Pemurnian Kitosan Hasil Fermentasi Limbah Cangkang Kepiting Menggunakan Pelarut Asam Asetat
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Published:
Nov 30, 2021
Keywords:
Asam Asetat, Cangkang Kepiting, Fermentasi Sekuensial, Kitosan, Pemurnian.
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Abstract
Kitosan dapat diperoleh melelaui proses fermentasi yang dilakukan secara sekuensial menggunakan bakteri Lactobacillus acidophilus dan Bacillus subtilis. Salah satu upaya peningkatan kualitas produk kitosan dapat dilakukan dengan proses pemurnian melalui metode ekstraksi padat cair dengan pelarut asam. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi rasio kitosan hasil fermentasi dengan pelarut asam asetat 1% terhadap tingkat kemurnian kitosan yang dihasilkan. Proses pemurnian kitosan dilakukan dengan variasi rasio kitosan hasil fermentasi terhadap pelarut asam asetat 1% pada perbandingan 1:60, 1:80, 1:100 dan 1:120 (b/v). Hasil penelitian menunjukkan bahwa kondisi optimum proses pemurnian kitosan diperoleh pada rasio 1:60 dengan nilai kadar air, kadar abu, kadar protein, kelarutan dalam asam asetat 1% dan derajat deasetilasi berturut-turut sebesar 24,3%, 58,6%, 9,2%, 93,3% dan 75,5%.
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Muhlis, H., Pradana, A. D., & Leoanggraini, U. (2021). Pemurnian Kitosan Hasil Fermentasi Limbah Cangkang Kepiting Menggunakan Pelarut Asam Asetat. Fluida, 14(2), 57-64. https://doi.org/10.35313/fluida.v14i2.3097
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[4] N. Asni, M. A. Saadilah dan D. Saleh, “Optimalisasi Sintesis Kitosan dari Cangkang Kepiting Sebagai Adsorben Logam Berat Pb (II),” Jurnal Fisika dan Aplikasinya, vol. Vol. 15 No.1, 2014.
[5] Harianingsih, “Pemanfaatan Limbah Cangkang Kepiting Menjadi Kitosan Sebagai Bahan Pelapis ( Coater) pada Buah Stroberi,” Universitas Dipenogoro, Semarang, 2010.
[6] T. Hahn, E. Tafi, A. Paul dan R. Salvia, “Current State of Chitin Purification and Chitosan Production from Insects,” J Chem Technol Biotechnol, vol. 95, 2020.
[7] J. Dutta, “Isolation, Purification, and Nanotechnological Applications of Chitosan,” Polysaccharides, 2014.
[8] Zulfahmi dan M. R. S. Taufan, “Pemanfaatan Limbah Kulit Udang sebagai Bahan Anti Rayap (Bio-termitisida) pada Bangunan Berbahan Kayu,” Universitas Dipenogoro, Semarang, 2010.
[9] R. Pratiwi, “Manfaat Kitin dan Kitosan Bagi Kehidupan Manusia,” Oseana, vol. XXXIX, 2014.
[10] I. Andriyana, “Ekstraksi Kitin dari Limbah Cangkang Kepiting Secara Fermentasi Menggunakan Bakteri Lactobacillus Achidophilus,” Politeknik Negeri Bandung, Bandu Ing, 2017.
[11] A. Nurdiana dan I. N. Rahman, “Fermentasi Limbah Cangkang Kepiting untuk Menghasilkan Kitosan Menggunakan Lactobacillus acidophilus dan Bacillus subtilis secara Sekuensial,” Politeknik Negeri Bandung, Bandung, 2018.
[12] R. S. Harjanti, “Kitosan dari Limbah Udang sebagai Bahan Pengawet Ayam Goreng,” Jurnal Rekayasa Proses, vol. 8, 2014.
[13] J. Synowiecki dan N. A. Al-Khateeb, “Production, Properties, and Some New Applications of Chitin And Its Derivatives,” Critical Reviews in Food Science and Nutrition, 2003.
[14] W. Arbia, A. Leila, A. Lydia dan A. Abdeltif, “Chitin Extraction from Crustacean Shells Using Biological Methods,” Food Technol, Biotechnol, vol. 51, 2013.
[15] K. N. Afifah, M. P. Koentjoro and E. N. Prasetyo, "Produksi Kitosan Secara Enzimatik oleh Bacillus Sampah Perikanan," Proceeding Biology Education Conference, vol. 14, 2017.
[16] M. Yadav, P. Goswami, K. Paritosh, M. Kumar dan N. Pareek, “Seafood Waste: A Source for Preparation of Commercially Employable Chitin/Chitosan Materials,” Bioresources and Bioprocessing, 2019.
[17] H. Kaderi, “Arti Penting Abu Pada Bahan Olahan,” 12 Oktober 2015. [Online]. Available: http://balittra.litbang.pertanian.go.id/index.php?option=comcontent&view=article&id=1676&Itemid=10. [Diakses 18 Maret 2021].
[18] SNI, SNI Produk Perikanan Non-Pangan, 2018.
[19] U. S. Patent, “Methods for Purifying Chitosan”. United States of America Paten US 6,896,809 B2, 24 Mei 2005.
[20] A. Nasti, N. M. Zaki, P. d. Leonardis, S. Ungphaiboon, P. Sansongsak, M. G. Rimoli and N. Tirelli, "Chitosan/TPP and Chitosan/TPP-hyaluronic Acid Nanoparticles: Systematic Optimisation of the Preparative Process and Preliminary Biological Evaluation," Pharmaceutical Research, vol. 26, 2009.
[21] S. Hajji, O. Ghorbel-Bellaj, I. Younes, K. Jellouli and N. Moncef, "Chitin Extraction From Crab Shells by Bacillus Bacteria. Biological Activities of Fermented Crab Supernatants," International Journal of Biological Macromolecules, 2015.