Fausta, Graziella (2018) Penentuan kondisi optimum dalam produksi n-asetil glukosamin hasil fermentasi bakteri Bacillus licheniformis dari limbah kulit udang (Penaeus monodon Fabricius) = determination of optimum condition in n-acetyl glucosamine production from fermented production by bacteria Bacillus licheniformis from shrimp shell waste (Penaeus monodon Fabricius). Bachelor thesis, Universitas Pelita Harapan.
![Title [thumbnail of Title]](http://repository.uph.edu/style/images/fileicons/text.png)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (531kB)
Preview
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (169kB) | Preview
Preview
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (330kB) | Preview
Preview
Chapter 1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (313kB) | Preview
![Chapter 2 [thumbnail of Chapter 2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter 2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (626kB)
![Chapter 3 [thumbnail of Chapter 3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter 3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (501kB)
![Chapter 4 [thumbnail of Chapter 4]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter 4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (369kB)
![Chapter 5 [thumbnail of Chapter 5]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter 5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (183kB)
Preview
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (325kB) | Preview
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (2MB)
Abstract
Kitinase adalah enzim yang menghidrolisis senyawa kitin pada β-1,4-Nasetilglukosamin menjadi monomer N-asetilglukosamin yang terdistribusi pada hewan golongan Crustaceae seperti udang. Limbah udang merupakan limbah perikanan yang jumlahnya semakin meningkat seiring dengan meningkatnya ekspor udang. Kitin yang digunakan dapat dihasilkan melalui proses demineralisasi dengan perendaman HCl 1 N (75oC selama 2 jam) dan deproteinasi dengan perendaman NaOH 3.5% (80oC selama 2 jam). Kandungan kitin pada udang yang melimpah juga dapat terdegradasi oleh bakteri yang memiliki enzim kitinase. Penentuan bakteri secara kualitatif yang mempunyai aktivitas enzim ditandai dengan zona bening disekitar koloni pada media yang mengandung koloidal kitin 0.5%. Aktivitas enzim secara kuantitatif dianalisis suhu, kondisi pH media fermentasi, dan waktu fermentasi untuk bakteri tumbuh dengan spektofotometri pada λ 324 nm. Hasil penelitian menunjukkan bahwa aktivitas tertinggi kitinase pada suhu 37oC yaitu sebesar 4408.78 mg/L, sedangkan aktivitas kitinase tertinggi pada pH 8 dan waktu fermentasi 4 hari sebesar 4521 mg/L. / Chitinase is an enzyme that hydrolyzes chitin compounds in β-1,4-N acetylglucosamine into an N-acetylglucosamine monomer that is distributed in Crustaceae class animals such as shrimp. Shrimp waste is a fishery waste which increase along with the increase of shrimp exports. Chitin that are used can be produced by demineralization process by immersion of HCl 1 N (75oC for 2 hours) and deproteination by immersion of NaOH 3.5% (80oC for 2 hours). Protein content in shrimp can also be degraded by bacteria that have chitinase enzymes. Determination of qualitative bacteria that have enzyme activity is characterized by clear zone around colony on medium containing 0.5% of chitin colloidal. Quantitative enzyme activity was analyzed temperature, pH condition of fermentation medium, and fermentation time of bacterial grow with spektofotometry at λ 324 nm. The results showed that the highest activity of chitinase was obtained at 37oC is at 4408.78 mg / L, while in the highest chitinase activity was at pH 8 and 4 days fermentation time is at 4521 mg / L.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Fausta, Graziella NIM00000007088 GRAZIELLA.FAUSTA@YAHOO.COM UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Handayani, Ratna NIDN0311097601 UNSPECIFIED |
Additional Information: | SK 34-14 FAU p 2018; 31001000238254 |
Uncontrolled Keywords: | Glucosamine; Chitin; P. Monodon; Fermentation; Bacillus licheniformis |
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: | Samuel Noya |
Date Deposited: | 01 Oct 2021 05:18 |
Last Modified: | 01 Oct 2021 05:18 |
URI: | http://repository.uph.edu/id/eprint/42633 |