Karakterisasi Chitosan Dan Chitosan Polymer Medium Dari Cangkang Kepiting Batu

Abstract

Kepiting batu (Grapsus albolineatus) merupakan spesies yang banyak ditemukan di pantai berbatu dan eksoskeletonnya adalah salah sumber potensial chitin-chitosan. Chitosan adalah polimer bersifat polikationik dengan chitosan polymer medium (CPM) yang memiliki molekul lebih sederhana sebagai salah satu turunannya. Tujuan penelitian ini adalah untuk menentukan mutu chitosan dan chitosan polymer medium dari cangkang kepiting batu. Metode yang digunakan pada penelitian ini adalah metode eksperimental. Hasil analisis membuktikan bahwa cangkang kepiting memiliki komposisi 4.17±0.08 air, 54.4±2.78 abu, 6.28±0.05 lemak, 23.48±0.01 protein, 11.70±2.93 kaborhidrat. Karakterisasi chitosan memperlihatkan rendemen sebesar 10±0.70%, kadar air 8.10±0.14%, abu 19.39±0.55%, lemak 6.26±0.37%, protein 8.24±0.34%, karbodidrat 50.03±0.04%, derajat putih 60.61±0.86% , viscositas 7.30±0.42 cps dan derajat deasetilasi 55.92±1.30%. Untuk chitosan polymer medium, rendemennya mencapai 98.33±0.40% dan derajat deasetilasinya sebesar 60.22±0.24%. Chitosan dan chitosan polymer medium dari cangkang kepiting batu (Grapsus albolineatus) masih memenuhi standar yang ditetapkan SNI.
 
 Stone crab (Grapsus albolineatus) is a species commonly found in rocky beaches. Its exoskeleton is a good source of chitin and/or chitosan. Chitosan represents a polycationic polymer with chitosan polymer medium (CPM) having simpler molecular formula than chitosan as chitosan’s derivative. The objective of this research was to determine the quality of chitosan and chitosan polymer medium from rock crab’s shells. Experimental method was used in this study with characterization of the crab’s shells showing a composition of 4.17±0.08%, water, 54.4±2.78% ash, 6.28±0.05% fat, 23.48±0.01% protein and 11.70±2.93% carbohydrate. Similar characterization on chitosan revealed a composition of 10±0.70% rendemen, 8.10±0.14% water, 19.39±0.55% ash, 6.26±0.37% fat, 8.24±0.34% protein, 50.03±0.04% charabohydrate, 60.61±0.86% white degree, 7.30±0.42 cps viscosity and 55.92±1.30% degrees of deacetylation. Although chitosan contained similar composition of white degree (60%) and deactylation (60%0 to chitoxan polymer medium, CPM had higher composition of rendemen (98.33±0.40%) than chitosan (10±0.70%). In conclusion, this study shows that chitosan and chitosan polymer medium of G. albolineatus met our national standard (SNI).

Evaluation of the Quality of Fishballs Using Several Types of Preservatives During Early Frozen Storage

“…Chitosan contains mineral elements such as calcium carbonate and a little calcium phosphate which are insoluble in water. These minerals can increase the ash content of food products (Cahyono et al, 2018).…”

“…Besides that, the use of chitosan does not affect color and aroma. Cahyono et al (2018) stated that sodium nitrite, as a food additive, functions as a stabilizer for the red color of meat and slows down the occurrence of rancidity. Bacteriocins do not affect the aroma of fishballs because they did not give rise to an aroma in the product (Patrovsky et al, 2016).…”