PENGARUH KONSENTRASI NaOH DAN SUHU PADA PROSES DEASETILASI KHITIN DARI KULIT UDANG

Mastuti W, Endang (2005) PENGARUH KONSENTRASI NaOH DAN SUHU PADA PROSES DEASETILASI KHITIN DARI KULIT UDANG. EKUILIBRIUM, 4 (1). pp. 21-25.

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    Abstract

    Shrimp shell from seafood restaurants and canned shrimp industries are potential source of khitosan. These materials contain 20-50% of chitin which could be converted in to chitosan by deproteination, demineralization and deacetylation processes. The deacetylation process of the research was carried out in a three neck glass equipped with a thermometer, mixer, heater and water cooler. The solution of 20-80 % NaOH and 90-130 °c cf temperature range were used in this process. The degree of the deacetylation increased with increasing coustics concentration and temperature. The result of the experiment showed that : The degree of deacetylation was 72,74% for 80% coustics solution and 100°C of temperature and 65,67% for 130 °c of temperature and 60% coustics solution. Key word: shrimp shell, chitin, chitosan, deacetylation.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology
    Divisions: UNSPECIFIED
    Depositing User: mr azis r
    Date Deposited: 13 May 2013 18:43
    Last Modified: 13 May 2013 18:43
    URI: https://eprints.uns.ac.id/id/eprint/659

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