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Dharmayanti, Niken
Politeknik Ahli Usaha Perikanan Jakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Veterinary Other

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Journal : journal of fisheries

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Production of Water-Soluble Chitosan from Crab Shells (Portunus sp.) by Pressurized Hydrolysis Method as an Active Material for Hand Sanitizer Dharmayanti, Niken; Natalia, Dessy A; Permadi , Aef; Dewi, Fera R; Thongsamouth, Khamhou
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 2 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i2.64591

Abstract

Graphical Abstract   Highlight Research Water-soluble chitosan from crab’s shell can be produced via the pressurized hydrolysis method in an acidic environment with a pressure cooker; the optimal treatment is a 3% HCl concentration. Water-soluble chitosan from crab’s shell has the following properties: it is yellowish white in color, odorless, powder-like, with a yield of 83.37±0.73, an acidity degree of 5, 83±0.34, viscosity of 69.0±0.82, solubility of 93.57±0.33, and a degree of deacetylation of 78.4%. The optimal concentration for water-soluble chitosan from crab’s shell inhibition is 160 mg/ml, with an inhibition zone of 7.47 mm for S. aureus and 6.70 mm for E. coli, falling in the medium category. Physical features of organoleptic water-soluble chitosan from crab’s shell hand sanitizer: neutral appearance (5), somewhat similar fragrance (6), neutral texture (5), similar (6), not homogenous, dispersion 3.59-4.03 cm, pH 6.05-6.28. The most effective hand sanitizer formulation from crab’s shell water soluble chitosan is HS3 (including 200 mg/ml of water-soluble chitosan), which has a weak inhibition zone of 5.35±0.57 mm for S. aureus bacteria and 4.70±0.07 mm for E. coli.       Abstract There has been no research on the application of water-soluble chitosan (WSC) derived from crab shells as a hand sanitizer. using a pressurized hydrolysis method. The limited solubility of chitosan at neutral pH restricts its usability. The aim of this study was to produce WSC from crab shells using pressurized hydrolysis methods as an active ingredient for hand sanitizer. Chitosan was depolymerized into WSC by utilizing hydrochloric acid (2, 3, and 4%) and was hydrolyzed using a pressure cooker at a temperature of approximately 110˚C for 1 hour. Isopropyl alcohol was then added to the filtrate at a ratio of 2:1. The selected WSC was treated with 3% HCl and made into 3 different concentrations of 140, 150, and 160 mg/ml, then tested for its antibacterial activity. The WSC hand sanitizer antibacterial test has concentrations of 180, 190 and 200 mg/ml, and for positive control using commercial hand sanitizer, and negative control in the form of basic gel without chitosan. By depolymerizing chitosan using 3% HCl, a high solubility (93.57±0.33) of WSC was achieved, with a degree of deacetylation (DD) value of 78.4%. The results indicated that the concentration of WSC is160 mg/ml and exhibited the strongest inhibition against S. aureus and E. coli, with clear area values of 7.47 mm and 6.70 mm, respectively. The best hand sanitizer formulation is HS3 (in addition of WSC 200 mg/ml) and the ability to inhibit S. aureus bacteria with a clear area value of 5.35 ± 0.57 mm and E. coli is 4.70 ± 0.07 mm. This study shows the potential of WSC from crab shells as a sustainable and effective antibacterial active ingredient in hand sanitizers, which requires further research on scalability and wider applications.
Valorization of Ulva lactuca Green Seaweed as a Functional Seasoning Ingredient: From Marine Biomass to Food Innovation I Ketut Sumandiarsa; Ni Putu Tantri Miranti; Niken Dharmayanti; Ni Made Airanthi K Widjaja Adhi; Mufti Hatur Rahmi; Rahmat Yuliandri; Desry Natalia Manuhutu; I Made Aditya Nugraha
Jurnal Ilmiah Perikanan dan Kelautan 2026: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2026)
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v18i2.86268

