CHITOSAN APPLICATION FROM THE WASTE OF PAPUYU

SEMINAR HASIL
FISH SCALES (ANABAS TESTUDINEUS BLOCH) AS A
CHICKEN MEAT PRESERVATIVE
PENELITIAN
Lailan Ni’mah
Nahlia Husna Izzati
Namira Humaira

Teknik Kimia, Fakultas Teknik, Universitas Lambung Mangkurat

CCSE-2019, Jember, 13 Nopember 2019

 1 INTRODUCTION

2 LITERATURE REVIEW

OUTLINE
3 RESEARCH METHODS

4 RESULTS AND DISCUSSION

5 CONCLUSIONS AND SUGGESTIONS

1
1.
INTRODUCTION
 BACKGROUND

CHITOSAN

PAPUYU FISH SCALES PRESERVATION

2
BACKGROUND

01. With the weight of papuyu fish per tail of

approximately 70 grams, the waste produced is
approximately 86.5 tons. The waste of fish scales is not
utilized by the community so it is thrown away

02. Papuyu fish scales are believed to have chitin content

which can be converted into chitosan which can be used
as a natural food preservative. Fish scales contain 30-
36.8% water, ash 18.7-26.3%, fat 0.1-1.0%, protein 29.8-
40.9%, carbohydrates 2.0-5.7% , chitin 0.4-3.7%, and
calcium 5.0-8.6% (Vanadia, 2009). Chitosan has
advantages and more safety levels compared to borax
because it has an active group that will bind to microbes,
so chitosan is able to inhibit microbial growth (Faridah et
al., 2012)

03. Preservatives of natural foods from papuyu fish scales

3
 2.
LITERATURE REVIEW
- PAPUYU FISH
- CHICKEN MEAT
- PUTREFACTION
- CHITOSAN
 TIMELINE
CHICKEN MEAT
Chicken meat has a short shelf life,
about 1 day or less at room
temperature (15-30°C) and several
days at refrigeration temperatures (0-
10°C) (Dickson and Anderson, 1992).
The quality of chicken meat is
influenced by several factors, both
when the animal is still alive and after
being slaughtered (Murtidjo, 1987).
CHITOSAN
Chitosan is a biopolymer obtained from
deacetylation of chitin (Suhardi, 1992).
Chitosan can be used as a preservative for
both food and drinks. The nature of
chitosan is able to inhibit the growth of
microorganisms that are detrimental
while at the same time coating products
that are preserved so as to produce
PAPUYU FISH
Betok fish (Anabas testudineus
Bloch) or papuyu fish (Banjar)
(Kottelat et al., 1993) are one of
the fresh fish that live in the
Mahakam River, East Kalimantan.
DECOMPOSITION
Factors that influence meat spoilage
include intrinsic and extrinsic factors.
Interinsic factors consist of: (a) the
specific role of ephemeral spoilage
organism (ESO), (b) microbes or the
results of enzymatic processes, and (c)
chemical processes, while extrinsic
factors include; (a) temperature
changes, (b) meat chill chains, and (c)
transportation (Modi, 2009)
4
3.
RESEARCH METHODS
 Application of Chitosan as a Chicken Meat Preservative

01. Chitosan powder as much as 0; 1; 1,5; 2; 2.5;

3 grams of each added to 100 mL of 1%
PROCEDURE acetic acid solution
RESEARCH
02. The mixture is stirred for 1.5 hours

Chicken meat that will be preserved is

03. immersed in chitosan solution with a time
variable of 15, 30, 45, and 60 minutes

04. Observations are made every day until decay

occurs

5
PROCEDURE
Analysis of blanks on chicken meat without chitosan
RESEARCH
A comparison was done with organoleptic testing of
fresh chicken meat without soaking with chitosan.
Fresh chicken meat is left in the open air and is
observed every day until decomposition occurs.

