Electronic Theses and Dissertation

Kolagen merupakan salah satu jenis protein fibril yang memiliki sifat fisiologis khas dan banyak ditemukan pada jaringan ikat seperti kulit, tendon, tulang, dan tulang rawan. dalam penelitian ini, kolagen diekstraksi dari tulang ikan tuna (thunnus albacares) dengan tujuan untuk mengetahui jumlah kolagen yang dihasilkan pada waktu perendaman berbeda serta mengetahui karakteristik fisikokimianya.proses preparasi dan ekstraksi dilakukan di laboratorium kimia laut fkp universitas syiah kuala, sementara uji karakterisasi dilakukan di beberapa laboratorium, termasuk politeknik negeri lhokseumawe dan universitas sumatera utara. variasi waktu perendaman yang digunakan adalah 24, 48, 72, dan 96 jam. hasil menunjukkan bahwa perendaman selama 72 jam memberikan rendemen tertinggi sebesar 3,64%, dibandingkan 96 jam yang hanya menghasilkan 3,4%. analisis proksimat menunjukkan komposisi terbaik pada kolagen tulang tuna yaitu kadar air 3,8%, protein 86,2%, lemak 0,2%, dan abu 1,2%, yang sesuai dengan standar nasional indonesia (sni). analisis gugus fungsi menggunakan ftir menunjukkan keberadaan gugus khas kolagen, seperti amida a (3.285 cm⁻¹), amida b (2.870 cm⁻¹), amida i (1.652 cm⁻¹), amida ii (1.530 cm⁻¹), dan amida iii (1.241 cm⁻¹). sementara itu, hasil morfologi permukaan melalui sem menunjukkan struktur kolagen berbentuk lembaran yang terdiri dari fibril dan serat, membentuk jaringan padat. kata kunci: kolagen, tulang ikan tuna, ekstraksi, sem, ftir

Collagen is a type of fibrillar protein that has unique physiological properties and is commonly found in connective tissues such as skin, tendons, bones, and cartilage. In this study, collagen was extracted from tuna fish bones (Thunnus albacares) with the aim of determining the amount of collagen produced at different immersion times and to determine its physicochemical characteristics. The preparation and extraction processes were carried out at the Marine Chemistry Laboratory of the Faculty of Marine and Fisheries, Syiah Kuala University, while characterization tests were conducted in several laboratories, including the Lhokseumawe State Polytechnic and the University of North Sumatra. The variations in immersion times used were 24, 48, 72, and 96 hours. The results showed that immersion for 72 hours gave the highest yield of 3.64%, compared to 96 hours which only produced 3.4%. Proximate analysis showed the best composition of tuna bone collagen, namely water content of 3.8%, protein 86.2%, fat 0.2%, and ash 1.2%, which is in accordance with the Indonesian National Standard (SNI). Functional group analysis using FTIR showed the presence of typical collagen groups, such as Amide A (3,285 cm⁻¹), Amide B (2,870 cm⁻¹), Amide I (1,652 cm⁻¹), Amide II (1,530 cm⁻¹), and Amide III (1,241 cm⁻¹). Meanwhile, the surface morphology results through SEM showed a sheet shaped collagen structure consisting of fibrils and fibers, forming a dense network. Keywords: collagen, tuna fish bone, extraction, SEM, FTIR