Kevin, Alexander (2019) Karakteristik Water Soluble Chitosan Hasil Hidrolisis Asam Format = Characteristics of Water-Soluble Chitosan as A Result of Formic Acid Hydrolysis. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Aplikasi kitosan amat banyak dibutuhkan dalam berbagai industri pangan, tetapi kelarutan kitosan yang rendah dalam air membatasi aplikasi kitosan pada produk pangan. Kelarutan kitosan dalam air dapat ditingkatkan dengan memperkecil berat molekul melalui hidrolisis asam. Penelitian dilakukan untuk mengetahui konsentrasi asam format, waktu, dan suhu hidrolisis terbaik, serta karakteristik fisik dan kimia dari water soluble chitosan yang dihasilkan. Hidrolisis kitosan dibagi menjadi dua tahap, dimana tahap pertama merupakan penentuan konsentrasi asam format terbaik (1%, 3%, 5%), sedangkan tahap kedua merupakan penentuan waktu (30 menit, 60 menit, 90 menit) dan suhu hidrolisis (30°C, 40°C, 50°C, 60°C) terbaik. Water soluble chitosan yang dihidrolisis menggunakan asam format 5% memiliki berat molekul terendah dan kelarutan tertinggi dengan nilai masing-masing sebesar 367,18 kDa dan 62,16%, sehingga asam format 5% digunakan untuk menentukan waktu dan suhu hidrolisis terbaik. Hidrolisis kitosan pada suhu 60oC selama 60 menit merupakan perlakuan hidrolisis terbaik, dimana water soluble chitosan yang dihasilkan memiliki berat molekul terendah, serta derajat deasetilasi dan kelarutan tertinggi dengan nilai masing-masing sebesar 333,58 kDa, 71,58%, dan 75,38%.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Additional Information: | SK 34-15 KEV k 2019; 31001000241415 | ||||||||||||
Uncontrolled Keywords: | acid hydrolysis; Litopenaeus vannamei; water soluble chitosan; hidrolisis asam; Litopenaeus vannamei; water soluble chitosan. | ||||||||||||
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture | ||||||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
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Depositing User: | Nicholas Sio Pradiva | ||||||||||||
Date Deposited: | 18 Oct 2021 01:39 | ||||||||||||
Last Modified: | 27 May 2024 06:57 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/42719 |
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