6
 Organoleptic Test
This organoleptic test uses an organoleptic score sheet with
score values ranging between 1 and 4, score 4 for the best
results and score 1 for the worst results, while the acceptance
threshold value is on score 3. The tests conducted include
specifications on colors, odor, suppleness and mucus The detail
score of the organoleptic sheet is explained in the table below
as follows

PROCEDURE
RESEARCH Score Specification
Color Smell Elasticity Mucus
1 Gloomy red appears a lot of Very bad Very soft Mucus covers all
mushrooms smell like a surfaces of chicken
carcass

2 Gloomy red fungus began bad smell It's a bit soft Mucus covers half
to appear began to the chicken's
emerge surface

3 Starts red The special It's a bit soft Mucus begins to

smell of appear
chicken
4 Yellowish white The special Very chewy There is no mucus
7
smell of
4.
RESULTS AND
DISCUSSION
 FIRST PANELIST TEST RESULTS
Amount of Day 1 Day 2 Day 3
Time
No Chitosan
(minute) C O E M C O E M C O E M
(g)
15 1 1 1 2 - - - - - - - -
30 2 1 2 3 - - - - - - - -
1 0
45 1 1 2 2 - - - - - - - -
60 1 1 2 3 - - - - - - - -
15 3 4 3 4 2 2 3 3 2 1 2 3
30 3 4 4 4 2 1 3 4 2 1 2 2
2 1
45 4 4 4 4 2 3 4 4 2 2 3 4
60 3 4 4 4 2 3 3 3 2 2 3 3
15 3 4 4 4 1 2 3 4 1 1 2 3
30 4 4 4 4 2 2 4 3 2 1 3 3
3 1,5
45 4 4 4 4 3 3 4 4 2 2 3 4
60 4 4 4 4 2 3 4 4 2 2 3 4
15 3 3 4 4 2 2 3 3 2 1 3 3
30 3 3 4 4 2 3 4 3 1 2 3 3
4 2
45 4 4 4 4 2 4 4 3 2 3 3 3
60 4 3 4 4 2 3 4 3 2 2 3 3
15 4 3 4 4 2 2 3 4 2 1 3 4
30 3 3 4 4 2 2 4 3 2 1 3 3
5 2,5
45 4 4 4 4 2 4 3 3 2 2 3 3
60 3 3 4 4 2 3 4 3 2 1 3 3
15 4 4 4 4 1 2 3 3 1 1 3 3
30 4 4 4 4 1 2 4 3 2 1 3 3
6 3
45 4 4 4 4 2 3 4 4 2 2 3 4
60 3 3 4 4 2 3 4 4 1 2 3 3 8
 SECOND PANELIST TEST RESULTS

