Physico-Chemical Characteristics and Levels of Preference for Drinking Collagen Drinks the Result of Extracts from Nilem Fish Skins

The purpose of this study is to determine the levels and concentration of stabilizers and determine the appropriate levels of sucrose and milk to the level of organoleptic preference for collagen drink products extracted from Nilem fish skin. The study take place in two stages, stage 1 used an experimental method with nine (9) treatments namely xanthan 0.20% (b/v), xanthan 0.25% (b/v), xanthan 0.30% (b/v), CMC 0,20% (b/v), CMC 0.25% (b/v), CMC 0.30% (b/v), xanthan-CMC (1: 1) 0.20% (b/v), xanthan -CMC (1: 1) 0.25% (b/v), and xanthan-CMC (1: 1) 0.20% (b/v). Stage 2 used trial method with six (6) treatments namely 5% sucrose with 0.25% (b/v) skim milk, 5% sucrose with 0.50% skim milk (b/v), 10% sucrose with skim milk 0.25% (b/v), 10% sucrose with skim milk 0.50% (b/v), 15% sucrose with 0.25% (b/v) skim milk and 5% sucrose with skim milk 0.50% (b/v). The stabilizers and concentrations used are the results of the best treatment stage 1. All experiments are repeated 3 times. The parameters observed in stage 1 are the stability, viscosity and pH of collagen drinks. The parameters observed in stage 2 are the level of preference for flavor and smell of collagen drinks. Furthermore, the most preferred collagen drinks are observed for their taste and pH. All data is analysed descriptively based on research results showed that the best stabilizer in collagen drinks was xanthan with a concentration of 0.30% (b/v). The viscosity value is 290 mps and pH is 4.42. The most preferred collagen drinks by considering the taste and smell were obtained from sucrose treatment 10% (b/v) vs. skim 0.25% (b/v). Viscosity and pH are 297 mPa-s and pH 5.15.