[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-514399-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-514399-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","enzymatic-production-of-chitosan-from-the-waste-white-shrimp-penaeus-merguiensis-and-antimicrobial-effect-for-durability-against-fishballs","Enzymatic Production of Chitosan from the Waste White Shrimp(Penaeus merguiensis) and Antimicrobial Effect for Durability Against Fishballs","","Chitosan, an antimicrobial biopolymer widely found in nature, is produced enzymatically from white shrimp waste (Penaeus merguiensis) and evaluated as an antimicrobial for fish balls. Enzymatic conversion follows demineralization, decolorization, deproteination, and deacetylation, yielding chitin and chitosan with reported water, ash, nitrogen, and deacetylated degree characteristics. Deacetylation uses chitin deacetylase at 50°C with an E:S ratio of 1:100 (mL/mg) for 2 hours. Fish ball testing by total plate count shows optimal inhibition at 2.5% concentration over 15 hours, supporting improved durability.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/enzymatic-production-of-chitosan-from-the-waste-white-shrimp-penaeus-merguiensis-and-antimicrobial-effect-for-durability-against-fishballs/514399/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/enzymatic-production-of-chitosan-from-the-waste-white-shrimp-penaeus-merguiensis-and-antimicrobial-effect-for-durability-against-fishballs/514399.png","ImageObject",300,407,{"name":42,"@type":43},"Aditya","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-05","2026-10-06",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",6,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is the objective of the study on chitosan and fish balls?","Question",{"text":63,"@type":64},"The study applies enzymatically isolated chitosan from white shrimp waste as an antimicrobial agent to improve fish ball durability against bacterial growth.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Which processing steps are used to obtain chitosan enzymatically from shrimp waste?",{"text":68,"@type":64},"Chitosan is produced through demineralization, decolorization, deproteination, and deacetylation of chitin derived from the shrimp waste.",{"name":70,"@type":61,"acceptedAnswer":71},"What deacetylation conditions and performance results are reported?",{"text":72,"@type":64},"Deacetylation is carried out using chitin deacetylase at 50°C for 2 hours with an E:S ratio of 1:100 (mL/mg). Fish balls show an optimal antimicrobial effect at 2.5% concentration, reducing bacterial growth during the 15-hour test period.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},514399,1791411870,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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Effect for Durability Against Fishballs\n\nAbdur Rahman Arifa,Hasnah Natsirb,Seniwati Dali b)  \na)Chemistry Graduate Study Program Hasanuddin University,Makassar 90245  \nb)Chemistry Departement Mathematic and Natural Science Faculty Hasanuddin University,JI.PerintisKemerdekaan Km 10 Tamalanrea,Makassar,Indonesia 90245.*E-mail:Ar rahman arif08@yahoo.com  \n## Abstract\n\nChitosan is a compound cf poly(N-amino-2-deoxy-β-D-gluccpyranose)that is widely available in nature andhas an antimicrobial agent.This study aims to apply enzymatic chitosan was isolated from white shrimp waste(Penaeus merguiensis)as antimicrobial in fish balls.Enzymatic chitosan is obtained from gradually isolationprocess that is demineralization,decolorization,deproteination and deacefylation.Chitin characteristicsobtained by 2.14%water content,1.05%ash content,6.24%N-Total content with 55.96%deacetylateddegree.Deacetylation procces cf chitin into chitosan by chitin deacelylase carried out with [E]:[S]1:100(mL/mg)ratio at 50°C for 2 h incubation time.Characteristics cf chitosan obtained by 5.38%water content,  \n0.83%ash content,7.51%N-Total content and 82.46%deacetylated degree.The results cf chitosan asantimicrobial agent by total plate count(TPC)method cf the fish balls obtained cptimum concentration at  \n2,5%to inhibit the growth cf bacteria with 3.4x10⁴(fu/g total microbial contamination during 15 hours she.f  \nl.fe cffish ball.  \nKey words:Penaeus merguiensis,Chitin,Chitosan,Chitin deacetylase,Total Plate Count  \n## INTRODUCTION\n\nNatural polymers are currently of concern toresearchers to be used because it has a wide range ofbenefits in the development.Chitosan is apolysaccharide that is widely available in nature aftercellulose.Chitosan is a compound of poly(N-amino-2 deoxy-β-D-glucopyranose)or glucosamine resultingdeacetylation of chitin /poly(N-acetyl-2-amino 2-deoxy-β-D-glucopyranose)  produced in largequantities in nature,that is contained in the wasteshrimp and crab which are widely available inIndonesia.Utilization of shrimp shell waste aschitosan in addition to addressing environmentalproblems can also increase the value added to theshrimp farmers(Ramadan et al,2010)  \nIsolation results of shrimp shell chitin willproduce a compound which is a polysaccharide,apolymer of glucosamine containing acetamide group,while chitosan is the result of chitin hydrolysis processby the deacetylation of acetamide groups into aminegroups.In principle,the transformation process ofchitin into chitosan can be done enzymatically andchemically.However,the method of enzymaticallymore likely to secure,easy to control and does notleave residue compared with the chemical methods.Utilization as an agent degrading enzyme acetylgroups on chitin ranging widely developed,one ofwhich is a chitin deacetylase.  \nChitin deacetylase(EC 3.5.1.41)includingchitinolytic enzyme group can be isolated either fromfungi or bacteria.One type of bacteria which canexcrete enzymes is Bacillus licheniformis HSA3-1a  \nbacteria isolated from hot springs of Sulili Pinrang,South Sulawesi(Natsir et al,2010)  \nChitosan has a specific nature that is bioactive,biocompatible,chelating,antibacterial and can bebiodegraded.The potential of chitosan as anantimicrobial refers to the content of amino-polysaccharide group that can inhibit the growth ofmicrobes.One mechanism that may occur in foodpreservation that chitosan molecules have the abilityto interact with compounds on the surface of bacterialcells then form a kind of absorbed layer(layer)thatinhibits bacterial transport channel that substancedeficient bacteria to flourish and lead to bacterialdeath(Tan et al,2013).  \nAntibacterial properties of chitosan is a veryimportant thing to be developed especially for thepreservation of food products.One food product thatis the subject of this study is the fish balls because it isone of the many food products which are","cbCaiovcHQFqXOab","https://ap.wps.com/l/cbCaiovcHQFqXOab","pdf",1187393,"English","# Abstract\n# Introduction\n# Materials and Methods\n## Materials and Equipment\n## Isolation of Chitin","[{\"question\":\"What is the objective of the study on chitosan and fish balls?\",\"answer\":\"The study applies enzymatically isolated chitosan from white shrimp waste as an antimicrobial agent to improve fish ball durability against bacterial growth.\"},{\"question\":\"Which processing steps are used to obtain chitosan enzymatically from shrimp waste?\",\"answer\":\"Chitosan is produced through demineralization, decolorization, deproteination, and deacetylation of chitin derived from the shrimp waste.\"},{\"question\":\"What deacetylation conditions and performance results are reported?\",\"answer\":\"Deacetylation is carried out using chitin deacetylase at 50°C for 2 hours with an E:S ratio of 1:100 (mL/mg). Fish balls show an optimal antimicrobial effect at 2.5% concentration, reducing bacterial growth during the 15-hour test period.\"}]","Enzymatic Production of Chitosan from the Waste White Shrimp(Penaeus merguiensis) and Antimicrobial Effect for Durability Against Fishballs | PDF",1791299159,15]