Amount of Day 1 Day 2 Day 3

Time
No Chitosan
(minute) C O E M C O E M C O E M
(g)
15 2 1 1 2 - - - - - - - -
30 2 2 2 3 - - - - - - - -
1 0
45 1 1 2 2 - - - - - - - -
60 2 1 1 3 - - - - - - - -
15 3 4 4 3 2 3 2 3 2 2 1 3
30 4 3 4 4 2 1 4 3 2 1 2 2
2 1
45 4 3 4 4 3 3 4 4 2 2 3 4
60 4 3 4 4 3 2 3 3 2 2 3 3
15 3 4 4 4 2 2 3 3 1 2 2 3
30 4 4 4 4 2 3 4 4 2 2 2 4
3 1,5
45 4 4 4 4 3 4 4 4 2 3 3 4
60 4 4 4 4 3 3 3 4 2 2 3 4
15 3 4 3 4 2 3 2 3 2 2 3 2
30 3 3 4 4 3 2 4 3 2 1 3 3
4 2
45 4 4 4 4 3 4 4 3 2 2 3 3
60 4 4 4 4 3 2 4 3 2 2 3 3
15 4 3 4 4 3 2 2 4 2 1 3 4
30 3 3 4 4 2 3 3 3 2 1 3 3
5 2,5
45 4 4 3 4 3 3 3 4 2 2 3 4
60 3 3 4 4 2 3 3 3 2 2 3 3
15 4 4 4 4 2 2 3 2 1 1 3 2
30 4 4 4 4 2 1 3 3 2 1 3 3
6 3
45 4 4 4 4 3 2 4 4 2 2 3 4
60 3 3 4 4 3 2 3 4 1 2 3 3 9
 THIRD PANELIST TEST RESULTS
Day 1 Day 2 Day 3
Amount of Chitosan Time
No
(g) (minute) C O E M C O E M C O E M
15 1 1 1 2 - - - - - - - -
30 2 1 2 3 - - - - - - - -
1 0
45 1 1 2 2 - - - - - - - -
60 1 1 2 3 - - - - - - - -
15 3 4 4 4 2 2 2 3 2 1 2 3
30 3 4 4 4 2 2 2 3 2 2 2 2
2 1
45 4 3 4 4 3 3 4 4 2 2 4 3
60 4 4 3 4 3 3 2 3 2 3 2 3
15 4 3 4 4 2 2 3 3 2 1 2 3
30 4 4 4 4 3 2 4 4 2 2 2 4
3 1,5
45 4 4 4 4 4 3 4 4 3 2 3 4
60 4 4 4 4 3 3 4 3 2 2 4 3
15 4 3 3 4 3 2 2 3 2 2 3 2
30 3 4 3 4 3 4 2 3 2 3 1 3
4 2
45 4 4 4 4 3 4 3 4 2 2 3 3
60 4 4 4 4 2 3 4 3 2 2 3 3
15 4 4 3 4 3 2 2 4 1 2 3 4
30 3 3 4 4 3 2 3 3 1 2 3 3
5 2,5
45 4 4 4 3 3 3 4 3 2 2 4 3
60 3 3 4 4 3 2 3 3 2 2 3 3
15 4 4 4 4 2 2 2 3 1 1 2 3
30 4 4 4 4 1 2 3 3 1 2 3 3
6 3
45 4 4 4 4 2 3 4 4 2 2 3 4
60 3 4 3 4 3 3 2 4 1 3 2 3
10
 FOURTH PANELIST TEST RESULTS
Day 1 Day 2 Day 3
Amount of Chitosan Time
No
(g) (minute) C O E M C O E M C O E M
15 1 1 1 2 - - - - - - - -
30 2 1 1 3 - - - - - - - -
1 0
45 1 1 2 3 - - - - - - - -
60 1 1 2 2 - - - - - - - -
15 3 3 4 4 2 3 2 3 2 1 2 3
30 4 3 4 4 3 2 2 2 2 2 2 2
2 1
45 4 4 3 4 3 3 3 4 2 3 3 3
60 4 4 4 3 3 3 3 2 2 3 2 2
15 4 4 3 4 2 2 3 3 2 1 2 3
30 4 4 4 4 3 2 4 4 2 1 2 4
3 1,5
45 4 4 4 4 4 3 4 4 3 2 3 4
60 4 4 4 4 3 3 4 3 2 1 3 3
15 4 3 4 3 3 2 2 3 2 2 3 2
30 3 4 3 4 3 2 3 3 2 1 3 3
4 2
45 4 4 4 4 3 3 4 4 2 2 3 3
60 4 4 4 4 2 3 4 3 2 2 3 3
15 4 3 4 4 3 2 2 4 2 1 3 4
30 3 3 4 4 3 2 3 3 2 1 3 3
5 2,5
45 4 4 4 3 3 3 4 3 2 2 4 3
60 3 3 4 4 3 2 3 3 2 2 3 3
15 4 4 4 4 2 2 2 3 1 1 2 3
30 4 4 4 4 2 2 3 3 2 1 3 3
6 3
45 4 4 4 4 3 3 4 4 2 2 3 3
60 3 4 3 4 3 3 2 4 3 1 2 3
11
 AVERAGE TEST RESULTS FOR PANELISTS
Amount of Day 1 Day 2 Day 3
Time
No Chitosan
(minute) C O E M C O E M C O E M
(g)
15 1,25 1 1 2 - - - - - - - -
30 2 1,25 1,75 3 - - - - - - - -
1 0
45 1 1 2 2,25 - - - - - - - -
60 1,25 1 1,75 2,75 - - - - - - - -
15 3 3,75 3,75 3,75 2 2,5 2,25 3 2 1,25 1,75 3
30 3,5 3,5 4 4 2,25 1,5 2,75 3 2 1,5 2 2
2 1
45 4 3,5 3,75 4 2,75 3 3,75 4 2 2,25 3,25 3,5
60 3,75 3,75 3,75 3,75 2,75 2,75 2,75 2,75 2 2,5 2,5 2,75
15 3,5 3,75 3,75 4 1,75 2 3 3,25 1,5 1,25 2 3
30 4 4 4 4 2,5 2,25 4 3,75 2 1,5 2,25 4
3 1,5
45 4 4 4 4 3,5 3,25 4 4 2,5 2,25 3 4
60 4 4 4 4 2,75 3 3,75 3,5 2 1,75 3,25 3,5
15 3,5 3,25 3,5 3,75 2,5 2,25 2,25 3 2 1,75 3 2,25
30 3 3,5 3,5 4 2,75 2,75 3,25 3 1,75 1,75 2,5 3
4 2
45 4 4 4 4 2,75 3,75 3,75 3,5 2 2,25 3 3
60 4 3,75 4 4 2,25 2,75 4 3 2 2 3 3
15 4 3,25 3,75 4 2,75 2 2,25 4 1,75 1,25 3 4
30 3 3 4 4 2,5 2,25 3,25 3 1,75 1,25 3 3
5 2,5
45 4 4 3,75 3,5 2,75 3,25 3,5 3,25 2 2 3,5 3,5
60 3 3 4 4 2,5 2,5 3,25 3 2 1,75 3 3
15 4 4 4 4 1,75 2 2,5 2,75 1 1 2,5 2,75
30 4 4 4 4 1,5 1,75 3,25 3 1,75 1,25 3 3
6 3
45 4 4 4 4 2,5 2,75 4 4 2 2 3 3,75
60 3 3,5 3,5 4 2,75 2,75 2,75 4 1,5 2 2,5 3 12
ANALYSIS ON CHICKEN MEAT WITHOUT CHITOSAN

