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Rekayasa Chitosan Sebagai Pengawet dan Meningkatkan Kadar Protein Dalam Tahu [Technologi Engineering Chitosan As A Preservative and Elevated Levels Of A Protein On Tofu ]

Jurnal Ilmiah Perikanan dan Kelautan · Vol. 5 No. 2 (2013) · hlm. 145–150

DOI
10.20473/jipk.v5i2.11398
ISSN
2528-0759, 2085-5842
Terbit
2013-11-01
Penerbit
Faculty of Fisheries and Marine Universitas Airlangga
Bahasa
eng

Abstrak

Abstract Chitosan is the potential to serve as a food preservative, because chitosan has polikation positively charged so that it can inhibit the growth of microbes and are able to bind to the compounds negatively charged such as protein, polysaccharides, nucleid acid, heavy methal and others. In addition, molecules of chitosan has an N capable of forming amino compound which is a component of protein and amine moieties on the H atoms which facilitates chitosan interact with water through hydrogen bonds. Know who manufactured this process at the time of processing is still done traditionality. So that power save know produced has a fairy low level of durability. This study used a randomized complete design methods, experimental design was used with tree treatment with five replicate. Treatment imposed in the research include; treatment with the awarding of chitosan as much as 1%, granting of chitosan treatment B as much as 2%, granting of chitosan treatment C by as much as 3%. Form the results of our study, obtained a good treatment doses for food out of 3%. The doses may be extend save out to 5 days in the future at room temperature and increase the levels of protein know 0,5 – 1,5 %.

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  • Universitas Airlangga
  • National Research and Innovation Agency
  • Hasanuddin University
  • Department of Fisheries of the Government of the People's Republic of Bangladesh
  • Universitas Syiah Kuala
  • Universitas Sulawesi Barat
  • Universitas Gadjah Mada
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Andi Aliah HidayaniHasanuddin University4
Heru PramonoUniversitas Airlangga4
Md. Jobaidul AlamDepartment of Fisheries of the Government of the People's Republic of Bangladesh3
Adrian DamoraUniversitas Syiah Kuala2
Endang Dewi MasithahUniversitas Airlangga2
K T PursetyoUniversitas Airlangga2
Wilma J.C. MokaAfiliasi tidak diketahui1
Nita RukminasariHasanuddin University1
Nur Indah Sari ArbitUniversitas Sulawesi Barat1
Andi ParenrengiNational Research and Innovation Agency1
Hessy NovitaNational Research and Innovation Agency1
Setiadi SetiadiUniversitas Gadjah Mada1
Siti Nur JannahDiponegoro University1
Nunak NafiqohNational Research and Innovation Agency1
Lila GardeniaNational Research and Innovation Agency1
Dian OktavianiNational Research and Innovation Agency1
Angela Mariana LusiastutiNational Research and Innovation Agency1
Agustin IndrawatiIPB University1
ElmanavieanAfiliasi tidak diketahui1
Tanjung PenataseputroNational Research and Innovation Agency1
Siti Gusti NingrumUniversitas Wijaya Kusuma Surabaya1
Dewi SyahidahNational Research and Innovation Agency1
Muhammad Subhan WattiheluwMinistry of Marine Affairs and Fisheries1
Uni PurwaningsihNational Research and Innovation Agency1
FatimahNational Research and Innovation Agency1
Sri Puji Astuti WahyuningsihUniversitas Airlangga1
Hoang Dang Khoa DoTrường ĐH Nguyễn Tất Thành1
Nurul Latifatul AiniUniversitas Airlangga1
Muhammad BachruddinUniversitas Airlangga1
Reza Istiqomatul HidayahUniversitas Airlangga1
Laksmi SulmartiwiUniversitas Airlangga1
Ahasan HabibAfiliasi tidak diketahui1
Laksmi SulmartiwiUniversitas Airlangga1
Novian Aji PradanaAfiliasi tidak diketahui1
Daruti Dinda NindarwiUniversitas Airlangga1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/index.php/JIPK/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Rekayasa Chitosan Sebagai Pengawet dan Meningkatkan Kadar Protein Dalam Tahu  [Technologi Engineering Chitosan As A Preservative and Elevated Levels Of A Protein On Tofu ]</dc:title>
	<dc:creator>Andriyono, Sapto</dc:creator>
	<dc:creator>Vega, Crhisnawati</dc:creator>
	<dc:creator>Elkana, Daniel</dc:creator>
	<dc:creator>Putri, Oktavia</dc:creator>
	<dc:creator>Leonard, Rikky</dc:creator>
	<dc:subject xml:lang="en-US">protein tofu</dc:subject>
	<dc:subject xml:lang="en-US">doses of chitosan</dc:subject>
	<dc:subject xml:lang="en-US">a food preservative</dc:subject>
	<dc:description xml:lang="en-US">Abstract Chitosan is the potential to serve as a food preservative, because chitosan has polikation positively charged so that it can inhibit the growth of microbes and are able to bind to the compounds negatively charged such as protein, polysaccharides, nucleid acid, heavy methal and others. In addition, molecules of chitosan has an N capable of forming amino compound which is a component of protein and amine moieties on the H atoms which facilitates chitosan interact with water through hydrogen bonds. Know who manufactured this process at the time of processing is still done traditionality. So that power save know produced has a fairy low level of durability. This study used a randomized complete design methods, experimental design was used with tree treatment with five replicate. Treatment imposed in the research include ; treatment with the awarding of chitosan as much as 1%, granting of chitosan treatment B as much as 2%, granting of chitosan treatment C by as much as 3%. Form the results of our study, obtained a good treatment doses for food out of 3%. The doses may be extend save out to 5 days in the future at room temperature and increase the levels of protein know 0,5 – 1,5 %.</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Fisheries and Marine Universitas Airlangga</dc:publisher>
	<dc:date>2013-11-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/JIPK/article/view/11398</dc:identifier>
	<dc:identifier>10.20473/jipk.v5i2.11398</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Perikanan dan Kelautan; Vol. 5 No. 2 (2013): JURNAL ILMIAH PERIKANAN DAN KELAUTAN; 145-150</dc:source>
	<dc:source>2528-0759</dc:source>
	<dc:source>2085-5842</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/JIPK/article/view/11398/6445</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2013 Jurnal Ilmiah Perikanan dan Kelautan</dc:rights>
</oai_dc:dc>