The Use of Different Deacetylation Temperature Toward Quality of Chitosan Mud Crab Shell (Scylla serrata)

Abstract This research aims to determine the chemical composition (proximate) of chitosan and chitin, The best deacetylation temperature for obtaining chitosan, and the yield of chitosan and chitin from mud crab. This research was conducted in two stages, that is: 1) Preparation of mud crab flour and 2) Extraction and analysis of chitin and chitosan. The experimental design used for chitosan isolation was Completely Randomized Design (CRD). The process of deacetylation chitin becomes chitosan by using 50% NaOH with varying heating temperatures (120, 130, and 140°C). Parameters observed were yield, moisture content, ash content, and degrees of deacetylation. The result showed that the best chitosan was obtained by chitin deacetylation process into chitosan using a temperature of 130°C (KO2). Characteristics quality of the chitosan mud crab shell produced are KO1: yield 61.00%, moisture content 6.47%, ash content 17.18% (db), and degree of deacetylation 49.63%. KO2: yield 59.94%, moisture content 6.48%, ash content 14.85% (db) with degree of deacetylation 51.13%. KO3: yield 53,97, moisture content 6.54%, ash content 14.66% (db) and degree of deacetylation 52.63%. Characteristic quality of chitin included yield was 27.81%, moisture content 7.29%, ash 44.05%, and degree of deacetylation 33.09%.

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Extraction, Characterization and Physico Chemical Properties of Chitin and Chitosan from Mud Crab Shell (Scylla Serrata)

Indian Journal Of Applied Research ◽

10.15373/2249555x/aug2013/14 ◽

2011 ◽

Vol 3 (8) ◽

pp. 44-46 ◽

Cited By ~ 2

Author(s):

A. Kiruba A. Kiruba ◽

◽

V. Uthayakumar V. Uthayakumar ◽

S. Munirasu S. Munirasu ◽

V. Ramasubramanian V. Ramasubramanian

Keyword(s):

Chemical Properties ◽

Scylla Serrata ◽

Crab Shell ◽

Mud Crab ◽

Physico Chemical ◽

Chitin And Chitosan

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UJI AKTIVITAS INOKULUM TEMPE DARI BAHAN LIMBAH KULIT PISANG TERHADAP MUTU TEMPE KEDELAI

Pro Food ◽

10.29303/profood.v3i1.43 ◽

2017 ◽

Vol 3 (1) ◽

pp. 200

Author(s):

Muhammad Triyono ◽

Nazaruddin Nazaruddin ◽

Wiharyani Werdiningsih

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Key Words ◽

Ash Content ◽

Banana Peel ◽

Randomized Design ◽

Completely Randomized Design ◽

Total Fungi

Banana pulp can be used as a substrate in the manufacture of tempeh inoculum. The aimed of this study was to determine the activity of the tempe inoculum from banana pulp to the quailty of chemical, organoleptic and microbiological soybean tempeh. The experimental design used in this study was completely randomized design (CRD) with one factor was the concentration of inoculum (LIPI inoculum and banana pulp inoculum) with different concentrations on each treatment. Parameters measured were moisture content, ash content, protein content, total fungi, misellium observations, and also favorite sightings include compactness misellium raw tempeh, aroma and texture. The results showed that LIPI inoculum concentrations of 0.2%, Banana Peel (KP) 0.1%; 0.2%; 0.3%; and 0.4% had no different effect on moisture content, protein content, and ash content, but significantly different effect on the misellium compactness, texture, and flavor. The use of 0.3% inoculum of banana pulp is the best treatment for the quality of soybean tempeh with misellium compactness, texture, and aroma which preferred by the panelists with a moisture content of 58.66%, ash content of 0.73%, and protein content 20,31 % according to SNI 01-3144-1992. Key words: banana pulp, inoculum, soybean tempeh ABSTRAK Limbah kulit pisang dapat dijadikan sebagai substrat dalam pembuatan inokulum tempe. Penelitian ini bertujuan untuk mengetahui aktivitas inokulum bahan limbah kulit pisang terhadap mutu kimia, organoleptik dan mikrobiologi tempe kedelai. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi inokulum (Inokulum Buatan LIPI dan inokulum limbah kulit pisang) dengan konsentrasi yang berbeda pada tiap perlakuan. Parameter yang diamati adalah kadar air, kadar abu, kadar protein, total jamur, pengamatan misellium, dan juga kesukaan penampakan tempe mentah meliputi kekompakan misellium, aroma dan tekstur. Hasil menunjukkan bahwa faktor konsentasi inokulum LIPI 0,2%, Kulit Pisang (KP) 0,1%, KP 0,2%, KP 0,3%, KP 0,4% memberikan pengaruh tidak berbeda nyata terhadap kadar air, kadar protein, kadar abu, tetapi memberikan pengaruh berbeda nyata terhadap kesukaan kekompakan misellium, tekstur, dan aroma. Penggunaan inokulum kulit pisang dengan konsentrasi 0,3% merupakan perlakuan terbaik terhadap mutu tempe kedelai dengan kekompakan misellium, tekstur, dan aroma yang disukai oleh panelis dengan kadar air 58,66%, kadar abu 0,73%, dan kadar protein 20,31% sesuai dengan SNI 01-3144-1992. Kata kunci: inokulum, kulit pisang, tempe kedelai

