PENGARUH KONSENTRASI NaOH DAN SUHU PADA PROSES DEASETILASI KHITIN DARI KULIT UDANG

Endang Mastuti W

Abstract

Shrimp shell from seafood restaurants and canned shrimp industries are potential source of khitosan. These materials contain 20-50% of chitin which could be converted in to chitosan by deproteination, demineralization and deacetylation processes. The deacetylation process of the research was carried out in a three neck glass equipped with a thermometer, mixer, heater and water cooler. The solution of 20-80 % NaOH and 90-130 °c of temperature range were used in this process. The degree of the deacetylation increased with increasing coustics concentration and temperature. The result of the experiment showed that : The degree of deacetylation was 72,74% for 80% coustics solution and 100°C of temperature and 65,67% for 130°c of temperature and 60% coustics solution.

Full Text:

PDF

References

Alistair,M.S, 1995, Food Polysacharides and their application, Department of Chemistry, University of Capetown, Rodenbosch.

Hargono, Djaeni,M, 2003, Pemanfaatan khitosan dari kulit udang sebagai pelarut lemak , Makalah Seminar Nasional Teknik Kimia Indonesia, FT UNDIP Semarang.

Hartati,FK, dkk, 2002, Faktor-faktor yang berpengaruh terhadap tahap deproteinisasi menggunakan ensim protease dalam pembuatan khitin dari cangkang rajungan, Biosain,vol 2, No 1.

Hirano,S, 1986, Chitin and Chitosan, Ulmanns Encyclopedia - of Industrial Chemistry, 5 tll ed, Republicka of Germany.

Johnson,E and Peniston, QP ,1982, Process for the Manufacture of Chitosan,US Patent No 4.

Kusumaningsih,T, 2004, Karakterisasi Khitosan hasil deasetilasi Khitin dari cangkang kerang hijau, Jur Kimia FMIPA UNS.

Latisma, 2003, Khitin sebagai alternative solid support pada sintesis peptide, Saintek, vol VlI,No 1.

Margano,2003, Potensi limbah udang sebagai penjerap logam berat (timbal, kadmium dan tembaga) di perairan, Makalah Pengantar ke Falsafah Sains Program Pasca Sarjana,IPB, Bogor.

Suhardi, 1993, Khitin dan Khitosan, Pusat Antar Universitas Pangan dan Gizi, PAU UGM, Yogyakarta.

Wibowo,S.S, 1986, Pemeliharaan Udang Galah, Waca Utama Pramesti, Jakarta.

DOI: https://doi.org/10.20961/ekuilibrium.v4i1.49600

Refbacks

  • There are currently no refbacks.