Development Of Raw Collagen From Waste Mılkfısh (Chanos chanos) Scales  As A Preservatıve And Emulsıfyıng Agents

Sudrajat Sugiharta; Euis Prihatini; Iin Lidia Putama Mursal

doi:10.57174/jborn.v3i1.75

Authors

Sudrajat Sugiharta Buana Perjuangan University https://orcid.org/0000-0002-2037-9607
Euis Prihatini Faculty of Pharmacy, Buana Perjuangan University, Karawang, 41361, Indonesia
Iin Lidia Putama Mursal Faculty of Pharmacy, Buana Perjuangan University, Karawang, 41361, Indonesia

DOI:

https://doi.org/10.57174/jborn.v3i1.75

Keywords:

collagen, emulsifying agent, preservative, milkfish scales

Abstract

Collagen is an essential protein in connective tissue, widely used as a bioactive. Raw collagen is obtained from cattle, buffalo, and pigs with problems spreading infectious animal diseases. Collagen can be obtained from waste milkfish (Chanos chanos) scales as an alternative source of mammal raw materials. This study aims to determine the acetic acid's most effective concentration and maceration time in isolating collagen from milkfish scales based on the preservative and emulsifying determination. This research is quasi-experimental design by testing the isolated collagen against collagen yield, proximate analysis of collagen, pH test, preservative test, and analysis of emulsifier substances. The results of the isolation of collagen in all treatment groups had emulsifying and preservative abilities, where a concentration of 0.5 M acetic acid with a maceration time of 72 hours produced the most effective collagen as an emulsifier based on the results of the emulsion stability test and emulsion layer boundary test, as well as at the concentration of 0, acetic acid 5 M with variations in maceration time of 48 hours and 72 hours produced the most effective collagen as a preservative.

Downloads

Download data is not yet available.

References

Wang H. A review of the effects of collagen treatment in clinical studies. Polymers (Basel). 2021;13(22).

Peraturan Direktur Jendral Perikanan Budidaya. Peraturan Direktur Jendral Perikanan Budidaya Nomor 13 /PER-DJPB/2018 Tentang Petunjuk Pelaksanaan Sertifikasi Cara Pembesaran Ikan yang Baik. 2018.

Nurhidayah B, Soeskendarsi E, Erviani AE. Kandungan Kolagen Sisik Ikan Bandeng (Chanos-chanos) dan Sisik Ikan Nilla (Oreochromis niloticus). Biol Makassar. 2019;4(1):39–47.

Widria Y, Trilaksani W, Cahyadi ER. Evaluasi dan Pengembangan Sistem Manajemen Rantai Pasok Bandeng Segar (Chanos chanos) di Kota Bekasi, Jawa Barat. Manaj IKM J Manaj Pengemb Ind Kecil Menengah. 2017;11(2):129–40.

Soetjipto Widyono D. Prospektus peluang usaha dan investasi Fillet Nila. 2014;(kementrian kelautan dan perikanan republik indonesia).

Djais A, Gani A, Achmad H, Endang S, Tjokro J, Raja N. The Effectiveness of Milkfish (Chanos Chanos) Scales Chitosan on Soft and Hard Tissue Regeneration Intooth Extraction Socket: A Literature Review. A Lit Rev Ann Rom Soc Cell Biol [Internet]. 2021;25(2):8729–52. Available from: http://annalsofrscb.ro

Djais AI, Mappangara S, Gani A, Achmad H, Endang S, Tjokro J, et al. South Sulawesi Milkfish (Chanos Chanos) Scale Waste as a New Anti-inflammatory Material in Socket Preservation. Open Access Maced J Med Sci. 2022;10(D):221–8.

Lee J, Kim SY, Hwang KJ, Ju YR, Woo HJ. Prion Diseases as Transmissible Zoonotic Diseases. Osong Public Heal Res Perspect [Internet]. 2013;4(1):57–66. Available from: http://dx.doi.org/10.1016/j.phrp.2012.12.008

Jamal SM, Belsham GJ. Foot-and-mouth disease : past, present, and future. 2013;1–14.

Hafiludin. Analisis Kandungan Gizi Pada Ikan Bandeng Yang Berasal Dari Habitat Yang Berbeda. Kelautan [Internet]. 2015;8(1):37–43. Available from: http://journal.trunojoyo.ac.id/jurnalkelautan

Cardoso VS, Quelemes P V., Amorin A, Primo FL, Gobo GG, Tedesco AC, et al. Collagen-based silver nanoparticles for biological applications: Synthesis and characterization. J Nanobiotechnology. 2014;12(1):1–9.

Li Y, Liu Y, Li R, Bai H, Zhu Z, Zhu L, et al. Collagen-based biomaterials for bone tissue engineering. Mater Des [Internet]. 2021;210:110049. Available from: https://doi.org/10.1016/j.matdes.2021.110049

Zdzieblik D, Oesser S, Gollhofer A, König D. Improvement of activity-related knee joint discomfort following supplementation of specific collagen peptides. Appl Physiol Nutr Metab. 2017;42(6):588–95.

Ennaas N, Hammami R, Gomaa A, Bédard F, Biron É, Subirade M, Beaulieu L, Fliss I. Collagencin, an antibacterial peptide from fish collagen: Activity, structure and interaction dynamics with membrane. Biochem Biophys Res Commun. 2016 Apr 29;473(2):642-7. d.