Day 1 Average
Panelist
C O E M C O E M

1 1 1 1 2

2 2 1 2 2
1,25 1 1,75 1,75
3 1 1 2 1

4 1 1 2 2
- Organoleptic tests on fresh chicken meat show that chickens can only survive one day
marked by changes in color, odor, suppleness and mucus. Even when viewed in terms of
smell and chicken slime is not suitable for consumption. This is caused by a decrease in
muscle consistency in chicken meat, odor and runny deviation, and the development of
microorganisms that play a role in the decay process (Soeparno, 2009).

- The organoleptic test carried out the most influential aspect of chicken meat decay is
the odor aspect, this is because the stench of chicken meat appears the fastest and the
lowest average score is on the odor aspect. After that aspect of color, this can be seen
in chicken meat that is slightly faster in gloomy red and moldy and the average score is
quite low. Then the elasticity aspect, where this aspect is not too influential on decay
because the overall elasticity of chicken meat is not too reduced. Then the aspect of
mucus, mucus that appears on chicken meat as a whole is not too much and the
average score obtained is highest, so it can also be concluded that chitosan from the
waste of papuyu fish scales is best in preventing the appearance of mucus in chicken
meat.
5.
CONCLUSIONS
 CONCLUSIONS

The best amount of chitosan added to

chicken is 1.5 grams. 1.

2.
The best time for soaking chicken meat on chitosan
dissolved with acetic acid is at 45 minutes

Chicken meat with chitosan is able to inhibit the growth of

microorganisms as evidenced by chicken which can last up to 3 days
while in chicken meat which is soaked in acetic acid alone or in chicken 3.
meat that is not soaked in any solution that can only last for 1 day.

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