Enzymatic Production of Chitosan from the Waste White Shrimp (Penaeus merguiensis) and Antimicrobial Effect for Durability Against Fishballs
| Main Author: | rahman, arif |
|---|---|
| Format: | Article info eJournal |
| Bahasa: | eng |
| Terbitan: |
Hasanuddin University
|
| Online Access: |
http://journal.unhas.ac.id/index.php/mca/article/view/918 |
Daftar Isi:
- Abstract Chitosan is a compound of poly(N-amino-2-deoxy-β-D-glucopyranose) that is widely available in nature and has an antimicrobial agent. This study aims to apply enzymatic chitosan was isolated from white shrimp waste ( Penaeus merguiensis ) as antimicrobial in fish balls. Enzymatic chitosan is obtained from gradually isolation process that is demineralization , decolorization , deproteination and deacetylation. Chitin characteristics obtained by 2.14% water content, 1.05 % ash content , 6.24% N–Total content with 55.96 % deacetylated degree. Deacetylation procces of chitin into chitosan by chitin deacetylase carried out with [E] : [S] 1 : 100 (mL/mg) ratio at 50° C for 2 h incubation time. Characteristics of chitosan obtained by 5.38% water content, 0.83 % ash content, 7.51% N-Total content and 82.46 % deacetylated degree. The results of chitosan as antimicrobial agent by total plate count ( TPC ) method of the fish balls obtained optimum concentration at 2,5% to inhibit the growth of bacteria with 3.4 x104 cfu/g total microbial contamination during 15 hours shelf life of fish ball. Key words: Penaeus merguiensis, Chitin, Chitosan, Chitin deacetylase, Total Plate Count