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Title: | Karakteristik Hidrolisat Kolagen dari Kulit Ikan Patin (Pangasius hypophthalmus) dengan Perbedaan Konsentrasi Enzim Papain |
Authors: | Jacoeb, Agoes Mardiono Nurilmala, Mala Nuraini, Eka |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Kolagen merupakan struktur protein kompleks yang diperoleh dari jaringan ikat. Pembuatan kolagen secara enzimatis menggunakan enzim papain akan memperoleh produk berupa hidrolisat kolagen. Penelitian ini bertujuan untuk menganalisis perubahan struktur jaringan pada kulit ikan patin sebelum dan setelah dilakukan pretreatment dan ekstraksi, serta menentukan karakteristik hidrolisat kolagen dengan perbedaan konsentrasi enzim papain (1%, 3%, dan 5%). Struktur jaringan kulit ikan patin sebelum pretreatment terlihat benang stratum compactum tebal, sedangkan setelah pretreatment dan ekstraksi terlihat benang stratum compactum terurai dan rusak. Hidrolisat kolagen memperoleh nilai derajat hidrolisis (72,37±1,86)-(97,22±3,93)%, nilai pH (6,23±0,12)-(7,22±0,08), dan nilai bobot molekul 12,016-23,877 kDa. Potensi aktivitas antioksidan yang diperoleh tergolong sangat kuat pada metode FRAP dan ABTS. Aktivitas antioksidan pada metode FRAP memperoleh nilai sebesar (536,31±2,61)(641,43±4,08) μmol Fe(II)/g, sedangkan pada metode ABTS memperoleh nilai sebesar (38,02±1,72)-(54,17±0,98) ppm. Collagen is a complex protein structure obtained from connective tissue. Enzymatic production of collagen using the papain enzyme will obtain a product in the form of collagen hydrolyzate. This study aims to analyze changes in the tissue structure of catfish skin before and after pretreatment and extraction, and to determine the characteristics of collagen hydrolyzate with different concentrations of papain enzymes (1%, 3%, and 5%). The structure of the catfish skin tissue before pretreatment showed thick stratum compactum threads, whereas after pretreatment and extraction, the stratum compactum threads were seen to be decomposed and damaged. Collagen hydrolyzate obtained a hydrolysis degree of (72.37±1.86)-(97.22±3.93)%, a pH value of (6.23±0.12)-(7.22±0.08), and a molecular weight value of 12.016-23.877 kDa. The potential antioxidant activity obtained is classified as very strong in the FRAP and ABTS methods. The antioxidant activity in the FRAP method obtained a value of (536.31±2.61)(641.43±4.08) mol Fe(II)/g, while the ABTS method obtained a value of (38.02±1.72)-(54.17± 0.98) ppm. |
URI: | http://repository.ipb.ac.id/handle/123456789/115509 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
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Cover, Abstrak, Lembar Pengesahan, Prakata, Daftar Isi.pdf Restricted Access | Cover | 363.29 kB | Adobe PDF | View/Open |
C34180002_Eka Nuraini.pdf Restricted Access | Fullteks | 957.56 kB | Adobe PDF | View/Open |
lampiran.pdf Restricted Access | Lampiran | 419.98 kB | Adobe PDF | View/Open |
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