TY - JOUR AU - Girsang, Valentina AU - Reveny, Julia AU - Nainggolan, Marline PY - 2020/02/15 Y2 - 2024/03/29 TI - ISOLATION AND CHARACTERIZATION COLLAGEN OF PATIN FISH SKIN (Pangasius Sp.) JF - Asian Journal of Pharmaceutical Research and Development JA - Asian J Pharm Res Dev VL - 8 IS - 1 SE - Research Articles DO - 10.22270/ajprd.v8i1.661 UR - https://ajprd.com/index.php/journal/article/view/661 SP - 47-51 AB - <p><strong>Objective:</strong> This study aims to isolate and characterize the collagen isolated from the skin of patin fish.<strong>Method:</strong> Collagen isolation consisted of three steps, namely deproteinization process using NaOH solution concentration of 0,05 M and long soaking time for 3x24 hours; immersion in CH<sub>3</sub>COOH solution with a concentration of 0,05 M and long soaking time 3x24 hours; Furthermore, collagen was extracted with water at 40°C for 2 hours. The isolated collagen was tested for characteristics including chemical and physical properties compared to commercial collagen.<strong>Results:</strong> Chemical characteristics of collagen isolated from patin fish skin isolation compared to commercial collagen, respectively: 6,55% and 6,68% water content; ash content of 0,19% and 0,18%; protein content 93,63% and 97,42% and fat content 0,41% and 0,30%; The metal content in the collagen isolated from the skin of patin fish and commercial collagen is below the threshold (Pb); 0,5 mg/kg. Amino acid test results from patin fish skin collagen obtained glycine (234381,88 mg/kg), proline (109404,17 mg/kg), alanine (83988,79 mg/kg), arginine (80918,44 mg/kg) and glutamate (87315,88 mg/kg). The physical characteristics of the patin fish skin collagen showed the presence of amide group A (3286,7cm<sup>-1</sup>), amide B (2947,23cm<sup>-1</sup>), amide I (1651,07cm<sup>-1</sup>), amide II (1450,47cm<sup>-1</sup>), and amide III (1246,02 cm<sup>-1</sup>).<strong>Conclusion:</strong> Patin fish skin can be isolated into collagen that meets the quality requirements of collagen as a cosmetic preparation.<strong>&nbsp;</strong></p> ER -