@article{Ridho_Riyanto_Uju_2017, place={Bogor, ID}, title={Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled}, volume={20}, url={https://jurnal.ipb.ac.id/index.php/jphpi/article/view/19810}, DOI={10.17844/jphpi.v20i3.19810}, abstractNote={Chitosan has been developed for food product, agriculture, environment, and industry as medical,<br />pharmaceutical, and cosmetics. The depolymerization of chitosan to chito-oligosaccharide was produce on<br />soluble product and has better function as antimicrobial. The objective of this research was to COS with<br />hydrogen peroxide depolimerization for preservatives of fish boiled. Research method included chitosan<br />depolymerization, characterization of COS, and characterization of traditional fish boiled quality. The<br />optimum concentration of chito-oligosaccharide was 2% H2O2 with sonication at frequencies of 20kHz.<br />The treatment produced yield 93.27±0.9%, molecular weight 2.83±0.1 kDa, polymerization degree 17±0.6,<br />and it inhibited the growth of E. coli, S. aureus, and B. cereus. The dipping with 0.25% produce the best fish<br /&gt;boiled quatity.}, number={3}, journal={Jurnal Pengolahan Hasil Perikanan Indonesia}, author={RidhoFaqih Ali and Riyanto, Bambang and Uju, Uju}, year={2017}, month={Dec.}, pages={536-548} }