Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Gelatin is a mixture of protein obtained from animal parts (skin, bones, tendons, ligaments, and cartilages) by hydrolysis. market demand high especially in pharmaceutical, food, photographic, cosmetics industries based on its gelling, foaming, emulsifying properties. This preliminary study was focus chicken head feet gelatin extraction their characterization terms percentage yield physical properties (pH, color, melting point, texture). Two different treatments (acid alkali) were used. The (CHGac) (CFGac) gelatins using acid treatment 32.10% 33.65% while the (CHGal) (CFGal) alkali 20.06% 22.18% respectively. All indicated same pH pattern range 4.3 to 6.4. point for each 30.4℃ 35.9℃. texture analysis specifically into gel strength produce which ranges 230 g 356 g. also showed dl(lighter/darker), da(redder/greener), db(yellower/bluer) are positive value mean that have lighter, redder yellower color In conclusion, can be an alternative could replace usage porcine, bovine, other mammals as source gelatin.