Ekstraksi dan karakterisasi glukosamin dari cangkang udang vaname (Litopenaeus vannamei) dengan metode hidrolisis bertekanan Extraction and characterization of glucosamine from vannamei shrimp (litopenaeus vannamei) shell using pressure hydrolysis method
Article Sidebar
Accepted
4 April 2023
Published
10 August 2023
Keywords:
-
chitosan, degree of deacetylation, glucosamine, pressure, vannamei shrimp
Abstract
Glucosamines belong to the group of amino sugars and act as a precursor for the biosynthesis of glycosylated proteins and lipids in the body. The chemical, biological, and fermented extraction of glucosamine has not yet yielded optimal results. Pressurized hydrolysis treatment is needed to increase the yield of glucosamine. This study aimed to determine the characteristics of pressurized acid glucosamine extract from vannamei shrimp shell. The characteristics observed included the chemical composition, yield, degree of deacetylation, spectrum of functional groups, heavy metal contamination, and appearance. The chemical and heavy metal composition indicate the quality of shrimp shell are of standard allowed. Chitosan had a moisture content of 4.62%, ash content of 0.31%, protein content of 3.03%, deacetylation degree of 78.44%, viscosity of 222 cPs, flaky appearance, brownish-white color, and odorless. Pressurized acid extraction yielded white brownish glucosamine powder. The highest glucosamine yield was found in the 5% HCl acid extraction treatment at a pressure of 0.45 atm. The best glucosamine was obtained from the combined treatment of acid and pressure with the yield and degree of deacetylation that complied with the quality requirements of glucosamine.
References
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Alam, S. F. (2017). Produksi glukosamin hidroklorida dengan metode autoklaf dan pengaruhnya terhadap aktivitas antioksidan. [Skripsi]. Institut Pertanian Bogor.
American Society for Testing and Materials. (2002). Test methods for water solubility. ASTM International.
Association of Official Analytical and Chemist. (2005). Officials methods of analysis. 18th edition.
Azizati, Z. (2019). Pembuatan dan karakterisasi kitosan kulit udang galah. Walisongo Journal of Chemistry, 2(1), 10-16. https://doi.org/10.21580/wjc.v2i2.3578.
Badan Standardisasi Nasional. (2006a). Cara uji kimia bagian 2 penentuan kadar air pada produk perikanan. SNI-01-2354.2-2006.
Badan Standardisasi Nasional. (2006b). Cara uji kimia bagian 4 penentuan kadar protein dengan total nitrogen pada produk perikanan. SNI-01-2354.4-2006.
Badan Standardisasi Nasional. (2010). Cara uji kimia bagian 1 penentuan kadar abu dan abu tak larut pada produk perikanan. SNI-2354.1-2010.
Badan Standardisasi Nasional. (2018). Udang segar. SNI-2728-2018. Badan Standarisasi Nasional
Badan Standardisasi Nasional. (2022). Kitosan syarat mutu dan pengolahan. SNI 7949:2022.
CARGIL. (2004). Notification of gras determination for regenasure glucosamine hydrochloride. Product Applications Chemist.
Cahyono, E. (2015). Produksi glukosamin dengan metode hidrolisis bertekanan sebagai bahan penunjang kesehatan sendi. [Tesis]. Institut Pertanian Bogor.
Cahyono, E. (2018). Karakteristik kitosan dari limbah cangkang udang windu (Penaeus monodon). Jurnal Akuatika Indonesia, 3(2), 96-102. http://dx.doi.org/10.24198/jaki.v3i2.23395.
Chang, Y. F., Sitanggang, A. B., & Wu, H. S. (2011). Optimizing biotechnological production of glucosamine as food ingredient from (Aspergillus sp.) BCRC 31742. Journal of food biotechnology, 9(2), 75-82. https://dx.doi.org/10.3923/jftech.2011.75.82.
Cui, J., Yang, Y., Du, Y., Fan, F., Qiu, Y., Li, Y., John, F., & Kennedy. (2006). Enzymatic preparation of chitosan from the waste (Aspergillus niger) mycelium of citric acid production plant. Journal Carbohydrate Polymers, 238(64), 151–157. https://doi.org/10.1016/j.carbpol.2005.11.004.
European Food Safety Authority. (2009). Scientific opinion on the substantiation of a health claim related to glucosamine hydrochloride and reduced rate of cartilage degeneration and reduced risk of development of osteoarthritis pursuant. Journal of European Food Safety Authority, 10(5), 1-20. https://doi.org/10.2903/j.efsa.2012.2691.
Food and Agriculture Organization. (2016). Culturet aquatic species fact sheet (Penaeus vannamei). http://www.fao.org/fishery/culturedspecies/Litopenaeus_vannamei/en.
