Bioekstraksi Kitin dari Karapas Udang Vaname (Litopenaeus vannamei) Menggunakan Bakteri Asam Laktat
Date
2023-08-04Author
Ramadhan, Faris Gibran
Desniar
Hardiningtyas, Safrina Dyah
Metadata
Show full item recordAbstract
Industri pembekuan udang menghasilkan banyak karapas berupa kulit dan
kepala udang. Hasil samping pengolahan udang dapat diolah lebih lanjut menjadi
kitin. Kitin dapat diekstraksi menggunakan metode kimia dan biologis. Penelitian
ini bertujuan menentukan pengaruh lama fermentasi berbeda pada ekstraksi kitin
dari karapas kulit dan kepala udang secara biologis menggunakan starter campuran
bakteri L. plantarum SK (5), L. plantarum NS (9) dan P. pentosaceus BP (20). Kitin
diperoleh melalui proses fermentasi. Fermentasi dilakukan selama 5, 10 dan 15 hari.
Kadar protein dan kadar abu diamati pada 5, 10 dan 15 hari. Analisis gugus fungsi
FTIR dilakukan pada hari ke 15 fermentasi. Ekstraksi kitin karapas udang
menggunakan bakteri asam laktat menghasilkan kitin dengan derajat deproteinasi
sebesar 31,29% dan derajat deasetilasi sebesar 36%. Ketiga isolat BAL (L.
plantarum SK(5), L. plantarum NS(9) dan P. pentosaceus BP(20)) dapat digunakan
dalam proses bioekstraksi kitin karapas udang dengan fungsi utama untuk
deproteinasi. The shrimp freezing industry produces a lot of carapace in the form of shells
and heads of shrimp. The by-product of shrimp processing can be further processed
in the form of chitin. Chitin can be extracted using chemical and biological methods.
This study aims to determine the effect of different fermentation times on the
biological extraction of chitin from shell carapace and shrimp heads using a mixed
starter of L. plantarum SK (5), L. plantarum NS (9) and P. pentosaceus BP (20)
bacterial starter. Chitin is obtained by bio-extraction method through a fermentation
process. Fermentation was carried out for 5, 10 and 15 days. Protein content and ash
content were observed at 5, 10 and 15 days. FTIR analysis was performed on the
15th day of fermentation. Extraction of shrimp carapace chitin using lactic acid
bacteria produced chitin with a degree of deproteination of 31.29% and a degree of
deacetylation of 36%. The three LAB isolates (L. plantarum SK(5), L. plantarum
NS(9) and P. pentosaceus BP(20)) can be used in the bioextraction process of
shrimp carapace chitin with the main function of deproteination.