Pemurnian dengan berbagai jenis dan rasio pelarut serta karakterisasi n-asetilglukosamin dari kulit udang windu hasil fermentasi trichoderma virens = Purification using different kind and ratio of solvent and characterization of n acetylglucosamine from tiger shrimp shell from fermentation using trichoderma virens

Halim, Felicia Yuliana (2018) Pemurnian dengan berbagai jenis dan rasio pelarut serta karakterisasi n-asetilglukosamin dari kulit udang windu hasil fermentasi trichoderma virens = Purification using different kind and ratio of solvent and characterization of n acetylglucosamine from tiger shrimp shell from fermentation using trichoderma virens. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Udang windu merupakan komoditas ekspor yang cukup besar di Indonesia. Komponen kitin dalam kulit udang mengandung 15-20%. Polimer kitin mempunyai unit monomer berupa N-asetilglukosamin. Untuk dapat menghasilkan N-asetilglukosamin dapat dilakukan dengan cara melakukan fermentasi substrat padat menggunakan kapang Trichoderma virens. Hasil fermentasi N-asetilglukosamin menggunakan kapang dapat dilakukan pemurnian dengan menggunakan pelarut. Penelitian ini bertujuan untuk menentukan jenis pelarut terbaik dan konsentrasi pelarut terbaik untuk menghasilkan glukosamin dengan kemurnian terbaik, serta mengetahui karakterisasi dari N-asetilglukosamin yang dihasilkan. Dari penelitian ini, pelarut dan konsentrasi terbaik yang dipilih untuk memurnikan N-asetilglukosamin adalah menggunakan pelarut metanol dengan konsentrasi sampel:pelarut 1:1. Karakterisasi juga dilakukan pada penelitian ini berupa titik leleh, kelarutan dalam air, dan pengurangan bobot sampel. Hasil karakterisasi menunjukkan titik leleh N-asetilglukosamin 221,67 ± 2,16˚C, kelarutan dalam air sebesar 97,86 ± 0,78%, dan pengurangan bobot sampel sebesar 0,73 ± 0,08%. / Tiger shrimp is the greatest export commodity in Indonesia. Shrimp shell consist of 15-20% chitin. Polymer of chitin has N-acetlglucosamine as monomer unit. For producing N-acetylglucosamine can be done using solid state fermentation using Trichoderma virens. N-acetylglucosamine from fermentatin can be purified using solvent. The objective of experiment is to determine the kind of the solvent and ratio of the solvent produce N-acetylglucosamine with the best purity and to know the characterization of N-acetylglucosamine which is produced. The best solvent and concentration of the experiment is using methanol with the sample:solvent concentration 1:1. Characterization of the form melting point, solubility in water, and loss of drying were being done in this experiment. The result of characterization shows the melting point of N-acetylglucosamine is 221.67 ± 2.16˚C, solubility in water 97.86 ± 0.78%, and loss of drying 0.73 ± 0.08%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Halim, Felicia YulianaNIM00000004879HALIM_FELICIA@YAHOO.CO.ID
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: trichoderma virens; chitin; n-acetylglucosamine; purification; kitin: pemurnian
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
Depositing User: Mr Samuel Noya
Date Deposited: 24 Jun 2020 06:36
Last Modified: 14 Jul 2020 08:05
URI: http://repository.uph.edu/id/eprint/8932

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