Ultrasound-assisted extraction of proteins from broiler chicken bones : optimization process and product development | |
| Author | Widayati, Silvia Ayu |
| Call Number | AIT Thesis no.FB-12-07 |
| Subject(s) | Extraction (Chemistry) Chickens Broilers (Poultry) |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-07 |
| Abstract | In chickenprocessing industry, the bones have zero value because usually it is using for animal feed, or it is thrown away by the company. Bone containing proteins, lipids, minerals and other nutrition was extracted to add the value. The extraction method that has been used in industries usually is acid-alkali extraction method. One of novel extraction method that has been developed is ultrasound-assisted extraction (UAE). The study was conducted to optimize the condition for extraction ofprotein by UAE from broiler chicken bones. Two parameters of UAE, ultrasonic power and time of extraction, were analyzed. Ultrasonic powers that have been applied in this research were 40, 60, 80, and 100 % of maximum power (200W). Periods of extraction that have been conducted were 4, 8, 12, and 16 min. Protein in chicken bone extractwasquantified using Bradford method.For conventional method using alkaline extraction, the highest protein concentration (9.20%) was obtained at pH 11 for 2 h extraction.The highest protein concentration from ultrasound assisted extraction was obtained at power 100% for 8 min. At this condition, protein concentration of chicken bones extract was 11.01%, higher than alkaline extraction conditions. It was obtained that protein concentration from UAE had higher result than conventional method. Molecular weight of protein in both extraction methods was evaluated using SDS-PAGE method. The molecular weight of extracted protein from broiler chicken bones was 14.4 kD. Using thebest condition from UAE, chicken bones flavor was developed from the extract. Further process such as evaporation, spray drying has been done for producing chicken powder with condition of Tinlet150ºC. Chicken bones extract powder was compounded with other ingredients such as sugar, salt, and others to develop chicken bones seasoning powder. The chicken bone seasoning was applied in noodle soup and evaluated using sensory evaluation. It was obtained that chicken bones flavor has enhanced chicken flavor inside seasoning and increasing the product value. Protein concentration remained in chicken bones flavor powder was 4.80%. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-07 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | ADB: Japan Scholarship Program (ADB-JSP); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2012 |