Abstract
The horn snail (Telescopium telescopium) is a gastropod living in mangrove forests and is considered as a pond pest. This study was aimed to determine the effects of alkaline and acetic acid pretreatment on the characteristics of collagen from the horn snail meat. The immersion of the meat in NaOH 0.20% for 10 hours gave a significant reduction in non-collagen protein content (α = 0.05). Further immersion with acetic acid 0.05% for 6 hours also significantly affected (α = 0.05) the swelling degree and the collagen solubility. The extraction yield was 1.08±0.21%, with 72.23% of brightness, and the viscosity was 16.34 cP. The proline content of the collagen was 9.21%.
Highlights
The horn snail (Telescopium telescopium) is a gastropod living in mangrove forests and is considered as a pond pest
This study was aimed to determine the effects of alkaline and acetic acid pretreatment on the characteristics of collagen from the horn snail meat
The immersion of the meat in NaOH 0.20% for 10 hours gave a significant reduction in non-collagen protein content (α = 0.05)
Summary
Daging keong bakau (Telescopium telescopium) yang memiliki panjang 8,34±0,54 cm, diameter 3,34±0,54 cm, dan berat ratarata 45,73±4,54 gram dari Sungai Pedada, Kecamatan Tulung Selatan, Kabupaten Ogan Komering Ilir, Sumatera Selatan sebagai bahan utama penelitian, bahan yang mendukung di antaranya natrium hidroksida (NaOH) (Merck), asam asetat (Merck), akuabides. Peralatan yang digunakan meliputi waterbath incubator shaker (BT 25 Yamato, Tokyo, Japan), High Performance Liquid Chromatography (Water Coorporation, USA), dan spektrofotometer (DR 5000, Düsseldorf, Germany), freeze dryer (Eyela FDU-1200, Tokyo, Japan), viscometer Brookfield (USA), Fourier Transform Infrared Spectroscopy (Bruker Tensor 37, Ettlingen, Germany), Chromameter (Minolta CR-310, Tokyo, Japan)
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