Melola Discovery

← Melola Discovery

Jurnal SINTA 1

Karakterisasi Kitin dan Kitosan Asal Limbah Rajungan Cirebon Jawa Barat

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 10 No. 1 (2010)

DOI
10.17844/jphpi.v10i1.965
ISSN
2354-886X, 2303-2111
Terbit
2010-05-18
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

The aim of the research was to characterize chitin and chitosan from byproduct of meat crab’s Cirebon canning industry. The preliminary research included chitin flour production. Later on, production and characterization of chitin and chitosan. Characteristics of chitin and chitosan included solubility, degree of deacetylation, intrinsic viscosity and molecular weight. Degree of deacetylation was analyzed by First Derivative Ultra Violet Spektrofotometry, intrinsic viscosity by Ubbelohde viskometry, and molecular weight by Mark-Houwink equation. The result showed that characteristics of chitin and chitosan that included solubility, degree of deacetylation, intrinsic viscosity and molecular weight were 28 %, 39.02 %, 8.57 ml/g, 11 x 103 and 79.39 %, 70.70 %, 6.93 ml/g and 8.75 x 103 respectively. Characteristic of chitosan was suitable for food field application.

Jaringan kolaborasi para penulis

28 penulis · 107 tautan kepenulisan bersama

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Padjadjaran University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Iis RostiniPadjadjaran University3
Rusky Intan PratamaPadjadjaran University2
Kiki HaetamiPadjadjaran University2
Evi LiviawatyPadjadjaran University2
Muhammad Qobul Raja Dirgantara GiwangkaraPadjadjaran University1
Zahidah HasanPadjadjaran University1
Windi DamayantiPadjadjaran University1
Eddy AfriantoPadjadjaran University1
Elisah FiyanihPadjadjaran University1
I Made JoniPadjadjaran University1
Ujang SubhanPadjadjaran University1
Camellia PanataraniPadjadjaran University1
Izza Mahdiana AprilianiAfiliasi tidak diketahui1
Fachrul SaputraAfiliasi tidak diketahui1
Izza Mahdiana AprilianiPadjadjaran University1
Fachrul SaputraPadjadjaran University1
JUNIANTO JUNIANTOPadjadjaran University1
Halyda Aulia WildahAfiliasi tidak diketahui1
Asep SahidinPadjadjaran University1
Halyda Aulia WildahPadjadjaran University1
Eri BachtiarAfiliasi tidak diketahui1
Kiki HaetamiAfiliasi tidak diketahui1
Evi LiviawatyAfiliasi tidak diketahui1
JuniantoAfiliasi tidak diketahui1
Luthfiah Al AfifahAfiliasi tidak diketahui1
Eri BachtiarPadjadjaran University1
Luthfiah Al AfifahPadjadjaran University1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Karakterisasi Kitin dan Kitosan Asal Limbah Rajungan Cirebon Jawa Barat</dc:title>
	<dc:creator xml:lang="en">Rochima, Emma</dc:creator>
	<dc:description xml:lang="en">The aim of the research was to characterize chitin and chitosan  from byproduct of meat crab’s Cirebon canning industry. The preliminary  research included chitin flour production. Later on, production and  characterization of chitin and chitosan. Characteristics of chitin and  chitosan included solubility, degree of deacetylation, intrinsic  viscosity and molecular weight. Degree of deacetylation was analyzed by  First Derivative Ultra Violet Spektrofotometry, intrinsic viscosity by  Ubbelohde viskometry, and molecular weight by Mark-Houwink equation. The  result showed that characteristics of chitin and chitosan that included  solubility, degree of deacetylation, intrinsic viscosity and molecular  weight were 28 %, 39.02 %, 8.57 ml/g, 11 x 103 and 79.39 %, 70.70 %,  6.93 ml/g and 8.75 x 103 respectively. Characteristic of chitosan was  suitable for food field application.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2010-05-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/965</dc:identifier>
	<dc:identifier>10.17844/jphpi.v10i1.965</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 10 No 1 (2007): Buletin Teknologi Hasil Perikanan</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 10 No. 1 (2007): Buletin Teknologi Hasil Perikanan</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/965/945</dc:relation>
</oai_dc:dc>