Abstract
Chitosan has been developed for food product, agriculture, environment, and industry as medical,<br />pharmaceutical, and cosmetics. The depolymerization of chitosan to chito-oligosaccharide was produce on<br />soluble product and has better function as antimicrobial. The objective of this research was to COS with<br />hydrogen peroxide depolimerization for preservatives of fish boiled. Research method included chitosan<br />depolymerization, characterization of COS, and characterization of traditional fish boiled quality. The<br />optimum concentration of chito-oligosaccharide was 2% H2O2 with sonication at frequencies of 20kHz.<br />The treatment produced yield 93.27±0.9%, molecular weight 2.83±0.1 kDa, polymerization degree 17±0.6,<br />and it inhibited the growth of E. coli, S. aureus, and B. cereus. The dipping with 0.25% produce the best fish<br />boiled quatity.<br /><br />
Highlights
Chitosan has been developed for food product, agriculture, environment, and industry as medical, pharmaceutical, and cosmetics
The optimum concentration of chito-oligosaccharide was produced by 2% H2O2 with sonication at frequencies of 20kHz
The yield of this treatment was 93.27±0.9%, molecular weight 2.83±0.1kDa, polymerization degree 17±0.6, and it inhibited the growth of Escherichia coli, Staphylococcus aureus, and Bacillus cereus
Summary
Kitooligosakarida melalui depolimerisasi kitosan dengan hidrogen peroksida untuk aplikasi biopreservatif pindang tradisional. Abstrak Kitosan memiliki fungsi yang telah banyak dikembangkan untuk produk pangan, pertanian, lingkungan, industri hingga medis, farmasi, dan kosmetik. Depolimerisasi menjadi kitooligosakarida (COS) menyebabkan kitosan mudah larut, sehingga memiliki fungsi antimikroba yang lebih baik. Tujuan penelitian ini yaitu memproduksi biopreservatif kitooligosakarida melalui depolimerisasi kitosan dengan hidrogen peroksida untuk aplikasi biopreservatif (antimikroba) pindang tradisional. Aktivitas penelitian meliputi depolimerisasi kitosan dengan hidrogen peroksida, karakterisasi COS, dan karakterisasi mutu pindang tradisional selama penyimpanan 4 hari. Kitooligosakarida terbaik diperoleh pada konsentrasi H2O2 2% dan frekuensi ultrasonikasi 20 kHz. Perlakuan ini menghasilkan rendemen 93,27±0,9%, berat molekul 2,83±0,1 kDa, derajat polimerisasi 17±0,6, dan menunjukkan penghambatan sebesar 5,56±0,2 mm; 7,85±0,1 mm,; dan 8,17±0,1 mm terhadap Escerichia coli, Staphylococcus aureus, dan Bacilus cerus. Perendaman dengan larutan COS 0,25% (b/v) menghasilkan mutu pindang terbaik
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