Karakteristik Kolagen Larut Asam Teripang Gama (Stichopus variegatus) Characteristics of Stichopus variegatus acid solution collagen

Mega Safithri, Kustiariyah Tarman, Pipih Suptijah, Sri Novita Sagita

Abstract

Kolagen dibutuhkan pada berbagai industri farmasi, makanan, dan kosmetik, sehingga memiliki nilai ekonomis yang tinggi. Komoditas perikanan terutama teripang gama dapat digunakan sebagai sumber kolagen yang halal. Tujuan penelitian ini adalah untuk menentukan karakteristik fisikokimia kolagen larut asam teripang gama. Perlakuan untuk mendapatkan protein kolagen dilakukan dengan misahankan protein non kolagen menggunakan perendaman dalam NaOH 0,1 M selama 48 jam kemudian di netralisasi. Tahap selanjutnya dilakukan hidrolisis dan ekstraksi protein kolagen dengan asam asetat 0,5 M selama 48 jam. Hasil pemisahan protein non kolagen menunjukkan kadar protein non kolagen sebesar 0,02 mg/mL. Rendemen kolagen teripang gama yang didapat sebesar 2,4%. Kolagen larut asam teripang gama memiliki karakteristik fisik yaitu, derajat putih 61,83%, suhu denaturasi pada 48°C, suhu transisi pada 87,80°C, dan suhu pelelehan pada 162,40°C, serta viskositas 5,37 cP. Karakter kimia kolagen larut asam teripang gama yaitu pH 6,12 denganjenis asam amino penyusun kolagen, yaitu prolina 6,80%, alanina 10,61% dan glisina 12,63%, serta bilangan gelombang FTIR gugus fungsi yaitu amida I (1657,9), II (1572,0), dan III (1242,2) A (3406,3), dan B (2920,2) (cm-1).

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Authors

Mega Safithri
safithri@apps.ipb.ac.id (Primary Contact)
Kustiariyah Tarman
Pipih Suptijah
Sri Novita Sagita
SafithriM., TarmanK., SuptijahP., & Novita SagitaS. (2020). Karakteristik Kolagen Larut Asam Teripang Gama (Stichopus variegatus): Characteristics of Stichopus variegatus acid solution collagen. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 166-177. https://doi.org/10.17844/jphpi.v23i1.31063

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