Immobilization of Providencia stuartii Cells Using Polyurethane Foam and Its Application on N-Acetylglucosamine Production = Imobilisasi sel bakteri providencia stuartii menggunakan polyurethane foam dan aplikasinya dalam produksi n-asetilglkosamin

Susanto, Elita Feby (2020) Immobilization of Providencia stuartii Cells Using Polyurethane Foam and Its Application on N-Acetylglucosamine Production = Imobilisasi sel bakteri providencia stuartii menggunakan polyurethane foam dan aplikasinya dalam produksi n-asetilglkosamin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Chitin is a biodegradable polysaccharide naturally found in shrimp shells, which can be converted into glucosamine that has been used extensively for treating joint damages. N-acetylglucosamine is one form of glucosamine that is specifically produced by fermentation of chitin using chitinolytic microorganisms. A research on the production of N-acetylglucosamine using Providencia stuartii cells immobilized on polyurethane foam (PUF) by entrapment method has not been conducted. This research was conducted to determine the optimum PUF size, PUF : growth medium ratio (w/v), as well as the optimum fermentation cycle for the production of N-acetylglucosamine by the fermentation of shrimp shells powder obtained from Penaeus vannamei using PUF-immobilized P. stuartii cells. The PUF size of 2.0 x 2.0 x 2.0 cm and PUF : growth medium (w/v) ratio of 1:200 were determined as the optimum treatments that produced as much as 242422.22 ± 11383.87 ppm N-acetylglucosamine, and hence were utilized for the repeated fermentation cycles in the second stage research. Each fermentation cycle was conducted for 4 days at the temperature of 37°C and pH of 7 with periodic shaking. From a total of four fermentation cycles, the highest N-acetylglucosamine concentration of 228900.00 ± 11280.76 ppm was achieved on the first cycle. However, the production of N-acetylglucosamine throughout the last three fermentation cycles was stable. / Kitin adalah polisakarida yang dapat terurai secara alami, yang biasanya ditemukan secara alami pada kulit udang dan dapat diubah menjadi glukosamin, yang telah digunakan secara luas untuk mengobati kerusakan sendi. N-asetilglukosamin adalah salah satu bentuk glukosamin, yang secara khusus diproduksi melalui proses fermentasi kitin menggunakan mikroorganisme kitinolitik. Penelitian mengenai produksi N-asetilglukosamin menggunakan sel Providencia stuartii yang terimobilisasi pada polyurethane foam (PUF) belum pernah dilakukan. Penelitian ini bertujuan untuk menentukan ukuran PUF, rasio (b/v) antara PUF dan media pertumbuhan, serta siklus fermentasi optimal untuk memproduksi N-asetilglukosamin melalui fermentasi tepung kulit udang dari Penaeus vannamei dengan sel bakteri Providencia stuartii yang terimobilisasi pada PUF. Ukuran PUF 2.0 x 2.0 x 2.0 cm serta rasio (b/v) 1:200 antara PUF dan media pertumbuhan ditentukan sebagai perlakuan optimal yang telah menghasilkan konsentrasi N-asetilglukosamin sebesar 242422,22 ± 11383,87 ppm, sehingga kombinasi antara kedua perlakuan ini diaplikasikan dalam pelaksanaan siklus fermentasi berulang pada penelitian tahap kedua. Setiap siklus fermentasi dilakukan selama 4 hari pada suhu 37°C dan pH 7. Dari empat siklus fermentasi, konsentrasi N-asetilglukosamin tertinggi sebesar 228900,00 ± 11280,76 ppm, dihasilkan pada siklus fermentasi pertama. Namun, produksi N-astilglukosamin stabil pada tiga siklus fermentasi terakhir.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Susanto, Elita FebyNIM00000020443elitafeby@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHalim, YuniwatyNIDN0303068501UNSPECIFIED
Uncontrolled Keywords: Chitin; cell immobilization; glucosamine; Providencia stuartii; shrimp shells
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: Users 2272 not found.
Date Deposited: 20 Feb 2020 02:21
Last Modified: 03 Aug 2020 03:47
URI: http://repository.uph.edu/id/eprint/7556

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