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All Journal Food Science and Technology Journal (Foodscitech)
Mohammad Rafi Prasetyo
University Of National Development "Veteran" East Java
Agriculture, Biological Sciences & Forestry

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Characteristics of Chitooligosaccharides Hydrolysate from Crab Shell (Portunus Pelagicus) Waste by Chitosanase Hydrolysis Mohammad Rafi Prasetyo; Ulya Sarofa; Rosida R
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.414 KB) | DOI: 10.25139/fst.v5i1.4364

Abstract

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as chitooligosaccharides because the crab shell contains 20-30% chitin. This study aimed to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factor I was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 hours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The best results were obtained in the A2B2 treatment, enzyme concentration (1.0%) and hydrolysis time (4 hours) with a chemical composition of 84.96% yield, 4.83 KDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicated the availability of a functional groups, the OH group was obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1.
Co-Authors Rosida R Ulya Sarofa