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All Journal The Journal of Experimental Life Sciences (JELS)
Bambang B. Sasmito
Universitas Brawijaya
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience

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Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum Hardoko Hardoko; Bambang B. Sasmito; Yunita E. Puspitasari; Hamid M. Afandi; Nugroho Maulia
The Journal of Experimental Life Science Vol. 7 No. 2 (2017)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1225.92 KB) | DOI: 10.21776/ub.jels.2017.007.02.10

Abstract

Shrimp shells are one of chitin sources in Indonesia which is potential to be converted into multifunctional glucosamine. This research was aimed to study the glucosamine production by fermentation using Trichoderma harzianum.  Method used was experimental fermentation with pH treatment of 3-5 and fermentation duration of 10-20 days, and designed using Response Surface Methodology (RSM). Results showed that fermentation duration of 10-20 days has reached the optimum point of glucosamine production from shrimp shells using T. harzianum. The highest production of D-glucosamine in fermentation using T. harzianum occurred on initial pH of 5.41 and fermentation duration of 15 days (18,294.95 ppm), while the highest N-Acethyl-D-Glucosamine production occurred on initial pH of 3.00 and fermentation duration of 20 days (127,000.00 ppm).Keywords: fermentation, glucosamine, shrimp shells, T. harzianum.
Co-Authors Hamid M. Afandi Hardoko Hardoko Nugroho Maulia Yunita E. Puspitasari