Modifikasi Kitin Hasil Isolasi Autolisis Dari Limbah Udang Putih (Litopenaeus vannamei) Dengan Anhidrida Maleat

Pratiwi, Chanifah Dwi Happy; Busroni, Busroni; Sjaifullah, Achmad

doi:10.19184/bst.v8i2.14223

Cited by 3 publications

(2 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Limbah kepala udang dapat digunakan sebagai sumber pigmen karoten (Jayachandran et al, 2020;Sathyaruban et al, 2021;Destiyanti et al, 2023), kitin (Doan et al, 2019;Verawati et al, 2020;Pratiwi et al, 2020), dan penyedap (Adawiyah et al, 2012;Atika & Handayani, 2019;Bassig et al, 2021;Koohathong et al, 2021;Karomah et al, 2021). Kandungan nutrisi kaya protein (15-54,4%), mineral (21,1-55%), lipid (11,9%), chitin (15-20%) dan sejumlah karoten (15%) masih dapat dimanfaatkan sebagai bahan tambahan pangan, pakan, sebagai sedian nutraseutikal dan farmasi (Ibrahim et al, 1999;Goncalves & Junior, 2019;Nirmal et al, 2020;Rodrigues et al, 2020;Messina et al, 2021;Bassig et al, 2021;Simat et al, 2022).…”

Section: Pendahuluanunclassified

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Mismawati,

Diachanty,

Rusdin

et al. 2023

JFPJ

View full text Add to dashboard Cite

Shrimp heads will harm the environment if not managed properly. Utilization of this by-product as a flavoring agent by adding fillers widely used, but powdered preparations without added fillers have not been reported. This study aimed to make flavored preparations from tiger prawn heads with different drying temperatures acceptable to consumers. The oven drying method performed at temperatures of 100oC (SH1), 125oC (SH2), and 150oC (SH3) and the resulting fiber was tested for physical characteristics (yield and color test) and organoleptic tests (sensory test and hedonic test). The color test results show changes in the values of brightness (L*) of 49.07-55.28, reddish (a*) of 8.41-10.39, yellowish (b*) of 25.10-32.65, and degrees of whiteness (WI) of 40.23- 46.48 where this value decreases as temperature increases. The sensory test results showed significant divergentbetween the odor treatments but were not significantly different in color and appearance. The hedonic data analysis indicated that the panelists' preference for hueranged between 7-8 (liked-very like), aroma, 6-7 (rather liked), taste, 5-6 (neutral-liked somewhat), and texture, 7-8 (like-really like). Generally, based on physical and organoleptic tests, it showed specific characteristics of shrimp powder at a drying temperature of 100 oC (SH1).

show abstract

Section: Pendahuluanunclassified

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Mismawati,

Diachanty,

Rusdin

et al. 2023

JFPJ

View full text Add to dashboard Cite

show abstract

“…Chitin is considered the second most abundant polymer after cellulose. Shrimp waste has benefits, including those contained in shrimp waste, namely protein (53.74%), chitin (14.61%), fat (6.65%), water (17.28%) and ash (7.72%) (Pratiwi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The Effect of NaOH Concentration on The Physical and Chemical Properties of Jerbung Shrimp (Fenneropenaeus Merguiensis de Man) Waste Powder

Satria,

Nazarudin,

Mursalin

2024

Jur. Bio-Geo. Mat. E

View full text Add to dashboard Cite

This research was conducted to determine the effect of NaOH concentration on the physical and chemical properties of shrimp waste powder. This research used a Completely Randomized Design (CRD) with NaOH concentration treatment consisting of 5 levels (1%, 1.25%, 1.5%, 1.75% and 2%) and 4 repitition. The data obtained were analyzed statistically using analysis of variance and followed by Duncan's New Multiple Range Test (DnMRT) when necessary. The research shows that the NaOH concentration has a significant effect on the ash content, protein content, L* and b* values, but has no significant effect on the water content, fat content, solubility and a* values. The best characteristics of shrimp waste powder is obtained using NaOH 1.5% which produces powder with 4.22% water, 39.27% ash, 18.37% protein, 12.43% fat, solubility of 4. 04%, L* value 48.37, a* value 10.92 and b* value 21.47.

show abstract

Preparation of Chitosan Film for Smart Packaging: The Effects of Base on Deacetylation Process

Nastiti,

Anwar,

Sjaifullah

et al. 2024

Engineering Headway

View full text Add to dashboard Cite

Shrimp waste contains a high content of chitin which is potential to be used as a chitosan’s precursor. Synthesis of chitosan is usually done by deproteination, demineralization, and deacetylation process. Deacetylation of chitin from shrimp waste isolated by autolysis, has been a few reported before. The chemicals involved in autolysis are less harmful and easier to treat before their disposal. Hence, this paper investigates the effect of base type and concentration on the degree of deacetylation of chitosan from chitin isolated by autolysis. Autolysis was carried out by an incubation at pH 2 using sulfuric acid for 10 d. Demineralization was performed by immersion in hydrochloric acid pH 1 for 24 h. The deacetylation of chitin was carried out at 120 °C for 120 min using two different bases, which are NaOH and KOH, respectively. The determination of chitosan’s degree of deacetylation (DD) was carried out using a semi-quantitative method from IR spectra. The use of KOH resulted in the obtained DD of less than 20%, while the NaOH usage produced around 50% of DD. Then, the NaOH was chosen and studied further to obtain a suitable DD for film applications, which is 40 – 99%. The deacetylation of chitosan was carried out by varying NaOH concentration from 60 to 70% (w/v). High concentration of NaOH tends to increase chitosan’s DD and slightly decrease the yield. The optimum concentration of NaOH was obtained at 70% (w/v) producing DD of 53.50±0.83% and yield of 47.66±0.28%. Chitosan synthesized using 70% concentration of NaOH produced a relatively homogeneous thin film. Polyaniline was then introduced to the film to obtain a prototype of smart packaging. This smart packaging was able to detect the pH changes proven by the change of its color.

show abstract

Modifikasi Kitin Hasil Isolasi Autolisis Dari Limbah Udang Putih (Litopenaeus vannamei) Dengan Anhidrida Maleat

Cited by 3 publications

References 8 publications

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

The Effect of NaOH Concentration on The Physical and Chemical Properties of Jerbung Shrimp (Fenneropenaeus Merguiensis de Man) Waste Powder

Preparation of Chitosan Film for Smart Packaging: The Effects of Base on Deacetylation Process

Contact Info

Product

Resources

About