Open AccessChito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled
Author(s) -
Faqih Ali Ridho,
Bambang Riyanto,
Uju Uju
Publication year - 2017
Publication title -
jurnal pengolahan hasil perikanan indonesia
Language(s) - English
Resource type - Journals
eISSN - 2354-886X
pISSN - 2303-2111
DOI - 10.17844/jphpi.v20i3.19810
Subject(s) - depolymerization , chitosan , preservative , hydrogen peroxide , chemistry , food science , antimicrobial , nuclear chemistry , fish <actinopterygii> , organic chemistry , biology , fishery
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.