PEMANFAATAN SISIK IKAN BANDENG SEBAGAI BAHAN BAKU KITOSAN DENGAN METODE SONIKASI DAN APLIKASINYA UNTUK PENGAWET MAKANAN
Abstract
As the third leading commodity fishery in South Sulawesi after fresh shrimp and seaweed, bandeng fish is veryabundant. Fish product processing often only utilizes meat without utilizing the bones and scales. Bandeng fish bonescan be used as raw material for gelatin manufacture, while bandeng fish scales can be used as a source of chitin andchitosan. This study aims to utilize waste bandeng fish scales as raw materials for making chitosan and applyingchitosan from bandeng fish waste scales as preservatives in food. The research begins with demineralization anddeproteination of fish scales to produce chitin. The chitin thus obtained is deacetylated to give chitosan. After testing thewater content, ash, viscosity and degrees of deacetylation, chitosan was then applied as a food preservative. The resultsof chitosan test showed moisture content of 7.49%, ash content of 1.15%, 3.06 cp viscosity, deacetylation degree81.56% and suitable for food aplication as preservatives of meatballs at room temperature.References
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