| dc.description.abstract | This study aims to determine the potential of fish skin collagen through product white pomfret (Pampus argenteus), milkfish (Chanos Chanos), and flatfish (Psettodes erumei) based on the characteristics of the skin and studying the physical and chemical properties of collagen produced. Collagen obtained through acid extraction process on a sample of fish skin, collagen extracts were then tested HPLC to obtain the amino acid composition, Brookfield viscometer to obtain the value of viscosity, and FTIR to obtain functional groups. Besides testing the chemical composition such as levels of protein, water, ash, fat and skin of fish is also performed. The analysis showed the value of using a collagen yield a concentration of 0.1 M acetic acid produced the highest of fish skin Next by 7,57%, followed by White Bawal fish skin is 6.93%, and the lowest milkfish fish skin is 5.43%. Value collagen yield using acetic acid produced the highest concentration of 0.2 M Next to skin fish of 2.90%, followed by White Bawal fish skin is 2.81%, and the lowest milkfish fish skin is 1.44%. Value collagen yield using acetic acid produced the highest concentration of 0.3 M Next to skin fish of 1.38%, followed by White Bawal fish skin is 1.25%, and the lowest milkfish fish skin is 0.86%. The analysis showed the highest viscosity values resulting from fish skin collagen White Bawal is 2.52 cP, followed by Next to the fish skin collagen of 2.41 cP, and the lowest milkfish fish skin collagen which is 2.37 cP. Collagen that has the best potential value of the quantity produced from fish skin collagen Next to collagen because it produces the highest yield value. Collagen that has the potential value of the best quality based on the quality parameters for the development of gelatin in the food industry resulting from fish skin collagen Bawal White because it has the highest viscosity. | en |
