Pemanfaatan kulit udang windu (penaeus monodon) sebagai bahan baku pembuatan glukosamin melalui fermentasi monascus purpureus = Utilization of tiger shrimp shell (penaeus monodon) as raw material for making glucosamine through monascus purpureus fermentation

Samuel, Kevin (2018) Pemanfaatan kulit udang windu (penaeus monodon) sebagai bahan baku pembuatan glukosamin melalui fermentasi monascus purpureus = Utilization of tiger shrimp shell (penaeus monodon) as raw material for making glucosamine through monascus purpureus fermentation. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit udang windu (Penaeus monodon) diketahui sebagai sumber kitin sehingga sangat potensial untuk diolah lebih lanjut menjadi produk dengan nilai ekonomis yang lebih tinggi seperti glukosamin. Penelitian ini bertujuan memanfaatkan kulit udang windu untuk pembuatan glukosamin, mengetahui aktivitas kitinolitik M. purpureus, serta menentukan kondisi suhu, pH, dan lama fermentasi optimum M. purpureus dalam menghasilkan glukosamin. Kulit udang mula-mula dijadikan serbuk kemudian dilakukan proses demineralisasi menggunakan HCl 1,00 M (b/v = 1:10), 75 C, 120 menit dan deproteinasi dengan NaOH 0,80 M (b/v = 1:10), 80oC, 120 menit sehingga diperoleh serbuk kitin yang akan dijadikan sebagai substrat fermentasi. Hasil karakterisasi substrat menunjukkan kitin yang digunakan memiliki rendemen sebesar 16,04 ± 0,25 %, kadar air 5,29 ± 0,11 %, kadar abu 0,67 ± 0,18 %, kadar protein 2,16 ± 0,01 %, dan derajat asetilasi 92,24 ± 0,00 %. Uji aktivitas kitinolitik M. purpureus menghasilkan indeks kitinolitik yang sangat potensial yaitu 2,45 setelah inkubasi 10 hari. Fermentasi substrat padat dilakukan dengan perlakuan suhu 26, 30, 37oC pada fermentasi tahap I, serta kombinasi pH 5, 6, 7 dan lama fermentasi 4, 7, 10 hari pada fermentasi tahap II. Kondisi fermentasi optimum dapat ditentukan berdasarkan kadar N-asetilglukosamin yang dianalisa secara spektrofotometri pada akhir masa fermentasi. Hasil penelitian menunjukkan perlakuan suhu, pH, dan lama fermentasi berpengaruh signifikan (p<0.05) terhadap kadar N-asetilglukosamin yang dihasilkan. Suhu 26oC merupakan suhu optimum fermentasi oleh M. purpureus dalam mendegradasi kitin, diikuti suhu 37 dan 30oC dengan masing - masing mampu menghasilkan N-asetilglukosamin sebanyak 9,90 ± 0,07, 7,80 ± 0,18, dan 5,93 ± 0,22 mg/mL. Sementara itu kombinasi perlakuan pH 6, 10 hari dan pH 7, 7 hari mampu menghasilkan N-asetilglukosamin tertinggi yaitu 11,83 ± 0,11 dan 11,83 ± 0,17 mg/mL. Kondisi fermentasi optimum pada suhu ruang dan pH netral mampu memberikan efisiensi lebih dari penerapan metode fermentasi oleh M. purpureus untuk produksi N-asetilglukosamin. / Tiger shrimp shell (Penaeus monodon) is known as source of chitin so it is potential to be further proccessed into product with higher economic value such as glucosamine. This study aims to utilize shrimp shells for the production of glucosamine, analyze chitinolytic activity of M. purpureus, and determines the optimum temperature, pH, and fermentation time of M. purpureus to produce glucosamine. The shrimp shell was first powdered then demineralized with 1.00 M HCl (b/v = 1:10), 75 oC, 120 minutes and deproteinized with 0.80 M NaOH (b/v = 1:10), 80 oC, 120 minutes so the chitin powder that will be used as fermentation substrate was obtained. The result of chitin characterization showed that chitin powder had yield, moisture, ash, protein, and degree of acetylation of 16.04 ± 0.25 %, 5.29 ± 0.11 %, 0.67 ± 0.18 %, 2.16 ± 0.01 %, and 92.24 ± 0.00 % respectively. Observation of chitinolytic activity of M. purpureus resulted in high potency chitinolytic index score of 2.45 after 10 days incubation. The solid state fermentation was carried out with temperature factor of 26, 30, 37 oC in phase I fermentation, and combination of pH 5, 6, 7 and fermentation time of 4, 7, 10 days in phase II. The optimum fermentation conditions can be determined on the N-acetylglucosamine concentrations analyzed spectrophotometrically at the end of the fermentation period. The results showed that the temperature, pH, and fermentation time had significant effect (p<0.05) on the result of N-acetylglucosamine concentration. The temperature 26 oC is the optimum fermentation condition by M. purpureus in degradation of chitin, followed by temperature 37 and 30 oC where each is able to produce N-acetylglucosamine of 9.90 ± 0.07, 7.80 ± 0.18, and 5.93 ± 0.22 mg/mL. Combination of pH 6, 10 days and pH 7, 7 days was able to produce the highest N-acetylglucosamine of 11.83 ± 0.11 and 11.83 ± 0.17 mg/mL. Optimum fermentation conditions at room temperature and neutral pH are able to provide efficiency in applying the fermentation method by M. purpureus for the production of N-acetylglucosamine.

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