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All Journal Jurnal Sains dan Teknologi Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Akuakultur Sungai dan Danau CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Iktiologi Indonesia (Indonesian Journal of Ichthyology) Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS
Yulfiperius, Yulfiperius
Program Studi Akuakultur Universitas Prof. Dr. Hazairin SH
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : Jurnal Akuakultur Sungai dan Danau

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Pemanfaatan Limbah Sisik Ikan Nila dan Ikan Kakap Merah sebagai Kitosan Risnita Tri Utami; Wica Elvina; Dedi Pardiansyah; Yulfiperius Yulfiperius
Jurnal Akuakultur Sungai dan Danau Vol 8, No 2 (2023): Oktober
Publisher : Universitas Batangahari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/akuakultur.v8i2.176

Abstract

Fish scales are leftover fishery products that are not utilized optimally. Fish scales contain chemical compounds such as organic protein, namely chitin, which is a derivative of chitosan. Chitosan can be used in various sectors such as the food industry, health, agricultural and cosmetics. This study aims to extract chitosan from the scales of farmed and marine fish, as well as to determine the ratio of the yield of chitosan to types of marine fish and cultivated fish. This research was conducted from July to August 2023. The fish scale samples used were tilapia (cultivated fish) and snapper (sea-caught fish) obtained from the Traditional Market and Fish Auction Place in Bengkulu City. The process of making chitosan is carried out in the Laboratory of the Faculty of Agriculture, Prof. Dr. Hazairin, SH University. The process of extracting chitosan from fish scales goes through three stages, namely deproteination, demineralization and deacetylation. The results showed that the water, ash and protein content of fish scales were different, namely tilapia (19.05%; 20.15%; 53.01%) and snapper. (10.78%; 43.54%; 28.49). Results of Tilapia Chitosan. (13.22%) and snapper (7.74%). Several chitosan characteristics such as color, shape and odor meet commercial chitosan standards.
Co-Authors Aan Novrianto Afan Mahmudin Afra Nur Faridah Andriyeni Andriyeni Andriyeni Andriyeni Andriyeni Andriyeni Asro Nurhabib DEDI JUSADI Dedi Pardiansyah Djadja Subardja Sjafei Djadja Subardja Sjafei Djatmiko Djatmiko Fahresa Nugraheni Supadminingsih Fahresa Nugraheni Supadminingsih, Fahresa Nugraheni Firman Firman Firman Firman Ing Mokoginta Julian Saputra Julian Saputra Kurnia Herlina Dewi Luh Putu Ratna Sundari MOZES R. TOELIHERE Mozes R. Toelihere Ramat Dani Reswita Reswita RIDWAN AFFANDI Ridwan Affandi Risnita Tri Utami Risnita Tri Utami Satria Putra Utama Sinta Paralita Sintia Safrianti Supriyono Supriyono Wica Elvina Zulkhasyni Zulkhasyni, Zulkhasyni