Kelly SJ, duPlessis L, Soley J, Noble F, Wells HC, Kelly PJ. Pilot study on the effects of preservatives on corneal collagen parameters measured by small angle X-ray scattering analysis. BMC Res Notes [Internet]. 2021;14(1):10–5. Available from: https://doi.org/10.1186/s13104-021-05494-y

Hashim P, Mohd Ridzwan MS, Bakar J, Mat Hashim D. Collagen in food and beverage industries. Int Food Res J. 2015;22(1):1–8.

Jo YJ, Karbstein HP, Van Der Schaaf US. Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: Influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency. Food Funct. 2019;10(6):3312–23.

Lopez AL, Penaloza AM, Juarez VMM, Torres AV, Zeugolis DI, Alvarez GA. Hydrolyzed Collagen-Sources and Applications. Molecules [Internet]. 2019;24:1–16. Available from: www.mdpi.com/journal/molecules

Kumar KK, Singh S, Chakraborthy S, Das J, Bajaj M, Hemanth V, et al. Recycling fish skin for utilization in the food industry as an effective emulsifier and foam stabilizing agent. Turkish J Biochem. 2019;44(3):332–43.

Romadhon R, Darmanto YS, Kurniasih RA. The Difference Characteristic of Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales. J Pengolah Has Perikan Indones. 2019;22(2):403–10.

Wahyu YI. OPTIMASI PROSES PRETREATMENT PADA SISIK IKAN BANDENG ( Chanos Chanos , Forskal ) DENGAN RESPONSE SURFACE METHODOLOGY. Artik Politek Perikan dan Kelaut Sidoarjo. 2018;(September):319–25.

Paudi R, Sulistijowati R, Mile L. Rendemen Kolagen Kulit Ikan Bandeng (Chanos chanos) Segar Hasil Ekstraksi Asam Asetat. Jambura Fish Process J. 2020;2(1):21–7.

Mirhosseini H, Tan CP, Hamid NSA, Yusof S, Chern BH. Characterizing the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids. 2019. 23(2):271–8.

Vázquez-Ovando A, Molina-Freaner F, Nuñez-Farfán J, Betancur-Ancona D, Salvador-Figueroa M. Classification of cacao beans (Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach. Eur Food Res Technol [Internet]. 2015;240(6):1117–28. Available from: http://dx.doi.org/10.1007/s00217-015-2415-0

Hu B, Liu X, Zhang C, Zeng X. Food macromolecule-based nano delivery systems for enhancing the bioavailability of polyphenols. J Food Drug Anal [Internet]. 2017;25(1):3–15. Available from: http://dx.doi.org/10.1016/j.jfda.2016.11.004

Manikkam V, Mathai ML, Street WA, Donkor ON, Vasiljevic T. Biofunctional and physicochemical properties of fish scales collagen-derived protein powders. Int Food Res J. 2016;23(4):1614–22.

Hamsah W. Kajian Analisis Proksimat. Yogyakarta. 2013.

Pamungkas BF, Supriyadi, Murdiati A, Indrati R. Ekstraksi dan Karakterisasi Kolagen Larut Asam dan Pepsin dari Sisik Haruan (Channa striatus) Kering. J Pengolah Has Perikan Indones. 2018;21(3):513–21.

Badan Standardisasi Nasional. Syarat Mutu Kolagen. Jakarta. 2014.

Masood Z, Yasmeen R, Haider MS, Tarar OM, Lakht-e-Zehra, Hossain MY. Evaluations of crude protein and amino acid contents from the scales of four mullet species (Mugilidae) collected from Karachi fish harbour, Pakistan. Indian J Geo-Marine Sci. 2015;44(5):724–31.

Devi HLNA, Suptijah P, Nurilmala M. Effectiveness of Alkali and Acid to Produce Collagen from Fish Skin of Striped Catfish. J Pengolah Has Perikan Indones. 2017;20(2):255.

Anwar SH, Safriani N, Asmawati, Zainal Abiddin NF, Yusoff A. Application of modified breadfruit (Artocarpus altillis) starch by Octenyl Succinic Anhydride (OSA) to stabilize fish and microalgae oil emulsions. Int Food Res J. 2017;24(6):2330–9.

Suryani, R. Hamsidi & N. Ikawati. Uji Stabilitas dan Batas Lapisan Emulsi. Prosiding Seminar Nasional Swasembada Pangan. 2015. 2:234-241.

Karakuş S, editor. Science and Technology Behind Nanoemulsions. 2018 Aug 22; Available from: http://dx.doi.org/10.5772/intechopen.71147.

McClements DJ. Food Emulsions: Principles, Practices, and Techniques. Third Edition ed. Boca Raton, FL: CRC Press; 2015.

McClements DJ, Jafari SM. Improving emulsion formation, stability, and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci. 2018;251:55–79.

Rodrigo Bento Rebouças, Ivan Rosa de Siqueira, Taygoara Felamingo de Oliveira. An Investigation of the Boundary-Layer Equations of a Dilute and Monodispersed Emulsion of Very Viscous Drops. Proc 23rd ABCM Int Congr Mech Eng. 2015;(December).

Prescott, L.M, Harley, J.P dan Klein, D.A. Microbiology, Ed Ke-9, Mc-Graw-Hill, New York. 2014.

Tahir M, Nardin, Nurmawati J. Identifikasi pengawet dan pewarna berbahaya pada bumbu giling yang diperjualbelikan di pasar daya makassar. J Media Laboran. 2019;9(1):21–8.

Kusumaningtyas E, Nurilmala M, Sibarani D. Antioxidant and antifungal activities of collagen hydrolysates from the skin of milkfish (Chanos chanos) hydrolyzed using various bacillus proteases. IOP Conf Ser Earth Environ Sci. 2019;278(1):1–8.