Chitosan Membrane from Shrimp Shells (Panaeus Modonon) as an Antibacterial Food

Abstract

Chitosan can extend the shelf life of food, so that it can be used in food preservation. Chitosan is derived from the shell of the animal crustacean and is a derivative of the chitin polymer. This study aims to determine the effectiveness of the use of chitosan membrane as an antibacterial compound and its application in pineapple juice products. Chitosan enters and damages the cell walls of gram-negative bacteria that cause death in bacteria, gram-negative bacteria have the ability to interact and absorption of chitosan is greater than gram-positive bacteria. Chitosan isolation is carried out through three stages, namely deproteination, demineralization, and deacetylation. Determination of the degree of deacetylation using the infrared spectroscopy method and the preservative effectiveness test was carried out based on SNI 01-2332.3-2006 testing of the Total Plate Count (ALT). Shrimp chitosan obtained from the insulation results is white, soluble in 1% acetic acid, and the value of the degree of deacetylation (DD) 72%. Test the total plate count with bacterial control 55 x 106 CFU / mL at the addition of 1% chitosan worth <2 x103 CFU / mL, Addition of 1.5% chitosan worth 30x 105, CFU / mL.

Chitosan based-nanoparticles and nanocapsules: Overview, physicochemical features, applications of a nanofibrous scaffold, and bioprinting

“…The main goal of this step is to reduce the ash and mineral content in the crustacean waste. Ash mainly consists of inorganic traces such as carbonates, phosphates, and other mineral salts [12]. Demineralization occurs mainly in dilute HCl solutions (1-10%) assisted by stirring at room temperature for short periods of nearly 1-3 hours [13].…”