UMM Institutional Repository

KARAKTERISTIK FISIK KIMIA KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) MELALUI PROSES DEASETILASI DENGAN KONSENTRASI NaOH DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN NILA

Laili, Izzah Nazilatul (2018) KARAKTERISTIK FISIK KIMIA KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) MELALUI PROSES DEASETILASI DENGAN KONSENTRASI NaOH DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN NILA. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (715kB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (179kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (826kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (1MB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (42kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB)

Abstract

Crab processing industry generated a lot of byproducts such as crab shell waste that has not been used optimally. This causes shrimp crab waste to have less economic value than to process it into chitin and chitosan. Chitosan is chitin which has been removed by its acetyl group separates free amine group that is Beta- (1,4) -D-glucosamine. Chitin is generally obtained from invertebrate animals framework of group Arthopoda sp, sp Mollusk, Coelenterata sp, annelids sp, sp Nematodes with chitin content of between 65-70 percent. The quality of chitosan is said to be good if it has a high degree of deacetylation degree <70%. Chitosan is widely used in various industries, among others, as a preservative of formalin replacement. The ability of chitosan in suppressing the growth of bacteria because chitosan has a positively charged polycation capable of inhibiting the growth of bacteria and molds. This research is done by 2 stages of making chitosan and applying on tilapia fish fillet. Objectives at stage 1 to determine the optimization of the difference in NaOH concentration (20%, 30%, 40% and 50%) and time (30 minutes and 45 minutes) deacetylation extraction. while the objective at stage 2 to find out the effect of difference of chitosan addition to natural preservative of tilapia fillet (0,5,5%, 1%, 1,5% and 2%). This research was conducted by Randomized Block Design with 3 repetitions. Chitosan tests were performed on physicochemical properties (moisture content, ash content, protein content, solubility, viscosity, yield and deacetylation degree) and fish fillet test (organoleptic and total plate count (TPC). The results showed that different concentrations of NaOH and extraction time deacetylation very significant effect on ash content, protein content, viscosity, solubility, degree of deacetylation and yield. While the concentration of chitosan is applied to meat Tilapia fish fillet very significant effect on the preservation of the storage period. The best treatment at stage 1 is K3A2 which has an average value of 2.74 moisture content, protein content of 7.62, the degree of deacetylation 98.24, 93.61 solubility, ash content of 0.27, viscosity of 0.55 and a yield of 21, 49. The best treatment in stage 2 is a N2 (1.5%).

Item Type: Thesis (Undergraduate (S1))
Student ID: 201310220311084
Keywords: Chitosan, Crab waste, Deacetylation, Food preservative, Tilapia fish fillet
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 16 Jan 2019 02:00
Last Modified: 16 Jan 2019 02:00
URI : http://eprints.umm.ac.id/id/eprint/43312

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo