scholarly journals POTENSI PEMANFAATAN KITOSAN TERMODIFIKASI ASAP CAIR SEBAGAI BAHAN EDIBLE COATING ANTI MIKROBA UNTUK PENGAWETAN DAGING

2018 ◽  
Vol 7 (2) ◽  
pp. 6-11 ◽  
Author(s):  
M. Hanafiah, ◽  
M. Faisal ◽  
Izarul Machdar
Keyword(s):  
Chitosan Solution ◽  
Edible Coating ◽  
Coating Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Coating Solution ◽  
Liquid Smoke ◽  
Chitosan Concentration ◽  
Shrimp Shell ◽  
Shrimp Shell Waste ◽  
Meat Samples

This research is a preliminary study of the utilization of chitosan modified with liquid smoke to produce edible coating material that can be used as a preservative of beef. Chitosan compounds obtained from shrimp shell waste, while liquid smoke produced from pyrolysis of palm shells at a temperature of 340oC. Edible coating solution with various concentrations was made by dissolving chitosan (1-1.5%) into 3% liquid smoke, which was then applied as a meat preservative. Meat samples that have been dipped edible coating for 15 minutes, then stored in the refrigerator and observed decreased endurance every 24 hours for 8 days. Analysis results of Gas Chromatography-Mass Spectrometry (GC-MS) showed that liquid smoke contains phenol and acetic acid compounds that have antimocrobial properties. Meat endurance test was done by analyzing the aroma, texture and color of meat. The results showed that the beef that has been coated liquid chitosan solution can last up to 7 days. Chitosan concentration affects the endurance of meat, the greater the chitosan concentration, the better the meat endurance. The optimum concentration was obtained at 1% of chitosan, the meat still has an acceptable aroma, texture and color for up to 6 days. This suggests that chitosan-liquid smoke can be used as an edible coating material.

scholarly journals THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

2020 ◽  
Vol 9 (4) ◽  
pp. 361
Author(s):  
Andra Tersiana Wati ◽  
Elok Pawening Maharani
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Statistical Test ◽  
Edible Coating ◽  
Agricultural Product ◽  
Red Grapes ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

scholarly journals EFEKTIVITAS KITOSAN SEBAGAI EDIBLE COATING KARKAS AYAM BROILER

2020 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Ken Ratu Gharizah Alhuur ◽  
Eggy Muhammad Juniardi ◽  
Kusmayadi Suradi
Keyword(s):  
Broiler Chicken ◽  
Chitosan Solution ◽  
Edible Coating ◽  
Chitosan Concentration ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Optimal Effect ◽  
Number Of Bacteria ◽  
Temperature Storage

The purpose of this study is to obtain the chitosan concentration which provides the most optimal effect on the quality of broiler chicken carcasses in terms of total bacterial counts, storability at room temperature storage (27-30℃) and carcass acceptability. The study was conducted experimentally with a completely randomized design, using four treatments and five repetitions. The trial was carried out by dipping the broiler chicken carcass into for levels of chitosan concentration, namely 0%, 1%, 2%, and 3% for three seconds and then drained for 10 minutes. The results showed that the chitosan solution with a concentration of 3% as edible coating on broiler chicken carcasses showed the best results in suppressing the number of bacteria (TPC = 47.38×106 CFU/g), and extending shelf life (1076,40 minutes), as well as acceptability is still preferred by the panelists.

