Chicken skin can be processed optimally into high economic value products such as gelatin because of the collagen content in it. The collagen molecule structure can be hydrolyzed using hydrochloric acid. This study was conducted to determine the effect of variations in the concentration of hydrochloric acid on chicken skin gelatin on pH, viscosity and gel strength. The material used was Cobb strain chicken skin, hydrochloric acid, aquades. The study used a Completely Randomized Design (CRD) with five treatments of hydrochloric acid concentrations (2%, 3%, 4%, 5% and 6%) and four repetitions. The data obtained were analyzed using a variance test and to find out the differences between treatments the Duncan Multiple Range Test was performed. Then, to find out the relationship pattern, it was analyzed using Orthogonal Polynomial. The results showed that the use of hydrochloric acid concentration had no significant effect (P> 0.05) on pH, viscosity and gel strength. The optimum gelatin quality in the treatment of 2% hydrochloric acid concentration (pH 4,13; viscosity 1,403; and gel strength 11,795 g Bloom). The relationship between treatment and response to pH follows the linear regression equation Y = 0.2223x + 3,719, the strength of the gel follows the linear regression equation Y= -0,2479x + 3.8807.

Discarded laying hens are chickens that have experienced a decline in egg production, the use of rejected laying hens can be used as an ingredient in making nuggets. Making nuggets requires adding flour, one of which is jackfruit seed flour. This research aims to determine the effect of adding jackfruit seed flour on cooking loss, tenderness, water holding capacity and organoleptic quality. This research was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 4 treatments (T1 = 2.5%, T2 = 5%, T3 = 7.5%, and T4 = 10%) adding jackfruit seed flour with repetition. 5 times. Data were processed using the ANOVA test of variance and Duncan's advanced test, while the organoleptic test used Kruskal-Wallis and Mann-Whitney's advanced test. The results show that the use of jackfruit seed flour has no real effect on tenderness and water holding capacity, while it can have a real effect on cooking loss and organoleptic quality of taste with the best use of 10% jackfruit seed flour.

Marinating is one method of soaking meat that can function to enhance the taste of meat. Garlic can be an alternative that can be used as a marinade for meat that can enhance the taste and natural antibacterial. This study aims to determine the effect of using garlic on water holding capacity, cooking loss, tenderness and the number of bacteria in broiler chicken meat marination with different times. This study was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 3 Treatments (T1 = control, T2 = 5 minutes, T3 = 10 minutes, T4 = 15 minutes, T5 = 20 minutes) with 4 repetitions. Data were processed using Anova analysis of variance test and Duncan's further test. The results showed that the use of garlic with a concentration of 10% in broiler chicken meat with different marinating times showed no significant difference in water holding capacity, cooking loss and tenderness. However, it can have a significant effect on the total number of bacteria. The use of garlic in chicken meat with a marinating time of 20 minutes gave the best results with a water holding capacity of 62.42%, cooking loss of 32.90%, tenderness of 44.10 mm/g/10 seconds and the number of bacteria 7.4´105^CFU/g.