Sintesis dan Karakterisasi Protein Gummy Intra-Socket Berbahan Albumin Telur dan Nanokolagen Ayam Sebagai Terapi Pasca Pencabutan Gigi Kondisi Hipoalbuminemia

Abstract

Serum albumin levels are frequently assessed in critically ill or malnourished patients due to hypoalbuminemia represents common in clinical practice. Hypoalbuminemia is also an indication of the physiological stress of disease or inflammation due to trauma. Low albumin levels enhance the risk of infection problems in wounds following tooth extraction, interfere with the body's physiological functions, and slow wound healing. There are various studies regarding efforts to overcome the condition of hypoalbuminemia in post-operative patients. However, there are still some disadvantages regarding the availability of raw materials, dosage forms, absorption effectiveness, and costThe objective of the research is to synthesize intra socket gummy proteins and identify the characteristics of the gummy derived from free range chicken egg white and broiler chicken leg. The water content, protein content, and FTIR identification were tested on the raw materials. While intra-socket gummy protein was tested for disintegration time, pH, and organoleptic. Laboratory experimental research using a qualitative descriptive design is the methodology employed. The results showed that free-range chicken egg white and chicken leg bones can be used to extract albumin, nanocollagen, and gelatin to synthesize intra-socket gummy protein. The water content obtained in albumin is 11.8% and does not comply with SNI 8074: 2014 (8%). The water content in gelatin is 0.55%, which fulfilled SNI No. 06-3735-1995 (6%). In the FTIR characteristic test, the interpretation of the absorption band shows the presence of amide groups that characterize proteins peptides in both active ingredients. The protein levels in albumin and nanocollagen were 1.84% and 1.70%. Intra-socket gummy protein has an average pH of 6.37±0.38 with the fastest disintegration time in formulation 2 (1.5±31.05 hours) and shows good acceptability based on organoleptic tests. It can be concluded that free-range chicken egg white and broiler chicken leg can be used to extract albumin, nanocollagen, and gelatin to synthesize intra-socket gummy protein.