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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Utilization of Trash Fish for Cultivation of Crablet Mud Crab (Scylla serrata)

ILMU KELAUTAN Indonesian Journal of Marine Sciences ◽

10.14710/ik.ijms.25.3.110-114 ◽

2020 ◽

Vol 25 (3) ◽

pp. 110-114

Author(s):

Heppi Iromo ◽

Dori Rachmawani ◽

Abdul Jabarsyah ◽

Zainuddin Zainuddin

Keyword(s):

Carapace Width ◽

Survival Rates ◽

Scylla Serrata ◽

Mud Crab ◽

Growth And Survival ◽

Weight Growth ◽

Randomized Design ◽

Trichiurus Lepturus ◽

Trash Fish ◽

In The Wild

The high demand for mud crabs in North Kalimantan causes catch to increase in the wild. If it is not balanced with efforts to increase its aquaculture of mud crab, in the future there will be a decline in population. This study aims to determine the growth and survival rate of mud crab seed (crablet, Scylla serrata) in the application method of different types of trash fish. This research used a completely randomized design with 4 treatments and 3 replications. The Crablet used carapace width average 0.07-0.09 cm and weigh average 0.05-0.07 g with total 150 crablets. The treatments applied by trash fish were (A) Tilapia Fish (Oreochromis mossambicus), (B) Longfin Herrings Fish (Ilisha elongata), (C) Sword Fish (Trichiurus lepturus) and (D) Snails (Telescopium telescopium). The results were The best weight growth of crablet occurs in the treatment of T. lepturus (P>0.05) and the highest of survival rates of crablet were found in treatment T. telescopium (P<0.05) than the other. The trash fish were used turned out to be able survival of crablet mud crab (Scylla serrata).

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PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v3i4.1651 ◽

2015 ◽

Vol 3 (4) ◽

pp. 18-24

Author(s):

Rika Silvia ◽

Sari Wahyu Waryani ◽

Farida Hanum

Keyword(s):

Acetic Acid ◽

Moisture Content ◽

Shelf Life ◽

Microbial Activity ◽

Storage Time ◽

Chitosan Solution ◽

Ash Content ◽

Clarias Batrachus ◽

Test Results ◽

Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content 2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

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PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽

10.37478/agr.v12i2.307 ◽

2019 ◽

Vol 12 (2) ◽

pp. 38-43

Author(s):

Yuyun Wahyuni

Keyword(s):

Ash Content ◽

Consumer Acceptance ◽

Physical Factors ◽

Food Ingredients ◽

Randomized Design ◽

Treatment Factor ◽

Completely Randomized Design ◽

Processed Products ◽

Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

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Analysis of the Quality of Mixed Coconut Shell Waste Briquettes with Various Biomass Additives as Alternative Fuels

Journal of Earth Energy Science, Engineering, and Technology ◽

10.25105/jeeset.v4i2.9118 ◽

2021 ◽

Vol 4 (2) ◽

Author(s):

Yusraida Khairani Dalimunthe ◽

Sugiatmo Kasmungin ◽

Listiana Satiawati ◽

Thariq Madani ◽

Teuku Ananda Rizky

Keyword(s):

Moisture Content ◽

Calorific Value ◽

Volatile Matter ◽

Matter Content ◽

Ash Content ◽

Coconut Shell ◽

Bamboo Charcoal ◽

A Value ◽

Shell Waste

The purpose of this study was to see the best quality of briquettes from the main ingredient of coconut shell waste with various biomass additives to see the calorific value, moisture content, ash content, and volatile matter content of the biomass mixture. Furthermore, further research will be carried out specifically to see the quality of briquettes from a mixture of coconut shell waste and sawdust. The method used in this research is to conduct a literature study of various literature related to briquettes from coconut shell waste mixed with various additives specifically and then look at the best quality briquettes produced from these various pieces of literature. As for what is determined as the control variable of this study is coconut shell waste and as an independent variable, namely coffee skin waste, rice husks, water hyacinth, Bintaro fruit, segon wood sawdust, coconut husk, durian skin, bamboo charcoal, areca nut skin, and leather waste. sago with a certain composition. Furthermore, this paper also describes the stages of making briquettes from coconut shell waste and sawdust for further testing of the calorific value, moisture content, ash content, volatile matter content on a laboratory scale for further research. From various literatures, it was found that the highest calorific value was obtained from a mixture of coconut shell waste and bamboo charcoal with a value of 7110.7288 cal / gr and the lowest calorific value was obtained from a mixture of coconut shell waste and sago shell waste with a value of 114 cal / gr, then for the value The highest water content was obtained from a mixture of coconut shell waste and rice husk with a value of 37.70% and the lowest water content value was obtained from a mixture of coconut shell waste 3.80%, then for the highest ash content value was obtained from a mixture of coconut shell waste and coffee skin with a value of 20.862% and for the lowest ash content value obtained from a mixture of coconut shell and Bintaro fruit waste, namely 2%, and for the highest volatile matter content value obtained from a mixture of coconut shell and coconut husk waste with a value of 33.45% and for the value of volatile matter levels The lowest was obtained from a mixture of coconut shell waste and sago skin waste with a value of 33 , 45%.

