PEMANFAATAN SISIK IKAN BANDENG SEBAGAI BAHAN BAKU KITOSAN DENGAN METODE SONIKASI DAN APLIKASINYA UNTUK PENGAWET MAKANAN

Herman Bangngalino, A. Muhammad Iqbal Akbar

Abstract


As the third leading commodity fishery in South Sulawesi after fresh shrimp and seaweed, bandeng fish is very
abundant. Fish product processing often only utilizes meat without utilizing the bones and scales. Bandeng fish bones
can be used as raw material for gelatin manufacture, while bandeng fish scales can be used as a source of chitin and
chitosan. This study aims to utilize waste bandeng fish scales as raw materials for making chitosan and applying
chitosan from bandeng fish waste scales as preservatives in food. The research begins with demineralization and
deproteination of fish scales to produce chitin. The chitin thus obtained is deacetylated to give chitosan. After testing the
water content, ash, viscosity and degrees of deacetylation, chitosan was then applied as a food preservative. The results
of chitosan test showed moisture content of 7.49%, ash content of 1.15%, 3.06 cp viscosity, deacetylation degree
81.56% and suitable for food aplication as preservatives of meatballs at room temperature.

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