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

doi:10.17844/jphpi.v20i3.19810

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

Authors

Faqih Ali Ridho Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Institut Pertanian Bogor
Bambang Riyanto Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Institut Pertanian Bogor
Uju Uju Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Institut Pertanian Bogor

DOI:

https://doi.org/10.17844/jphpi.v20i3.19810

Keywords:

Antimicrobial, chito-oligosaccharide, depolymerization, fish boiled

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.

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Published

2017-12-20

Issue

Vol. 20 No. 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3)

Section

Articles

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How to Cite

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. https://doi.org/10.17844/jphpi.v20i3.19810