The study was designed to determine the potential of collagen hydrolysate produced from the skin of Kacang goat through chymotrypsin hydrolysis to be used as an inhibitor of angiotensin converting enzyme (ACE). This research was conducted in three replications, with the measured parameters include ACE inhibitory potential and collagen hydrolysate fractionation. The results showed that collagen extraction of Kacang goat skin by chymotrypsin hydrolysis yielded 9.74% (dry matter, v/v) collagen, with pH at 6.6. The extracted collagen contained α1, α2, and β collagen chains with molecular weights of 151 kDa, 141 kDa, and 240 kDa, respectively. Furthermore, the collagen hydrolysis produced protein peptides confirmed at molecular weights of 43 to 107 kDa. The hydrolysate fractionation at molecular weights of <3 kDa, 3-5 kDa, and >5 kDa showed proteins concentrations of 2.33 mg/mL, 3.81 mg/mL, and 3.93 mg/mL, respectively. The hydrolysate fractionation with molecular weight <3 kDa showed to have ACE inhibition activity with the IC50 value of 0.47 mg/mL. The study concluded that collagen hydrolysate extracted from the skin of Kacang goat had a promising potential as a source of antihypertensive agent.
Background and Aim: Gelatin is a dissolved protein that results from partial extraction of collagen, commonly from pig and bovine skin. There was no study on gelatin production from Kacang goat bones through enzymatic extraction. This study aimed to evaluate the chemical, physical, and functional properties of gelatin from bones of Kacang goat using alcalase and neutrase enzymes. Materials and Methods: Male Kacang goat bones aged 6-12 months and two commercial enzymes (alcalase and neutrase) were used for this study. Descriptive analysis and completely randomized design (one-way analysis of variance) were used to analyze the chemical, physical, and functional properties of gelatin. Kacang goat bone was extracted with four concentrations of alcalase and neutrase enzymes, namely, 0 U/g (AG-0 and NG-0), 0.02 U/g (AG-1 and NG-1), 0.04 U/g (AG-2 and NG-2), and 0.06 U/g (AG-3 and NG-3) with five replications. Results: The highest yield of gelatin extraction with alcalase obtained on AG-3 was 9.78%, and that with neutrase on NG-3 was 6.35%. The moisture content of alcalase gelatin was 9.39-9.94%, and that of neutrase gelatin was 9.15-9.24%. The ash and fat content of gelatin with alcalase was lower than that without enzyme treatment with higher protein content. The lowest fat content was noted in AG-1 (0.50%), with protein that was not different for all enzyme concentrations (69.65-70.21%). Gelatin with neutrase had lower ash content than that without neutrase (1.61-1.90%), with the highest protein content in NG-3 (70.89%). The pH of gelatin with alcalase and neutrase was 6.19-6.92 lower than that without enzymes. Melting points, gel strength, and water holding capacity (WHC) of gelatin with the highest alcalase levels on AG-1 and AG-2 ranged from 28.33 to 28.47°C, 67.41 to 68.14 g bloom, and 324.00 to 334.67%, respectively, with viscosity that did not differ, while the highest foam expansion (FE) and foam stability (FS) were noted in AG-1, which were 71.67% and 52.67%, respectively. The highest oil holding capacity (OHC) was found in AG-2 (283%). FS and OHC of gelatins with the highest neutrase levels in NG-2 were 30.00% and 265.33%, respectively, while gel strength, viscosity, FE, and WHC of gelatins with the highest neutrase levels did not differ with those without enzymes at all enzyme concentrations. B chain was degraded in all gelatins, and high-intensity a-chains in gelatin with alcalase and peptide fraction were formed in gelatin with neutrase. Extraction with enzymes showed loss of the triple helix as demonstrated by Fourier transform infrared spectroscopy. Conclusion: Based on the obtained results, the Kacang goat bone was the potential raw source for gelatin production. Enzymatic extraction can increase the quality of gelatin, especially the alcalase (0.02-0.04 U/g bone) method. This can be used to achieve the preferable quality of gelatin with a higher yield.
