Research Article
The Effect of Ethylenediaminetetraacetic Acid (EDTA) and Pepsin Enzyme Addition on The Characteristics of Yellowstripe Fish (Selaroides Leptolepis) Collagen and Gelatin
@INPROCEEDINGS{10.4108/eai.23-11-2022.2338888, author={Juan Suhut Pradana and Nadya Aulia Warsito and Ayu Dahliyanti}, title={The Effect of Ethylenediaminetetraacetic Acid (EDTA) and Pepsin Enzyme Addition on The Characteristics of Yellowstripe Fish (Selaroides Leptolepis) Collagen and Gelatin}, proceedings={Proceedings of the International Conference on Sustainable Engineering, Infrastructure and Development, ICO-SEID 2022, 23-24 November 2022, Jakarta, Indonesia}, publisher={EAI}, proceedings_a={ICO-SEID}, year={2023}, month={12}, keywords={collagen gelatin yellowstripe fish ethylene diamine tetra-acetic acid edta pepsin}, doi={10.4108/eai.23-11-2022.2338888} }- Juan Suhut Pradana
Nadya Aulia Warsito
Ayu Dahliyanti
Year: 2023
The Effect of Ethylenediaminetetraacetic Acid (EDTA) and Pepsin Enzyme Addition on The Characteristics of Yellowstripe Fish (Selaroides Leptolepis) Collagen and Gelatin
ICO-SEID
EAI
DOI: 10.4108/eai.23-11-2022.2338888
Abstract
The importance of collagen and gelatin has been increasing recently due to their wide applicability in various fields. Marine organisms provide promising alternatives as both collagen and gelatin sources compared to their traditional bovine and porcine counterparts due to better properties, high abundance, and health and religious reasons. In this research, collagen and gelatin were acid-extracted from the skin of Yellowstripe fish (Selaroides leptolepis) with the addition of Ethylenediaminetetraacetic Acid (EDTA) and pepsin enzyme. Fourier-transform infrared spectroscopy (FTIR) showed that all as-extracted products contain all characteristic functional groups of collagen or gelatin. The addition of 5 wt.% of Pepsin increased the yield of collagen and gelatin to the optimum values of 7.19 wt.% and 3.57 wt.%, respectively. Ethylene Diamine Tetra-acetic Acid (EDTA) pretreatment successfully lowers the mineral content down to 0.27 wt.% for collagen and 1.39 wt.% for gelatin. The Yellowstripe fish collagen and gelatin were stable until the denaturation temperature of 59.90℃ and 74.66℃.