CD Skripsi

Karakteristik Mutu Kitosan Dari Kulit Teripang Pasir (Holothuria Scabra) Dengan Waktu Pemanasan Berbeda

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This study aims to determine the quality characteristics and degrees of chitosan deacetylation of sea cucumber Holothuria scabra skin extracted in different heating time. The reserach was conducted by using experimental method, that was extracting the skin of sea cucumber Holothuria scabra by heating it in extractor NaOH solution for varied time (90, 120 and 150 minutes) to produce chitosan flour. The results showed that the sea cucumber skin was containing of 5,26% water, 17,96% protein, 0,40% fat, 61,11% ash and 17,13% carbohydrate. The yield of chitin flour was 40,40%. It was containing of moisture 5,27%, ash 6,02%, with deacetylation degree of 38,84%. The different of heating time was siginificantly affecting to the quality of the chitosan flour produced. Extracting the skin of sea cucumber by heating it for 120 minutes produced the best quality of chitosan, indicated by the yield of 37,59%, moisture content of 6,48%, ash content of 8,19%, with deacetylation degree of 69,29%.
Keywords: chitosan, heating time, Holothuria scabra, sea cucumber skin
1)Student at Faculty of Fisheries and Marine,Universitas Riau
2)Lecturer at Faculty of Fisheries and Marine,Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0041)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

vi, 58 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0041)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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