Trisnawati, Erna (2008) PENGARUH LAMA PEMANASAN PADA DEASETILASI TERHADAP KUALITAS KITOSAN DARI EKSTRAKSI CANGKANG KEPITING BAKAU (Scylla sp.) SEBAGAI BAHAN ANTI BAKTERI Salmonella sp. ISOLAT DAGING AYAM. Other thesis, University of Muhammadiyah Malang.
Download (47kB) | Preview
Chitosan is material of antibactery that having ability to kill bacterium. Chicken fresh represent food materials which damage resulted from bacterium or microorganism of Salmonella, Escherichia coli, and Staphylococcus sp. Intention of research is to know influence of warm-up at deacetilation process to quality of chitosan and to know influence of added chitosan as resistor of growth bacterium (Salmonella sp.) isolate from fresh chicken. This research done in January until October 2008 in Technology of Agriculture Product's laboratory and Biomedical's laboratory at Mediciness Faculty Muhammadiyah University of Malang. This Research is done in 2 phase, by 2 attempt times, rill using Random Device of Group simply, what consist of 1 factor by 5 level which is each conducted 3 times restating. First phase is making chitosan by extraction mangrove crab with warm-up at deacetilation during 30 minute, 45 minute, 60 minute, 75 minute, and 90 minute. Second phase is application chitosan at fresh chicken flesh with concentration 0%, 0,2%, 0,4%, 0,6%, 0,8% and 1% using disk diffusion method and ofdilusi tube method. In first phase is process of deacetilation with warm-up during 90 minute with rate average value indicate that the best chitosan with water 6,18%, dusty rate 1,48%, calcium rate 0,034%, protein rate 0,37% and final product 47,67%. Second phase is application the best chitosan upon which antibactery Salmonella sp. at isolate from flesh chicken use disk diffusion known that addition 1% give resistivity most effective, that is 14,47 mm and at dilution's tube, 0,6% concentration of chitosan with absorbance value 0,56 nm.
|Item Type:||Thesis (Other)|
|Subjects:||T Technology > T Technology (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||12 Jun 2012 02:34|
|Last Modified:||12 Jun 2012 02:34|
Actions (login required)