Effect of pH and Temperature on Characteristics and Antioxidant Activity of Chicken Feet Protein
Lilik Eka Radiati
Background and Objective: The micronutrients of Chicken feet can be explored and developed to improve its economical and functional value. The principles of degradation and dissolution of proteins depend by several factor as pH, temperature. The Study aimed to determine the effect of different pH and temperature on characteristic and antioxidant activity of chicken feet protein. Research conducted for 6 months at February 3, 2017 until August 15, 2017 and location of study in Animal Product Resources Laboratory of University of Brawijaya. Materials and Methods: The material chicken feet obtained from Lohman 202 broiler strain of UPT Agri Science Technopark of Lamongan Islamic University of Indonesia The research method was experimental with Factorial Completely Randomized Design. Treatments included pH (control (6,8) , pH 6 and pH 4) and temperature (control (25°C), 50°C and 65°C) were repeated four times.. The variables observed were microstructure, dissolved protein concentration and antioxidant activity. Results: The results of this study indicated the interaction of pH 4 and temperature of 50°C resulted in the highest Dissolved protein concentration amount 1.15 mg mL1 and the highest antioxidant activity amount 46.55%. Antioxidant activity tends to increase as well as the decrease of pH. Conclusion: The treatment of pH and temperature variations in chicken feet protein extraction gave a difference of influence (p<0.05) to the concentration of solubility protein and antioxidant activity.
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