Fujiastuti., Said, I., & Sakung, J. (2013). Akumulasi logam timbal (Pb) dan logam tembaga (Cu) dalam udang rebon (Mysis. sp) di muara sungai Palu. Jurnal Akademika Kim, 2(3), 128-133.
Grand View Research. (2022). Glucosamine market analysis by application and segment forecasts to 2022.
GRAS. (2012). Chitoclear® shrimp-derived chitosan: food usage conditions for general recognition of safety.
Hadi, A. G. (2013). Synthesis of chitosan and its use in metal removal. Journal Chemistry and Materials Research, 3(3), 22-26.
Hossain, M. S. (2013). Extraction and characterization of chitosan from shrimp shell and its utilization to increase shelf life of banana. [Tesis]. Bangladesh Agricultural University.
Hustiany, R. (2016). Reaksi maillard pembentuk citarasa dan warna pada produk pangan. Lambung Mangkurat University Press
Isa, M. T., Ameh, A. O., Gabriel, J. O., & Adama, K. K. (2012). Extraction and characterization of chitin from nigerian sources. Nigeria. Journal of Practices and Technologyes, 5(4), 73-81.
Islam, M., Masum, S., Rahmana, M. M., Mollab, A. I., Shaikh, A. A., & Roya, S. K. (2011). Preparation of chitosan from shrimp shell and investigation of its properties. Journal of Basic and Applied Sciences, 11(1), 77-80.
Judhaswati, R. D., & Damayanti, H. O. (2019). Potensi ekonomi industri pengolahan limbah udang di kabupaten pati. Jurnal Litbang, 15(1), 1-12.
Kementrian Kelautan dan Perikanan. (2015). News KKP limbah kitin yang bernilai tambah. https://news.kkp.go.id/index.php/limbah-kitin-yang-bernilai-tambah/.
Mandel, S. A., Fishman, J. T., & Youdim, M. B. (2009). Modeling sporadic parkinson's disease by silencing the ubiquitin E3 ligase component SKPIA. Journal of Parkinsonism Relat Disord, 15(3), 48-51.
Mashuni, M., Natsira, M., Lestaria, W. M., Hamida, F. H., & Jahiding, M. (2021). Pemanfaatan kitosan dari cangkang kepiting bakau (Scylla serrata) dengan metode microwave sebagai bahan dasar kapsul obat. Jurnal Penelitian Kimia, 17(1), 74-82.
Meata, B. A. (2018). Akselerasi produksi nano glukosamin dari kitosan cangkang udang dengan hidrolisis asam dan ultrasonikasi. [Tesis]. Institut Pertanian Bogor.
Mohanasrinivasan, V., Mishra, M., Paliwal, J. S., Singh, S. K., Selvarajan, E., Suganthi, V., & Devi., C. S. (2013). Studies on heavy metal removal efficiency and antibacterial activity of chitosan prepared from shrimp shell waste. Journal of Biotechnology, 1(3), 01-09.
Mojarrad, J. S., Nemati, M., Valizadeh, H., Ansarin, M., & Bourbour, S. (2007). Preparation of glucosamine from exoskeleton of shrimp and predicting production yield by response surface methodology. Journal of Pharmacognosy and Food Science, and Pharmaceutics, 1(1), 1-5. https://doi.org/10.1021/jf062983a.
Nurbaeti, F. (2020). Pemanfaatan limbah cangkang rajungan dalam pembuatan glukosamin hcl dengan metode hidrolisis kimiawi. [Skripsi]. Politeknik Kesehatan Bandung.
Nurafida, D., Achmad., & Falah, S. (2017). Keefektifan kitosan dalam mengendalikan Botryodiplodia theobromae pat. Penyebab mati pucuk pada bibit jabon (Anthocephalus cadamba (roxb.) Miq). Jurnal Silvikultur Tropika, 8(3), 170-176. https://doi.org/10.29244/j-siltrop.8.3.170-176.
Nurjannah, A., Darmanto., & Wijayanti. (2016). Optimasi pembuatan glukosamin hidroklorida (glcn hcl) dari limbah cangkang rajungan melalui hidrolisis kimiawi. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(1), 26-35. https://doi.org/26-35. 10.17844/jphpi.2016.19.1.26.
Ogata, T., Deno, Y., Akai, M., Seichi, A., Hagino, H., Iwaya, T., Doi, T., Yamada, K., Chen, A., Li, Y., & Hayashi, K. (2018). Effects of glucosamine in patients with osteoarthritis of the knee: a systematic review and meta-analysis. Journal of Clinical Rheumatology, 37(9), 2479–2487. https://doi.org/10.1007/s10067-018-4106-2.
