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    Pengaruh Konsentrasi H2O2 Dan Konsentrasi Asam Asetat Dalam Proses Pembuatan Kitosan

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    Chapter III-V (426.5Kb)
    Chapter II (350.9Kb)
    Chapter I (223.2Kb)
    Abstract (213.7Kb)
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    Date
    2011-09-28
    Author
    Albert
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    Abstract
    The aim of this research was to know the effect of H2O2 concentration and acetic acid concentration in the process of making chitosan. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e. : H2O2 concentration (K): (5%, 6%, 7% and 8%) and acetic acid concentration (A): (2%, 4%, 6% dan 8%). Parameters analysed were clarity, viscosity, total microbial, organoleptic values (color and flavor), yield, saturated solution concentration and stability of chitosan solution. The results showed that H2O2 concentration had highly significant effect on the clarity, viscosity, total microbial and organoleptic values (color and flavor). Acetic acid concentration had highly significant effect on the clarity, viscosity, total microbial and organoleptic values (color and flavor). The interaction of H2O2 concentration and acetic acid concentration had no significant effect on the clarity, viscosity, total microbial and organoleptic values (color and flavor).
     
    Penelitian dilakukan untuk mengetahui adanya pengaruh konsentrasi H2O2 dan konsentrasi asam asetat dalam proses pembuatan kitosan. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu konsentrasi H2O2 (K) : (5%, 6%, 7% dan 8%) dan konsentrasi asam asetat (A): (2%, 4%, 6% dan 8%). Parameter yang dianalisa adalah kejernihan, viskositas, total mikroba, uji organoleptik warna dan aroma, rendemen, konsentrasi larutan jenuh dan kestabilan relatif kitosan. Hasil penelitian menunjukkan bahwa konsentrasi H2O2 memberi pengaruh berbeda sangat nyata terhadap kejernihan, viskositas, total mikroba, uji organoleptik warna dan aroma. Konsentrasi asam asetat memberi pengaruh berbeda sangat nyata terhadap kejernihan, viskositas, total mikroba, uji organoleptik warna dan aroma. Interaksi antara konsentrasi H2O2 dan Konsentrasi asam asetat memberi pengaruh tidak nyata terhadap kejernihan, viskositas, total mikroba, uji organoleptik warna dan aroma.
     
    URI
    http://repository.usu.ac.id/handle/123456789/29148
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    • SP - Agricultural Technology [509]

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    DSpace software copyright © 2002-2016  DuraSpace
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