Karakterisasi Komponen Aktif Asap Cair Cangkang Sawit Hasil Pemurnian

2016 ◽  
Vol 9 (1) ◽  
pp. 64-72
Author(s):  
Fauziati Fauziati ◽  
Eldha Sampepana
Keyword(s):  
Acetic Acid ◽  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Activated Charcoal ◽  
Oil Refining ◽  
Gas Chromatography Mass Spectrometry ◽  
Antioxidant Compounds ◽  
Active Components ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

Palm shell liquid smoke obtained by pyrolysis and redestilasi still produce a pungent smoke flavor and color of yellow to brownish yellow so that the necessary research purification of smoke that can be used as ingredients other than preservatives, such as antiseptic hand wash. The research objective is to reduce the stinging liquid smoke aroma, color is tawny and to identify the characterization of the active components of liquid smoke shell oil refining results in Gas Chromatography Mass Spectrometry (GC-MS). The purification process of liquid smoke with redistilled at a temperature of 2000C and by adding 4.5% zeolite adsorbent made three (3) times the resulting liquid smoke of distillate and residue. Liquid smoke produced from distillate and residue are added activated charcoal as much as 9%, 10.5% and 12%, then stirred with a shaker subsequently allowed to stand for 6 days and 10 days The results of the study showed that liquid smoke purification results of the residue by the addition of activated charcoal as 12% and the time saved for 10 days (A2B2C3) gives flavor and color by 1.94 of 1.84 is odorless, yellowish white color and clarity. While the characteristics of the active components of purification results are predominantly acetic acid and phenol compounds of residues that serve as preservatives, antibacterial and antioxidant compounds while PAH (Polycyclic Aromatic Hydrocarbon), namely tar, benzoperen, gualakol and siringoll (aroma causes) undetectedABSTRAKAsap cair cangkang sawit yang diperoleh melalui proses pirolisis dan redestilasi masih menghasilkan aroma asap menyengat dan warna kuning hingga kuning kecoklatan sehingga diperlukan penelitian pemurnian asap yang dapat digunakan sebagai bahan lain selain pengawet, seperti antiseptik pencuci tangan. Tujuan penelitian adalah  untuk mengurangi aroma asap cair yang menyengat, warna yang masih kuning kecoklatan dan untuk  mengidentifikasi karakterisasi komponen aktif asap cair cangkang sawit hasil pemurnian secara Kromatografi Gas Spektrometri Massa (GC-MS). Proses  pemurnian asap cair dengan  redistilasi pada suhu 2000C dan dengan menambahkan adsorben zeolit 4,5% yang dilakukan sebanyak 3 (tiga) kali  dihasilkan asap cair dari Destilat dan Residu . Asap cair  yang dihasilkan dari destilat dan residu ditambahkan arang aktif sebanyak 9%,10,5% dan 12%  kemudian diaduk dengan shaker selanjutnya didiamkan selama 6 hari dan 10 hari .Hasil penelitian menunjukkan bahwa asap cair hasil pemurnian dari residu dengan penambahan arang aktif sebanyak 12% dan waktu simpan selama 10 hari ( A2B2C3 ) memberikan aroma sebesar 1,94 dan warna sebesar 1,84 adalah tidak berbau ,  warna putih kekuningan dan jernih . Sedangkan  karakteristik  komponen aktif hasil pemurnian yang paling dominan  adalah  senyawa acetic acid dan phenol  dari residu yang berfungsi sebagai bahan pengawet, antibakteri dan antioksidan sedangkan senyawa PAH (Polycyclic Aromatic Hydrocarbon) yaitu tar, benzoperen,  gualakol  dan siringoll ( penyebab aroma ) tidak terdeteksi . Kata kunci : asap cair, cangkang sawit, komponen aktif, pemurnian, redestilasi 

PERILAKU DISOLUSI KETOPROFEN DAN INDOMETASIN FARNESIL TERSALUT GEL KITOSAN-GOM GUAR

2012 ◽  
Vol 12 (1) ◽  
Author(s):  
Purwantiningsih Sugita ◽  
Bambang Srijanto ◽  
Budi Arifin ◽  
Fithri Amelia ◽  
Mahdi Mubarok
Keyword(s):  
Room Temperature ◽  
Guar Gum ◽  
Tween 80 ◽  
Chitosan Solution ◽  
In Vitro Dissolution ◽  
Dissolution Profile ◽  
Magnetic Stirrer ◽  
Dissolution Behaviour ◽  
Shrimp Shell Waste

