OPTIMASI PROSES DAN PENGUJIAN STABILITAS HIDROLISAT DARI MEMBRAN CANGKANG TELUR AYAM GALUR ISA BROWN DAN AYAM RAS (GALLUS GALLUS)

• Main Author: Moniaga, Nicholas
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/66087
• Institution: Institut Teknologi Bandung

Eggshell membranes (ESMs) are one of the egg compositions which are rich in essential materials such as amino acid and hyaluronic acid. It has been shown in some studies that ESMs have several benefits, including reducing inflammation, increasing skin hydration, and increasing skin elasticity, and increasing skin brighness. On this basis, ESMs can be used as a potential raw material to be developed into pharmaceutical product. ESMs are generally hydrolyzed before being applied to the product. However, until now there has been no characterization of ESMs raw materials, so the characterization stage to make ESMs as natural resources is pivotal. This study will be discussed the processing optimalization, hydrolysis process, and evaluation of the stability testing of the ESMs hydrolysates obtained from village chicken (Gallus gallus) and ISA brown chicken for comparison. The results of the degree of hydrolysis obtained ranged from 30-50% after being hydrolyzed for 6 hours using oven. The stability of the ESMs hydrolysates obtained from village chicken (Gallus gallus) showed more stable results at 4o C storage conditions than at 25o C storage conditions and more stable than ISA brown chicken ESMs hydrolysates at 4o C and 25o C storage conditions.