Properties of gelatin from different parts of broiler feet

This research aims to determine the properties of gelatin produced from different parts of broiler feet, including the feet skin, feet bones, and whole feet, as raw materials.The properties of gelatin observed and analyzed were the chemical compositions (moisture content, crude protein content, and ash content), viscosity, pH, yield, and color.The results showed that the different raw materials of gelatin had a significant effect (p < 0.05) on the pH, viscosity, ash content, color in terms of a* and L*, and yield but no significant effect (p > 0.05) on moisture content, crude protein content, and color in terms of b*.The gelatin ash content from broiler feet bones showed the highest results (4.81 0.28%) but fell short of the SNI (maximum 3.25%).Different results on moisture content, viscosity, and pH were in accordance with SNI 01-3735-1995 and the GMIA for different parts of broiler feet.The feet skin was the highest in viscosity (8.93 1.20 cP) and yield (10.7 0.64%) but lowest in ash content (0.22 0.04%).Therefore, it can be concluded that broiler feet skin is the best material to make gelatin from broiler feet.