Chitosan, a modification of shrimp-shell waste, has been utilized as microcapsule. However, it’s fragile gel property needs to be strengthened by adding glutaraldehyde (glu) and natural hydrocolloid guar gum (gg). This research’s purposes were to study dissolution behaviour of ketoprofen and infar through optimum chitosan-guar gum microcapsule. Into 228.6 mL of 1.75% (w/v) chitosan solution in 1% (v/v) acetic acid,38.1 mL of gg solution was added with concentration variation of 0.35, 0.55, and 0.75% (w/v) for ketoprofen microcapsules and 0.05, 0.19, and 0.33% (w/v) for infar microcapsules, and stirred with magnetic stirrer until homogenous. Afterwards, 7.62mL of glu was added slowly under stirring, with concentrations varied: 3, 3.5, and 4% (v/v) for ketoprofen microcapsules, and 4, 4.5, and 5% (v/v) for infar microcapsules. All mixtures were shaked for 20 minutes for homogenization. All mixtures wereshaked for 20 minutes for homogenization. Into each  microcapsule mixture for ketoprofen, a solution of 2 g of ketoprofen in 250 mL of 96% ethanol was added, whereas solution of 100 mg of in 250 mL of 96% ethanol was added into each microcapsule mixture for infar. Every mixture was then added with 5 mL of 2% Tween-80 and stirred with magnetic stirrer for an hour at room temperature. Everymixture was then added with 5 mL of 2% Tween-80 and stirred with magnetic stirrer for an hour at room temperature. Conversion of suspension into fine powders/granules (microcapsules) was done by using spray dryer. The data of [gg], [glu], and medicine’s content from each microcapsule were treated with Minitab 14 software to obtain optimum [gg] and [glu] for microencapsulation. The dissolution behaviour of optimum ketoprofen and infar microcapsules were investigated. The result of optimization by using Minitab Release 14 software showed that among the microcapsule compositions of [gg] and [glu] were 0.35% (w/v) and 3.75% (v/v), respectively, optimum to coat ketoprofen, whereas [gg] and [glu] of 0.05% (w/v) and4.00% (v/v), respectively, optimum to coat infar, at constant chitosan concentration (1.75% [w/v]). In vitro dissolution profile showed that chitosan-guar gum gel microcapsule was more resistant in intestinal pH condition (rather basic) compared with that in gastric pH (very acidic).

scholarly journals A Hybrid Methodology to Minimize Freshwater Consumption during Shrimp Shell Waste Valorization Combining Multi-Contaminant Pinch Analysis and Superstructure Optimization

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1887
Author(s):  
Viviana Quintero ◽  
Arturo Gonzalez-Quiroga ◽  
Angel Darío Gonzalez-Delgado
Keyword(s):  
Process Integration ◽  
Preliminary Design ◽  
Water Network ◽  
Hybrid Strategy ◽  
Shrimp Shell ◽  
Optimal Value ◽  
Shell Waste ◽  
Programming Techniques ◽  
Shrimp Shell Waste ◽  
Freshwater Consumption

The conservation and proper management of natural resources constitute one of the main objectives of the 2030 Agenda for Sustainable Development designed by the Member States of the United Nations. In this work, a hybrid strategy based on process integration is proposed to minimize freshwater consumption while reusing wastewater. As a novelty, the strategy included a heuristic approach for identifying the minimum consumption of freshwater with a preliminary design of the water network, considering the concept of reuse and multiple pollutants. Then, mathematical programming techniques were applied to evaluate the possibilities of regeneration of the source streams through the inclusion of intercept units and establish the optimal design of the network. This strategy was used in the shrimp shell waste process to obtain chitosan, where a minimum freshwater consumption of 277 t/h was identified, with a reuse strategy and an optimal value of US $5.5 million for the design of the water network.

