Characteristics of Chitosan from White Leg Shrimp Shells Extracted Using Different Temperature and Time of the Deasetilation Process

Jurnal Pengolahan Hasil Perikanan Indonesia

Fitriani Rumata¹  Bernita br. Silaban¹  Beni Setha¹ 

[1] Fakultas Perikanan dan Ilmu Kelautan, Universitas Pattimura;

关键词: chitin;    chitosan;    solubility;    vaname shrimp;    viscosity;   

DOI  :  10.17844/jphpi.v22i3.28951

来源: DOAJ

【 摘 要 】

Chitosan is a white amorphous solid chitin, and of high biological and mechanical characteristics. Chitosan production is divided into two stages. First is chitin isolation (deproteination, demineralization, and depigmentation), and second is deacetylation of chitin to chitosan. This research was aimed to determine the characteristic of chitosan isolated from the shells of the white leg shrimp  using different temperature and time in the deasetilation process. The FTIR test results showed that the chitin group was partially broken into chitosan in every treatment. The highest content of chitosan was obtained at the temperature treatment of 100℃ for 2 hours, while the highest degree of deacetylation, viscosity, and molecular weight were observed at the temperature treatment of 120℃ for 3 hours. The sample were not soluble in aquades, methanol, or ethanol indicating the samples were chitosan.

【 授权许可】

Unknown