The utilization of giant fresh water prawn shell from local restaurant waste as source of chitosan
Penulis/Author
Mgs. Muhammad Prima Putra, S.Pi., M.Sc., Ph.D. (1); Prof. Dr. Amir Husni, S.Pi., M.P. (2)
Tanggal/Date
2019
Kata Kunci/Keyword
Abstrak/Abstract
Giant fresh water prawn (Macrobrachium rosenbergii) is one of Indonesian fresh water fisheries commodity with Yogyakarta as one of its farming center. The main utilization of this prawn is for culinary with utilize only meat so the shell becomes waste. This research was done to observe the production process to produce chitosan from giant fresh water prawn shell (Machrobrachium rosenbergii). Chitosan was made through four steps which were demineralization, deproteinization, decoloration and deacetylation. Demineralization was done using 2N HCl at room temperature with 7 treatments on HCl changing which were 1 to 7 times. The demineralization steps resulted on decreasing of calcium content from 34.55±5.8% to 0.071±0.07% by 7 times HCl changing. The resulted chitin then continued to deacetylation process by using 1:20 (w/v) 50% NaOH at 100oC with 10 treatments which were 1 to 10 times NaOH changing. The degree of deacetylation (DD) of chitosan was measured by using Fourier-transform infrared spectroscopy (FTIR). Results showed that the optimum DD was achieved by 8 times NaOH changing with value of 92.75%. This high DD chitosan could prove particularly suitable for wide range of application especially for industrial and medical/analytical applications.
