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Dea Adilla
Universitas Abdurrab
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Formulation and Evaluation of Capsule Shell from Broiler Chicken Feet Gelatin (Gallus gallus domesticus) Vonny Kurnia Utama; Subardi Bali; Dea Adilla
Jurnal Ilmu Kesehatan Abdurrab Vol. 4 No. 1 (2026): Volume 4 Nomor 1 Maret 2026
Publisher : LPPM Universitas Abdurrab

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Abstract

Gelatin is a partial hydrolysis protein of collagen found in the skin, white connective tissue and bones of animals. One of the main ingredients that can be used in making capsule shells is gelatin derived from broiler chicken feet. Broiler chicken feet are one of the slaughterhouse wastes (RPA) which consists of skin, bone, muscle and collagen components. The potential of chicken feet to make gelatin can be seen from the collagen protein contain, which is 28,73-36,83% of the total protein. This study aims to determine the evaluation results of capsule shells made from chicken feet gelatin with concentrations of 10 % (F1), 20% (F2), dan 30% (F3). The results obtained from the treatment of capsule shells with concentrations of 10%, 20%, and 30% were tensile strength 4.018±0.72 mPa, 14.09±0.73 mPa, 23.44±5.00 mPa, elongation at break 92.896±7.60%, 21.712±3.86%, 21.636±7.02% and elasticity 4.308±0.57 mPa, 66.946±14.49 mPa, 115±38.57 mPa, respectively. It can be concluded from the results that the capsule shell with 10% broiler chicken feet gelatin concentration the best ability as a capsule shell
Co-Authors Subardi Bali Vonny Kurnia Utama