Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Nanda Oktavia
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau Nanda Oktavia; Sri Winarti; Anugerah Dany Priyanto

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3080

Abstract

Mangrove crab shells are one of the wastes that are poorly utilized because it is usually only used for animal feed mixtures. Mangrove crab shells have a high enough chitin content so that it can be used as chitosan and then used as chitooligosaccharides that have the potential to have prebiotic activity. The study aimed to determine the effect of enzyme concentration and length of incubation time on the prebiotic characteristics and activity of chitooligosaccharides. Completely Randomized Design was used as a design experiment with a variable chitosanase enzyme concentration (0.5%, 1%, and 1.5%) and incubation time (1 hour, 3 hours, and 5 hours). The study shows that there is an interaction between the two variables in the viscosity parameter, degree of deacetylation, molecular weight, and degree of polymerization. The results showed that the best treatments were an enzyme concentration of 0.5% and a long incubation time of 5%, which resulted in chitooligosaccharides with characteristics: viscosity of 2.75 cPs, degree of deacetylation of 97.68%, the molecular weight of 546.99 Da, and degree of polymerization of 2.67. The best treatment tested the prebiotic activity of 1,18 for Lactobacillus acidophilus bacteria and 1,33 for Bifidobacterium breve bacteria. Hope this research would be an innovation in the production of a crabs shell or chitin’s source into prebiotic chitooligosaccharide and could boost the immune system.
Co-Authors Anugerah Dany Priyanto Sri Winarti