Abstract
Chitin on crab shell waste can be obtained by fermentation process use Rhizopus oryzae. The objective of this research are to determine the optimum of water content on crab shell waste fermentation by Rhizopus oryzae for chitin production. Fermentation process is carried out for 72 hours, 5 of pH, 37oC, and 10% (v/w) of inoculum addition. Water content on fermentation process were varried whithin 40%, 50%, and 60% respectively. Fermentation process were carried out by 40% of water content reported as the optimum based on the deproteinization degree and the solubility in acidic solution.
Highlights
Key word: Chitin Crab shell waste Rhizopus oryzae Water content Kata kunci: Cangkang kepiting Kadar air Kitin Rhizopus oryzae
Fermentation process were carried out by 40% of water content reported as the optimum based on the deproteinization degree and the solubility in acidic solution
Ekstraksi Kitin dari Limbah Cangkang Kepiting secara Fermentasi menggunakan bakteri Lactobacillus achidophillus
Summary
Bahan baku limbah cangkang kepiting yang telah diolah menjadi serbuk cangkang kepiting kering yang lolos ayakan 0.5 mm memiliki komposisi sebagaimana ditunjukkan oleh Tabel 1. Penelitian ini menggunakan fermentasi oleh Rhizopus oryzae untuk menurunkan kadar protein dan mineral sehingga diperoleh produk akhir berupa kitin. Perubahan pH yang terjadi pada proses ekstraksi kitin secara fermentasi dengan variasi kadar air diamati pula pada penelitian ini. Perubahan pH selama fermentasi dengan variasi kadar air Berdasarkan Gambar 1, proses fermentasi menggunakan Rhizopus oryzae menunjukkan peningkatan pH selama 24 jam dan tidak berubah secara signifikan pada jam-jam berikutnya. Produk kitin pada penelitian ini memiliki derajat demineralisasi dan deproteinasi sesuai dengan yang ditunjukkan pada Tabel 2. Uji kelarutan pada penelitian ini bertujuan untuk membandingkan kelarutan bahan baku dan kelarutan kitin di dalam pelarut akuades, asam asetat, dan HCl. Tabel 3 menunjukkan peningkatan kelarutan kitin sebelum dan sesudah dilakukan proses fermentasi. Kadar air tersebut merupakan kadar air terendah yang digunakan pada penelitian
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