Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled

Faqih Ali Ridho, Bambang Riyanto, Uju Uju

Abstract


Chitosan has been developed for food product, agriculture, environment, and industry as medical,
pharmaceutical, and cosmetics. The depolymerization of chitosan to chito-oligosaccharide was produce on
soluble product and has better function as antimicrobial. The objective of this research was to COS with
hydrogen peroxide depolimerization for preservatives of fish boiled. Research method included chitosan
depolymerization, characterization of COS, and characterization of traditional fish boiled quality. The
optimum concentration of chito-oligosaccharide was 2% H2O2 with sonication at frequencies of 20kHz.
The treatment produced yield 93.27±0.9%, molecular weight 2.83±0.1 kDa, polymerization degree 17±0.6,
and it inhibited the growth of E. coli, S. aureus, and B. cereus. The dipping with 0.25% produce the best fish
boiled quatity.


Keywords


Antimicrobial, chito-oligosaccharide, depolymerization, fish boiled

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DOI: http://dx.doi.org/10.17844/jphpi.v20i3.19810

                       

                                     

 

                            

                                     

 

                                  

 

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