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...

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Main Authors: Nanda Oktavia, Sri Winarti, Anugerah Dany Priyanto
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
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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.
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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
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AT sriwinarti pengaruhkonsentrasienzimchitosanasedanwaktuinkubasiterhadapkarakteristikchitooligosakaridadanaktivitasprebiotikdaricangkangkepitingbakau
AT anugerahdanypriyanto pengaruhkonsentrasienzimchitosanasedanwaktuinkubasiterhadapkarakteristikchitooligosakaridadanaktivitasprebiotikdaricangkangkepitingbakau