AbstrakGelatin sebagai salah satu bahan utama kapsul saat ini masih menjadi permasalahan ditinjau dari aspek kehalalannya karena sebagian besar diperoleh dari sumber non-halal. Salah satu sumber penghasil gelatin adalah kolagen dari kulit dan tulang sapi atau babi. Penelitian ini bertujuan untuk mengembangkan metode analisis sumber gelatin yang digunakan pada kapsul keras dengan metode SDS-PAGE (Sodium Dodecyl Sulphate Poly Acrilamide Gel Elektrophoresis). Pada tahap awal dilakukan optimasi terhadap standar gelatin sapi dan babi yang dihidrolisis dengan pepsin pada pH 4.5 dan suhu 60 o C selama 1 jam, 2 jam dan, 3 jam. Gelatin hasil hidrolisis selanjutnya dianalisis dengan SDS-PAGE untuk menentukan waktu hidrolisis optimal. Identifikasi fragmen gelatin hidrolisat dibandingkan berdasarkan perbedaan bobot molekulnya. Hasil hidrolisis optimum diaplikasikan untuk mengidentifikasi sumber gelatin pada beberapa sampel kapsul keras yang diperoleh dari pasaran dan dibandingkan dengan kapsul keras gelatin hasil simulasi. Hasil hidrolisis optimum selama 3 jam menunjukkan adanya pita-pita spesifik pada gelatin sapi dengan bobot molekul 15kDa; 18,5kDa; 33kDa dan 47kDa serta pita spesifik pada gelatin babi dengan bobot molekul 12,8kDa; 17,3kDa, 23,7kDa dan 37 kDa. Hasil yang sama diperoleh pada kapsul keras sampel dengan pita-pita fragmen protein yang identik dengan standar gelatin sapi. Berdasarkan hasil analisis tersebut ketiga sampel yang diuji diduga merupakan kapsul yang terbuat dari gelatin sapi. Kata kunci: gelatin, hidrolisis, kapsul keras, pepsin, SDS PAGE. AbstractGelatin as the main ingredient of capsules is still a problem for a moslem. Most of gelatin production remains largely derived from non-halal materials. One of gelatin source is came from collagen of the skin and bones of bovine or pork. The main of study is determine the source of gelatin used in hard capsules by using SDS-PAGE (Sodium Dodecyl Sulphate Gel electrophoresis Poly Acrylamide) method. In the early stages, optimization of standards bovine and pork gelatin were hydrolyzed by pepsin at pH 4.5 and 60°C for 1 hour, 2 hours, and 3 hours. Gelatin hydrolyzateswere analyzed by SDS-PAGE to determine the optimal hydrolysis time. Identification of gelatin hydrolyzate fragments were carried by molecular weight. Hydrolysis time optimization throught applied to identify the source of hard gelatin capsules in the samples obtained from market and compared with the simulation of hard gelatin capsules. The results showed there were of specific bands of bovine gelatin with a molecular weight of 11,4 kDa; 34 kDa; 47kDa and specific bands of pork gelatin with a molecular weight of 24.7 kDa; 28 kDa; and 60 kDa. Similar results were obtained on a sample of hard capsules with bands of protein fragments that were identical to bovine gelatinstandard. Based on the results,each of the samples were tested contain of bovine gelatin respectively.
Gelatin is a polymer derived from skin and bone of vertebrate, bovine and porcine. Gelatin is used as a gelling agent in the pharmaceutical and food products including in the preparation of vitamin C gummies. Porcine gelatin is forbidden to consume by Muslim and Jewish. The aim of this study was to differentiate and classify of bovine and porcine gelatin in vitamin C gummies using a combination method of High-Performance Liquid Chromatography (HPLC) and Principal Component Analysis (PCA). The analysis procedure involved complete hydrolysis of samples by 6N hydrochloride acid in order to release their amino acid residues. To get an amino acid composition of gelatin, all of the samples were performed by reversed-phase (RP) HPLC. The peak height of HPLC chromatogram was analyzed using PCA to classify both bovine and porcine gelatin. The Results of PCA showed a clear distinction between bovine and porcine gelatin in vitamin C gummies. Hence, this method could be successfully used for differentiation of bovine and porcine gelatin in vitamin C gummies.
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