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KAJIAN PENGGUNAAN KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) SEBAGAI EDIBLE COATING UNTUK MEMPERPANJANG MASA SIMPAN FILLET IKAN NILA

Aryani, Desita Bella (2019) KAJIAN PENGGUNAAN KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) SEBAGAI EDIBLE COATING UNTUK MEMPERPANJANG MASA SIMPAN FILLET IKAN NILA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Crab processing industry generated a lot of by products 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 a deacetylation product of chitin through a chemical process using sodium bidroxide bases or enzymatic processes using the enzyme chitin deacetylase. The purpose of this study was to determine the effect of different NaOH concentrations during the deacetylation process on the characteristics of crab shell chitosan, to determine the optimal time for different deacetylation extractions on the characteristics of crab shell chitosan and to determine the effect of chitosan addible coating for natural preservatives of tilapia fillets against the storage period This research was conducted in two stages, namely making chitosan and applying it to tilapia fillets. The purpose of step 1 was to determine the optimization of differences in NaOH concentration (20%, 30%, 40% and 50%) and time (30 minutes and 45 minutes) deacetylation extraction. Whereas the purpose of step 2 is to find out the difference in the addition of chitosan for natural preservatives of tilapia fillets (0%, 0.5%, 1%, 1.5% and 2%). This research was conducted using the Randomized Block Design method with 3 replications. Chitosan testing was carried out on physicochemical properties (moisture content, ash content, protein content, solubility, yield and degree of deacetylation) and testing of tilapia fillets (organoleptic and total plate count (TPC)) The results showed that the difference in NaOH concentration and deacetylation extraction time significantly affected the water content, protein content, yield, solubility and degree of deacetylation. While the concentration of chitosan applied in tilapia fillets had a significant effect on preservation in the storage period. The best treatment at stage 1 is K2W2 which has an average value of 2.23% moisture content, 0.35% ash content, 10.25% protein content, 32.67% yield, 88.15% solubility and 87 deacetylation yield, 87 99%. While the best treatment stage 2 is A5 ((2% chitosan concentration).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311002
Thesis Advisors: Noor Harini (0021046105), Damat (0028026402)
Keywords: Chitin, Chitosan, Crab waste, Deacetylation, Food preservatives, Tilapia fillet
Subjects: Q Science > QR Microbiology
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201410220311002
Date Deposited: 23 Aug 2019 02:44
Last Modified: 04 Sep 2019 01:41
URI : http://eprints.umm.ac.id/id/eprint/51120

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