Pengaruh konsentrasi hcl, suhu, dan waktu pemanasan bubuk kulit udang windu (penaeus monodon) terhadap produksi glukosamin = The effects of the concentration of hcl, temperature, and heating time of black tiger shrimp shell powder (penaeus monodon) on glucosamine production

Halim, Gracia Stefani (2018) Pengaruh konsentrasi hcl, suhu, dan waktu pemanasan bubuk kulit udang windu (penaeus monodon) terhadap produksi glukosamin = The effects of the concentration of hcl, temperature, and heating time of black tiger shrimp shell powder (penaeus monodon) on glucosamine production. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit udang yang banyak mengandung kitin dapat dihidrolisis menjadi glukosamin hidroklorida (GlcN-HCl) yang merupakan komponen yang cukup vital dalam mobilitas dan fleksibilitas dari persendian tulang. Penelitian ini bertujuan untuk menghasilkan glukosamin terbaik melalui perlakuan konsentrasi HCl, suhu, dan waktu pemanasan. Pembuatan bubuk kulit udang dilakukan dengan pengecilan ukuran kulit udang windu (Penaeus monodon) menggunakan dry blender yang kemudian diayak menggunakan ayakan no. 35 dengan ukuran lubang 500 μm. Penentuan konsentrasi HCl terbaik dilakukan menggunakan uji kadar glukosamin dengan variasi konsentrasi HCl 23%, 30%, dan 37%. Suhu pemanasan dengan variasi 60°C, 70°C, dan 80°C serta waktu pemanasan 2 jam, 3 jam, dan 4 jam digunakan pada penelitian tahap II untuk menentukan suhu dan waktu pemanasan terbaik dalam memproduksi glukosamin hidroklorida (GlcNHCl). Hasil penelitian tahap I menunjukkan bahwa konsentrasi HCl terbaik adalah 37% dengan kadar glukosamin sebesar 6313,54 mg/kg. Dalam penelitian tahap II, perlakuan suhu dan waktu pemanasan terbaik terjadi pada suhu pemanasan 80°C dan waktu pemanasan selama 4 jam dengan kadar glukosamin sebesar 8127,08 mg/kg. / Chitin containing shrimp shell can be hydrolyzed to glucosamine hydrochloride (GlcN-HCl) which is a vital component of mobility and flexibility of the bone joint. This research aims to produce the best glucosamine through the treatment of HCl concentration, temperature, and heating time. Preparation of shrimp powder is done by reducing the size of shrimp shell (Penaeus monodon) using dry blender which then sieved using sieve no. 35 with a hole size of 500 μm Determination of the best HCl concentration was done using glucosamine level assay with variation of HCl concentration of 23%, 30%, and 37%. The heating temperature with variations of 60°C, 70°C, and 80°C as well as the heating time of 2 hours, 3 hours, and 4 hours was used in the second stage research to determine the best temperature and heating time in producing glucosamine hydrochloride (GlcN-HCl). The results of the first stage research showed that the best HCl concentration was 37% with glucosamine level of 6313,54 mg / kg. In the second stage research, the best temperature and heating time treatment occurred at a heating temperature of 80°C and a heating time of 4 hours with glucosamine levels of 8127.08 mg / kg.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Halim, Gracia StefaniNIM00000004980GRASTEF@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: black tiger shrimp shell powder; glucosamine hydrochloride; hydrolysis; bubuk kulit udang; glukosamin hidroklorida; hidrolisis
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 08:30
Last Modified: 14 Jul 2020 08:09
URI: http://repository.uph.edu/id/eprint/8938

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