Article Sidebar

Download
PDF
Statistic
Read Counter : 168 Download : 156

Main Article Content

Abstract

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as chitooligosaccharides because the crab shell contains 20-30% chitin. This study aimed to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factor I was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 hours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The best results were obtained in the A2B2 treatment, enzyme concentration (1.0%) and hydrolysis time (4 hours) with a chemical composition of 84.96% yield, 4.83 KDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicated the availability of a functional groups, the OH group was obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1.

Keywords

Chitooligosaccharides, Chitosanase, Crab Shell, Hydrolysis

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Mohammad Rafi Prasetyo, University Of National Development "Veteran" East Java

Department of Food Technology, Faculty of Engineering

Ulya Sarofa, University Of National Development "Veteran" East Java

Department of Food Technology, Faculty of Engineering

Rosida R, University Of National Development "Veteran" East Java

Department of Food Technology, Faculty of Engineering

How to Cite
Prasetyo, M. R., Sarofa, U., & R, R. (2022). Characteristics of Chitooligosaccharides Hydrolysate from Crab Shell (Portunus Pelagicus) Waste by Chitosanase Hydrolysis. Food Science and Technology Journal (Foodscitech), 85-95. https://doi.org/10.25139/fst.v5i1.4364

References

  1. Agusnar, H. (2007). Penggunaan kitosan dari tulang rawan cumi-cumi (Lologo pealli) untuk menurunkan kadar ion logam Cd dengan menggunakan spektrofotometer serapan atom. Jurnal Sains Kimia, 1(11), 15–20.
  2. Aisyah, N. (2012). Pembuatan dan Karakterisasi Kitosan-Urea dengan Penambahan Asam Kloroasetat Dan Glutraldehid Ssebagai Adsorben Ion Logam Cu2+ Melalui Teknik Adsorpsi Fluidisasi. Universitas Airlangga.
  3. Alain Gohi, B. F. C., Zeng, H. Y., & Pan, A. D. (2016). Optimization and characterization of chitosan enzymolysis by pepsin. Bioengineering, 3(3). https://doi.org/10.3390/bioengineering3030017
  4. De Assis, C. F., Araújo, N. K., Pagnoncelli, M. G. B., da Silva Pedrini, M. R., de Macedo, G. R., & dos Santos, E. S. (2010). Chitooligosaccharides enzymatic production by Metarhizium anisopliae. Bioprocess and Biosystems Engineering, 33(7), 893–899.
  5. DeGarmo, E. P., Black, J. T., Kohser, R. A., & Klamecki, B. E. (1997). Materials and process in manufacturing. Prentice Hall Upper Saddle River.
  6. Dewi, A. S., & Fawzya, Y. N. (2006). Kitosan Oligosakarida: Produksi dan potensinya sebagai antibakteri. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 1(1), 29–33.
  7. Fawzya, Y N, Wibowo, S., & Noriko, N. (2019). Antifungal activity of chitosan oligomer prepared using chitosanase of Aeromonas media KLU 11.16. IOP Conference Series: Earth and Environmental Science, 278(1), 12026.
  8. Fawzya, Yusro Nuri, Sihotang, M. Y., Syarmalina, S., & Pratitis, A. (2009). Produksi Kitooligosakarida Menggunakan Selulase dari Trichoderma reesei dan Bioaktivitasnya Sebagai Antibakteri. In Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan (Vol. 4, Issue 2, p. 105). https://doi.org/10.15578/jpbkp.v4i2.442
  9. Gohi, B. F. C. A., Zeng, H.-Y., & Pan, A. D. (2016). Optimization and characterization of chitosan enzymolysis by pepsin. Bioengineering, 3(3), 17.
  10. Harti, A S. (2007). Kajian Efek Sinergistik Probiotik dengan Prebiotik terhadap Diaregenik Escherichia coli. Laporan Hasil Penelitian Dosen Muda. Dibiayai oleh Ditjen DIKTI Tahun.
  11. Harti, Agnes Sri. (2011). Kajian Efek Sinergestik Antara Chito-Oligosakarida (COS) Dan Probiotik (Lactobacillus acidophilus FNCC 0051) Terhadap Penurunan Kadar Kolesterol Secara In Vivo. Jurnal Teknologi Hasil Pertanian, 4(1), 1–9.
  12. Heggset, E. B. (2012). Enzymatic Degradation of Chitosans:-A study of the mode of action of selected chitinases and chitosanases.
