Characterization of Kacang Goat skin Pepsin Soluble Collagen (Psc) and Their Potency as an Antioxidant

Collagen have been interesting material for many utilization such as food, pharmaceutical and cosmetic in various products and target administration, consequently collagen should be prepared as well as type of application. The objective of this research is to prepare collagen from goat skin and investigate the character and their potency as an antioxidant. Kacang goat skin aged 2 years was used for collagen production. Small slice skin was extracted by curing with 0.1% (w/v) pepsin in acetic acid 0.5 M, for 24, 48, dan 72 h at 4°C. The variables observed were molecular weight by Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE), microstructure using scanning electron microscope, thermal stability by differential scanning calorimetric, and the antioxidant potency through 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition analysis. The result showed the molecular weight range from 25 kDa to 180 kDa, microstructure showed the collagen fibril crosslink, collagen start to denature at 62,28°C, highest dissolved with 1% NaCl concentration and has highest DPPH inhibition at 60 min after hydrolysis. In conclusion, kacang goat skin collagen prepared by pepsin in acetic acid.

The impact of the pandemic covid-19 on the small industry of processing the "Krecek" crackers in Bantul Yogyakarta

“Krecek” crackers are a popular food in Yogyakarta and its surroundings, made from cow, buffalo or goat skin. A “Krecek” cracker is usually processed as a complement to the Gudeg menu which is very popular in Yogyakarta. This study aims to determine total production, revenue, income, profit, R / C ratio, capital productivity, and labor productivity before and during the Covid-19 pandemic. The research was conducted in a small industrial center (home industry) processing "Krecek". This research was conducted by using the census method to 33 home industrial cracker processing “krecek” in production centers, in Segoroyoso, Pleret, Bantul. The results showed that during the Covid-19 pandemic era, the processing of "krecek" decreased production by an average of 33.87%, income decreased by 20.02%, and profits decreased by 21.35%. However, the RC ratio increased from 1.07 to 1.09, labor productivity increased by 30.17% and capital productivity increased by 22.63%. The conclusion of this research is that the "Krecek" cracker processing business during the Covid-19 pandemic has decreased production, income and profits, but it is still feasible.