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KARAKTERISASI KITOSAN DARI LIMBAH RAJUNGAN (Portunus pelagicus) Bella Anjelika Lalenoh; Eko Cahyono
Jurnal Ilmiah Tindalung Vol 4 No 1 (2018): Jurnal Ilmiah Tindalung
Publisher : Pusat Penelitian dan Pengabdian Pada Masyarakat, Politeknik Negeri Nusa Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.652 KB)

Abstract

Kitosan merupakan senyawa hasil deasetilasi kitin, terdiri dari unit N-asetiglukosamin dan N glukosamin. Adanya gugus reaktif amino pada atom C-2 dan gugus hidroksil pada atom C-3 dan C-6 pada kitosan bermanfaat dalam aplikasinya yang luas, yaitu sebagai pengawet hasil perikanan dan penstabil warna produk pangan, sebagai flokulan dan membantu proses reverse osmosis dalam penjernihan air, aditif untuk produk agrokimia dan pengawet benih. Tujuan penelitian adalah melakukan transformasi biopolimer dari limbah rajungan menjadi polimer kitosan serta melakukan karakterisasi polimer kitosan. Manfaat dari penelitian agar dapat memberikan informasi mengenai metode ekstraksi polimer kitosan. Metode yang digunakan dalam penelitian adalah metode percobaan di laboratorium (experimental laboratory). Hasil dari proses ekstraksi polimer kitosan memiliki warna putih kecoklatan, tidak berbau, berbentuk serpihan, mengandung kadar air (10.27%), kadar abu (14.19%), rendemen (4.93%) dan tingkat kelarutan (100%).
Ekstraksi Flavour dari Tepung Ikan Layang (Decapterus sp.) Menggunakan Enzim Protease Biduri (Calotropis gigantea) Jumardi Tondais; David Engelbert Sombo; Bella Anjelika Lalenoh; Mappiratu Mappiratu; Adrian Adrian; Eko Cahyono
Jurnal FishtecH Vol 9, No 1 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i1.11481

Abstract

The development of science and technology has resulted in many mononatrium glutamate (MSG) flavorings which can have side effects for human health. The development of natural flavors needs to be done to reduce side effects for human health. Betell plant sap can be used as a source of protease enzymes that have the potential as active agents in flavor production. Flavors can be obtained from animal protein such as flying fish. The purpose of this study was to determine the best treatment of the enzyme biduri in producing flavored flying fish. This study uses a factorial completely randomized design (RALF) method with concentrations of 1.5%, 2.0%, and 2.5% slurry proteases with a hydrolysis duration of 30, 60, and 90 minutes. The results obtained indicate that the best water content at a concentration of 1.5% hydrolysis time is 90 minutes (47,84%), dissolved protein in concentration 2.5% hydrolysis time 60 minutes (86,83%), total amino acids in concentration 1.5% hydrolysis time 90 minutes (3,11%), and organoleptic value in concentration 1.5%.
Co-Authors Adrian Adrian David Engelbert Sombo EKO CAHYONO Jumardi Tondais Mappiratu Mappiratu