CD Tesis

Potensi Kitosan Limbah Cangkang Udang Mantis (Harpiosquilla Raphidea) Sebagai Antibakteri

---

Mantis shrimp is one of the crustaceans that has a physical shape
resembling a praying mantis (manthis), in the processing process it will produce
waste in the form of carapace and heads which have the potential to be utilized,
one of which is the manufacture of chitosan.
In general, the purpose of this study is to obtain the potential of chitosan
carapace of mantis shrimp (Harpiosquilla raphidea) as an antibacterial with
different heating times and the effectiveness of chitosan carapace of mantis
shrimp in extending the shelf life of catfish meatballs. Specifically the purpose of
the study is: 1) Determining the chemical composition of mantis shrimp carapace
flour; 2) Determining the characteristics of chitin flour carapace mantis shrimp;
3) Determining the characteristics of chitosan carapace of mantis shrimp; 4)
Obtaining the effect of the long heating time of chitosan deacetylation on the
inhibitory power of chitosan extract in the bacteria Escherichia coli and
Staphylococcus aureus; 5) Obtaining the influence of chitosan in increasing the
durability of catfish meatballs. The benefits of this study are: 1) As a source of
information about the chemical composition of mantis shrimp carapace flour; 2)
As a source of information about the characteristics of chitin from mantis shrimp
carapace flour; 3) As a source of information about the characteristics of
chitosan carapace of mantis shrimp; 4) As a source of information about the
potential of chitosan as an antibacterial; 5) As a source of information about the
potential of chitosan as a preservative for catfish meatballs.
The analysis was carried out in the Integrated Laboratory, Fisheries
Microbiology Laboratory, Laboratory of Fisheries Chemistry, Faculty of
Fisheries and Marine Sciences, Organic Chemistry Laboratory Faculty of
Mathematics and Natural Sciences, technical implementation unit of the Riau
Province Health and Environment Laboratory.
The main ingredient in this study was mantis shrimp (Harpiosquilla
raphidea) obtained from Tanjung Jabung Barat Regency. This study used an
experimental type of research with descriptive data analysis and a complete
randomized design (RAL) with 3 repetitions. The research procedure is carried
out in three stages: 1) making catfish meatballs, 2) preparation and chemical
analysis of mantis shrimp carapace flour, 3) chitin and chitosan extraction, 4)
chitosan inhibitory power testing against Escherichia coli and Staphylococcus
aureus bacteria, 5) chitosan application to the shelf life of catfish meatballs. The
parameters measured are the rendement value, proximate tests (moisture, ash,
protein, and fat content), deacetylation degree, inhibition zones value, and TPC.
The results of the analysis of mantis shrimp carapace flour are water
content (bb) 3.11%, ash (bk) 35.67%, protein (bk) 28.88%, fat (bk) 0.61%, with a
characteristic slightly reddish ash color, fine grain texture, and smell shrimp
scent. The resulting chitin characteristics are brownish-white, have the shape of
flakes and crystals, rendement value 31.38%, water content (bb) 3.02%, ash (bk)
xv
3.37%, and deacetylation degree 30.06%. Characteristics of chitosan shrimp
mantis are yellowish-white, have a crystalline shape, are odorless and tasteless,
K1 (90-minute warm-up) rendement value was 91.25%, water content (bb) 3.72%,
ash (bk) 2.38%, deacetylation degree 54.31%, K2 (120-minute warm-up)
rendement value was 85.93%, moisture content (bb) 4.65%, ash (bk) 2.53%,
deacetylation degree 78.04%, K3 (150-minute warm-up) rendement value was
83.63%, water content (bb) 5.24%, ash (bk) 2.93%, deacetylation degree 79.51%.
The results of the chitosan inhibitory sensiveness test using the well
method against Escherichia coli and Staphylococcus aureus bacteria are: K1
10.11 mm and 10.18 mm, K2 11.52 mm and 11.48 mm, K3 12.15 mm and 11.70
mm, where the inhibitory power of chitosan produced is relatively strong.
Analysis of the chitosan activity of the mantis shrimp carapace against the shelf
life of catfish meatballs obtained that the mantis shrimp chitosan can extend the
shelf life for two days of storage at room temperature.
Key Words: Antibacterial, Fish balls, Chitosan, Shell waste, Shrimp Mantis,
Bacterial inhibition zone

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

-

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Ilmu Kelautan., 2022

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

NONE

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

ILMU KELAUTAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar