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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 ]
Corresponding Author(s) : Sapto Andriyono
Jurnal Ilmiah Perikanan dan Kelautan, Vol. 5 No. 2 (2013): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Abstract
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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- Budianto, M.A.K. 2001. Dasar-dasar Ilmu Gizi. Malang : UMM Press.
- Dinas Kelautan dan Kelautan Jatim. 2005.Laporan Statistik Perikanan Jawa Timur Tahun 2005. Surabaya : DKP.
- Hardjito, L. 2006. Chitosan Lebih Awet dan Aman (online), (http://www.mailarchive. com/majelismuda@yahoogrou ps.com/msg00980html. Diakses 8 Oktober 2010).
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- (online), Vol. 11 No.2 (http://eprints. undip.ac.id/2175/1/Artikel_Kristinah_ UNDI P_7.pdf. Diakses 8 Oktober 2010).
- Koswara, S. 1992. Teknologi Pengolahan Kedelai. Jakarta : Pustaka Sinar Harapan.
- Mahmiah. 2005. Pemanfaatan Limbah Kulit Udang Sebagai Bahan Dasar Isolasi Chitin dan Chitosan. Jurnal Perikanan, No.2 Vol.1 Februari 2005 Hal.71-75
- Mudzz. 2010. Chitosan (online), (http://mudhzz. wordpress.com/chitosan/. Diakses 6
- Rochima, E. 2009. Karakterisasi Kitin dan Kitosan Asal Limbah Rajungan Cirebon Jawa Barat (online), (erochima@yahoo.com. Diakses 6 Oktober 2010).
- Wardaniati, R.A dan Sugiyani S.2009. Pembuatan Chitosan
- dari Kulit Udang dan Aplikasinya untuk Pengawetan Bakso. Makalah Penelitian, (online), (http://eprints. undip.ac.id/1718/1/makalah_penelitian _fix.pdf, diakses, 8 Oktober 2010).
References
Budianto, M.A.K. 2001. Dasar-dasar Ilmu Gizi. Malang : UMM Press.
Dinas Kelautan dan Kelautan Jatim. 2005.Laporan Statistik Perikanan Jawa Timur Tahun 2005. Surabaya : DKP.
Hardjito, L. 2006. Chitosan Lebih Awet dan Aman (online), (http://www.mailarchive. com/majelismuda@yahoogrou ps.com/msg00980html. Diakses 8 Oktober 2010).
Haryani, K dan Budiyati. 2007. Khitosan dari Kulit Udang untuk Mengadsorbsi Logam Krom (Cr6+) dan Tembaga (Cu)
(online), Vol. 11 No.2 (http://eprints. undip.ac.id/2175/1/Artikel_Kristinah_ UNDI P_7.pdf. Diakses 8 Oktober 2010).
Koswara, S. 1992. Teknologi Pengolahan Kedelai. Jakarta : Pustaka Sinar Harapan.
Mahmiah. 2005. Pemanfaatan Limbah Kulit Udang Sebagai Bahan Dasar Isolasi Chitin dan Chitosan. Jurnal Perikanan, No.2 Vol.1 Februari 2005 Hal.71-75
Mudzz. 2010. Chitosan (online), (http://mudhzz. wordpress.com/chitosan/. Diakses 6
Rochima, E. 2009. Karakterisasi Kitin dan Kitosan Asal Limbah Rajungan Cirebon Jawa Barat (online), (erochima@yahoo.com. Diakses 6 Oktober 2010).
Wardaniati, R.A dan Sugiyani S.2009. Pembuatan Chitosan
dari Kulit Udang dan Aplikasinya untuk Pengawetan Bakso. Makalah Penelitian, (online), (http://eprints. undip.ac.id/1718/1/makalah_penelitian _fix.pdf, diakses, 8 Oktober 2010).