This study conducted to characterization of functional groups of bioactive peptides from chicken feet as antioxidant. The research method was experimental and laboratory exploration. Optimization the bioactive peptides from chicken feet as antioxidant through pH and temperature, hydrolysis of papain and ultrafiltration. The variables observed included proximat analysis of chicken feet powder, colour of dissolve protein, antioxidant activity and functional group characteristics of bioactive

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... des. The results of this study indicate an increase in antioxidant activity by bioactive peptides of pH treatment, temperature, hydrolysis of papain enzyme and ultrafiltration process. The functional group characteristics also exhibit diversity with each other.