PEMBUATAN KHITOSAN DARI KULIT UDANG UNTUK MENGADSORBSI LOGAM KROM (Cr6+) DAN TEMBAGA (Cu)

Haryani, Kristinah; Hargono, Hargono; Budiyati, Sri

doi:10.14710/reaktor.11.2.86-90

Cited by 3 publications

(2 citation statements)

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“…So far, shrimp shells have only been used as ingredients for making crackers, shrimp paste, and animal feed supplements. Even though 20-30% of the waste contains chitin compounds which can be converted into chitosan [2]. Chitin is a natural polymer found in shelled marine animals.…”

Section: Introductionmentioning

confidence: 99%

Isolation of Chitosan From Dogol Shrimp Skin (Parapenaeopsis sculptilis)

Anggreini

Yuandani

Sinaga

2023

International Journal of Science, Technology & Management

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In Indonesia, shrimp underwent a "cold storage" process where the heads, tails, and shells were discarded as waste. This shrimp waste could pollute the environment around the factory so it needed to be utilized. So far, shrimp shells had only been used as ingredients for making crackers, shrimp paste, and animal feed supplements. The remaining shrimp shells that had been separated were made into chitosan which was then subjected to characterization tests. The three steps of the chitosan isolation process were deproteinization, demineralization, and deacetylation. The analytical tests carried out were testing the water content, ash content, and functional groups contained in chitosan which were identified using the Fourier Transform Infra Red (FT-IR) Spectrophotometer. Based on the test results, there was a moisture content of 9.27% and an ash content of 1.69% in the chitosan samples made from shrimp shells. Functional groups of shrimp shell chitosan were identified using FT-IR characteristics. The -NH- group, which was represented by the N-H and O-H stretching groups, could be seen in the absorption band 1456.26 in the wave range 3000–30500. The conclusion of this study was that chitosan could be extracted from shrimp shells and meet the characterization criteria.

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Section: Introductionmentioning

confidence: 99%

Isolation of Chitosan From Dogol Shrimp Skin (Parapenaeopsis sculptilis)

Anggreini

Yuandani

Sinaga

2023

International Journal of Science, Technology & Management

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“…Extraction technology generally uses solvents including water, ethanol, acids, and Pb (Ac)2 [6]; using combination acid hydrolysis and ultrasonic [7]; using the enzyme alpha amylase [8]; centrifugation combined with heating [9]; a integration of solvent and packaging [10] as well as an optimization of solvent ethanol use and heating [11,12]. A simpler extraction technology that can be implemented using dry chips extracted with ethanol is still needed to increase glucomannan content.…”

Section: Introductionmentioning

confidence: 99%

Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration

Herawati,

Anggraeni,

Kurniasari

et al. 2023

E3S Web of Conf.

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Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One alternative is to combine the process of using ethanol as a reagent to produce good quality porang flour. The purpose of the research activity is to modify dried chip porang flour using several ethanol concentrations for extraction and to characterize its products. The research methodology was carried out using two types of porang flour (brown and yellow) and ethanol concentrations (50, 70, and 90%). The data analyzed with SPSS 24 software. The research resulted the different treatments resulted in significantly different yield quality, moisture content, and ash content between treatments. The highest glucomannan content 66.94% and the highest whiteness index 82.08 was found in the extraction process using dried yellow chip with 90% ethanol concentration process technology. For further research, it is necessary to conduct a stepwise extraction to study the influence of varying ethanol concentrations in order to increase the glucomannan content.

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Aplikasi kitosan sebagai pengawet pada produk bakso ikan kambing-kambing (Abalistes stellaris)

Erlina¹

2021

Arwana: Scientific Journal of Water Aquaculture

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Kitosan sangat berpotensi untuk dijadikan sebagai bahan pengawet makanan, karena kitosan memiliki bermuatan positif sehingga dapat menghambat pertumbuhan mikroba dan mampu berikatan dengan senyawa-senyawa yang bermuatan negatif seperti protein, polisakarida, asam nukleat, logam berat dan lain-lain. Mengolah ikan kambing – kambing menjadi bakso diharapkan dapat menambah harga jual ikan kambing – kambing, sehingga dapat meningkatkan penghasilan nelayan. Tujuan penelitian adalah untuk mengetahui pengaruh persentase kitosan yang berbeda, terhadap rasa, aroma, tekstur dan warna pada bakso ikan kambing-kambing (Abalistes stellaris). Perlakuan yang digunakan dalam penelitian adalah 0% kitosan, 1% kitosan dan 1,5% kitosan. Hasil penelitian menunjukkan bahwa perlakuan penggunaan kitosan dengan konsentrasi 1,5% menghasilkan tingkat kesukaan panelis terhadap bakso ikan kambing- kambing lebih tinggi dengan nilai di atas 80, sedangkan yang tanpa menggunakan kitosan memperoleh nilai di bawah 70. Untuk nilai parameter uji mikrobiologi didapatkan hasil yang lebih baik dengan penggunaan kitosan 1,5% dengan jumlah koloni yang tumbuh sebanyak 59x103 dan pada perlakuan 1% kitosan adalah 14x104. Sedangkan pada bakso ikan kambing-kambing yang tidak menggunakan kitosan jumlah koloni yang tumbuh > 300 sehingga tidak dapat dihitung dan tidak layak konsumsi.

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PEMBUATAN KHITOSAN DARI KULIT UDANG UNTUK MENGADSORBSI LOGAM KROM (Cr6+) DAN TEMBAGA (Cu)

Cited by 3 publications

References 0 publications

Isolation of Chitosan From Dogol Shrimp Skin (Parapenaeopsis sculptilis)

Isolation of Chitosan From Dogol Shrimp Skin (Parapenaeopsis sculptilis)

Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration

Aplikasi kitosan sebagai pengawet pada produk bakso ikan kambing-kambing (Abalistes stellaris)

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