The milkfish processing process produces waste in the form of milkfish scales. In order to apply the Zero waste principle, milkfish scales can be used as collagen. Collagen is the main structural protein in the connective tissue of animal skin and bones. The production of collagen can be done through an extraction process and there are two ways of extraction that can be done, namely conventional extraction using solvents and enzymatic extraction using protease enzymes. The reason the author took the title business of producing collagen soap with collagen from milkfish scales (Chanos chanos) was to determine the level of consumer preference for collagen soap and the business costs of producing collagen soap. This research is an experimental study by giving treatment with different concentrations of collagen in 1%, 2% and 3% soap. The results showed that the difference in the concentration of collagen in collagen soap did not have a significant effect on organoleptic tests and consumer preferences. The highest value based on organoleptic tests and consumer preferences was found in the addition of 2% collagen.
Foegeding, E. A., Lanier, T. C., & Hultin, H. O. (1996). Collagen. In O. R. Fennema (Ed.), Food chemistry (3rd ed.). (pp. 902e906) New York: Marcel Dekker.
Hartati, I, 2010, “Kajian Produksi Kolagen Dari Limbah Sisik Ikan Secara Ekstraksi Enzimatis”, Http://www.bkipm.kkp.go.id/bkipm/statistik/2020
J. Peng. & Biotek. Hasil Pi, 2016, ”Pengaruh Kolagen Tulang Ikan Air Tawar Yang Berbeda Terhadap Karakteristik Fisik Dan Kimia Sabun Mandi Padat”,
Kasim, S. 2013. Pengaruh Variasi Jenis Pelarut Asam Pada Ekstraksi Kolagen dari Ikan Pari (Himantura gerrardi) dan Ikan Tuna (Thunnus sp). Majalah Farmasi dan Farmakologi 17(2).
Wasitaatmadja, 1997, Penuntun Ilmu Kosmetika Medik, 3-9, 22-32, Universitas Indonesia Pers, Jakarta.
Widyasanti, A. dan Hasna, A.H., 2016, Kajian Pembuatan Sabun Padat Transparan Basis Minyak Kelapa Murni Dengan Penambahan Bahan Aktif Ekstrak The Putih, Jurnal Penelitian Teh dan Kina, 19(2): 179-195
YI Wahyu, SB Widjanarko - Carpathian Journal of Food Science & Technology, 2018 Cited by 2 Related articles
Yuspita AK. 2011. Pengaruh penggunaan kombinasi jenis minyak terhadap mutu sabun transparan. [skripsi]. Bogor (ID): Institut Pertanian Bogor.
_25.jpg)