INTISARIPenelitian ini bertujuan untuk mengevaluasi kualitas karkas broiler beku yang beredar di pasar tradisional Kabupaten Halmahera Utara. Pengambilan sampel dilakukan di tiga pasar tradisional yang menjual ayam broiler beku, lima penjual setiap pasar, dan masing-masing penjual diambil tiga karkas sebagai ulangan. Sifat makroskopis diuji oleh tujuh orang panelis untuk menilai 14 ekor karkas pada masing-masing penjual. Parameter yang diamati meliputi sifat makroskopis, sifat fisik, komposisi kimia, dan kualitas mikrobia karkas broiler beku. Sifat makroskopis karkas yang diamati terdiri atas konformasi, perdagingan, perlemakan, keutuhan, perubahan warna, kebersihan, dan bau/aroma karkas. Sifat fisik meliputi pH, susut masak, daya ikat air, dan keempukan. Komposisi kimia meliputi kadar air, lemak, dan kadar protein. Kualitas mikrobia meliputi total mikrobia, bakteri Coliform dan Escherichia coli (E.coli). Data sifat makroskopis karkas dilakukan analisis deskriptif dengan mengacu pada standar nasional. Data hasil pengujian kualitas fisik, kimia, dan kualitas mikroba dilakukan analisis variansi, bila terdapat perbedaan di antara rerata maka dilanjutkan dengan pengujian Duncan's new Multiple Range Test. Penelitian ini menggunakan rancangan acak lengkap pola searah. Hasil penelitian menunjukkan bahwa rerata sifat makroskopis yang terdiri atas konformasi, perdagingan, perlemakan, keutuhan, perubahan warna, kebersihan, dan warna karkas broiler beku memperoleh skor I, berturut-turut adalah 40,41, 38,16, 36,53, 50,41, 49,80, 49,59, dan 50,82%. Bau/aroma karkas yang memperoleh skor II adalah 63,47%. Sifat fisik karkas memberikan nilai sebagai berikut: pH 6,16, susut masak 21,72%, daya ikat air 23,01%, dan keempukan 2,81 kg/cm 2 . Komposisi kimia daging adalah sebagai berikut: kadar air 71,93%, kadar lemak 2,50%, dan kadar protein 20,11%. Hasil pengujian mikrobiologis menunjukkan bahwa karkas yang beredar mempunyai total mikrobia karkas 7,1x10 5 cfu/g, dan E.coli 0,8x10 1 cfu/g. Terdapat perbedaan tidak nyata untuk total mikrobia dan jumlah E.coli diantara penjual, namun terdapat perbedaan yang nyata diantara penjual untuk jumlah coliform (P<0,05). Kesimpulan dari penelitian ini adalah karkas broiler beku yang dijual di pasar tradisional Halmahera Utara berdasarkan karakteristik fisik, komposisi kimia belum mengalami perubahan. Total mikrobia, jumlah bakteri E.coli dan bakteri coliform belum melebihi batas maksimum cemaran. 40.41, 38.16, 50.41, 49.80, 49.59, and 50.82% respectively
This study aims was to evaluate the characteristics of the gelatine derivate from Kacang goat bone extracted enzymatically using neutrase at different enzyme concentrations. The neutrase treatments, namely GTK-N0 (gelatin with neutrase 0%), GTK-N1 (Gelatin with 0.25% neutrase), GTK-N2 (Gelatin with neutrase 0.5%) and GTK-N3 (Gelatin with neutrase 0,75%). The bones sample used the bones from local Kacang goat aged 6 to 12 months. The study used was a randomized complete design (Oneway ANOVA) with 4 enzyme concentration treatments with 5 replications each treatment. The parameters observed were gelatin yields, the proximate analysis was performed on goat bones and gelatin (water content, ash, fat, and crude protein), pH, gel strength, viscosity, and functional groups of gelatin FTIR. The results showed that the application of the neutrase enzyme at the 0.25% level had the significant effect on the characteristics of the gelatin produced. The conclusion of this study neutrase can be used for enzymatically extracting gelatin from the bones of local Kacang goat and produced the gelatin characteristics that can be used for food applications.
Jasa Lingkungan Hidup adalah manfaat dari ekosistem dan lingkungan hidup bagi manusia dan keberlangsungan kehidupan yang di antaranya mencakup penyediaan sumber daya alam, pengaturan alam dan lingkungan hidup, penyokong proses alam, dan pelestarian nilai budaya. Salah satu jasa lingkungan penting yang tergolong jasa penyedia di Kecamatan Tobelo yaitu jasa ekosistem penyedia air. Tujuan dari penelitian ini pada prinsipnya adalah analisis tutupan lahan, vegetasi alami dan ekoregion (bentang lahan) wilayah Kecamatan Tobelo, serta analisis jasa ekosistem penyedia air wilayah Kecamatan Tobelo. Metode yang digunakan dalam penelitian ini yaitu metode klasifikasi visual melalui aplikasi ArcGIS untuk pengolahan dan analisis tutupan lahan, vegetasi alami dan ekoregion (bentang lahan). Sedangkan metode join spasial menggunakan ArcGIS bertujuan untuk menghasilkan informasi spasial jasa ekosistem penyedia air di Kecamatan Tobelo. Hasil analisis menunjukkan bahwa area yang yang memiliki jasa ekosistem tergolong sangat tinggi dalam menyediakan air di Kecamatan Tobelo seluas 4.492,23 Ha atau 36,71 % dengan IJE 3,16-4,40, berada pada tutupan lahan hutan kering primer, yang merupakan vegetasi alami Hutan Pamah Monsun maupun Hutan Pegunungan Bawah Monsun, dengan bentang lahan (ekoregion) tergolong Perbukitan Struktural Kompleks Halmahera maupun Pegunungan Vulkanik Kompleks Gamalama. Selain itu, jasa ekosistem kategori sangat tinggi juga terdapat pada pertanian lahan kering, dengan bentang lahan Dataran Vulkanik Kompleks Gamalama. Sedangkan, kemampuan jasa ekosistem wilayah Kecamatan Tobelo terrluas dalam menyediakan air di wilayah tersebut, termasuk dalam kategori sedang.
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