TY - GEN
T1 - Degree of deacetylation chitosan from pen shell (Atrina pectinata) with multistage deacetylation process
AU - Pursetyo, Kustiawan Tri
AU - Purbowati, Pinta
AU - Sulmartiwi, Laksmi
N1 - Publisher Copyright:
© 2017 Author(s).
PY - 2017/2/15
Y1 - 2017/2/15
N2 - The utilization of pen shell (Atrina pectinata) generally in some areas only as edible portion adductor muscle (meat) so the shells become fishery waste. Shells are raw materials that contain chitin and chitosan. Benefits of chitin and chitosan in various fields of modern industry are quite a lot, including in the pharmaceutical industry, biochemistry, biotechnology, biomedical, food, nutrition, paper, textile, agriculture, cosmetics, and healthcare membrane. Quality of chitosan is influenced by deacetylation degree which is one of the most important chemical characteristics. Deacetylation degree gives affect in application of chitosan, due to the value of amina chain and used to differentiate between chitin and chitosan. Deacetylation degrees of chitosan are determined by several factors such as NaOH concentration, temperature and time process. In addition, treatment of deacetylation process of chitin can give effect to deacetylation degree value of chitosan. The method that was used in this research was an experimental method with a statistical analysis of the data. The results showed that stage deacetylation process of chitin have the effect to increase deacetylation degree of chitosan. Multistage deacetylation process of chitin with 3 stage process was capable to make the deacetylation degree on average 75% with 82.91% of solubility. The increase result of deacetylation degree of chitosan is directly proportional with the increase in solubility.
AB - The utilization of pen shell (Atrina pectinata) generally in some areas only as edible portion adductor muscle (meat) so the shells become fishery waste. Shells are raw materials that contain chitin and chitosan. Benefits of chitin and chitosan in various fields of modern industry are quite a lot, including in the pharmaceutical industry, biochemistry, biotechnology, biomedical, food, nutrition, paper, textile, agriculture, cosmetics, and healthcare membrane. Quality of chitosan is influenced by deacetylation degree which is one of the most important chemical characteristics. Deacetylation degree gives affect in application of chitosan, due to the value of amina chain and used to differentiate between chitin and chitosan. Deacetylation degrees of chitosan are determined by several factors such as NaOH concentration, temperature and time process. In addition, treatment of deacetylation process of chitin can give effect to deacetylation degree value of chitosan. The method that was used in this research was an experimental method with a statistical analysis of the data. The results showed that stage deacetylation process of chitin have the effect to increase deacetylation degree of chitosan. Multistage deacetylation process of chitin with 3 stage process was capable to make the deacetylation degree on average 75% with 82.91% of solubility. The increase result of deacetylation degree of chitosan is directly proportional with the increase in solubility.
UR - http://www.scopus.com/inward/record.url?scp=85016067846&partnerID=8YFLogxK
U2 - 10.1063/1.4975957
DO - 10.1063/1.4975957
M3 - Conference contribution
AN - SCOPUS:85016067846
T3 - AIP Conference Proceedings
BT - 1st International Conference on Mathematics, Science, and Computer Science, ICMSC 2016
A2 - Astuti, Indah Fitri
A2 - Natalisanto, Adrianus Inu
A2 - Nugroho, Rudy Agung
A2 - Wahyuningsih, Sri
A2 - Tarigan, Daniel
A2 - Dharma, Bodhi
PB - American Institute of Physics Inc.
T2 - 1st International Conference on Mathematics, Science, and Computer Science: Sustainability and Eco Green Innovation in Tropical Studies for Global Future, ICMSC 2016
Y2 - 19 October 2016 through 21 October 2016
ER -