Production of n-acetylglucosamine from shrimp shell's chitin by combination fermentation using Providencia stuartii, Bordetella trematum and Salmonella enterica = Produksi N-asetilglukosamin dari kitin cangkang udang dengan fermentasi kombinasi menggunakan

Stephen, Stephen (2020) Production of n-acetylglucosamine from shrimp shell's chitin by combination fermentation using Providencia stuartii, Bordetella trematum and Salmonella enterica = Produksi N-asetilglukosamin dari kitin cangkang udang dengan fermentasi kombinasi menggunakan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Chitin is a compound that is made from long chains of N-acetylglucosamine and is commonly found in shrimp shells. Through fermentation, the breakdown of chitin to N-acetylglucosamine is possible. In order to obtain chitin from shrimp shells, the shrimp shells were subjected to deproteinization and demineralisation treatments. This research was conducted to determine the optimum conditions for the fermentation of shrimp shell’s chitin using Providencia stuartii, Salmonella enterica and Bordetella trematum. This research used combination fermentation using Providencia stuartii, Salmonella enterica and Bordetella trematum, because it has not been done before. The conditions that were tested were duration (1, 2, 3, 4, and 5 days), temperature (25, 30, 37 and 40°C), pH (5, 6, 7, 8, and 9), and ratio of bacteria used (1:1:1, 1:2:1, 2:1:1, and 1:1:2) for Providencia stuartii, Salmonella enterica and Bordetella trematum, respectively. The optimum conditions for the combination fermentation to occur was found to be at 37°C, pH 7, with the ratio of 1:2:1 (P. stuartii : S.enterica : B. trematum), and duration of 3 days. The amount of N¬-acetylglucosamine produced for those conditions was 100,776±390.78 ppm. / Kitin adalah suatu senyawa yang terbuat dari rantai N-asetilglukosamin yang panjang dan mudah didapatkan pada kulit udang. Melewati fermentasi, kitin dapat mengalami degradasi menjadi N-asetilglukosamin. Untuk memperoleh kitin dari kulit udang, kulit udang akan melewati proses demineralisasi dan deproteinasi terlebih dahulu. Penelitian ini dilakukan untuk menentukan kondisi fermentasi optimum untuk kitin kulit udang menggunakan kultur Providencia stuartii, Salmonella enterica, dan Bordetella trematum dalam menghasilkan N-asetilglukosamin. Penelitian ini menggunakan fermentasi kombinasi dari kultur Providencia stuartii, Salmonella enterica, dan Bordetella trematum karena perlakuan tersebut belum pernah dilakukan. Beberapa faktor yang diuji meliputi durasi fermentasi (1, 2, 3, 4, dan 5 hari), suhu fermentasi (25, 30, 37, dan 40°C), dan rasio dari kombinasi kultur fermentasi (1:1:1, 1:2:1, 2:1:1, and 1:1:2) untuk Providencia stuartii, Salmonella enterica, dan Bordetella trematum secara berurutan. Kondisi fermentasi optimum yang diperoleh pada kondisi 37°C, pH 7, dengan rasio 1:2:1 (P. stuartii : S. enterica : B. trematum), dan durasi fermentasi selama 3 hari. Jumlah N-asetilglukosamin yang diproduksi pada kondisi ini adalah 100,776±390.78 ppm.

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