Characteristics of Physical-Chemical Properties of Collagen Extracted from the Skin of Bonylip Barb Fish (Osteochilus vittatus) (original) (raw)

Bonylip barb fish is one of the local fish species in Indonesia. This fish has a high egg productivity so that the eggs used as raw materials caviar. One of the waste generated from the production process is the skin of Bonylip barb fish. This study aims to characterize the physical and chemical properties of collagen extracted from the skin of Bonylip barb fish. The extraction method used is soluble collagen enzyme pepsin (Pepsin soluble collagens). The results showed that the yield of collagen extracted from the skin of Bonylip barb fish was 6.18% (wet weight). The collagen has moisture, protein, fat and ash content of 9.04%, 90.09%, 0.56% and 1.28%, respectively. The most common type of amino acid is glycine (16.56%) and the smallest is histidine (0.28%). Based on the amino acid content and functional groups, the collagen extracted from the skin of this fish includes collagen type I. The specific viscosity and reduced at a temperature of 28°C each of 0.1784 cp and 8.922 Dl/g and ...