Abstract

Graphical Abstract Highlight Research 1. A natural functional seasoning was successfully developed from Ulva lactuca without synthetic additives. 2. The seasoning demonstrated high nutritional value, including 8.67% protein, 20.78% dietary fiber, and 59.21% carbohydrates. 3. Amino acid profiling revealed exceptionally high levels of L-glutamic acid and L-aspartic acid, enhancing natural umami flavor. 4. Phytochemical screening confirmed the presence of antioxidant-rich compounds such as flavonoids, phenolics, saponins, and alkaloids. 5. Heavy metal, microbiological, and color analyses demonstrated compliance with food safety standards and strong pigment stability. 6. Shelf-life testing showed product stability up to 9.23 months in metallocene packaging, with high sensory acceptability on potato-based snacks.   Abstract Seaweeds have gained increasing attention as natural food ingredients due to their nutritional value, potential to replace synthetic additives, and environmental sustainability. However, the utilization of Ulva lactuca as a natural functional seasoning remains limited, particularly regarding safety assurance, sensory acceptance, and product shelf stability. This study aimed to evaluate the potential of U. lactuca as a natural functional seasoning by assessing its nutritional composition, safety, sensory properties, and storage stability. Samples were collected from Pangandaran, Yogyakarta, and Lombok, Indonesia. Analyses included proximate composition, amino acid profiling, phytochemical screening, heavy metal contamination, microbiological quality, color stability, sensory evaluation, and shelf-life estimation. A seaweed-based seasoning was formulated using Lombok samples without synthetic flavor enhancers. The formulated product demonstrated a favorable nutritional composition, containing 8.67 % protein, 20.78 % dietary fiber, and 59.21 % carbohydrates. High concentrations of L-glutamic acid (53,109.10 mg/kg) and L-aspartic acid (5,772.20 mg/kg) contributed to its umami taste. Phytochemicals, including flavonoids, phenolics, saponins, and alkaloids, were detected. Hg, Pb, As and microbiological parameters met food safety standards, Cd exceeded the limit in some raw samples. The product exhibited strong green (a* = –10.96) and yellow (b* = 9.99) color attributes and an estimated shelf life of 9.23 months when packaged in metallocene film. Sensory evaluation indicated high consumer acceptability, particularly when applied to potato- and Chitato Lite-based snacks. Overall, U. lactuca shows strong potential as a safe, sustainable, and nutrient-rich functional seasoning. Further research should focus on scale-up processing and the exploration of broader food applications.  
Co-Authors Aef Permadi Afifah, Rufnia Ayu Alfred Freddy Palyama Alghany, Albar Andi Perdana Gumilang Arpan Nasri Siregar Arrahmi, Nafa Ya’la Asriani Bertiantono, Anugrah Damayanti, Widya Desry Natalia Manuhutu Dewi, Fera R Diah Ayu Sri Utami Dina Fransiska Dwi Febrianik Fera Roswita Dewi Fera Roswita Dewi Fitri Yanti Hadiwinata, Bagus Handoko, Yudi Prasetyo Heny Budi Purnamasari I Made Aditya Nugraha Ilyasha, Adjeng Destri Illa Jaulim Sirait Martosuyono, Pujoyuwono Masengi, Simson Maulani, Aghitia Mufti Hatur Rahmi Mulyono, Mugi Natalia, Dessy A Natalia, Dessy Atika Ni Made Airanthi K Widjaja Adhi Ni Putu Tantri Miranti Nofi Sulistyo Rini Nur Afifah Nur Hidayah Nur Hidayah Nurbani, Siti Zachro Permadi , Aef Purnamasari, Henny Budi Randi B.S. Salampessy Resmi R Siregar Resmi R Siregar Ritonga, Rina Ardiyanti Safaruddin, Chotim Salampessy, Randi Bokhy S. Sayuti, Mohammad Sipahutar, Yuliati H. Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Soeharso, Agusta Putri Balqis Linda Sugiwati, Sri Sumandiarsa, I Ketut Sumandiarsha, I Ketut Suryanti Suryanti Taufik Hidayat Thongsamouth, Khamhou Toga Mahaji Trisna Ningsih Waluyo Waluyo Widi Astuti Yuliandri, Rahmat Yuliati H Sipahutar Yuniarti, Tatty