Chapter 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the discussion of key findings of the study which

were obtained through the analysis and interpretation of data from laboratory

tests and experiments on the product. The findings relate to the research

questions that guided the study. Data were analyzed to identify and describe the

characteristics of the facial mask made out of extracted collagen from fish wastes

and compare the data to the commercialized masks.

Statement of the Problem 1: ​What is the amount of collagen that can be

extracted from the fish wastes?

Statement of the problem 1 aims to determine the amount of collagen that

is extracted from an amount of fish wastes. Discarded parts of Tilapia

(​Oreochromis niloticus​) was collected from the wet market of Marikina City and

was prepared by rinsing the residues and freezing it before extraction. The

extraction process was adapted from the study of Cheng (2016) and was made

possible through the help of laboratory technicians of the Department of Science

and Technology (DOST) .

Table 3 discusses…… ​patch

DISCUSS THE TABLE

HIGHEST AND LOWEST YIELD AMONG pARTS TAS OVERALL YIELD

Table 3
Collagen Yield from Fish Wastes

Type of Fish Amount of Raw Amount of Extracted Collagen

wastes Fish Wastes (g) Collagen (g) Yield (%)

Bones 500 25.8 5.16

Scales 500 70.15 14.03
Fins 500 33.1 6.62

TOTAL 1500 129.05 8.6

The results from the extraction of the collagen suggest that there is lower

percent of collagen yield from the fish wastes as compared to other mammalian

collagen sources………

COMPARE YUNG YIELD SA IBANG SOURCE. EXAMPLE SA BOVINE (COW)

SOURCES ANG YIELD IS 50% SOMETHING. MAPAPANSIN NA MABABA

TALAGA YUNG YIELD NG FISH COLLAGEN. EXPLAIN NIYO NA LANG

MABUTI.

Statement of the Problem 2: ​What are the physico-chemical properties of the

extracted collagen from Tilapia fish wastes?

 Statement of the problem 2 intends to know the phyico-chemical

properties of the extracted collagen form Tilapia wastes through physical

observation and chemical tests. This properties determines the suitability of the

collagen to the skin in making cosmetic products in comparison wih other existing

collagen sources that is used in the industry. The properties identified are as

follows:

a.) Color and Appearance

Visual observation indicates that Tilapia waste collagen exhibits a light

textured, snowy yellowish-white colour, which is powdered form in appearance.

The lightness of the collagen obtained in this study implies that it may be suitable

for incorporation into food systems without contributing any undesirable colour to

the product.

b.) Odor

Using the Sniff test, the researchers were able to determine that collagen

from Tilapia wastes retained small traces of fish odor even after the extraction

process. Collagen produced from fishery waste tends to retain its characteristic

odour and thus it would be necessary to mask theodour by adjusting the amount

of material added accordingly. Collagen of neutral pH exhibited a more

acceptable odour, whereas acidic collagen tends to exhibit similar aromatic

characteristics to commercial collagen.

 c.) pH level

The concentration of hydrogen (pH) of the collagen sample was

determined using Sparkvue pH meter. Collagen sample was diluted in a distilled

water to form a solution. The solution was then immersed in the meter and

readings where recorded every 30 seconds for 2 minutes. The test was done for

two trials and mean of the results were taken to determine the pH level of the

sample.

Table 4 indicates that…. ​Elaine

DISCUSS THE TABLE

Table 4
pH Level of Extracted Collagen

Observation Time pH Level

Mean
(s)
Trial 1 Trial 2
30 5.51 5.61
60 5.645 5.721
90 5.82 5.9212
120 5.9201 5.9223

COMPARE THE PH LEVEL OF TILAPIA COLLAGEN WITH OTHER SOURCES

d.) Amino Acid Composition

 Prior to doing amino acid analysis, hydrolysis is executed by simply

preparing dry collagen (100 - 200 mg) that is collected from scales, bones or fins

of fish waste that were mixed with 6 N HCl to a ratio of 1:10 (w/v) at 110 °C for 24

hours. The hydrolysate was then added distilled water. The mixture was then

refined before loading to the HPLC system. Amino acid composition revealed

from the HPLC analysis is reported as unit residues per 1000 residues.

Table 5 shows that…. ​Anthony

DISCUSS THE TABLE IN TERMS OF LOWEST AND HIGHEST VALUES

HIGHEST VALUES ARE GLYCINE, PROLINE, ALANINE AND

HYDROXYPROLINE. ARRANGE MEAN VALUES FROM HIGHEST TO

LOWEST.

LOWEST VALUES ARE CYSTEINE, HISTIDINE, METHIONINE,

TRYPTOPHAN AND TYROSINE. ARRANGE MEAN VALUES FROM HIGHEST

TO LOWEST.

