Characterization of collagen from Java barb (Barbonymus gonionotus) skin and its effect on selected properties of yogurt

Wastes of Barbonymus gonionotus (Java barb) skin can be processed as collagen a food additive. Yogurt is functionaldrink that has gained attention. This study aimed to characterize yogurt added with from Java barb skin. The solutions used extract the were (A) 1:10 (w/v) for 24 h, (B) 1:20 (C) 36 and (D) h. obtained was at concentrations 1%, 2%, 3%. then examined its protein content, pH, titratable acidity. highest yield treatment D, value 52.54% ± 0.94%. All extracted collagens had triple-helix structures. presence α1 α2 also confirmed by sodium dodecyl-sulfate polyacrylamide gel electrophoresis, amino acid patterns found either Gly-Pro-Ala or Gly-Pro-Arg. addition concentration 3% produced significant increase in content (3.82%). In comparison, pH acidity did not show any changes. However, showed small 1.14% 0.71% end fermentation. conclusion,collagen successfully relatively high yields, collagen-added met industry standards. increased only slight effect on selected characteristics.