EKSTRAKSI KITOSAN DARI CANGKANG RAJUNGAN PADA LAMA DAN PENGULANGAN PERENDAMAN YANG BERBEDA
Research on making chitosan from small crab shells has been done by several researchers before. This study aims to determine the time priority and repetition of immersion in NaOH solution to increase the value of the degree of deacetylation of chitosan. Previously, chitin extracted from crab shells through two cups, namely deproteination and demineralization. The process of deacetylation of chitin was done by varying the immersion time in the NaOH solution (2, 3, and 4) hours also repeated soaking 3, 4, and 5 times. The deacetylation process used 50% (w/v) NaOH solution involving chitin against 1:20 (w/v) NaOH solution at 120°C. The chitosan obtained was analyzed a functional group using FTIR and analyzed the degree of deacetylation (DD) using the titration method. Chitin obtained as much as 12,4% from small crab shell flour. The greatest (best) deacetylation degree of chitosan was obtained during the 4 hours deacetylation process and the number of deacetylation repetitions 5 times with DD of 44,26% and the yield of chitosan 83%. The length of soaking time in NaOH solution was the most determining factor for the value of the deacetylation degree of chitosan produced.
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