PENGARUH SUHU DAN UKURAN PARTIKEL TULANG AYAM TERHADAP YIELD EKSTRAKSI PROTEIN MENGGUNAKAN LARUTAN SODA API

Abstract

Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely. While the chicken bone contain organic compounds that are functional, such as collagenous and non collagenous protein. This research was conducted to investigate the effect of temperature and particle size of chicken bones on the yield of protein extraction using dilute caustic soda solution. Controlled parameters in this studied were the solvent in the form of caustic soda solution, extraction time for 1 hour, pH 10.5, the ratio of chicken bone powder: solvent (1:4), and stirring speed 200 rpm. Operating variables studied included the extraction temperature of 30 oC, 55 oC, and 80oC, and particle size of 150, 180, and 250 μm. A total of 300 mL of caustic soda solution with pH 10.5 was heated in a three-necked flask until it reached the desired temperature (30oC, 55oC, and 80oC). Then, a total of 75 g of chicken bone powders with desired particle size (150μm, 180μm and 250μm) was introduced into the caustic soda solution and the stirrer was operated at speed of 200rpm. At every 10 minutes interval as much as 10 mL samples were taken for total protein analysis using Nessler Spectrophotometry method. The experiment was stopped after 1 hour and optimization was done by Response Surface Methodology (RSM) to obtain the optimum temperature and particle size. The results show that both the temperature and particle size affected the total protein extracted. The optimum conditions for the extraction was at 80oC and 250μm particle size yielding protein content in the samples obtained of 533.2 mg / L.