Pengaruh Penambahan Kolagen Ceker Ayam Terhadap Kualitas Kimia Permen Susu Karamel

Abstract

Collagen derived from chicken feet is an economical source of animal protein, rich in essential amino acids such as glycine and proline, which play a crucial role in tissue formation. This study aimed to evaluate the effect of chicken feet collagen addition on the chemical properties of milk caramel candy, particularly its protein, fat, and total sugar content. A Completely Randomized Design (CRD) was employed with four treatments: P0 (without collagen), P1 (5%), P2 (10%), and P3 (15%), each replicated five times. ANOVA results indicated a significant effect (p < 0.01) of collagen addition on increasing protein content, with the highest value observed in P3 (8.42%), which was significantly higher than that found in commercial caramel candies (typically <1% protein). Although reductions in fat (14.20%) and total sugar (57.18%) were observed in P3, these changes were not statistically significant, but remained within acceptable limits as defined by BPOM and SNI standards. These findings support the hypothesis that collagen enrichment enhances the nutritional value of the product without compromising quality. Therefore, chicken feet collagen-enriched milk caramel candy holds potential as a functional food product with high protein content and a balanced nutritional profile.