ISOLASI DAN KARAKTERISASI KOLAGEN DARI KULIT IKAN PATIN (Pangasius sp.)
DOI:
https://doi.org/10.31938/jsn.v8i1.106Abstract
Isolation and Characterization of Collagen from the Skin of Catfish (Pangasius sp.)
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     Skin of catfish is one of aquatic by-products which could be used as an alternative source of collagen. This research is aimed to isolate and characterize collagen from skin of catfish. Methods of  isolation of collagen included three stages, the first was deproteinization using NaOH solution with concentration of 0.05 M; 0.10 M; 0.15 M; 0.20 M for 12 hours, the second was soaking in CH3COOH solution with concentration of 0.05 M; 0.10 M; 0.15 M; and 0.20 M for 2 hours, and the third was extraction in water at a temperature of 40 0C for 2 hours; characterization of collagen was included chemical and physical properties. The results showed that the best extraction method ofcollagen from skin of catfish was soaking the skin in 0.05 M NaOH solution for 12 hours and soaking the skin in 0.05 M acetic acid for 2 hours. Extraction yields of collagen was 12.15%. Chemical characteristics included proximate and amino acid composition. Proximate value of collagen consisted of moisture was 6.55%, ash 1.80%, protein 64.74% and fat 8.85%. The major amino acid composition of collagen were glycine, proline, alanine, arginine and glutamate. Physical characteristics of collagen resulted from FTIR analysis showed amide A, amide B, amide I, amide II and amide III, triple helical structure of the amide I and amide III indicates that the compound produced was collagen; color analysis was 66.39%; thermal analysis showed a melting temperature peak was 154.47 0C and pH value was 5.34.
Keywords : Catfish, isolation, characterization, collagen, skin
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ABSTRAK
     Kulit ikan patin merupakan salah satu limbah hasil perairan yang dapat digunakan sebagai sumber alternatif kolagen. Penelitian ini bertujuan untuk mengisolasi dan karakterisasi kolagen yang diperoleh dari kulit ikan patin. Isolasi kolagen yang dilakukan meliputi tiga tahap, yaitu tahap pertama adalah proses deproteinisasi menggunakan larutan NaOH dengan konsentrasi, yaitu 0,05 M; 0,10 M; 0,15 M; 0,20 M dan lama waktu perendaman selama 12 jam; tahap kedua, yaitu perendaman dalam larutan CH3COOH dengan empat konsentrasi CH3COOH yaitu 0,05 M; 0,10 M; 0,15 M; dan 0,20 M dan lama waktu perendaman selama 2 jam; dan tahap ketiga, yaitu ekstraksi dengan air pada suhu 40 0C selama 2 jam; serta karakterisasi kolagen yang dilakukan, meliputi sifat kimia dan fisik. Hasil penelitian menunjukkan bahwa metode ekstraksi kolagen dari kulit ikan patin terbaik diperoleh melalui proses perendaman kulit dalam larutan NaOH 0,05 M selama 12 jam dan perendaman kulit dalam asam asetat 0,05 M selama 2 jam. Rendemen serbuk kolagen yang dihasilkan sebesar 12,15 %. Karakteristik kimia meliputi proksimat dan komposisi asam amino. Nilai proksimat kolagen terdiri dari kadar air 6,55 %, abu 1,80 %, protein 64,74 % dan lemak 8,85 %. Komposisi asam amino yang dominan pada kolagen adalah glisina, prolina, alanina, arginina dan glutamat. Karakteristik fisik kolagen yang dihasilkan adalah analisis FTIR menunjukkan adanya gugus amida A, amida B, amida I, amida II dan amida III, struktur triple heliks pada amida I dan amida III mengindikasikan bahwa senyawa yang dihasilkan adalah kolagen; analisis warna yaitu 66,39 %; analisis termal yang menunjukkan suhu puncak pelelehan adalah 154,47 0C dan nilai pH kolagen yaitu 5,34.
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Kata kunci : Ikan patin, isolasi, karakterisasi, kolagen, kulitÂ
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