PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

Abstract

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content 2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

Analisis Kitin dari Cangkang Kepiting Rajungan (Portunus pelagicus)

“…Selama ini pemanfaatan limbah rajungan masih terbatas pada bahan baku industri pakan dan pembuatan kitin serta kitosan. Upaya dalam pemanfaatan limbah tersebut berupa diversifikasi produk pangan (bahan baku pembuat perisa) dan dapat diaplikasikan sebagai bahan tambahan alami dalam suat produk (Silvia et al, 2015).…”

Pemanfaatan kitosan dari cangkang kerang bulu (Anadara antiquata) sebagai pengawet ikan pari (Dasyatis sp.) dan udang vaname (Litopenaeus vannamei)

“…Pada kondisi suhu tropis, ikan pari membusuk dalam waktu 12-20 jam tergantung spesiesnya Pengolahan ikan pari agar lebih awet perlu dilakukan, agar ikan pari dapat tetap dikonsumsi dalam keadaan yang baik. Pengawetan ikan pari pada dasarnya bertujuan untuk mencegah bakteri pembusuk masuk ke dalam ikan pari 1 .…”

The Efficacy of Chiosan From Windu Shrimp Shells as a Preservative of Fresh Kenyar Fish in the Form of Darne During Storage at Room Temperature

“…The sustainable potential of fish resources in Indonesian waters is estimated at 6.4 million tons/year. 1 Fish is a nutritious food commodity and is widely consumed by the people of Indonesia, but fish storage has several obstacles, such as being easily damaged and decaying. Fish spoilage occurs as soon as the fish is caught and dies.…”

“…as an alternative preservative in mullet (Mugil cephalus). Silvia 1 have also reported the use of chitosan from crab shells (Portonus sanginolentus L.) as a preservative for mackerel (Rastrelliger sp.) and catfish (Clarias batrachus).…”