Determination of Nano-Collagen Quality from Sea Cucumber Holothuria scabra

Abstract

Sea cucumber contains high collagen protein and potential to be used in cosmetics and health. The aim of this study are to determine the quality of sea cucumber collagen using hydrochloric acid with different concentrations and the quality of nano-collagen using stirrer magnetic in different stirring times. This study was conducted by an experimental method using stages of the collagen extraction process and manufacture of nano-collagen. Process of extracting sea cucumber meat collagen using different concentrations of HCl (4%, 5%, and 6%), and process of making nano-collagen using 96% ethanol solution with different stirring times (one, two, three hours). Sea cucumber collagen with the 6% HCl extraction process obtained optimally results with collagen yield of 20.76%, white degree 73.97%, moisture level 10.99%, protein 98.3%, ash 0.86%, fat 0.59%, and collagen pH 3.92. The functional groups in collagen in accordance with the standard collagen compounds. The nano-collagen obtained was in the form of a creamy white powder (79.25% white degree), moisture 9.11%, ash 0.68%, fat 0.51%, protein 98.9%, pH 3.98, and particle size 285 nm.