Sains Malaysiana 45(3)(2016): 435–449

Physicochemical Evaluation and Spectroscopic Characterisation of Gelatine from Shank and Toes of Gallus gallus domesticus

(Penilaian Fizikokimia dan Pencirian Spekstroskopik Gelatin daripada Kaki dan Jari Kaki Gallus gallus domesticus)

MOHD SHAKRIE PALAN ABDULLAH^1,2, MOHAMED IBRAHIM NOORDIN¹, SYED IBRAHIM MOHD ISMAIL³, SHAIK NYAMATHULLA¹, MALINA JASAMAI⁴, LAM KOK WAI⁴, NUR MURNISA MUSTAPHA⁵ & AHMAD FUAD SHAMSUDDIN⁶*

 

¹Department of Pharmacy, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur

Malaysia

 

²State Enforcement Branch, Pharmacy Service Division, Kelantan State Health Department

16100 Kota Bharu, Kelantan Darul Naim, Malaysia

 

³Ain Medicare Sdn. Bhd., Kawasan Perindustrian Pengkalan Chepa 2, 16100 Kota Bharu, Kelantan Darul Naim, Malaysia

 

⁴Drug and Herbal Research Centre, Faculty of Pharmacy, Universiti Kebangsaan Malaysia

Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia

 

⁵Department of Pharmacy, Raja Perempuan Zainab II Hospital, 15586 Kota Bharu, Kelantan Darul Naim, Malaysia

 

⁶Centre for Drug Delivery Research, Faculty of Pharmacy, Universiti Kebangsaan Malaysia

Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia

 

Diserahkan: 13 Mei 2015/Diterima: 1 September 2015

 

ABSTRACT

 

Growing needs, inadequate supply along with health and religious issues are reasons for the increase in the demand for an alternative source of gelatine in the food and pharmaceutical industries. This study was conducted to optimize the process for producing halal-compliance gelatine from chicken waste; chicken shank and toes (CST). Double extraction process employed produced gelatine which was vitreous, lightweight and gossamer in appearance. Gelatine yield was 9.52%(w/w) with a pH of 3.85, moisture content of 7.17%, total protein content of 93.77%, total fat content of 0.93% and total ash of 1.57%. The Bloom strength of the CST gelatine (148.33 ± 5.51) was found to be slightly lower than the commercially available bovine gelatine (BS) (169.33 ± 58.53) (P > 0.05). Amino acid analysis showed that the CST gelatine (91.38 ± 1.01%) was comparable to BS gelatine (90.65 ± 1.56%)(P > 0.05). Double extraction has been shown to successfully increase the surface area to volume ratio of CST waste resulting in increased yield in gelatine and protein with lower total fat content obtained. The test results obtained showed that the CST gelatine produced through this method complies with pharmaceutical standards.

 

Keywords: Chicken shank; extraction; food and pharmaceutical industries; gelatine; protein

 

 

ABSTRAK

Keperluan yang meningkat dan bekalan yang terhad di samping isu kesihatan dan keagamaan merupakan penyebab permintaan yang tinggi untuk sumber alternatif gelatin dalam industri makanan dan farmaseutik pada masa ini. Kajian ini telah dijalankan untuk mengoptimumkan proses penghasilan gelatin halal daripada bahan sisa penyembelihan ayam iaitu bahagian kaki dan jari kaki ayam (CST). Proses dwi-pengekstrakan telah digunakan untuk menghasilkan gelatin yang bersifat lutsinar, ringan dan berserat umpama kaca. Jumlah gelatin CST yang diperoleh adalah 9.52% (berat/berat) dengan pH3.85, kandungan lembapan 7.17%, jumlah kandungan protein 93.77%, jumlah kandungan lemak 0.93% dan jumlah abu 1.57%. Kekuatan Bloom gelatin CST (148.33 ± 5.51) didapati lebih rendah daripada gelatin kulit lembu (BS)(169.33 ± 58.53) yang boleh didapati secara komersial di pasaran (P > 0.05). Analisis asid amino menunjukkan bahawa gelatin CST (91.38 ± 1.01%) adalah setanding dengan gelatin BS (90.65 ± 1.56%)(P > 0.05). Proses dwi-pengekstrakan didapati berjaya meningkatkan nisbah luas permukaan kepada isi padu CST menyebabkan jumlah hasil gelatin dan kandungan protein lebih tinggi serta kandungan lemak gelatin yang berkurang diperoleh. Ujian yang dijalankan telah menunjukkan bahawa gelatin CST yang dihasilkan melalui kaedah ini mematuhi piawaian farmaseutik.

 

Kata kunci: Gelatin; industri makanan dan farmaseutik; kaki ayam; pengekstrakan; protein

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*Pengarang untuk surat-menyurat; email: afsna@ukm.edu.my