Extraction of Glycosaminoglycans Containing Glucosamine and Chondroitin Sulfate from Chicken Claw Cartilage

Tri Dewanti Widyaningsih (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Widya Dwi Rukmi (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Erni Sofia (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Sudarma Dita Wijayanti (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Novita Wijayanti (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Rika Ersalia (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Nia Rochmawati (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)
Debora Nangin (Department of Food Science and Technology, Faculty of Agricultural Technology, University of Brawijaya)

Research Journal of Life Science
Vol 3, No 3 (2016)

Chicken cartilage (claw) is a waste of chicken cuts which are widely available in Indonesia. Cartilage part of chicken claw becomes a potential source of chondroitin sulfate (CS) and glucosamine (GS). This study aims to determine the most optimal extraction methods of CS and GS from cartilage of chicken claw. Various types of extraction methods used in this study are taken from the extraction by using boiling water (2 and 2.5 hours), acetic acid (7 and 17 hours), as well as proteolysis by papain (24 and 48 hours). Parameters observed include chemical characteristics of powdered cartilage of chicken claw as well as CS and GS levels in powdered cartilage of chicken claw extract. The results of this research show that the levels of CS and GS of chicken claw cartilage powder were 2.17% and 13%. Meanwhile, the highest GS level was obtained from the extraction with water treatment for 2.5 hours which was 8.1%. The treatment and duration of extraction will significantly affect the number of GS which was produced. The highest content of CS was obtained from the extraction with the enzyme treatment for 48 hours which was 2.47%. The best treatment is the extraction with water treatment for 2.5 hours which were the extracts with GS levels of 8.1% and 2.03% CS was selected through the analysis of multiple attribute.