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All Journal Jurnal Pangan dan Agroindustri
Al Fajri, Adelia Khoirunnisa
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Agriculture, Biological Sciences & Forestry

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Effect of Lactobacillus Plantarum Fermentation Duration on the Physicochemical Properties of Chicken- Head Gelatin Syafitri, Yosi; Lianti, Lita; Al Fajri, Adelia Khoirunnisa
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.4

Abstract

Chicken meat is widely consumed, whereas its by-products, such as chicken heads, remain underutilized. Chicken heads contain substantial amounts of collagen and therefore have potential as a raw material for gelatin production. This study evaluated Lactobacillus plantarum fermentation as a pretreatment for producing gelatin from chicken heads and determined the effect of fermentation duration on physicochemical properties. A completely randomized design was used with three fermentation durations: 24, 48, and 72 h. Fermentation duration significantly affected yield, moisture content, ash content, pH, viscosity, gel strength, and melting point, but did not significantly affect gelation temperature.
Co-Authors Lianti, Lita Yosi Syafitri