Chicken Claw Natural Preservatives

The use of non-food preservatives, such as formaldehyde and borax, are still often found in food, especially meat, fish, and processed products, such as meatballs. Substances that are harmful to human health. Actually many alternative preservatives are safe for humans.

Three students of Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sebelas Maret University Solo, researching Chicken Claw linked gelatin from its ability to preserve food.

The third student, Ganjar Fadillah, Rahmat Hidayat, and Pramudita Putri, chose Chicken Claw as a source of cheap and gelatin because it is considered kosher. Chicken claws are abundant because there are millions of chickens are cut every day. In addition, many have not crabbed utilized for high-value products.

The results of the study E Purnomo (1992) mentions, chicken claws contain more than 80 percent protein. In the skin of chicken feet contained 22.98 percent protein. This protein contains collagen that can be processed gelatin. During this time, the gelatin used, among other things, as an ingredient in cosmetics, pharmaceutical products, food ingredients, such as ice cream and chewing gum, and medical material.

The students were extracting gelatin from collagen by acid and base hydrolysis method. Alkaline hydrolysis with whiting making chicken scratch rot. Better results obtained from acid hydrolysis using hydrochloric acid (HCL).

The process produces gelatin through four stages, namely, cleaning paws of the grease and dirt (degreasing) through leaching. Then, claws soaked with HCL 3-5 percent during 2x24 hours to soften. The results are filtered to obtain soft gelatin which is then neutralized with water to achieve a pH of 7.

Furthermore, gelatin plus water and heated up to seven hours in order to obtain a more viscous texture. If you want to change into the form of a powder to be more durable, thick gelatin oven at a temperature of 50 degrees Celsius for 24 hours.

They chose a simple technology that can be utilized by small and medium enterprises as well as applied in traditional markets.

so Preservatives

If you want to use, gelatin powder mixed with water at a ratio of 1: 1 in order to gel. The gel is used to wrap meat. The students were applying to beef that has a higher fat content than chicken and fish.

There are two treatments in the study. First, gelatin encased meat stored at room temperature. And the other, wrapped beef gels stored in ice temperature (4 degrees Celsius).

After seven days, beef gelatin gel wrapped and stored at a temperature of ice almost no change, good color, smell, and texture. As for the meat stored at room temperature, the gelatin melts so it is not able to protect. Conditions meat started smelling, watery, and colored black. Conditions which are not encased meat gelatin and left in the open air is more severe, black looks, smells, and began to hollow.

Gelatin wrapping can reduce bacterial contamination and exposure to ultraviolet rays that can cause the meat changes color. Gelatin can also withstand oxidation of fat that are not easily smell.

Applications in traditional markets that do not have a refrigerator, can utilize frozen gel ice to maintain the temperature of the meat wrapped gelatin. Ice gel can be used over and over again so it is more efficient than using ice cubes. Gelatin wrapping can be processed as food if desired.

From the results of microbiological tests on the meat in the open air was found eight colonies of bacteria per unit, while the meat is wrapped gelatin in ice temperature only found two colonies of bacteria per unit.

No data bekteri colonies on gelatin wrapped meat at room temperature, because the students want to use ice box or ice gel. However, they do test the inhibition of bacteria. Fresh meat wrapped in gelatin exposed to Staphylococcus sp. As a result, the bacteria do not grow in the area that is gelatin.

Power oxidation of fat in meat that is not given gelatin 0.6 percent, while the meat is coated with gelatin at room temperature is 0.41 percent. While the meat is wrapped gelatin in ice temperature is only 0.4 percent. Oxidation determines how quickly the meat will smell rancid.

Gelatin is able to suppress the bacteria, but can not inhibit the bacteria. The students, still want to enhance their research, so that gelatin could inhibit bacterial growth, possibly by providing a particular compound. (sri)