UNSPECIFIED (2021) KARAKTERISASI KITOSAN DARI KOMBINASI KULIT UDANG VANAME (Litopenaeus vannamei) DAN CANGKANG KERANG HIJAU (Perna viridis). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | In Indonesia, the industrial processing of the shrimp and green mussels was only using the meat. This process produces a lot of waste in the form of shells which causes environmental pollution. The utilization of both shells only used as a material for making animal feed and handicraft, even though the litter contains chitin which can be processed into chitosan. Chitosan is a natural polymer that has the highest nitrogen (N) content in nature. This research conducted to increase the deacetylation degree of green mussels with combining the shrimp shell flour. The aims of this study were to characterized chitosan from a combination of shrimp and green mussels shells, conducted in November 2019 – January 2020 . Shrimp shells were taken from PT. First Marine Seafood, Muara Baru and green mussel shells from Karangantu. Chitosan produces in the Biotech Laboratory, BPPT, Serpong. Both of wastes are processed into powder which will be processed into chitosan. The process of producing chitosan through three stages of demineralization using HCl, deproteination using NaOH, and deacetylation using NaOH. The analysis tested in this study included moisture, ash content, yield, degree of deacetylation, and viscosity. The best treatment was P3 with moisture, ash, yield, degree of deacetylation, and viscosity were 8,47%, 1,44%, 22,745%, 79.85%, and 350 cPs. The P3 treatment has met with the quality standard of SNI. | |||||||||
| Uncontrolled Keywords: | Chitosan, green mussels, shrimp shell. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Perpustakaan Pusat | |||||||||
| Date Deposited: | 21 Dec 2022 10:53 | |||||||||
| Last Modified: | 21 Dec 2022 10:53 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/18782 |
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