PEMBUATAN MEMBRAN KITOSAN DARI CANGKANG UDANG (PANAEUS MODONON) DAN KEPITING (SCYLLA OLIVACEA) SEBAGAI BAHAN PENGAWET
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Institusion
Universitas Muhammadiyah Sukabumi
Author
Yusuf, Nopriyana
Subject
QD Chemistry
Datestamp
2019-09-24 02:08:31
Abstract :
Chitosan can extend the shelf life of food ingredients, so that it can be used in food preservation. In this study chitosan was applied as a preservative to pineapple juice. Chitosan is derived from animal shells of crustaceae and is a derivative of chitin polymer. This study aims to determine the effectiveness of using chitosan membranes as an antibacterial compound. Chitosan isolation is carried out through three stages of deproteination, demineralization, and deacetylation. Determination of deacetylation degree using infrared spectroscopic method and preservative effectiveness test carried out based on SNI 01-2332.3-2006 with the total plate count method (TPC). Chitosan obtained from the results of white isolation and dissolved in acetic acid 1% and the value of deassetylation (DD) for chitosan shrimp and crab respectively 72% and 81%. Pineapple juice with the addition of 1.5% crab chitosan membrane is more effective in suppressing bacterial growth until the 20th day with a total plate count of 9.1x103 CFU / mL.
Chitosan can extend the shelf life of food ingredients, so that it can be used in food preservation. In this study chitosan was applied as a preservative to pineapple juice. Chitosan is derived from animal shells of crustaceae and is a derivative of chitin polymer. This study aims to determine the effectiveness of using chitosan membranes as an antibacterial compound. Chitosan isolation is carried out through three stages of deproteination, demineralization, and deacetylation. Determination of deacetylation degree using infrared spectroscopic method and preservative effectiveness test carried out based on SNI 01-2332.3-2006 with the total plate count method (TPC). Chitosan obtained from the results of white isolation and dissolved in acetic acid 1% and the value of deassetylation (DD) for chitosan shrimp and crab respectively 72% and 81%. Pineapple juice with the addition of 1.5% crab chitosan membrane is more effective in suppressing bacterial growth until the 20th day with a total plate count of 9.1x103 CFU / mL.
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