Formulation and Characterization of Serum Collagen of Sea Cucumber Extract Stichopus Horrens as an Antioxidant

Abstract

Objective: The study was aimed to extract, formulate and characterize collagen extract of Stichopus horrens into serum preparations and decide antioxidant activity in powders and serum preparations.
 Methods: The sea cucumber meat was extracted collagen in three stages, namely the pretreatment stage using 0.3 M NaOH solution 1:10 (w/v) for 48 h, the hydrolysis step in the 0.3 M 1:10 acetic acid solution (w/v) for 48 h, and the extraction stage with distilled water 1: 2 (w/v) for 2 h at 45 °C. The collagen extract was freeze-dried to obtain collagen powder. Collagen powder was characterized by HPLC and its antioxidant activity was determined using the DPPH method. Collagen powder formulated with extract variation of 0, 0.5 and 1%. Evaluation of serum included organoleptic, homogeneity, stability of pH and viscosity as well as antioxidant activity.
 Results: The results showed that collagen powder had a % yield of 0.24%, which consisted of the amino acids glycine, proline, alanine, and glutamic acid as the dominant amino acids. The % Free radical inhibition of collagen powder at concentration of 5000 ppm was 63.23%. IC50 values were obtained at 4045.37 ppm. The stability test resulted in stable serum preparations without significant changes at 4 °C and 27 °C±2 °C storage temperatures.
 Conclusion: The measurement of DPPH Radical reduction activity in the highest serum preparation was 1% extract with a value of 2.4%.

Alginate – Gamat Gel Hydrogel Films as the Potential Wound Dressing

“…The gamat gel from Stichopus horrens sea cucumber, produced by PT GnE HMP Indonesia and containing 25% sea cucumber extract, demonstrated very low antioxidant activity with an IC50 value of 2937.5 ppm, equivalent to 20.7 ppm of ascorbic acid. This is better than a previous study of sea cucumber collagen serum, which showed an IC50 value of 4045.37 ppm (Stiani et al, 2021). The antioxidant activity in sea cucumbers is influenced by components such as peptides and certain salt compounds, although polyphenols also contribute significantly (Zhong et al, 2007).…”