PENGGUNAAN KITOSAN DARI LIMBAH KULIT UDANG SEBAGAI INHIBITOR KEASAMAN TUAK

  • Fikriatun Nurhikmawati
  • Manuntun Manurung
  • A. A. I. A. Mayun Laksmiwati

Abstract

The research has been conducted to determine the ability of chitosan from shrimp shell as an inhibitor of tuak acidity. Isolation of chitin is done through three stages, namely deproteination, demineralization, and depigmentation. The deacetylation process of chitin into chitosan was accomplished with 50% (w/v) NaOH with a ratio of 1:10 at 90oC for 120 minutes. 15.33 g chitin was gained (15.33%), and 9.94 g chitosan or 9.94% were obtained with a degree of deacetylation of 69.87%. The optimum concentration of kitosan to inhibit tuak pH changes was 2% (w/v) thus providing a longer shelf life with lowest acidity (pH).

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Author Biographies

Fikriatun Nurhikmawati
Jurusan Kimia, FMIPA Universitas Udayana, Bukit Jimbaran
Manuntun Manurung
Jurusan Kimia, FMIPA Universitas Udayana, Bukit Jimbaran
A. A. I. A. Mayun Laksmiwati
Jurusan Kimia, FMIPA Universitas Udayana, Bukit Jimbaran
Published
2014-07-01
How to Cite
NURHIKMAWATI, Fikriatun; MANURUNG, Manuntun; MAYUN LAKSMIWATI, A. A. I. A.. PENGGUNAAN KITOSAN DARI LIMBAH KULIT UDANG SEBAGAI INHIBITOR KEASAMAN TUAK. Jurnal Kimia (Journal of Chemistry), [S.l.], july 2014. ISSN 2599-2740. Available at: <https://ojs.unud.ac.id/index.php/jchem/article/view/11756>. Date accessed: 04 nov. 2024. doi: https://doi.org/10.24843/JCHEM.2014.v08.i02.p08.
Section
Articles

Keywords

shrimp shell, kitin, kitosan, degree of deacetylation, tuak, pH

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