Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp)
Indonesia still imports more than 6200 tons of collagen with the price reaching approximately 1$. Therefore, domestic industrial developers are needed to produce collagen. Collagen itself is usually made from bone or skin raw materials from pigs or cows, but recently there are frequent infectious d...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Yudharta Pasuruan
2022-05-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
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| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3026 |
| _version_ | 1797415471533785088 |
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| author | Marisa Rizky Hanivia Jariah |
| author_facet | Marisa Rizky Hanivia Jariah |
| author_sort | Marisa Rizky Hanivia |
| collection | DOAJ |
| description |
Indonesia still imports more than 6200 tons of collagen with the price reaching approximately 1$. Therefore, domestic industrial developers are needed to produce collagen. Collagen itself is usually made from bone or skin raw materials from pigs or cows, but recently there are frequent infectious diseases from this livestock so raw materials from fisheries can overcome these problems to be used as materials for making collagen. Tuna fish bones have a high collagen protein content and can be used as an alternative raw material for collagen. The purpose of this study was to determine the characteristics of tuna bone collagen made by Factor I concentration of hydrochloric acid (1%,3%,5%) with factor II extraction time (30 minutes, 60 minutes, 90 minutes). This study uses a Completely Randomized Design (CRD). In the results of the study, the best treatment, namely the treatment of 5% hydrochloric acid concentration with an extraction time of 90 minutes, had a yield value of 21.05%, the water content of 2.69%, ash content of 0.27%, pH value of 7.23, viscosity value 3 .38cP and Color (L*) 75.31. Furthermore, the results of the FTIR analysis of Amide A, Amide B, Amide I, Amide II, and Amide III with absorption peaks in a row (3362.52 cm-1), (2935.25 cm-1), (1626.46cm-1 ),(1517,14cm-1),(1235.52cm-1)
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| first_indexed | 2024-03-09T05:48:06Z |
| format | Article |
| id | doaj.art-5e9af3a7b885497d9b9e36feda1b480b |
| institution | Directory Open Access Journal |
| issn | 2087-9679 2597-436X |
| language | Indonesian |
| last_indexed | 2024-03-09T05:48:06Z |
| publishDate | 2022-05-01 |
| publisher | Universitas Yudharta Pasuruan |
| record_format | Article |
| series | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| spelling | doaj.art-5e9af3a7b885497d9b9e36feda1b480b2023-12-03T12:19:12ZindUniversitas Yudharta PasuruanTeknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian2087-96792597-436X2022-05-0113210.35891/tp.v13i2.3026Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp)Marisa Rizky Hanivia0Jariah1Program Studi Teknologi Pangan, Universitas Pembangunan Nasional “Veteran” Jawa TimurProgram Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur Indonesia still imports more than 6200 tons of collagen with the price reaching approximately 1$. Therefore, domestic industrial developers are needed to produce collagen. Collagen itself is usually made from bone or skin raw materials from pigs or cows, but recently there are frequent infectious diseases from this livestock so raw materials from fisheries can overcome these problems to be used as materials for making collagen. Tuna fish bones have a high collagen protein content and can be used as an alternative raw material for collagen. The purpose of this study was to determine the characteristics of tuna bone collagen made by Factor I concentration of hydrochloric acid (1%,3%,5%) with factor II extraction time (30 minutes, 60 minutes, 90 minutes). This study uses a Completely Randomized Design (CRD). In the results of the study, the best treatment, namely the treatment of 5% hydrochloric acid concentration with an extraction time of 90 minutes, had a yield value of 21.05%, the water content of 2.69%, ash content of 0.27%, pH value of 7.23, viscosity value 3 .38cP and Color (L*) 75.31. Furthermore, the results of the FTIR analysis of Amide A, Amide B, Amide I, Amide II, and Amide III with absorption peaks in a row (3362.52 cm-1), (2935.25 cm-1), (1626.46cm-1 ),(1517,14cm-1),(1235.52cm-1) https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3026CollagenTuna Fish BoneFT-IRMicrowave Assisted ExtractionHydrochloric Acid |
| spellingShingle | Marisa Rizky Hanivia Jariah Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Collagen Tuna Fish Bone FT-IR Microwave Assisted Extraction Hydrochloric Acid |
| title | Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) |
| title_full | Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) |
| title_fullStr | Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) |
| title_full_unstemmed | Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) |
| title_short | Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp) |
| title_sort | pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna thunus sp |
| topic | Collagen Tuna Fish Bone FT-IR Microwave Assisted Extraction Hydrochloric Acid |
| url | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3026 |
| work_keys_str_mv | AT marisarizkyhanivia pengaruhkonsentrasiasamkloridadanmetodeekstraksimicrowaveterhadapkarakterisikkolagentulangikantunathunussp AT jariah pengaruhkonsentrasiasamkloridadanmetodeekstraksimicrowaveterhadapkarakterisikkolagentulangikantunathunussp |