Produksi n-asetilglukosamin secara fermentasi dari tepung cangkang udang menggunakan Salmonella enterica

Ariputra, James (2020) Produksi n-asetilglukosamin secara fermentasi dari tepung cangkang udang menggunakan Salmonella enterica. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Udang windu (Penaeus monodon) adalah salah satu komoditas industri perikanan di Indonesia. Umumnya pada industri pengolahan udang hanya menggunakan daging udang sedangkan cangkang, ekor dan kepala udang atau 30-75% bagian udang dijadikan hasil samping. Kitin merupakan salah satu senyawa yang terdapat pada cangkang udang yang sering dihasilkan hasil samping. Salah satu monomer kitin adalah N-asetilglukosamin yang juga merupakan monosakarida yang bisa dimanfaatkan sebagai suplemen kesehatan. Contoh manfaat dari N-asetilglukosamin adalah dapat mencegah atau memperlambat kerusakan kartilago atau tulang rawan pada penderita osteoarthritis. Tepung cangkang udang dihasilkan dengan cara mengecilkan cangkang udang yang kering, dan pembuatan kitin dilakukan dengan cara deproteinasi dan demineralisasi. Proses demineralisasi dan deproteinasi dapat terjadi secara alami selama fermentasi mikrobiologi. Fermentasi adalah salah satu metode untuk mendegradasi kitin menjadi N-asetilglukosamin. Salmonella enterica adalah bakteri yang telah diteliti dan diidentifikasi memiliki kemampuan kitinolitik, yaitu dapat mendegradasi kitin menjadi monomer-monomernya. Penelitian dilakukan untuk menentukan kondisi terbaik dalam pembuatan N-asetilglukosamin yang berasal dari tepung cangkang udang dengan bantuan bakteri Salmonella enterica. Faktor kondisi meliputi; suhu (27oC, 37oC, 42oC), pH (5, 6, 7, 8, 9), dan waktu fermentasi (6 hari, 9 hari, 12 hari, 15 hari). Kondisi fermentasi terbaik teridentifikasi ketika fermentasi dilakukan selama 9 hari dengan pH 8 dan suhu 37oC dengan kadar N-asetilglukosamin 179503 ± 1986 ppm. / Tiger shrimp (Penaeus monodon) is one of the commodities of the fishery industry in Indonesia. In general, the industries that makes use of shrimp only utilizes its flesh. Meanwhile, the shrimp’s shell, tail and head, or 30-75% of the shrimp was made as byproduct. Chytin is one og the substance found in shrimp shells which usually considered as byproduct and not utilized. One of the monomers of chitin is N-acetylglucosamine, which also is a monosaccharide that can be consumed as a health supplement. As an example, N-acetylglucosamine can prevent and slow the breakdown of cartilage of osteoarthritic patients. Shrimp shell powder can be produced by milling the dried shrimp shell, and chitin can be produced by process called demineralization and deproteination. Demineralization and deproteination naturally occurred when the shrimp shells microbially fermented. Fermentation is one of the methods that can be done to breakdown chitin to N-acetylglucosamine. Salmonella enterica is one of bacteria that has chitinolytic properties which has been identified from the previous research. This research was done to determine the best conditions in the production of N-acetylglucosamine that uses Salmonella enterica using shrimp shell. The factors that were used were temperature (27oC, 37oC, 42oC), pH (5, 6, 7, 8, 9), and fermentation duration (6 hari, 9 hari, 12 hari, 15 hari). The best fermentation conditions were found to be when the fermentation was for 9 days, pH 8 and temperature of 37oC with a N-asetilglucosamine reading of 179503 ± 1986 ppm.

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