EVALUASI PROSES PENGOLAHAN LIMBAH KULIT UDANG UNTUK MENINGKATKAN MUTU KITOSAN YANG DIHASILKAN

Tags:

Publication Type:

Journal Article

Authors:

Ani Purwanti

Source:

Jurnal Teknologi, Volume 7, Number 1 (2014)

Keywords:

chitin, chitosan, solubility

Abstract:

Shrimp industries produce waste in the form of the tail, head, and skin. These materials can be further processed into chitin by demineralization and deproteinization. By removing the acetyl group of chitin, chitosan was obtained. Both characteristics of products are influenced by degree of deacetylation, solubility, viscosity, and molecular weight. To obtain high quality of chitosan, the quality of chitin is improved by optimizing demineralization and deproteinization. In this research, before demineralization and deproteinization the boiling process was conducted. In addition, the sequence of those processes was randomized, such as demineralization-deproteinization and deproteinization-demineralization. The study was conducted by treating the dried shrimp shell waste through the boiling process, the process deproteinasi using NaOH solution, demineralization using HCl solution, and followed by deacetylation process using NaOH solution. The entire processes were carried out in a series of three-neck flask apparatus equipped with a stirrer, heating, and cooling behind. The final product, chitosan, was neutralized and dried for characterization. The results showed that the process of boiling the shrimp shells can improve the overall quality of chitosan. The process sequence of demineralization and deproteinization from shrimp waste is not so indicate significant differences on making chitosan. Boiling shrimp shells can improve the solubility of chitosan in 1% acetic acid solution significantly.

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