Karakterisasi Ekstrak Kolagen Ceker Ayam menggunakan Kombinasi Enzim Papain dan Calotropin

Abstract

Collagen is a protein composed of a triple helix structure of amino acids glycine, proline and hydroxyproline in a repeating manner. Chicken feet are a potential source of collagen due to its abundant availability, but has not been optimally utilized. The combination of two types of protease, namely papain and calotropin enzymes, is expected to produce a good correlation and improve the enzyme performance. The objective of this study is to determine the effect of papain and calotropin enzyme concentration ratio on the properties of chicken foot collagen. This study used a one-factor randomized group design (RAK) with variations in papain and calotropin enzyme ratio of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80, and 0:100 (%, v/v). The chicken foot collagen extract was analyzed for enzyme activity, yield, pH, water holding capacity, oil holding capacity, viscosity, collagen solubility, antioxidant activity, effectiveness test, and collagen functional groups.The best treatment was shown by 100% concentration of calotropin enzyme with an effectiveness value of 0.69%. The value of each test parameter in the best treatment included yield of 9.15%, pH of 6.73, water binding capacity of 0.35 g/g, oil binding capacity of 2.90 g/g, viscosity of 2.14 cps, collagen solubility of 85.99%, and antioxidant activity of 16.06%. A treatment with a combination of papain and calotropin enzymes (20%:80%) was analyzed for its functional groups to confirm the characteristics of the collagen peptides. The results of Fourier Transform Infrared Spectroscopy (FTIR) spectra showed the absorption peaks of amides A, B, I, II, and III at wave numbers 3306.15 2934.89 1642.72 1534.55 and 1241.15, respectively. The analysis showed that the concentration ratio of papain and calotropin enzymes significantly affected the properties of chicken foot collagen extract, including yield, pH, water holding capacity, oil holding capacity, viscosity, collagen solubility, and antioxidant activity.