The Effect of Chitosan Extracted from Green Mussel Shells Perna viridis on Sonneratia caseolaris Mangrove Syrup Preservation
Authors
Muhammad Sholahuddin Al Ayyubi , Farikhah Farikhah , Nur Maulida SafitriDOI:
10.29303/jbt.v22i1.3353Published:
2022-01-24Issue:
Vol. 22 No. 1 (2022): January - MarchKeywords:
Brix, Chitosan, Organoleptic, pHArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Green mussels (Perna viridis) are one of the prospective aquatic resources that can be developed into a high-value commodity. Their shells, on the other hand, are rarely used and discarded; despite the fact that the shells are contain chitosan, which can be used as a food preservative.The purpose of this study is to examine the effect of chitosan administration from green mussel shells on Sonneratia caseolaris mangrove syrup at various concentrations. The experimental design used Completely Randomized Design (CRD) with 7 treatments within 3 replications. The study lasted 30 days in order tho find the best concentration of chitosan as a preservative. The McFarland method was used to evaluate the total dissolved density (Brix), the acidity (pH), the organoleptic study (aroma and color), and the bacterial density. The following treatments were used in this study: P1 to P5 (the addition of 0.1-0.5 ml of green mussel sheel chitosan solution); P6 (the negative control or without the addition of green mussel shell chitosan solution); and P7 (the positive control with the addition of 0.1 ml sodium benzoate (C7H5NaO2) as commercial preservative). The results showed that the average value of total dissolved density P1-P7 varied between 22-22.46 (Brix); acidity (pH) of P1-P7 ranged between 2-3,1; and the organoleptic test obtained points 5 (neutral) on the aroma and color test. As a conclusion, chitosan derived from green mussel shellsP. viridis is promising agent to be utilized as a preservative in S. caseolaris mangrove syrup.
References
Acosta, V., Glem, M.E., Natera, Y., Urbano, T., Himmelman, J.H., Rey-Méndez, M. & Lodeiros, C., (2009). Differential growth of the mussels Perna perna and Perna viridis (Bivalvia: Mytilidae) in suspended culture in the Golfo de Cariaco, Venezuela. Journal of the World Aquaculture Society, 40(2), pp.226-235.
Affandi, R., & Tang, U. (2002). Fisiologi Hewan Air. Riau: University Riau Press
Arini, L. D. D. (2017). Faktor-faktor Penyebab dan Karakteristik Makanan Kadaluarsa yang Berdampak Buruk pada Kesehatan Masyarakat. Jurnal Teknologi dan Industri Pangan, 2(1):15-24.
Ariyani F & Yennie Y. (2008). Pengawet Pindang Ikan Layang (Decapterus russelli) menggunakan Kitosan. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 3(2): 139-146.
Aviany, HB., & Pujiyanto, S. (2020). Analisis Efektivitas Probiotik di Dalam Produk Kecantikan sebagai Antibakteri terhadap Bakteri Staphulococcus epidermidis. Berkala Bioteknologi. 3(2): 1-8.
Costa-Pierce, B.A., (2008). An ecosystem approach to marine aquaculture: a global review. Building an ecosystem approach to aquaculture, pp.81-115.
Dompeipen, EJ. (2017). Isolasi dan Identifikasi Kitin dan Kitosan dari Kulit Udang Windu (Penaeus monodon) Dengan Spektroskopi Inframerah. Journal Kemenperin, pp.39.
Desrosier, N.W. (1988). Teknologi Pengawetan Pangan. Terjemahan Muchji Muljoharjo. UI Press. Jakarta.
Dian, K. (2003). Penjernihan sirup pala menggunakan kemiselulase dan kitosan. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Ellis, J., Cummings, V., Hewitt, J., Thrush, S. & Norkko, A., (2002). Determining effects of suspended sediment on condition of a suspension feeding bivalve (Atrina zelandica): results of a survey, a laboratory experiment and a field transplant experiment. Journal of Experimental Marine Biology and Ecology, 267(2), pp.147-174.
Fardiaz, S. (1975). Mikrobiologi Pangan I. Gramedia Pustaka Utama. Jakarta.
Hajji, S., Younes, I., Ghorbel-Bellaaj, O., Hajji, R., Rinaudo, M., Nasri, M., & Jellouli, K. (2014). Structural differences between chitin and chitosan extracted from three different marine sources. Int. J. Biol. Macromol 65 : 298ââ¬â306.
Hargono., Abdullah., & Sumantri, I. (2008). Pembuatan Kitosan dari Limbah Cangkang Udang serta Aplikasinya dalam Mereduksi Kolesterol Lemak Kambing, J Reaktor 12(1):53-57.
