Preparation And Characterization Of Halal Gelatin From Broiler Chicken Feet Using Hydrolysis Method

Abstract

Chicken feet are an underutilized by product rich in collagen, making them a potential raw material for halal gelatin. This study explores the use of whole broiler chicken feet to improve efficiency in gelatin production. The effect of different soaking times (8, 10, and 12 days) in 5% citric acid and 0.2% NaOH on gelatin quality was evaluated. Results showed that soaking time significantly affected all measured parameters. The 8 day treatment produced gelatin with the most favorable properties: pH 4.73, moisture content 9.71%, ash content 2.15%, and positive protein test. Longer soaking for 12 days resulted in protein loss and lower quality. All gelatin samples appeared as fine yellowish powder with characteristic smell, complying with Indonesian quality standards. This study confirms that whole chicken feet are suitable for making halal gelatin, with 8 days being the ideal soaking duration to maintain good quality without excessive breakdown.