PEMBUATAN KITIN DARI CANGKANG UDANG DENGAN MENGGUNAKAN ENZIM PROTEASE

Suprihatin, - (2007) PEMBUATAN KITIN DARI CANGKANG UDANG DENGAN MENGGUNAKAN ENZIM PROTEASE. Jurnal Penelitian Ilmu-Ilmu Teknik, 7 (2). ISSN 1411-9102

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    Abstract

    Till now prawn waste only be exploited as component of food or earns also dried to be made as supplement protein for livestock food-stuff, especially poultry. In this research searched other alternative to exploit the waste besides process of products is upper, remembers approximately 25% from the waste contains chitin compound having value more than products is upper. Making of chitin from prawn cochlea by using protease enzyme beforehand is done de:nineralization process then result from demineralization is processed furthermore with process deproteinasi Kondition is having an effect on that is temperature depropeinasi and hydrogen ion exponent deproteinasi and condition specified that is protease enzyme counted 3% with comparison 1 : 10 b/v during 2 hour( clock, result from process deproteinasi cleaned and filtered, then is dried and analysed. At research which has been done it is known that at temperature 600C and hydrogen ion exponent 8, obtained chitin content at most is equal to 18,08%. Key words: chitin, protease enzyme

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP155 Chemical engineering
    Divisions: UPN Jatim Journal > Jurnal Penelitian Ilmu-Ilmu Teknik
    Depositing User: Users 2 not found.
    Date Deposited: 09 Apr 2012 09:07
    Last Modified: 09 Apr 2012 09:07
    URI: http://eprints.upnjatim.ac.id/id/eprint/3096

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