scholarly journals Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke

Heliyon ◽  
2020 ◽  
Vol 6 (10) ◽  
pp. e05228
Author(s):  
Hera Desvita ◽  
Muhammad Faisal ◽  
Mahidin ◽  
Suhendrayatna
Keyword(s):  
Edible Coating ◽  
Rice Hull ◽  
Liquid Smoke

Optimization of Harvesting of Microalgal Thalassiosira pseudonana Biomass Using Chitosan Prepared from Shrimp Shell Waste

2016 ◽  
Vol 10 (5) ◽  
pp. 162-174 ◽  
Author(s):  
Trang Si Trung ◽  
Nguyen Thi Khanh Huye ◽  
Nguyen Cong Minh ◽  
Tran Thi Le Trang ◽  
Nguyen The Han
Keyword(s):  
Thalassiosira Pseudonana ◽  
Shrimp Shell ◽  
Shell Waste ◽  
Shrimp Shell Waste

scholarly journals Synthesis and Optimization of Chitosan Ceramic-Supported Membranes in Pervaporation Ethanol Dehydration

Membranes ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 119 ◽  
Author(s):  
Mahdi Nikbakht Fini ◽  
Sepideh Soroush ◽  
Mohammad Montazer-Rahmati
Keyword(s):  
Separation Factor ◽  
Low Cost ◽  
Chitosan Solution ◽  
Feed Water ◽  
Permeation Flux ◽  
Hybrid Membranes ◽  
Alumina Support ◽  
Membrane Performance ◽  
Chitosan Concentration ◽  
Angle Measurements

In the present work, ceramic-supported chitosan hybrid membranes were prepared for the pervaporation dehydration of ethanol. Mullite and combined mullite-alumina (50% alumina content) tubular low-cost ceramic supports were fabricated, and their influence on membrane performance was compared to a commercial α-alumina support. The membrane preparation parameters were different ceramic supports and the concentration of chitosan solution (varying from 2 wt.% to 4 wt.%). The supports and hybrid membranes were characterized by field emission scanning electron microscopy (FE-SEM) and contact angle measurements. The results show, with increasing chitosan concentration, the permeability decreases, and selectivity increases. It was also found that the separation factor decreases with increasing feed temperature and feed water content, while the permeation flux increases. The membrane that was coated on α-alumina support with a 3 wt.% chitosan concentration exhibited the best pervaporation performance, leading to a permeation flux and separation factor of 352 g·m−2·h−1 and 200 for 90 wt.% ethanol in feed at 60 °C, respectively.

scholarly journals Utilization of Shrimp Shell Waste as Alternative Raw for Mariculture

2021 ◽  
Vol 324 ◽  
pp. 03006
Author(s):  
Tri Yulianto ◽  
Dwi Septiani Putri ◽  
Shavika Miranti ◽  
Wiwin Kusuma Atmaja Putra
Keyword(s):  
Fish Meal ◽  
Raw Materials ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Raw Material ◽  
Fish Feed ◽  
Microsoft Excel ◽  
Feed Production ◽  
Shrimp Shell ◽  
Shrimp Shell Waste

Feed is still one of the problems in aquaculture because it takes about 70% of operational costs. High prices is caused by imported raw materials for feed production. One possible effort to overcome this problem is to find alternative local raw materials to replace imported fish meal. The purpose of this study was to examine the proximate content of shrimp shell wastes from processing shrimp crackers (Paneus sp.) to be used as shrimp flour. Samples were colledted three times in a month, at the beginning, middle and end of the month. The waste of the heads, shells and tails of the shrimp were turned into flour for laboratory testing through proximate analysis. The data were tabulated using the Microsoft Excel softwareand then analyzed descriptively by comparing the nutrient content of shrimp waste flour with the feed requirements of mariculture. The results showed that shrimp shell flour contained protein, fat, carbohydrates and ash content of around 27.4%, 2.07%, 14.84% and 47.27%. while the resulting randemen ranged from 81.75%. Therefore, shrimp shell flour can be used as an alternative raw material for preparing marine fish feed.

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