PENGARUH PH DAN KECEPATAN PENGADUKAN PADA EKSTRAKSI PROTEIN DARI TULANG AYAM DENGAN SOLVENT LARUTAN NAOH

Abstract

To date, chicken bones waste is only used for the manufacturing of animal feed and fertilizer, so that their economic value is still very low. Chicken bones contain organic material that has functional properties, that is protein. To overcome this problem, one way to explore chicken bones utilizations can be done by a protein extraction process. The objectives of this research are to determine the influence of pH and stirring speed on extraction of protein from chicken bone by NaOH solution. Control variables in this research were NaOH solution as solvent, extraction time (1 hour), temperature (80oC), the ratio of chicken bones:solvent (g/mL) = 1 : 4, and particle size of bone powder (425 μm). The studied variables are pH: 9, 10, 11 and stirring speed: 100, 200, 300 rpm. The optimization was done by RSM (Response Surface Methodology) to obtain the optimum pH and stirring speed. The results showed that the faster the stirring speed and the more alkaline conditions of extraction, the more of protein can be extracted. However, at high stirring speed (340 rpm) and too alkaline (pH 11.5) extraction condition, the extraction efficiency decreased. The highest protein content extracted achieved at pH 10 and stirring speed of 200 rpm for 60 minutes. From the ANOVA analysis, it was revealed that the most influential variable was the stirring speed.