Table 5
Amino Acid Composition of Tilapia Fish Wastes Collagen
Amino Acid Results
Amino Acids (residues/1000 residues) Mean
Bones Scales Fins
Alanine Ala 115.5 124.9 93.6 111.33333
Arginine Arg 99.37 50.2 79.18 76.25
Asparagine Asn 29.2 30.1 25.8 28.36666667
 Aspartic acid Asp 47.18 36.2 51.92 45.1
Cysteine Cys 0 2.6 0.9 1.166666667
Glutamic acid Glu 94.6 51.6 105 83.73333333
Glutamine Gln 52.5 49.5 48.5 50.16666667
Glycine Gly 362.4 352.2 302.2 338.9333333
Histidine His 0.285 6.9 5.2 4.128333333
Hydroxyproline Hyp 120.2 57.8 97.6 91.86666667
Isoleucine Ile 11.29 14.6 15.8 13.89666667
Leucine Leu 19.8 17.6 17.1 18.16666667
Lysine Lys 28.86 21.2 25.61 25.22333333
Methionine Met 2.8 8.4 0.8 4
Phenylalanine Phe 21.17 11.7 16.2 16.35666667
Proline Pro 128.48 108.7 114.43 117.2033333
Pyroglutamatic Glp 4.9 5.1 5.2 5.066666667
Serine Ser 37.39 17.9 28.57 27.95333333
Threonine Thr 28.86 15.1 20.44 21.46666667
Tryptophan Trp 0.8 1.1 0.2 0.7
Tyrosine Tyr 1.8 1.4 0.94 1.38
Valine Val 17.33 15.2 18.68 17.07

Czerina

RELATE KUNG ANO IMPLICATIONS NA MATAAS YUNG GANOONG

VALUE NG AMINO ACID. NASA RRL YUN PAGE 12 YUNG DETERMINATION

OF AMINO ACID. FOR EXAMPLE YUNG GLYCINE PINAKAMATAAS NA

VALUE AND IMPORTANT SIYA FOR MUSCLE AND SKIN REPAIR.

Table 6
Amino Acid Composition of Tilapia, Bovine and Porcine Collagen
Amino Acids Tilapia Fish Bovine (Cow) Porcine (Pig)
Alanine Ala 111.33
Arginine Arg 76.25
Asparagine Asn 28.37
Aspartic acid Asp 45.10
Cysteine Cys 1.17
 Glutamic acid Glu 83.73
Glutamine Gln 50.17
Glycine Gly 338.93
Histidine His 4.13
Hydroxyproline Hyp 91.87
Isoleucine Ile 13.90
Leucine Leu 18.17
Lysine Lys 25.23
Methionine Met 4.00
Phenylalanine Phe 16.36
Proline Pro 117.21
Pyroglutamatic Glp 5.10
Serine Ser 27.95
Threonine Thr 21.47
Tryptophan Trp 0.70
Tyrosine Tyr 1.38
Valine Val 17.07

Table 6 compares ….​Kyla

COMPARE NIYO YUNG VALUES SA IBANG SOURCES KUNG MAGKALAPIT

OR MALAYO. PAG MALAPIT LANG VALUES IBIG SABIHIN, MAGANDANG

ALTERNATIVE YUNG TILAPIA FISH WASTES COLLAGEN

Statement of the Problem 3: ​What is the quality of the face mask made out of

extracted collagen from fish wastes in terms of Collagen content, Odor, pH level,

and Moisture Content??

Statement of the problem 3 describes the quality of the product which is

the facial mask. Extracted collagen from the Tilapia wastes was mixed with other

solutions to form serum where the sheet mask was immersed. Afterwards, the
product was subjected to both physical and chemical tests to idnetify its quality.

The qualities determined are the following:

a.) Collagen Content

The researchers utilized 200 mg of extracted collagen from Tilapia fish

wastes. This measurment has produced results that does not affect the

consistency of the serum when mixed together with other ingredients.

b.) Odor

Collagen produced from fishery waste tends to retain its characteristic

odor and since it is acidic it tends to exhibit similar aromatic characteristics to

commercial collagen. Thus, it would be necessary to mask the odor by adjusting

the amount of material added accordingly. With that being said, the researcher

has come up with an idea of masking this slighly fishy odor of the extracted

collagen by adding cinnamon powder to the product. Hence, the facial mask

does not exhibit any fish odor but has a sweet aroma of cinnamon.

c.) pH level
 The concentration of hydrogen (pH) of the product was also determined

using Sparkvue pH meter. The serum solution of the facial mask was immersed

in the meter and readings where recorded every 30 seconds for 2 minutes.

Table # shows that….

Jefferson

DISCUSS THE TABLE

Table 7
pH level of the Produced Facial Mask

Observation Time pH Level

Mean
(s)
Trial 1 Trial 2
30 5.49 5.28
60 5.875 5.54
90 6.08 6.142
120 6.83 6.793

RELATE NIYO SA PH LEVEL NG SKIN WHICH IS 5.5

d.) Moisture Content

The moisture content was determined by placing an initial mass of

approximately 10 grams of serum solution into a moisture analyzer (OHM'S

Moisture Balance MB45) upon which the sample was heated, to evaporate any
inherent water, until a constant mass was attained. The resultant mass difference

constitutes the moisture content.