Exposition- Process of Collagen product.

Exposition- Process of Collagen product.

Scaly, red snapper are the main component is protein (47.87% of dry weight) and ash (49.01% of dry weight) to get the scale that has high protein content, so the study is to regulate calcium. Fish scales and found that immersion in 1.2 N HCl for 6 hours to make the ash remaining in the scale of less than 1% of the dry weight. Flake the fish waste ash to study the extraction of collagen. Which consists of two phases: extraction, extraction with acid with heat. Followed by extraction with acid and pepsin.

Concentrations of HCl and disposing of calcium. Which was adapted from the method of Fahmi et al. Snapper red by soaking crystals in 0.1, 0.6, 1.0 and 1.2 N HCl acid scale ratio is 1:6 (w / v) at room temperature (28 + 2OC) working. stir every 1 h for 4 and 6 hours after the removal of the pH of the solution calcium. Then the fish scales Rinse until pH 6-7 and dried at 60O C ash analysis of fish scales after the removal of calcium.

Acid 1.2 N HCl at pH 1-2, it will be used again by the current user.Soaked for 1 h in fish scales, fish scales to acid ratio was 1:6 (w / v) at room temperature and then immersed in 1.2 N. HCl to the remaining ash in fish scales through the elimination of calcium and pH values ​​of the solution after the removal of calcium.

The fish scales, fish scales and removal of calcium after washing with pH 6-7 to be eliminated. Proteins other than collagen and pigment removal by immersion in 0.1 N NaOH in a 1:5 ratio scales with alkali for 6 hours, stirring all the time and change the solution every two hours, then wash fish scales. with water until pH 7-8 and extracted collagen consists of two steps: 1. extraction with acid followed by heating. 2. together with the use of acid and pepsin. Extracting water from the fish scales. (Through the elimination of calcium), 10 g (wet weight) with a humidity of about 60% to 0.5M acetic acid 50 ml of the acid extract with heat After the time you want it to cool in a ice until the temperature is about 28 + 2O C then performed to extract the acid with the enzyme by addition of pepsin in 2.5% of the weight scale, dried fish through the net. the calcium Once extracted collagen maturity time, so it inhibits the enzyme activated by heating at 90O C for 30 min before filtration filter paper No. 1 solution is filtered. Extract collagen.