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Karakteristik Spektra Infrared (IR) Kulit Udang, Khitin, dan Khitosan yang Dipengaruhi Oleh Proses Demineralisasi, Deproteinisasi, Deasetilasi I, dan Deasetilasi II

2. On-line Journal of Universitas Islam Indonesia

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Title Karakteristik Spektra Infrared (IR) Kulit Udang, Khitin, dan Khitosan yang Dipengaruhi Oleh Proses Demineralisasi, Deproteinisasi, Deasetilasi I, dan Deasetilasi II
 
Creator Feris Firdaus
Endang Darmawan
Sri Mulyaningsih
 
Description The research about characteristic of infrared spectra for shrimp shell, chitin, and chitosan that was influenced by demineralization process, deproteinization, deacetylation I, and deacetylation II has been conducted. The research yield show that infrared spectra belongs to shrimp shell, chitin, and chitosan was absolutely changed as well as demineralization, deproteinization, deacetylation I, and deacetylation II process conducted. The infrared spectra peak for aliphatic alcohols of chitin became sharp but it was not smooth after demineralization and deproteinization process. After deacetylation I process, infrared spectra peak for aliphatic alcohols of chitosan I became significantly sharper and smoother but it was too high compared with infrared spectra peak for aliphatic amides. Because of that, it was continued to deacetylation II process then it yielded sharp and smooth infrared spectra peak for aliphatic alcohols of chitosan II with not too high peak. The infrared spectra peak for aliphatic amides was not significantly changed.Keywords : infrared spectra, shrimp shell, chitin, chitosan I, chitosan II.
 
Publisher Jurnal Ilmiah Farmasi
 
Contributor
 
Date 2009-06-02
 
Type Peer-reviewed Article
 
Format application/pdf
 
Identifier http://journal.uii.ac.id/index.php/JIF/article/view/477
 
Source Jurnal Ilmiah Farmasi; Vol 4, No 1 (2007)
 
Language en