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EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi ◽

10.33323/indigenous.v3i3.137 ◽

2021 ◽

Vol 3 (3) ◽

pp. 119-127

Author(s):

Runa Matias Ruku ◽

Alfred G.O Kase ◽

Hartini R.L Solle

Keyword(s):

Fat Content ◽

Ash Content ◽

Test Results ◽

A Value ◽

Randomized Design ◽

Yield Test ◽

Completely Randomized Design ◽

Quantitative Descriptive ◽

Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

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PEMBERIAN STIMULAN PADA BIDANG SADAP DALAM MEMPENGARUHI PRODUKSI DAN KUALITAS LATEKS TANAMAN KARET (Hevea brasiliensis (Muell. Arg.)

Jurnal Media Pertanian ◽

10.33087/jagro.v4i1.79 ◽

2019 ◽

Vol 4 (1) ◽

pp. 38

Author(s):

Hayata Hayata ◽

Yulistiati Nengsih ◽

Rahmanto Wibowo

Keyword(s):

Quality Control ◽

Ash Content ◽

The Other ◽

Rubber Content ◽

Randomized Design ◽

Treatment Factor ◽

Completely Randomized Design ◽

Four Levels ◽

Latex Production

Production increasing of latex on rubber plants can be increased by using a stimulants. One of it is Vicar 10 SL. The purpose of this study was to find out the effect of Vicar 10 SL on the production and quality of latex. This research was carried out in the Kasang Parit Village, Sekernan District, Muaro Jambi Regency, and the Goods Quality Control and Certification Center on Industry and trade department in Jambi Province. The study was conducted in July to August 2017. The design used was a completely randomized design with one treatment factor as the Vicar 10 SL application with four levels of treatment, namely; Without treatment (V0/control), 1 ml/Tree (V1), 2 ml/tree (V2), 3 ml/tree (V3). There were 4 times repeatation on each treatment. Using fingers, a Vicar 10 SL solution was applied to the tapping groove which was adjusted to the treatment, and allowed to keep it 24 hours. Tapping is done in the next morning, by following the grooves and be stored in a cup and left until the latex stoped dripping. Vicar was given once a week during 30 days. Tapping was done 3 times a week. The variables observed were latex production (gram/tree/day), dry rubber content (%), latex ash content (%), and latex dirt content (%). Vicar giving 10 SL in the tapping site with a dose of 2 ml / tree gave the highest yield of latex production (93.38 grams / tree / day) and dry rubber content (75.50%) and was significantly different compared to the other treatments. Vicar giving 10 SL in tapping site had no significant effect on latex dirt content and latex ash contentKeywords: Latex, stimulant, product and quality Abstrak Peningkatan produksi lateks pada tanaman karet dapat ditingkatkan dengan menggunakan stimulan. Salah satu pemakaian yang digunakan adalah Vikar 10 SL. Tujuan penelitian ini adalah untuk megetahui penggunaan stimulan pada bidang sadap dalam mempengaruhi produksi dan kualitas lateks. Penelitian ini dilakukan di Desa kasang Parit Kecamatan Sekernan Kabupaten Muaro Jambi, dan Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB) Disperindag Propinsi Jambi. Penelitian dilakukan pada bulan Juli sampai dengan Agustus 2017. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor perlakuan pemberian stimulan (Vikar 10 SL) dengan empat taraf perlakuan yaitu; Tanpa perlakuan (V0/kontrol), 1 ml/ Pohon (V1), 2 ml/pohon (V2), 3 ml/pohon (V3). Setiap perlakuan diulang sebanyak 4 kali. Dengan menggunakan jari dioleskan larutan Vikar 10 SL pada alur sadap yang disesuaikan dengan perlakuan, dan didiamkan selama 24 jam. Penyadapan dilakukan pada pagi hari esoknya, dengan mengikuti alur torehan dan ditampung dalam cawan dan dibiarkan sampai lateks berhenti menetes. Pemberian Vikar dilakukan sekali 7 hari selama 30 hari. Penyadapan dilakukan 3 kali dalam seminggu. Peubah yang diamati adalah produksi lateks (gram/pohon/hari)), kadar karet kering (%), kadar abu lateks (%), kadar kotoran lateks (%). Pemberian stimulan (Vikar 10 SL) pada bidang sadap dengan dosis 2 ml/pohon memberikan hasil yang tertinggi terhadap produksi lateks 93,38 gram/pohon/hari dan kadar karet kering 75,50 % dan berbeda nyata bila dibandingkan dengan perlakuan lainnya. Pemberian stimulan (Vikar 10 SL) pada bidang sadap berpengaruh tidak nyata terhadap kotoran lateks dan kadar abu lateksKata kunci :Lateks, stimulan, produksi dan kualitas

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