Haryadi, Rossi E, & Harun N. (2014). Pengaruh penambahan kitosan sebagai pengawet alami pada pembuatan sirup buah naga (Hylocereus polyrhizus). Jurnal Pangan. 1 (2): 13 ââ¬â 18.
Holipah, S. N., Wijayanti, E. & Saputra, V. (2010). Aplikasi Kitosan Sebagai Pengawet Alami Dalam Meningkatkan Mutu Simpan Produk Pasca Panen. PKM Gagasan Tertulis. Institut Pertanian Bogor. Bogor.
Islem, Y., & Marguerite, R. (2015). Chitin and chitosan preparation from marine sources. structure, properties and applications. Mar. Drugs 13 : 1133-1174.
Jolanta, K., Maà âgorzata, M., Zbigniew, K., Anna B., Krzysztof, B., Jorg, T., and Piotr, S. (2010). Application of spectroscopic methods for structural analysis of chitin and chitosan. Mar. Drugs 8 : 1567-1636.
Kusumaningrum, A., D. Ariani, & Y. Khasanah. (2017). Pengaruh Waktu Penyimpanan Terhadap Karakteristik Makanan Tradisional ââ¬ÅJenang Saban.ââ¬Â Jurnal Penelitian Teknologi Industri. 9(1): 23-36.
Karnowska EJ. (2004). Some aspects of nitrogen, carbon and calcium accumulation in mollusks from the Zegrzynski reservoir ecosystem. Polish Journal of Enviromental Studies 14(2): 173-177
Loekman, N.A., Manan, A., Arief, M. & Prayogo, P., (2018). Teknik Pendekatan Kerang Abalon (Haliotis squamata) di balai besar penelitian dan pengembangan budidaya laut gondol-bali. Journal of Aquaculture and Fish Health, 7(2), pp.78-83.
Minda, A., Jon Efendi, Erda Syofyeni, Rahmi Marfa Lesi, & Sri Novalina (2010). Pengaruh konsentrasi NaOH dan KOH terhadap derajat deasetilasi kitin dari limbah kulit udang. Eksakta 1 (11).
Mekawati, F. E., & D. Sumardjo (2000). Aplikasi Kitosan Hasil Tranformasi Kitin Limbah Udang (Penaeus merguiensis) untuk Adsorpsi Ion Logam Timbal. Jurnal Sains and Matematika, FMIPA Undip. Semarang. 8 (2), hal. 51-54.
Mukarromah, Ummu, et al. (2010). Kadar Vitamin C, Mutu Fisik, pH, dan Mutu Organoleptik Sirup Rosella (Hibiscus sabdariffa, L) Berdasarkan Cara Ekstraksi. Surakarta: Jurnal Pangan dan Gizi, 01(01)
Percot, A., Viton, C., & Domard, A. (2015). Characterization of shrimp shell deproteinization. Biomacromolecules 4 : 1380ââ¬â1385.
Rogis, G., U. Made, B. & A. Nursyah (2007). Karakteristik dan uji efikasi senyawa bahan alami chitosan terhadap patogen pasca panen antraknosa Colletotrichum musae jurnal Ilmu-ilmu Pertanian Indaonesia. IX: 58-63
Safitri, NM., Rahim, AA., & Firmani, U. (2022). Comparison of Chitosan Characterization from Mussel Shell Waste Using Varying Concentration of Solvents. Kontribusia: Research Dissemination for Community Development. 5(1): 9-14.
Smith, B.C. (1996). Fundamentals of Fourier Transform Infrared Spectroscopy; CRC Press: Boca Raton, FL, USA.
Stuart, B.H. (2004). Infrared Spectroscopy: Fundamentals and Applications (Analytical Techniques in the Sciences (AnTs) *); Chichester, UK : John Wiley & Sons Ltd.
Sutton, S. (2011). Determination of Inoculum for Microbiological Testing. Summer Vol. 15 Number 3
Tanasale MFJDP, Killay A, & Laratmase MS, (2012). Kitosan dari Limbah Kulit Kepiting Rajungan Sidoarjo, Jawa Timur. Tesis. Fakultas Biologi Universitas Gadjah Mada
Violando, WA., & Safitri, NM. (2020). Minimum Inhibitory Concentration of Antimicrobial Sulfated Polysaccharides of Sargassum cristaefolium Against Bacillus subtilis. Journal of Applied Biological Sciences. 14(2): 136-144.
Zahiruddin. W., A. C. Erungan & I. Wiraswanti (2008). Pemanfaatan karagenan dan kitosan
Zhao F, Yin Y, Lu W, Leong J, Zhang W, Zhang J, Zhang M, & Kangde K. (2002). Preparation and histological evaluation of biomimetic three-dimensionalhydroxyapatite/chitosan gelation network composite scaffolds. Biomaterials 23:3227-3234.
License
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.