Enzymatic Production of Sheepskin Protein and Analysis of the Physico-Chemical Characteristics
Dita Prameswari Trenggono Putri (a*), Mohammad Zainal Abidin (a), Nanung Agus Fitriyanto (a) and Yuny Erwanto (a)

a) Faculty of Animal Science, Universitas Gadjah Mada, Jalan Fauna no 3, Bulaksumur, UGM, Yogyakarta, Indonesia, 55281.

Abstract

Increased animal consumption has led to increased slaughter of livestock, including sheep. It also increases the number of livestock by-products, such as livestock skin, which, if not utilized thoroughly, can cause waste that negatively impacts the environment. This study aimed to utilize sheep by-products and determine the characteristics of Indonesian local sheep skin protein extracted using bromelain. Sheepskin was cleaned from most of the hair, residual fat, and meat, cut into small pieces, prepped using NaOH soaking, and continued soaking using CH3COOH solution and 0.5% (w/w) bromelain enzyme. After extraction, precipitation, dialysis, and freeze-drying process followed. Characterization of the protein included SDS-PAGE, FTIR, DSC, pH, and viscosity tests. The result of the SDS-PAGE test is that a protein band is in the range of 100 to 150 kDa. FTIR test results show there are five amides. DSC test results have two peaks, the first at 80C and the second at 159.12C. The results of the viscosity and pH tests are related- the more acidic the pH of the solvent, the smaller the viscosity value of the sample solution. The characteristics of the sample show the properties of collagen protein, but the identification of the specific type of protein contained in the sample needs to be done more deeply.

Keywords: Protein, Sheepskin, Physico-Chemical characteristic, Bromelain, Extraction, Production

Topic: Animal Products and Sustainable Post-Harvest Technology