Karakterisasi Hidrolisat Kolagen dari Tulang Ikan Sarden (Dussumieria elopsoides) Sebagai Penghambat a-Amilase

Syakina Marilan Daaliwa, Netty Ino Ischak, La Alio

Abstract


This study aims to characterize collagen hydrolysate extracted from sardine bones (Dussumieria elopsoides) and evaluate its activity as an α-amylase enzyme inhibitor, which plays an important role in the management of type 2 diabetes. The collagen extraction process was carried out through deproteinization and soaking in acetic acid, then characterization using UV-Vis spectrophotometry to measure collagen content and solution concentration, as well as amino acid analysis using high-performance liquid chromatography (HPLC) method. From 6.62 kg of sardine bones, 6.2 grams of dried collagen was obtained with a collagen content of 3.9721% and a collagen solution concentration of 39.721 ppm. The amino acid profile showed the dominance of proline residues (47.63%), glycine (8.89%), and arginine (9.18%), which are the main components in the collagen structure and have potential bioactive activities, especially in inhibiting carbohydrate digestive enzymes. The inhibitory activity against α-amylase enzyme was tested with various concentrations of collagen hydrolysate and compared with akarobosa as a positive control. The test results showed that sardine bone collagen had limited inhibition ability, with maximum inhibition only reaching 23% and IC₅₀ value of not detected (ND), while akarobosa showed 66% inhibition with IC₅₀ of 8.645 ppm. This study concludes that although collagen from sardine bones has a favorable amino acid composition, its potential as an α-amylase enzyme inhibitor still needs to be further optimized for therapeutic applications in diabetes control.

Keywords


Collagen Hydrolysate; Dussumieria elopsoides; α-Amylase; Enzyme Inhibitor; Antidiabetic

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DOI: https://doi.org/10.37905/je.v20i1.32489

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