Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau
Mangrove crab shells are one of the wastes that are poorly utilized because it is usually only used for animal feed mixtures. Mangrove crab shells have a high enough chitin content so that it can be used as chitosan and then used as chitooligosaccharides that have the potential to have prebiotic ac...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | Indonesian |
Published: |
Universitas Yudharta Pasuruan
2022-05-01
|
Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
Subjects: | |
Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3080 |
_version_ | 1797415511683760128 |
---|---|
author | Nanda Oktavia Sri Winarti Anugerah Dany Priyanto |
author_facet | Nanda Oktavia Sri Winarti Anugerah Dany Priyanto |
author_sort | Nanda Oktavia |
collection | DOAJ |
description |
Mangrove crab shells are one of the wastes that are poorly utilized because it is usually only used for animal feed mixtures. Mangrove crab shells have a high enough chitin content so that it can be used as chitosan and then used as chitooligosaccharides that have the potential to have prebiotic activity. The study aimed to determine the effect of enzyme concentration and length of incubation time on the prebiotic characteristics and activity of chitooligosaccharides. Completely Randomized Design was used as a design experiment with a variable chitosanase enzyme concentration (0.5%, 1%, and 1.5%) and incubation time (1 hour, 3 hours, and 5 hours). The study shows that there is an interaction between the two variables in the viscosity parameter, degree of deacetylation, molecular weight, and degree of polymerization. The results showed that the best treatments were an enzyme concentration of 0.5% and a long incubation time of 5%, which resulted in chitooligosaccharides with characteristics: viscosity of 2.75 cPs, degree of deacetylation of 97.68%, the molecular weight of 546.99 Da, and degree of polymerization of 2.67. The best treatment tested the prebiotic activity of 1,18 for Lactobacillus acidophilus bacteria and 1,33 for Bifidobacterium breve bacteria. Hope this research would be an innovation in the production of a crabs shell or chitin’s source into prebiotic chitooligosaccharide and could boost the immune system.
|
first_indexed | 2024-03-09T05:48:40Z |
format | Article |
id | doaj.art-eeaa75e245ed4647a20d71ee58eeda2f |
institution | Directory Open Access Journal |
issn | 2087-9679 2597-436X |
language | Indonesian |
last_indexed | 2024-03-09T05:48:40Z |
publishDate | 2022-05-01 |
publisher | Universitas Yudharta Pasuruan |
record_format | Article |
series | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
spelling | doaj.art-eeaa75e245ed4647a20d71ee58eeda2f2023-12-03T12:19:10ZindUniversitas Yudharta PasuruanTeknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian2087-96792597-436X2022-05-0113210.35891/tp.v13i2.3080Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakauNanda OktaviaSri Winarti0Anugerah Dany Priyanto1Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, SurabayaProgram Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya Mangrove crab shells are one of the wastes that are poorly utilized because it is usually only used for animal feed mixtures. Mangrove crab shells have a high enough chitin content so that it can be used as chitosan and then used as chitooligosaccharides that have the potential to have prebiotic activity. The study aimed to determine the effect of enzyme concentration and length of incubation time on the prebiotic characteristics and activity of chitooligosaccharides. Completely Randomized Design was used as a design experiment with a variable chitosanase enzyme concentration (0.5%, 1%, and 1.5%) and incubation time (1 hour, 3 hours, and 5 hours). The study shows that there is an interaction between the two variables in the viscosity parameter, degree of deacetylation, molecular weight, and degree of polymerization. The results showed that the best treatments were an enzyme concentration of 0.5% and a long incubation time of 5%, which resulted in chitooligosaccharides with characteristics: viscosity of 2.75 cPs, degree of deacetylation of 97.68%, the molecular weight of 546.99 Da, and degree of polymerization of 2.67. The best treatment tested the prebiotic activity of 1,18 for Lactobacillus acidophilus bacteria and 1,33 for Bifidobacterium breve bacteria. Hope this research would be an innovation in the production of a crabs shell or chitin’s source into prebiotic chitooligosaccharide and could boost the immune system. https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3080Chitosanase enzymeChitooligosaccharidePrebiotic activity |
spellingShingle | Nanda Oktavia Sri Winarti Anugerah Dany Priyanto Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Chitosanase enzyme Chitooligosaccharide Prebiotic activity |
title | Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau |
title_full | Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau |
title_fullStr | Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau |
title_full_unstemmed | Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau |
title_short | Pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau |
title_sort | pengaruh konsentrasi enzim chitosanase dan waktu inkubasi terhadap karakteristik chitooligosakarida dan aktivitas prebiotik dari cangkang kepiting bakau |
topic | Chitosanase enzyme Chitooligosaccharide Prebiotic activity |
url | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3080 |
work_keys_str_mv | AT nandaoktavia pengaruhkonsentrasienzimchitosanasedanwaktuinkubasiterhadapkarakteristikchitooligosakaridadanaktivitasprebiotikdaricangkangkepitingbakau AT sriwinarti pengaruhkonsentrasienzimchitosanasedanwaktuinkubasiterhadapkarakteristikchitooligosakaridadanaktivitasprebiotikdaricangkangkepitingbakau AT anugerahdanypriyanto pengaruhkonsentrasienzimchitosanasedanwaktuinkubasiterhadapkarakteristikchitooligosakaridadanaktivitasprebiotikdaricangkangkepitingbakau |