Application of Chitosan from Crab Shell Waste (Portunus pelagicus) as a Preservative for Muli Bananas (Musa acuminata L)
DOI:
https://doi.org/10.15575/istek.v14i2.2396Keywords:
chitosan, coating, degree of deacetylation, physical testAbstract
Crab shell is one of the wastes generated from the marine product processing industry. However, the utilization is still very low, especially in Cirebon, it is only used as animal feed and even most of it is waste that also pollutes the environment. One of the alternatives for processing crab shells is used as chitosan because the crab shells are rich in chitin. Chitosan is a chitin derivative compound resulting from the deacetylation process. Chitosan can be called a biopolymer that contains the most nitrogen in nature and also has anti-bacterial, non-toxic, and biodegradable properties because this is why chitosan is in great demand in the industry. Chitosan has a very diverse potential such as in the environmental, pharmaceutical and food fields, one of which has the potential to be a safe preservative in food. This study aims to utilize crab shell waste into chitosan as a preservative for Muli bananas. This research is an experimental study using a completely design with six stages including demineralization, deproteination, deacetylation, manufacture of coating solutions with various concentrations (0%, 1%, 1.5%, 2% and 2.5%), coating process and testing. physical. The parameters measured were the degree of deacetylation, the effect of chitosan concentration and physical tests (discoloration). The results showed that the degree of deacetylation of the chitosan obtained was 95.9825%. From the results of the physical test, it was found that the addition of chitosan with concentrations of 1%, 1.5%, 2% and 2.5% in the coating process resulted in the greater concentration of chitosan being added, the longer the ripening process in bananas and causes bananas peels are not easy to brown.
References
[1] Nadia LMH, Huli L, Nadia LAR,”Pembuatan dan karakterisasi kitosan dari cangkang rajungan (Portunus pelagiscus) asal Sulawesi Tenggara,” Jurnal Fish Protech, vol. 1, no. 2, 2018.
[2] Sukma Sari, Sri Eva Lusiana, Masruri, Suratmo, “Pembuatan dan karakterisasi kitosan dari cangkang rajungan Portunus pelagis asal Probolinggo, Indonesia,” Jurnal Jurusan Kimia, vol. 2, no. 2, 2014,
[3] Rochima Emma, “Karakterisasi Kitin dan Kitosan asal Limbah Rajungan Cirebon Jawa Barat,” Jurnal Teknologi Hasil Perikanan, vol. 10, no. 1, 2007
[4] Supriyatini Endang, Bambang Yulianto, Ali Ridlo, Sri Sedjati, Amtoni Caesario, Pemanfaatan Chitosan dari Limbah Cangkang Rajungan (Portunus pelagicus) sebagai Adsorben Logam Timbal (Pb), Semarang: Departemen Ilmu Kelautan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, 2018
[5] Trisnawati Elin, Dewi Andesti, Abdullah saleh, “Pembuatan Kitosan dari Limbah Cangkang Kepiting sebagai Pengawet Buah Duku dengan Variasi Lama Pengawetan,” Jurnal Kelautan Tropis, vol. 21, no. 1, 2013
[6] Utami, Widianto dan Kristiana,” Pengaruh Cara dan Lama Pemeraman terhadap Kandungan Vitamin C pada Buah Pisang Raja (Musa paradisiaca L),“ Jurnal Edukasi Matematika dan Sains, vol. 1, no. 2 , 2015
[7] Emma Suryati, Samuel Lante, Andi Tenriulo, Rosmiati Rosmiati, Andi Parenrengi, Herlinah Herlinah, “The potential of banana hump extract (Musa acuminata) in prospective tiger shrimp (Penaeus monodon Fab) broodstock”, AACL Bioflux, Volume 17, Issue 6, 2024.
[8] T. Purnawarman, Yunilas, U. Hasanah, M. I. A. Nasution, M. S. Soenarno, and Siswanto, “Application of chitosan-stearin as a coating on the microbiological quality of chicken eggs at room temperature storage”, IOP Conf. Series: Earth and Environmental Science, 1490, 012032, 2025.
[9] Trioso Purnawarman, Muheri Indra Aja Nasution, Mochammad Sriduresta Soenarno , Siswanto, Yunilas, Uswatun Hasanah, and Sri Wahyuni, Effects of Chitosan-Stearin on Quality of Chicken Egg Storage at Room Temperature, J. World Poult. Res. 15(1): 92-102, 2025
[10] Nadia LMH, Suptijah P, Ibrahim B,” Produksi dan Karakterisasi Nano Kitosan dari Cangkang Udang Windu dengan Metode Gelasi Ionik,” Jurnal Pengolahan Hasil Perikanan Indonesia, vol. 17, no.119-126, 2014
[11] No HK, Meyers SP, Preparation of Chitin and Citosan, Di dalam: Muzzarelli RAA, Peter MG (eds), Chitin Handbook, Grottamare: European Chitin Soc. , 1997
[12] Chang KLB, Tsai G, Lee J, Fu W, “Heterogenous N-deacetylation of Chitin in Alkaline Solution,” Carbohydrate Research, vol.303, no.327-332, 1977
[13] Johnson EL, Peniston QP, “Utilization of Shellfish Wastes for Production if Chitosan: The Inflience of analytical methods,” Journal Pharm Pharmaceut Science, vol. 5, no. 205-212, 1982
[14] Anam, Choirul, Sirojudin dkk, “Analisis Gugus Fungsi pada Sampel Uji, Bensin dan Spirtus menggunanakan Metode Spektroskopi FT-IR, Berkala Fisika,” Jurnal Fisika Teori, Eksperimen dan Aplikasi ,vol. 10 no. 1, 79-85 , 2007
[15] Dunn ET, Grandmaison EW, Goosen MFA, Applications and Properties of Chitosan, Di dalam: Goosen MFA (ed), Applications of Chitin and Chitosan, Basel: Technomic Publishing Basel, 1997
[16] Ornum JV, “Shirmp Waste must it be Wasted?,” Infofish 6., 1992
[17] Gould, W.A, Unit Operation For The Industries, Mary Land: CTI Publication Inc, 1996.
[18] Asin N, Upaya Memperpanjang Masa Simpan Duku, Jambi: Balai Pengkajian Jambi , 2004
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Fuji Astuti Yusmargana, Nunung Kurniasih, Assyifa Junitasari
This work is licensed under a Creative Commons Attribution 4.0 International License.