Isolation and Characterization Collagen of Local Goat Bone by Pepsin Enzyme Hydrolysis Rifqi1, Jamhari1 and Yuny Erwanto1,2, *
1Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281 2Institute for Halal Industry & System, Universitas Gadjah Mada, Yogyakarta 55281
Goat bone is one of by-product which has not commonly used in Indonesia. Collagen is one of proteins which contained a bone which characterizing its uniq function. The purpose of experiment was to isolate and characterize collagen from local goat bone with pepsin enzymatic hydrolysis in various concentration. The experiment consisted of bone preparation, Isolating by leaching method, and the hydrolysis of collagen bone using pepsin enzyme in various concentration (0.1; 0.3; 0.5; and 1%). Variables observed were Collagen Yield, soluble protein, pH, Fourier Transform Infrared Spectroscopy (FTIR) spectra, thermal stability using Differential Scanning Calorimetry (DSC), and molecular weight using Sodium Dodesil Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). The result showed that soluble protein concentration of collagen solution were 0.203±0.013; 0.244±0.045; 0.295±0.065; and 0.257±0.066 mg/ml. The result of yield calculation was 7.12; 7.54; 13.3; and 8.81 %. The FTIR spectra showed that all of the sample has not changed into gelatin. The thermal stability in f DSC analysis showed that the collagen start to gelation at 56.72 to 57.40 oC and Tmax for each sample were 128.20; 189.32; 131.35; 124.43 oC. In conclusion, collagen could be isolated from goat bone using enzymatic treatment and showed the fine properties as well as collagen from skin.
Keywords: Local Goat bone, Enzymatic hydrolysis, Isolation, Collagen, Characterization.