Effect of Acetic and Citric Acids on Gelatin Characteristics Extracted From Chicken Eggshell Membranes

Eggshell membranes are an alternative raw material to produce gelatin. For the extraction of gelatin, organic solvents are preferred due to their economic and environmentally friendly nature. This study aims to determine the effect of adding acetic acid and citric acid and identify the characteristics of gelatin from chicken eggshell membranes, including yield, proximate analysis, color analysis, microbial total, and FTIR analysis. The concentration of acetic acid and citric acid was 0.5 M with an extraction time of 48 h in a water bath at 60^0C. Based on the results obtained, it shows that the extraction treatment using acetic acid has better characteristics compared to gelatin extracted with yield was 47%, protein content was 2.32%, fat was 0.21%, ash content was 3.965%, water content was 6.86%, L*a*b was 87,83, microbial total value 14,5×10² cfu/g, and FTIR analysis was peak 3281.04; 2359.28; 2327.84; 1649.63; 1539.84; 1440.68; 1051.56; and 617.36 cm^-1. Gelatin from chicken eggshell membranes extracted with 0.5 M acetic acid showed similar characteristics to standard gelatin in Indonesia.