Pamungkas, W. H., Bintoro, N., Rahayu, S., & Rahardjo, B. (2008, November 18-19). Perubahan laju pengeringan pasta dengan perlakuan awal puffing udara [Conference session]. Seminar Nasional Teknik Pertanian, Yogyakarta, Indonesia.
Pan, S. K., Wu, S. J., & Kim, J. M., (2011). Preparation of glucosamine by hydrolysis of chitosan with commercial α-amylase and glucoamylase. Journal of Zhejiang, 12(11), 931-934.
Prabowo, Y. R. D. (2018). Pengaruh pH dan lama fermentasi dengan trichoderma viride terhadap produksi glukosamin berbahan dasar tepung cangkang udang terdeproteinasi. [Skripsi]. Universitas Brawijaya.
Prasetya, H.N., & Handini. (2021, Agustus 12). Pengaruh tekanan autoklaf dan waktu ekstraksi daun kelor sebagai sumber antioksidan dalam pembuatan minuman fungsional madulor (madu kelor). [Conference session] Prosiding Seminar Nasional Riset dan Teknologi Terapan (RITEKTRA) 2021, Bandung, Indonesia.
Ploydee, E., & Chaiyanan, S. (2014). Production of high viscosity chitosan from biologically purified chitin isolated by microbial fermentation and deproteinization. International Journal of Polymer Science, 10(1), 01-08.
Rismawan. (2012). Rendemen glukosamin dari kitin udang [Skripsi]. Sekolah Tinggi Matematika dan Ilmu Pengetahuan Alam.
Semiz, A. E., Duman, O., & Tunç., S. (2020). Development of a reversed phase-high performance liquid chromatographic method for the analysis of glucosamine sulphate in dietary supplement tablets. Journal of Food Composition and Analysis, 93,103607. https://doi.org/10.1016/j.jfca.2020.103607.
Sibi, G., Dhananjaya, K., Ravikumar, K. R., Mallesha, H., Venkatesha, R.T., Trivedi, D., Bhusal, K. P., Neeraj., & Gowda, K. (2013). Preparation of glucosamine hydrochloride from crustacean shell waste and it’s quantitation by RP-HPLC. American-Eurasian Journal of Scientific Research, 8(2), 63-67. https://doi.org/10.5829/idosi.aejsr.2013.8.2.7381.
Silverstein, R. M., & Webster, F. X. (1999). Spectrometric identification of organic compounds. John Wiley and Sons.
Sitanggang, A. B., Sophia, L., & Wu, H. S. (2012). Aspects of glucosamine production using microorganisms. International Food Research Journal, 19(2), 393-404.
Statistik Kementerian Kelautan dan Perikanan. (2022). Data ekspor-impor komoditas kelautan dan perikanan. https://statistik.kkp.go.id/home.php?m= eksim&i=211# panel-footer.
Suharjo., & Harini, N. (2005). Ekstraksi chitosan dari cangkang udang windu (Penaeus monodon sp.) secara fisika-kimia (kajian berdasarkan ukuran partikel tepung khitin dan konsentrasi NaOH). Jurnal GAMMA, 1(1), 7-15.
Sudjarwo, G. W., Mahmiah., Afrida. W. M., & Insani, H. C. (2017, Juli 20). Analisis proksimat dan optimasi pembuatan kitosan dari limbah kulit dan kepala udang whiteleg shrimp (Litopenaeus vannamei) [Conference session]. Inovasi Hasil Riset dan Teknologi dalam Rangka Penguatan Kemandirian Pengelolaan Sumber Daya Laut dan Pesisir. Seminar Nasional Ke XII.
Suryono, C.A., Indardjo, A. (2022). Logam berat mercury (hg) dan arsen (as) pada hasil tangkapan nelayan pesisir Semarang dan Tegal Jawa Tengah. Jurnal Kelautan Tropis, 25(3), 456-462. https://doi.org/10.14710/jkt.v25i3.16279.
Syukron, F., Karnila R., & Hasan, B. (2016). Karakteristik glukosamin hidroklorida (HCl GlcN) dari kitin dan kepiting chitosan biru kolam (Portunus pelagicus). Berkala Perikanan Terubuk, 44 (2), 22 –35.
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Authors
SujatmikoM., NurilmalaM., & TarmanK. (2023). Ekstraksi dan karakterisasi glukosamin dari cangkang udang vaname (Litopenaeus vannamei) dengan metode hidrolisis bertekanan: Extraction and characterization of glucosamine from vannamei shrimp (litopenaeus vannamei) shell using pressure hydrolysis method. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 326-339. https://doi.org/10.17844/jphpi.v26i2.45668
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