  13. Kim, S.-K., Rajapakse, N., & Shahidi, F. (2007). Production of bioactive chitosan oligosaccharides and their potential use as nutraceuticals. Marine Nutraceuticals and Functional Foods. Barrow C and Shahidi F, Eds. CRC Press, London and New York, GB and US, 183–196.
  14. Listiyana, L. (2018). Uji Daya Hambat Ekstrak Kasar Daun Delima (Punica granatum L.) Terhadap Bakteri Pseudomonas fluorescens Secara In Vitro. Universitas Brawijaya.
  15. Maryati, Y., Nuraida, L., & Hariyadi, R. D. (2016). Kajian Isolat Bakteri Asam Laktat dalam Menurunkan Kolesterol Secara In Vitro dengan Keberadaan Oligosakarida. Agritech: Jurnal Fakultas Teknologi Pertanian UGM, 36(2), 196–205.
  16. Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. (2004). Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry, 86(3), 325–332.
  17. Omali, N. B., Subbaraman, L. N., Coles-Brennan, C., Fadli, Z., & Jones, L. W. (2015). Biological and clinical implications of lysozyme deposition on soft contact lenses. Optometry and Vision Science, 92(7), 750.
  18. Panggalo, D., Bahri, S., & Sumarni, N. K. (2016). Pemanfaatan Kitosan Cangkang Keong Bakau (Telescopium SP) Sebagai Pengikat Ion Logam Timbal (Pb) Dalam Larutan. KOVALEN: Jurnal Riset Kimia, 2(1).
  19. Peng, N., Xu, W., Wang, F., Hu, J., Ma, M., Hu, Y., Zhao, S., Liang, Y., & Ge, X. (2013). Mitsuaria chitosanase with unrevealed important amino acid residues: characterization and enhanced production in Pichia pastoris. Applied Microbiology and Biotechnology, 97(1), 171–179.
  20. Renuka, V., Ravishankar, C. N., Elavarasan, K., Zynudheen, A. A., & Joseph, T. C. (2019). Production and Characterization of Chitosan from Shrimp Shell Waste of Parapeneopsis stylifera.
  21. Ridho, F. A., Riyanto, B., & Uju, U. (2017). Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 536–548.
  22. Rokhati, N., Pramudono, B., Sulchan, M., Permana, A. E., & Tetuko, S. (2017). Pengaruh Pretreatment Iradiasi Microwave pada Hidrolisis Kitosan dengan Enzim Cellulase. Jurnal Aplikasi Teknologi Pangan, 6, 1.
  23. Sánchez, Á., Mengíbar, M., Rivera-Rodríguez, G., Moerchbacher, B., Acosta, N., & Heras, A. (2017). The effect of preparation processes on the physicochemical characteristics and antibacterial activity of chitooligosaccharides. Carbohydrate Polymers, 157, 251–257.
  24. Sarni, Natsir, H., & Dali, S. (2016). Chitosan Oligomer Production From Waste Tiger Shrimp ( Penaeus monodon ) Using Enzymes Chitosanase of Bacterial Isolates Klebsiella sp Produksi Oligomer Kitosan dari Limbah Udang Windu ( Panaeus monodon ) Menggunakan Enzim Kitosanase dari Isolat Bakteri K. 283–289.
  25. Sartika, T., Habibie, A., Purnama, D., & Pasek, I. W. (1996). The Effect of high protein and energy levels on the productivity of Rex rabbit. Temu Ilmiah Hasil-Hasil Penelitian Peternakan, Bogor (Indonesia), 9-11 Jan 1996.
  26. Siagian, A. (2002). Bahan Tambahan Makanan. Medan: Fakultas KesehatanMasyarakat, Universitas Sumatera Utara.
  27. Singh, P. (2016). Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin: A review. Nutrition & Food Science.
  28. Sularsih, S. (2013). Pengaruh viskositas kitosan gel terhadap penggunaannya di proses penyembuhan luka. Jurnal Material Kedokteran Gigi, 2(1), 60–67.
  29. Thadathil, N., & Velappan, S. P. (2014). Recent developments in chitosanase research and its biotechnological applications: a review. Food Chemistry, 150, 392–399.
  30. Uhlig, H. (1998). Industrial enzymes and their applications. John Wiley & Sons.
  31. Wang, S.-L., Li, J.-Y., Liang, T.-W., Hsieh, J.-L., & Tseng, W.-N. (2010). Conversion of shrimp shell by using Serratia sp. TKU017 fermentation for the production of enzymes and antioxidants. Journal of Microbiology and Biotechnology, 20(1), 117–126.
  32. Zulaikah, S., Mufti, N., Fuad, A., & Sukma, F. M. (2014). Sintesis dan Karakterisasi Sifat Fisika Toner Berbasis Pasir Besi Dengan Metode Polimerisasi Emulsi. Prosiding Seminar Nasional Fisika (E-Journal), 3, 334–339.