@phdthesis{digilib78686,
           month = {June},
           title = {PENGARUH VARIASI KONSENTRASI HIDROLISAT KOLAGEN DARI MEMBRAN CANGKANG TELUR AYAM TERHADAP KARAKTERISTIK HASIL ENKAPSULASI MENGGUNAKAN KOMBINASI MALTODEKSTRIN-KARAGENAN},
          school = {UIN SUNAN KALIJAGA YOGYAKARTA},
          author = {NIM.: 21106030035 Ika Fitria Nur Laelasari},
            year = {2026},
            note = {Dr. rer. medic. Esti Wahyu Widowati, M. Si., M. Biotech., dan Dr. Rina Wahyuningsih selaku},
        keywords = {Hidrolisat Kolagen, Membran Kerabang Telur Ayam, Enkapsulasi, Maltodekstrin-Karagenan, Vacuum Drying},
             url = {https://digilib.uin-suka.ac.id/id/eprint/78686/},
        abstract = {Collagen hydrolysate derived from chicken eggshell membrane has potential as a functional bioactive ingredient due to its bioactive peptide content; however, it is sensitive to heat, oxygen, and moisture, thus requiring protective technology to improve its stability. This study aimed to optimize the process and characterize the encapsulation of collagen hydrolysate from chicken eggshell membrane using a combination of maltodextrin and carrageenan as wall materials through the vacuum drying technique. The concentrations of collagen hydrolysate used were 0\% (T0), 10\% (T1), 15\% (T2), and 20\% (T3). The parameters analyzed included encapsulation efficiency, soluble protein content, total protein content, moisture content, water activity (Aw), ash content, fat content, color (CIELab), gel strength, and Total Plate Count (TPC).
The results showed that increasing the concentration of collagen hydrolysate significantly affected the encapsulation characteristics. The highest encapsulation efficiency was obtained at a concentration of 15\%, indicating the optimum condition for encapsulation matrix formation. Other physicochemical parameters, including protein content, moisture content, and water activity, exhibited similar trends, with the best values observed at the same concentration. The moisture content of the product was relatively low ({\ensuremath{<}}10\%), while the water activity remained relatively high ({\ensuremath{>}}0.98). Based on these results, a collagen hydrolysate concentration of 15\% was determined as the optimum treatment, as it produced encapsulated products with the most stable characteristics and the highest effectiveness in protecting the bioactive compounds. The encapsulation product obtained has the potential to be applied as a functional bioactive ingredient in food products.}
}