 %, a moisture content of 7.95 %, an ash content of 7.95 %, a protein
content of 82.48 %, a pH of 4.76, a viscosity of 5.4 cp, and a gel strength of 70.13 g cm–2. Kampong and broiler chicken feet
skin gelatin were similar to commercial gelatin concerning the glycine percentage. Glycine has more than 50 % gelatin from
all amino acids. Glycine from kampong chicken feet skin gelatin was 53.37 %, broiler chicken feet skin gelatin had 51.95 %,
and commercial gelatin was 54.33 %. The meatballs using kampong and broiler chicken feet skin gelatin (acetic acid 4 %)
meet all the requirements of NSA (National Standardization Agency of Republic of Indonesia -Standar Nasional Indonesia:
3818-2014) for moisture, ash, protein, and lipid content variables.