Pengaruh Waktu Hidrolisis dan Fermentasi terhadap Karakteristik Peptida Kelat Kalsium dari Tulang Ceker Ayam
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Latar belakang: Tulang ceker ayam merupakan hasil samping yang berpotensi dimanfaatkan sebagai sumber peptida kelat kalsium. Kajian mengenai pengaruh kombinasi hidrolisis enzimatik dan fermentasi terhadap karakteristik peptida kelat kalsium dari bahan tersebut masih terbatas sehingga diperlukan evaluasi kondisi proses yang sesuai. Tujuan: Penelitian ini bertujuan untuk mengevaluasi pengaruh waktu hidrolisis dan fermentasi terhadap kadar protein kasar dan kadar kalsium pada kelat kalsium yang dihasilkan dari tulang ceker ayam. Metode: Metode penelitian menggunakan rancangan faktorial 3 × 2 dengan faktor waktu hidrolisis (3, 6, dan 9 jam) dan waktu fermentasi (18 dan 24 jam). Parameter yang diamati meliputi kadar protein kasar, kadar kalsium, dan karakteristik proksimat. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan pada taraf nyata 5%. Hasil dan Pembahasan: Hasil penelitian menunjukkan bahwa peningkatan waktu hidrolisis dan fermentasi menghasilkan perbedaan kadar protein kasar dan kalsium. Kadar protein kasar tertinggi sebesar 40,06±0,03% dan kadar kalsium tertinggi sebesar 3,847±0,02 mg/100g bk diperoleh pada perlakuan hidrolisis 3 jam dan fermentasi 24 jam (H1F2). Kesimpulan: Variasi waktu proses memengaruhi karakteristik peptida yang dihasilkan dari tulang ceker ayam. Hasil penelitian menunjukkan bahwa kombinasi hidrolisis enzimatik dan fermentasi berpotensi dimanfaatkan dalam pengembangan bahan fortifikasi pangan berbasis sumber daya lokal.
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