Food Science and Technology Journal (Foodscitech)
Vol. 6 No. 2 (2023)

Effect Of Hydrogen Peroxide Concentration on The Deacetylation Degree Of Chitosan Extracted From Maggot Waste

Titik Budiati (Politeknik Negeri Jember)
Silvia Oktavia Nur Yudiastuti (Politeknik Negeri Jember)
Agung Wahyono (Politeknik Negeri Jember)

Article Info

Publish Date
20 Dec 2023

Abstract

The objective of this study was to determine the effect of hydrogen peroxide concentration on the deacetylation degree of chitosan extracted from maggot waste. Different hydrogen peroxide concentration (0%, 13%, 15%, and 20%) was studied. The degree of deacetylation of chitosan by using FTIR was found 75.3%, 77.6%, 78%, and 78.6% for a concentration of H2O2 of 0%, 13%, 15%, and 20%, respectively. The quality of chitosan extracted from the pupae shell of maggot waste meets the requirements of SNI 7949-2013. The concentration of H2O2 might increase the deacetylation degree of chitosan extracted from maggot waste.

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Journal Info
Food Science and Technology Journal (Foodscitech)
Website

Abbrev

foodscitech

Publisher

Universitas Dr. Soetomo Surabaya

Subject

Agriculture, Biological Sciences & Forestry

Description

Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food technology, nutrition, which also includes about the food chemistry science, biochemistry, microbiology, food engineering, food safety, food quality, food sensory, functional food, health food and the ...