PEMANFAATAN SISIK IKAN BANDENG SEBAGAI BAHAN BAKU KITOSAN DENGAN METODE SONIKASI DAN APLIKASINYA UNTUK PENGAWET MAKANAN

Herman, Bangngalino and Andi, Muhamad Iqbal Akbar Asfar (2017) PEMANFAATAN SISIK IKAN BANDENG SEBAGAI BAHAN BAKU KITOSAN DENGAN METODE SONIKASI DAN APLIKASINYA UNTUK PENGAWET MAKANAN. PROSIDING SEMINAR NASIONAL HASIL PENELITIAN 2017. pp. 105-108. ISSN ISBN.978-602-60766-3-2

[img]
Preview
Text
PEMANFAATAN SISIK IKAN BANDENG SEBAGAI BAHAN BAKU KITOSAN.pdf

Download (113kB) | Preview

Abstract

As the third leading commodity fishery in South Sulawesi after fresh shrimp and seaweed, bandeng fish is very abundant. Fish product processing often only utilizes meat without utilizing the bones and scales. Bandeng fish bones can be used as raw material for gelatin manufacture, while bandeng fish scales can be used as a source of chitin and chitosan. This study aims to utilize waste bandeng fish scales as raw materials for making chitosan and applying chitosan from bandeng fish waste scales as preservatives in food. The research begins with demineralization and deproteination of fish scales to produce chitin. The chitin thus obtained is deacetylated to give chitosan. After testing the water content, ash, viscosity and degrees of deacetylation, chitosan was then applied as a food preservative. The results of chitosan test showed moisture content of 7.49%, ash content of 1.15%, 3.06 cp viscosity, deacetylation degree 81.56% and suitable for food aplication as preservatives of meatballs at room temperature.

Item Type: Article
Subjects: Q Science > QD Chemistry
Divisions: Department of Chemistry > Teknik Kimia
Depositing User: Asfar Andi Muhamad Iqbal Akbar Asfar
Date Deposited: 09 Apr 2018 22:01
Last Modified: 17 Jun 2019 06:29
URI: http://repository.poliupg.ac.id/id/eprint/620

Actions (login required)

View Item View Item