TY - GEN
T1 - Thermal and morphology characteristics of Chitosan isolated from banana shrimp shell (Penaeus merguensis de Man)
AU - Nahrowi, Ridho
AU - Setiawan, Andi
AU - Laila, Aspita
AU - Widyastuti, Widyastuti
AU - Hendri, John
N1 - Publisher Copyright:
© 2024 Author(s).
PY - 2024/9/5
Y1 - 2024/9/5
N2 - The focus of this research is to study thermal and morphological characteristics of chitosan isolated from banana shrimp shells (Penaeus merguiensis de Man). The production of chitosan was started by isolation of chitin via deproteinization, demineralization, and decolorization processes. Chitin was converted to chitosan by deacetylation process. The characteristics of chitosan produced were compared to the standard chitosan by characterizations using Fourier Transform Infrared (FTIR) Differential Scanning Calorimeter (DSC), and Scanning Electron Microscopy (SEM). The yields of chitin and chitosan obtained were 19.80 and 72.72%, respectively. The degree of deacetylation of chitosan was determined by using FTIR spectroscopy, and the results obtained are 55.34 and 59.22%, for isolated and standard chitosan, respectively. The isolated chitosan was found to have exothermic temperature peak of 307.65°C, while standard chitosan has a peak temperature of 295.50°C. Based on SEM images, a smooth and homogeneous structure was found on the surface of the isolated chitosan and the amorphous sphere structure was observed in the standard chitosan. Characteristics of the chitosan isolated from banana shrimp shells suggest that this product has a potential to be converted into nano chitosan which is useful for biomedical purposes.
AB - The focus of this research is to study thermal and morphological characteristics of chitosan isolated from banana shrimp shells (Penaeus merguiensis de Man). The production of chitosan was started by isolation of chitin via deproteinization, demineralization, and decolorization processes. Chitin was converted to chitosan by deacetylation process. The characteristics of chitosan produced were compared to the standard chitosan by characterizations using Fourier Transform Infrared (FTIR) Differential Scanning Calorimeter (DSC), and Scanning Electron Microscopy (SEM). The yields of chitin and chitosan obtained were 19.80 and 72.72%, respectively. The degree of deacetylation of chitosan was determined by using FTIR spectroscopy, and the results obtained are 55.34 and 59.22%, for isolated and standard chitosan, respectively. The isolated chitosan was found to have exothermic temperature peak of 307.65°C, while standard chitosan has a peak temperature of 295.50°C. Based on SEM images, a smooth and homogeneous structure was found on the surface of the isolated chitosan and the amorphous sphere structure was observed in the standard chitosan. Characteristics of the chitosan isolated from banana shrimp shells suggest that this product has a potential to be converted into nano chitosan which is useful for biomedical purposes.
UR - http://www.scopus.com/inward/record.url?scp=85204388248&partnerID=8YFLogxK
U2 - 10.1063/5.0209264
DO - 10.1063/5.0209264
M3 - Conference contribution
AN - SCOPUS:85204388248
T3 - AIP Conference Proceedings
BT - AIP Conference Proceedings
A2 - Hadi, Sutopo
A2 - Perdana, Ryzal
A2 - Putrawan, Gede Eka
A2 - Septiawan, Trio Yuda
PB - American Institute of Physics
T2 - 4th International Conference on Applied Sciences, Mathematics, and Informatics, ICASMI 2022
Y2 - 8 September 2022 through 9 September 2022
ER -