The Effect of Chitosan Extracted from Green Mussel Shells Perna viridis on Sonneratia caseolaris Mangrove Syrup Preservation
نویسندگان
چکیده
Green mussels (Perna viridis) are one of the prospective aquatic resources that can be developed into a high-value commodity. Their shells, on other hand, rarely used and discarded; despite fact shells contain chitosan, which as food preservative.The purpose this study is to examine effect chitosan administration from green mussel Sonneratia caseolaris mangrove syrup at various concentrations. The experimental design Completely Randomized Design (CRD) with 7 treatments within 3 replications. lasted 30 days in order tho find best concentration preservative. McFarland method was evaluate total dissolved density (Brix), acidity (pH), organoleptic (aroma color), bacterial density. following were study: P1 P5 (the addition 0.1-0.5 ml sheel solution); P6 negative control or without shell P7 positive 0.1 sodium benzoate (C7H5NaO2) commercial preservative). results showed average value P1-P7 varied between 22-22.46 (Brix); (pH) ranged 2-3,1; test obtained points 5 (neutral) aroma color test. As conclusion, derived shellsP. viridis promising agent utilized preservative S. syrup.
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ژورنال
عنوان ژورنال: Jurnal Biologi Tropis
سال: 2022
ISSN: ['1411-9587', '2549-7863']
DOI: https://doi.org/10.29303/jbt.v22i1.3353