Abstract

The purpose of this study is to use the bromelain enzyme to hydrolyze collagen from local duck feet and identify its properties. The enzyme concentrations used were 0, 0.3, 0.6, and 0.9%. The collagen characteristics tested included yield, pH, viscosity, molecular weight profile analysis using Sodium Dodecyl Sulphate Poly Acrylamide Gel Electrophoresis (SDS-PAGE), functional group profile analysis using Fourier Transform Infrared (FTIR), and thermal stability analysis using Differential Scanning Calorimetry (DSC). The results showed significant differences (p < 0.05) between treatments, with values of 1.36%, 7.86%, 10.76%, and 15.23% for wet yield and 0.07%, 0.56%, 0.82%, and 1.17% for dry yield. The measured pH values did not show significant differences (p < 0.05) with values of 4.17, 4.22, 4.44, and 4.52, respectively. The viscosity results showed significant differences (p < 0.05), namely 2.2, 2.3, 2.5, and 2.4. The SDS-PAGE molecular weight profile analysis results showed an α2 band in the range of 100–140 kDa. The FTIR functional group profile analysis results showed clear amide absorption regions at A, B, I, II, and III. The thermal stability analysis results showed two melting peaks in the range of 154.24 °C to 211.04 °C. Based on the research conducted, it can be concluded that enzyme concentrations of 0.6% and 0.9% produce the best collagen characteristics.