Perbandingan Karakteristik Nanopartikel Kolagen dari Limbah Tulang Ikan Tongkol (Euthynnus affinis) dengan Menggunakan Ball Mill dan Magnetic Stirrer
Keywords:
tuna fish bones, collagen, nanoparticleAbstract
Tuna fish bones have a protein content of around 24-35%, which can be processed into collagen. Collagen from fish bones is classified as type I collagen, which contains large amounts of the amino acids glycine, alanine, proline, and hydroxyproline. Nano collagen is a form of collagen reduced to nanoparticle size that has rapid treatment capabilities to improve healing and cell growth. The method for making collagen nanoparticles uses two methods, namely, the top-down method using a ball mill and salting out using a magnetic stirrer. This study aims to compare the characteristics of collagen nanoparticles from tuna bone waste (Euthynnus affinis) made using a ball mill and a magnetic stirrer. Making nanoparticles using a magnetic stirrer with acetic acid solvent and salting out with ammonium hydroxide produces the smallest particle size, namely 528 nm with a polydispersity index of 0.4932 and a potential of -18.29 mV. In comparison, nanoparticles made using a ball mill have a particle size index of 542.3 nm. polydispersity 0.511 and potential -15.43 mV. Morphological analysis using SEM shows that collagen nanoparticles have a spherical or round and irregular shape. It can be concluded that making collagen nanoparticles using the magnetic stirrer method produces better characteristics than the ball mill method.
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